Quality of cauliflower as influenced by film wrapping during shipment

Throughout the season, 'Siria' cauliflower heads from three harvesting peri ods were film-wrapped and stored for 1 week at 1.5 degrees C to simulate a maximum period of commercial shipment. After cold storage, the heads were k ept for 2.5 days at 20 degrees C to simulate a retail sale period. Differen t polymeric films - polyvinyl chloride (PVC) of 14 mu m thickness, low-dens ity polyethylene (LDPE) of 11, 15 and 20 mu m thicknesses and a special LDP E of 11 mu m thickness adapted for microwave ovenuse - were used for wrappi ng. Soluble solid content, pH, titratable acidity, weight loss, physiologic al disorders, fungal attacks, visual quality and gas composition within pac kages were monitored. After the shelf life simulation, among the LDPE films studied, the best results were obtained by using 11 mu m LDPE. Gas composi tion (about 16% O-2 and 2% CO2 during cold storage, and about 11% O-2 and 3 .5% CO2 during retail sale simulation), overall quality, yellowing and brow ning of the head, and Alternaria spp. development were at similar levels am ong the films studied. However, weight loss was considerably lower for all LDPE films than for PVC film. For commercial purposes 11 mu m LDPE could be a good alternative to PVC for wrapping cauliflower.