Effects on sugar on shelf-life fermention of cauliflower (Brassica oleracea var. botrytis) / by Keane M. Bigno, Kristian Glen B. Dellera, & Renz Albert D. Luching.

The vegetable industry in the Philippines is currently having a major problem regarding the overproduction of vegetables. Half of these producers faced loss in revenue and cash flow within their community, which can be an indicator of wasted produce Since producers stand to lose profit if their produce expires early before it reaches the market, they extend their products through the use of humidity control, individual item coverings, absorbent food trays and pads, and natural antimicrobials. Due to the limited shelf life of Cauliflower, conventions such as storing the vegetable in the refrigerator, freezing, and pickling are being utilized in order to prolong the shelf life of Cauliflower. There are limited studies that discuss the effects of different sugars on the lacto-fermentation process in terms of its shelf life. Hence why the researchers decided to conduct the study. The researchers aim to determine if there is a significant difference in the shelf life of Cauliflower (Brassica oleracea var. botrytis) with the use of white refined sugar, brown sugar, muscovado sugar at 25%, 50%, and 100% and table salt at 5% concentration in terms of pH and moisture content. The study utilized lacto-fermentation for the preparation of the samples and collected the data utilizing a pH meter and dry weight testing method. There was a significant difference between the treatment and control groups in terms of the samples' pH and moisture content. This implies that sugar can be used in the fermentation of Cauliflower.

300-399