Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

In recent years, innovative food processing methods, such as high-pressure (HPP) treatment, have been shown to improve quality. The purpose of this work was determine the effects (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) cauliflower. Microbial shelf-life (total aerobic count spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, ascorbic acid were analyzed before after processing, well during storage (4 up 42 days. Among different treatments, HPP at exhibited low microbial counts between days 14 28 storage, while already had high bacterial 7 14. both best method maintain color storage. texture cauliflower did not differ from control HPP. For all samples, matter content remained stable with few differences treatments. nutritional quality high-pressure-processed min until day 28. overall results study demonstrate that has potential preserve