Quality aspects of cauliflower during storage

Studies were carried out to changes in the Bio chemical and Microbiological quality of the cauliflower has been changed during storage which was ranges from 2 ± 1° C to 12 ± 1° C for 3 weeks of incubation period. The cauliflower consist of Phenolic compounds such as Ferulic acid, Chlorogenic acid, Gallic acid and Catechin contents were decreased drastically during the irrespective treatment and packaging of the cauliflower but the proper packaging process of cauliflower retained the pure quality of the Phenolic content compared to untreated packaging. Commonly cauliflower have increased Mesophilic aerobes Microflora which was reduced during the storage condition in LDPE bags which was build up by carbon dioxide has an anti microbial activity to reduce the Microbial flora on the packaging material of the cauliflower.