Blanching in Cauliflower

Blanching in Cauliflower

According to gapta (1947), meal (1959) and srivastava (1960), blanching is an essential operation to protect the heads from suborning and yellowing, so that they may not loose part of the flavor and attractive appearances. This operation may be done by drawing and trying of the leaves when the heads are formed. If is not possible, place a cauliflower leaf over the heads to protect it from the sun. This will induce milky white colour to the curd which may be sold at premium in the market.

According to the variety heads are ready to harvest in 60 – 70 days 9 Early) 90- 100 days 9 Medium), and 110- 120 days 9 late) after transplanting. Beaching should be done only when the head has grown fully, and leaves should not be left tied over for more than 4- 5 days. But these periods is increased to one week in cold weather and reduces to 2 – 3 days during the hot weather. This process is called as blanching.