Physicochemical quality of cauliflower as influenced by cling film wrapping during storage

Compact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without (control); ii. in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped (PE) cling film and iv. newspaper (locally used). Half of each treatment was kept at (6±1°C 50±5% RH) the other half ambient conditions (25±3°C 60±5% RH). LDPE or PE has a great effect retain firmness reduce weight loss both storage conditions. Respiration rate, rot incidence changes colour values (lightness hue angle) reduced significantly for cauliflowers stored refrigerator than that control (without packaging) all condition throughout period. Initially, acidity, TSS ascorbic acid content 0.26%, 4.7° Brix 58.7 mg 100g-1, respectively. Ascorbic severely refrigerator. Cauliflower an (1% perforation) could colour, good sensory quality, firm fresh minimum weight, texture disease up 18 days 16 days, Int. J. Agril. Res. Innov. Tech. 12(2): 155-163, December 2022