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Chou-fleur / Brassica oleracea
Description: The ancient forms of Cauliflower originate from Asia Minor. The plant is cultivated as an annual. The head of the Cauliflower comprises of mainly barren inflorescence full of nutrient reserves. The colour is white or light cream and its diameter is normally within the region of 10-20cm. The flower head is sensitive to rough handling. Cauliflowers are usually harvested with the surrounding leaves serving as protection against damage to the head.
Keeping qualities:
Ethylene: During the natural ripening process, Cauliflowers produce negligible amounts of ethylene. The aging process of Cauliflowers can be moderately affected through exposure to ethylene
Moisture Maintenance: Approx. Water Content: 92.7%.
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 0°C where the Cauliflower should last between 40 and 45 days.
At room temperature of 20°C and 60% RH, Cauliflowers may only last about 2 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 3
Sensitivity to Ethylene 2
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
