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VCRB :: Contents of Volume 59/2003 :: Detailed information


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


Marek GAJEWSKI, Jadwiga RADZANOWSKA
Warsaw Agricultural University Nowoursynowska 166, 02-787 Warszawa, Poland


Summary

Sensory analysis of four cauliflower cultivars: 'Panther', 'Isabel', 'Amfora' F1 (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 0-1oC 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 a little 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. 


keywords:cauliflower, cultivars, storage, sensory quality, QDA

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