Evaluation of Some Quality Parameters of Minimally Processed White and Violet-pigmented Cauliflowers Curds

The impact of minimal processing on the shelf life of White and Violet-pigmentedcauliflowers packaged in two different films was evaluated during refrigeratedstorage. White cauliflower was characterized by a weight loss around 8% after 5 daysof storage in the perforated film, while the Violet-pigmented exceeded 22%.Packaging in the permeable film was effective at reducing the weight loss for bothvarieties to about 0.3%. The colorimetric analysis on racemes from both varieties didnot reveal significant differences during storage, while important changes wereobserved on the cut surfaces of the White cultivar. Packaging in the permeable filmallowed cauliflower, irrespective of the variety, to reach a steady-state O2 level rangingfrom 11 to 13% and a CO2 level of 8.5% after 72 hours. Although the initial mesophilicbacteria counts in both cultivars were high, all the analyzed samples were incompliance with the recommended microbial limits of total plate counts (8 log cfu/g).Count values for molds and yeasts reached the limit values (5 log cfu/g) after a fewdays of storage, especially for the White-type packaged in the perforated film, while adifferent behaviour was shown by Enterobacteriaceae, which evidenced a higher loadthroughout the considered storage period in samples packaged in the permeable film.The use of a non-perforated, permeable packaging determines a suitable atmosphere,limiting moisture loss. Violet cauliflower is more suitable for minimal processing dueto a higher color stability on the cut surface area, however, microbial quality of rawmaterials represents a crucial aspect for the shelf life extension.