2023-02-042023-02-042022https://hdl.handle.net/10883/22494CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purposeAGRICULTURAL SCIENCES AND BIOTECHNOLOGYArticle10.3329/ijarit.v12i2.64103Cling FilmHue AngleCompact, medium size, white to creamy cauliflower curds were packed into different packaging techniques like i. without packaging (control); ii. packed in low density polyethylene (LDPE) bag with 1% perforation; iii. wrapped with polyethylene (PE) cling film and iv. newspaper (locally used). Half of each treatment was kept at (6±1°C and 50±5% RH) and the other half was kept at ambient conditions (25±3°C and 60±5% RH). LDPE bag or PE cling film has a great effect to retain firmness and reduce weight loss of cauliflower in both storage conditions. Respiration rate, rot incidence and changes of colour values (lightness and hue angle) was reduced significantly for the cauliflowers packed in LDPE bag or wrapped with PE cling film stored in a refrigerator than that of control (without packaging) and all packaging techniques stored at ambient condition throughout the storage period. Initially, acidity, TSS and ascorbic acid content were 0.26%, 4.7° Brix and 58.7 mg 100g-1, respectively. Ascorbic acid content was reduced severely in the cauliflower stored in ambient conditions than that stored in a refrigerator. Cauliflower wrapped with PE cling film and packed in an LDPE bag (1% perforation) stored in a refrigerator (6±1°C and 50±5% RH) could retain white colour, good sensory quality, firm and fresh curds with minimum loss in weight, texture and disease incidence up to 18 days and 16 days, respectively.RESPIRATION RATEFIRMNESSASCORBIC ACIDCAULIFLOWERSSTORAGEOpen AccessSustainable Agrifood Systems