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Response of stored cauliflower (Brassica oleracea L., Botrytis group) to low-O2 atmospheres



Response of stored cauliflower (Brassica oleracea L., Botrytis group) to low-O2 atmospheres



Journal of the American Society for Horticultural Science 101(3): 208-211



Curds stored up to 3 weeks at 2.5, 5 or 7.5 deg C in atmospheres with 2, 4 or 6% O2 were not superior to curds stored in air. Curds stored in 1% O2 almost always developed off-odours and off-flavours when cooked; those stored in 2% O2 occasionally showed this response. Visible injury developed in 1% O2 and this level also favoured soft rot. Oxygen concentration did not significantly affect the colour, firmness or pH of the tissue.

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Accession: 000485988

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