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Shelf Life and Quality of Cauliflower as Affected by Drying and Packaging Materials

M.M. Molla
SSO
Horticulture Research Centre, BARI,Joydebpur, Gazipur-1701.

T.A.A. Nasrin
SSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

M. N. Islam
PSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

M. A. J. Bhuyan
Director
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

Abstract/ Executive Summary:

A study was conducted at Postharvest Technology Section, HRC, BARI, Joydebpur, Gazipur during January to June 2009 to find out a suitable preservation method and packaging material for cauliflower. Cauliflower’s slices treated with preservative and firming agents, pricked, blanched and then processed. The slices were dried either in direct sunlight or mechanical drying at temperature of 60 ⁰C, 65 ⁰C, 70 ⁰C. Three packaging materials viz. high density polyethylene pouch (HDPE) (0.09 mm), polypropylene pouch (0.09 mm) and plastic container were used for packing the slices. The dried materials were analyzed for their nutritional composition during 2, 4 and 6 months of storage. The mechanically dried cauliflower at 60^oC and packed in HDPE were found better than sun dried and other packaging materials for maintaining the quality of cauliflower.

Keywords: Drying, Packaging, Quality, Cauliflower

Location: Joydebpur, Gazipur

Start Date: 15-01-2009

End Date: 27-06-2009

Program Area: Postharvest and Agro-processing

Commodity: Cauliflower

Objectives:

To find out a suitable drying and preservation method of cauliflower and its rehydration procedure

Methodology:

The experiment was conducted at Postharvest Technology Section, HRC, BARI, Joydebpur, Gazipur during January to June 2009. Young tender cauliflowers were collected from the farmer’s field. Then the curd of cauliflowers were sorted and washed with clean water. The curds were cut into small pieces, blanched for 4 minutes at 95 ⁰C to inactivate the enzyme system existed in the cauliflowers. They were then steeped with 0.1% potassium metabisulphite (KMS) solution for half an hour. Then the pieces were directly placed on the shelf of the electric cabinet dryer at 60⁰C, 65⁰C and 70⁰C for 20 hour or under sunlight. The sun drying took 48 hours. The process was continued until the moisture content reached at 11.40%. After this, the processed products were packed in different packaging materials like high density polyethylene, polypropylene and plastic container and kept them at room temperature (28-32 ⁰C).

Source of Information: BARI Annual Report 2008-09

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 30000/

Total Budget (Tk.) : 30000/

Achievement/Findings:

Results of this study revealed that mechanical dried cauliflower at temperature of 60 oC and preserved in HDPE (0.09 mm) showed the best result in respect of colour, nutritional components, quality and taste. However, sun drying followed by preserving in HDPE may also be suitable wherein mechanical drying facilities are not available. Cauliflower growers could utilize the surplus cauliflowers by using this technology and get economic benefits by selling the dried cauliflowers during off-season.

Knowledge Management: Report/Proceedings