abstract

One of the problems with cauliflower, a vegetable high in nutrients, is that it spoils quickly. This study looks into novel processing methods and the creation of value-added products to extend product shelf life and increase consumer appeal. Techniques including vacuum, microwave, and innovative packaging being investigated in addition to the production of spreads, nutritious supplements, and beverages made from cauliflower. The study emphasizes how these advances might boost sustainable agriculture by lowering waste and making cauliflower production more profitable. Belonging to the Brassica oleracea family, cauliflower is a highly nutritious vegetable that is praised for its abundance of dietary fiber, folate, and vitamins C and K. Cauliflower is a popular vegetable and has many health benefits, but it is perishable by nature, which causes large post-harvest losses. This work explores cutting-edge processing methods and the creation of value-added products with the goal of increasing the shelf life and market appeal of cauliflower. In addition to the development of value-added products like spreads, dietary supplements, and beverages made from cauliflower, the investigation of techniques like vacuum drying, microwave drying, and sophisticated packaging highlights the potential of these innovations to support sustainable agriculture by lowering waste and increasing the profitability of cauliflower farming.