Purple Cauliflower Curd Maturity Stage And Harvesting Age | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 3, Volume 51, Issue 3, September 2013, Page 233-241 PDF (205.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2013.141811 | ||||
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| Abstract | ||||
| Purple cauliflower cultivar Graffiti was grown at a private farm near Banha, Qalubia Governorate during the winter seasons of 2009-2010 and 2010-2011.Curds of 5,10,15,20,25and 30 days post curd formation was used to study the developmental stages and their physical and chemical properties.In addition, their keeping quality under room temperature were also investigated. Data revealed that there were continuous rapid increase in the curd fresh weight, size, diameter and stem diameter till the age of 25 days. This increase was followed by moderate decrease till the last age of 30 days in both curd fresh weight and size forming statistically a curve linear type meanwhile the diameter and stem diameter were increased slowly till the last age establishing a linear shape. On the other hand, quick accumulation in the contents of ascorbic acid,T.S.S.and anthocyanin were detected up to the age of 25 days then slow decreases were followed up to the age of 30 days building statistically a curvilinear design. From another point of view, the stored developmental stages under room temperature storage showed that the least loss in weight and unmarketable percentages were shown during storage from the age of 25 days meanwhile the highest contents of T.S.S, ascorbic acid and total sugars were kept in the curds of the same age. However, the maturity stage of the curd was determined at 25 days from curd formation which coincided with the most suitable harvesting age. | ||||
| Keywords | ||||
| purple cauliflower; maturity; harvesting | ||||
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