Residual peroxidase activity as influenced by blanching, SO2 treatment and freezing of cauliflowers

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Abstract
The influence of blanching time and SO2 treatment on the residual peroxidase activity and its implication for the sensory quality of frozen cauliflowers were assessed after storage for up to one year at −18°C. The treated cauliflowers, sealed in polythene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at −35°C. The sensory quality of frozen stored cauliflowers related well to their residual peroxidase activity, which was sensitive to the SO2 treatment. Blanched cauliflowers following a brief dip in a metabisulphite solution prior to freezing gave a significantly (P2‐treated samples, and the SO2 content of50 ppm found in these stored samples disappeared after 3 min cooking in boiling water.