Vol. 12, Issue 7 (2023)

Author(s):
Reecha Sahu, Annu Verma and Bhuvaneshwari

Abstract:
The present study entitled “Effect of Different Preservatives on Storage Ability of Minimally Processed Cauliflower under Ambient Condition” was conducted in the Laboratory of Vegetable Science of Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2022-23. A research study was conducted, to evaluate the chemical properties at different preservative i.e., 0%, 5% & 10% brine concentration & KMS (0.2%) & Citric Acid (1%). For this study, Brassica oleracea botrytis was chopped, salted, and packed into glass jars and kept under ambient conditions for 28 days. The chemical analysis of Minimally Processed Cauliflower samples revealed an increasing trend in TSS (4.9-6.6%), pH (6.67-6.96) and decreasing trend in Titrable Acidity (0.55-0.26). At the end of the study, Minimally Processed Cauliflower having treatment combination of blanched cauliflower with 10% brine concentration & 0.2% potassium metabisulphite was preferred for up to 28 days at ambient condition.