Abstract
Background: Cauliflower is an important vegetable in human diet as it is associated with various health benefits. Main quality loss of cauliflower is due to the poor post-harvest practices. Radiation processing is gaining popularity now a days as one of the promising alternative to address quality retention of product. Since aroma quality of vegetable is crucial for its consumer acceptance therefore study of changes in volatile compounds of vegetables due to post harvest processing is required.
Objective: The aim of present study was to investigate the effect of radiation processing (0.5 - 2 kGy) and storage (4 °C for 21 days) on the volatile constituents of minimally processed cauliflower. Method: Head Space Solid Phase Microextraction (HS-SPME) was used for aroma extraction from cauliflower and subsequent analysed by GC-MS. Principal Component Analysis (PCA) was used for data analysis. Cauliflower samples irradiated with different doses were also subjected to sensory evaluation along with non-irradiated control samples. Results: Data analysis using principal component analysis suggested significant differences both due to irradiation and storage. A 2.37, 1.96, 2.78 and 2.48 fold increase in the content of odour active compounds such as Dimethyl Disulphide (DMDS), Dimethyl Trisulfide (DMTS), dimethyl tetrasulfide, and Methanethiol (MT) respectively, immediately after irradiation was noted at 1 kGy. Sensory analysis of aroma quality supported the acceptance of radiation processing for cauliflower. Conclusion: PCA analysis suggested significant differences in volatile profile both due to radiation processing and storage, however radiation processing was not found to affect sensory acceptability of the product.Keywords: Cauliflower, gamma irradiation, storage, aroma, principal component analysis.
Graphical Abstract
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