Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea)

• Development of minimally processed RTC cauliflower.
• Irradiated samples stored at 4 °C showed extended shelf life upto 21 days.
• Irradiated samples (0.5 kGy) showed higher total phenolic content and antioxidant capacity.

Minimally processed ready-to-cook (RTC) cauliflower samples were irradiated, stored at 4 °C for 21 days. The samples were analysed for nutritional, physiochemical and sensory quality periodically at intervals of 0, 7, 14 and 21 days. An irradiation dose of 0.5 kGy enhanced the microbial quality and extended shelf life by 7 days without significant losses in quality attributes. Antioxidant activity and total phenolic content (TPC) were significantly increased on irradiation (0.5 kGy) while no significant effect was noted in texture, total ascorbate content and flavonoid content.