THE EFFECT OF STORAGE ON SENSORY QUALITY OF GREEN CAULIFLOWER CULTIVARS (BRASSICA OLERACEA L. VAR. BOTRYTIS)

摘要

Sensory analysis of four cauliflower cultivars: 'Panther', 'Isabel', 'Amfora' F_1 (cvs. with green curds) and 'Coleman' (cv. with a white curd) was carried out in 2001-2002. Stored curds were compared to the non-stored ones. Storage conditions were: temperature of 0-1°C and RH 95%. After 4-week storage significant changes concerning taste, odour and texture attributes were noticed. The white cultivar got higher overall quality score than the green ones. Off-taste and off-odour intensity increased alittle as a result of storing of cauliflower cultivars. The multiple linear regression model was calculated to describe the relationship between overall quality and also acceptance - and sensory descriptors.