Fresh cauliflower were preserved by combinations of hurdles i.e. blanching through different treatments-B1-98 degrees C for 30 sec., B2-98 degrees C for 60 sec., B3-99 degrees C for 30 sec., B4-99 degrees C for 60 sec., B5-100 degrees C for 30 sec., B6-100 degrees C for 60 sec., followed by dipping into 0.25% potassium metabisulphite for 10 minutes, among above 6 treatments, successful blanching treatment was selected. Then blanched cauliflower were steeped into different concentrations and combinations of preservatives - P0 (Control sample-fresh without treatment), P1[(8% Salt+500 ppm (parts per million) Potassium metabisulphite+100 ppm Sodium benzoate)], P2 (10% Salt+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate), P3(12% Salt+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P4 (8% Salt+0.3% Citric acid+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P5 (10% Salt+0.2% Citric acid+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate) and P6 (12% Salt+0.1% Citric acid+500 ppm Potassium metabisulphite+100 ppm Sodium benzoate). Steeped cauliflower were aseptically packed into food grade polyethylene pouches and stored at two temperatures T1 (ambient temperature - 30-37 degrees C) and T2 (refrigeration temperature - 5-7 degrees C) for different time intervals i.e. 0, 30, 60, 90, 120, 150 and 180 days respectively. Thus there are 14 combinations of treatments under study were - P0/T1, P0/T2, P1/T1, P1/T2, P2/T1, P2/T2, P3/T1, P3/T2, P4/T1, P4/T2, P5/T1, P5/T2, P6/T1and P6/T2 for 180 days of storage period. Among above 6 (B1 to B6) different blanching treatments, the successful blanching treatment was B6-100 degrees C for 60 sec. followed by dipping into 0.25% potassium metabisulphite for 10 minutes. Among above 14 different treatments, the treatments which remained microbial safe till 180 days of storage period were P4/T1 [YMC (Yeast and mold count)-23.14 count/gm, TPC (Total plate count)-46.86 cfu/ml, E. coli (Escherichia coli)-Nil], P5/T2 (YMC-17.71 count/gm, TPC-14.42 cfu/ml, E. coli-Nil) and P4/T2 (YMC-8.43 count/gm, TPC-23.43 cfu/ml, E. coli-Nil). Among these three (P4/T1, P5/T2 and P4/T2) treatments, P4/T2 was scored highest in sensory evaluation (color and appearance-8.0, flavor and texture-8.2, Body and texture-8.14 and overall acceptability-8.0) in 180 days of storage period. So best hurdle treatment for preservation of cauliflower till 180 days of storage period was P4/T2.
Ena Gupta, J. S. (2013). Microbial and Sensory Stability of Cauliflower for 180 Days Preserved Through Hurdle Technology. Journal of Food Processing & Technology, 04(09). https://doi.org/10.4172/2157-7110.1000265