<![CDATA[The purpose of this study was to determine the optimal was time and cold storage temperature for the quality of cauliflower. This study used a completely randomized design (CRD) consisting of two factors. The first factor as the storage temperature and the second factor the display time during the showcase. The first factor consists of two levels, namely: showcase temperature of 8 ± 1°C, and showcase temperature of 15± 1°C and added a control. The second factor consists of four levels, namely: storage for 0 hours, storage for 12 hours, storage for 16 hours, storage for 20 hours and repeated for 3 replications. Cauliflower as control was stored at room temperature (28 ± 1°C). The quality parameters observed in this study included weight loss,O2 consumption rate, color ( color difference), organoleptic tests including shelf life and damage level. The best results showed at a temperature of 8 ± 1°C and a storage time of 20 hours (P1A3) with an O2 consumption rate parameter of 143.65 ml / kg.hour, weight loss with a value of 1.69%, color difference with a value of 7.33, shelf life with a score value 4.3, and the level of damage with a score of 4.2]]>
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