Preservation of cauliflower by hurdle technology

Cauliflower (Brassica oleracea var. 'Botrytis') was preserved by low-cost and low-energy processing technology (hurdle technology) involving different concentrations and combinations of salt (5, 10 and 15%), potassium metabisulphite (KMS) (0.2%) and citric acid (CA) (1.0%) after blanching. Physico-chemical, sensory and microbial observations were recorded on the preparation day and subsequently after 15, 45, 90 and 180 days of storage. Preserved cauliflower after 90 and 180 days of storage was reconstituted in running water for half an hour and evaluated for the preparation of pickle and pakora. The cauliflower samples steeped in 10 and 15% salt solution containing 0.2% KMS were rated best among treatments during the entire period of storage. The cost of production of steeped cauliflower in 10 and 15% salt solution (along with KMS 0.2% and CA 1.0%) were worked out to Rs. 4.03 and 4.15 per jar, respectively. Sensory profile of steeped cauliflower after reconstitution and also on preparation of pickle and pakora, was ranked above acceptable range by the panel of judges for various quality attributes.