[Adding calcium salts and sulphur dioxide for preserving firmness and colour of frozen cauliflower (author's transl)].

Abstract

The results of trials aimed to keep colour and firmness of frozen cauliflower during storage, by pretreatments based on Calcium salts and SO2 impregnation are referred here. Among the different procedures tested, that of introducing under vacuum gaseous SO2 at low pressure, followed by soaking in CaCl2 0,1 N solution has shown the best efficaceousness.