EFFECT OF DIFFERENT METHODS FOR APPLICATION OF AN ANTIFOG SHRINK FILM TO MAINTAIN CAULIFLOWER QUALITY DURING STORAGE

摘要

The objective of this study was to evaluate the use of an antifog shrinkfilm, as an overwrap, sealed bag, vacuum-sealed bag, or vacuum- and heat-sealed bag, to maintain the postharvest quality of cauliflower during storage. The antifog shrink film improved quality retention and cauliflower packaged using any of the four methods exhibited less weight loss than controls (unwrapped) after 23 days in storage at 0-1C or 10C. The overwrap and sealed bag treatments resulted in higher appearance ratings and less curd browning and butt discoloration after storage at 0-1C. Shrinking the film with heat and/or vacuum may have damaged the tissue, providing a more favorable environment for microorganism growth, since more decay was found on these curds.