PHYSICO-CHEMICAL CHARACTERISTICS OF THREE CAULIFLOWER (Brassica oleracea var. Botrytis) VARIETIES OF DIFFERENT COLOUR

The study was conducted to determine the physico-chemical characteristics of three different cauliflower varieties of different colors (white, yellow and pink) during February 2024 to June 2024. The experiment was laid out in completely randomized design (CRD) with seven replications. Statistically physical characteristics showed no significant variation among three cauliflower varieties. Better performance was showed by yellow cauliflower in respect of weight, length, edible portion, Vitamin C, titratable acidity and carotenoid content. The pink variety gave the highest values in width, depth, non-edible portion, riboflavin, anthocyanin and flavonoid contents. The maximum weight of cauliflower was recorded in yellow cauliflower (1345.0 g) while the minimum weight was 1279.9 g which was observed in white cauliflower. The maximum length was found in yellow cauliflower 16.400 cm. The Highest performance in respect of width (15.657 cm), depth (14.014cm) and non-edible portion (322g) was found in the pink cauliflower. The maximum edible part was 1070.0 g in yellow cauliflower while the minimum was recorded in white cauliflower (978.81 g). Significant variation was found among the cauliflower varieties in respect of chemical characteristics. The maximum value vitamin C (83.633 mg∕100g), T acidity (16.400%) and carotenoids (0.0266 mg∕100g) was found in yellow cauliflower. The highest riboflavin content was found in pink cauliflower (0.5746 mg∕100g) and that was the lowest in white cauliflower (0.3944 mg∕100g). In case of anthocyanin content better performance was found in pink cauliflower (0.9349 mg∕100g) than that of white (0.8643 mg∕100g) and yellow cauliflower (0.8166 mg∕100g). Pink cauliflower was also better in respect of flavonoid content (0.3943 mg∕100g). The findings provide a comprehensive understanding of the differences in nutritional and physical properties among cauliflower varieties, which could inform both consumer choices and agricultural practices.

• Supervision