title: Influence of exposure to light on the sensorial quality of minimally processed cauliflower.
abstract: The impact of lighting on minimally processed cauliflower packaged in 4 different film types (PVC and 3 P-Plus) has been measured and quantified. The effect on the sensorial quality of storage at 4 degrees C in darkness and partial or continuous lighting was evaluated. The gas concentrations in the packages and the weight losses were also determined. Atmosphere composition inside the packages depended on both the permeability of the film used for the packaging and exposure to light. Samples stored with lighting maintained the gaseous exchange between plant tissue and the atmosphere inside the packages for longer periods than in samples kept in darkness. This prompted a greater loss of water vapor as well as the development of atmospheres with low levels of O2 and high levels of CO2 in the samples packed with less permeable films. The most important aspect in sensory evaluation was color. In instrumental color evaluation, coordinates h* and L* were the main means for estimating color evolution. The presence of light accelerated browning in the cut zones. The development of abnormal coloring in these areas marked the end of shelf life for minimally processed cauliflower. Among the sensory attributes studied, color was the most affected by exposure to light. Samples packed in P-Plus 120 film displayed the lowest level of color deterioration in the cut zones. However, under lit conditions, the low permeability of this film caused atmospheres with very low O2 contents and high CO2 contents. These atmospheres produced a loss of texture and the development of off-odors.
authors.affiliation: Dept. de Agricultura y Alimentación, Area de Tecnología de los Alimentos, Univ. de La Rioja, C/Madre de Dios, 51, 26006-Logroño, Spain. susana.sanz@daa.unirioja.es
authors.forename: Susana
authors.initials: S
authors.lastname: Sanz Cervera
authors.forename: Carmen
authors.initials: C
authors.lastname: Olarte
authors.forename: J Federico
authors.initials: JF
authors.lastname: Echávarri
authors.forename: Fernando
authors.initials: F
authors.lastname: Ayala
mesh_terms: D001937:Brassica / Q000528:radiation effects*; D002245:Carbon Dioxide / Q000032:analysis / Q000378:metabolism; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D008027:Light / Q000009:adverse effects; D009812:Odorants / Q000032:analysis; D010100:Oxygen / Q000032:analysis / Q000378:metabolism; D010539:Permeability; D010858:Pigmentation / Q000528:radiation effects*; D013649:Taste
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen