Curd quality of late-season cauliflower varieties in Nepal’s mid-hill region

Abstract

Due to higher temperatures in Nepal’s mid-hill region, postharvest quality of cauliflower faces significant challenges during the late winter season. To address this issue, a field experiment was conducted to evaluate the curd quality of eleven late-season cauliflower varieties. The experiment was set up in a Randomized Complete Block Design (RCBD), with nine hybrid varieties (Freedom, Titan, Ravella, Artica, Bishop, Casper, Indam 9803, NS 106, and Snow Mystique) and two open pollinated varieties (Amazing and Snowball 16). The experiment was carried out over four replications from November 2016 to March 2018. Snowball 16 had the highest TSS value of 5.5 oBrix and pH of 6.5 when compared to other varieties. Snow Mystique had the highest vitamin C content of 48.5 mg/100 g, followed by Amazing and Snowball 16, compared to other varieties. At three, six, and nine days after harvesting, physiological weight loss was 4.0 percent and 8.0 percent in Bishop, and 13.3 percent in Artica, respectively. Snowball 16 received a significantly higher score of 8.5 tasty curds, followed by Amazing. Titan and Artica produced curds with the best appearance and compactness when compared to other varieties. Artica and Titan produced significantly more fresh curds than other varieties. Based on the taste and chemical parameters of the curds for the late winter season in Nepal’s Mid-hill region, it was determined that Amazing was the best OP variety, while Artica, Titan, and Bishop were more preferable hybrid varieties.