Quality of sweet corn stored at different temperatures and duration
1987
Lee, S.S. | Lee, S.J. (Yeongnam Univ., Kyongsan (Korea R.). Coll. of Agriculture and Animal Science) | Kim, D.Y. (Yongnam Univ., Kyongsan (Korea R.). Coll. of Science)
To find out the optimum storage temperature and duration, changes in the content of sugars and soluble solids and flavor rate of two sweet corn hybrids (Great Bell and Golden Cross Bantam) and a super sweet corn (Crisp Super Sweet 720) were observed after storing at -20, 0, 5, 10, 15, 20, and 25 deg C for 1, 3, 5, and 7 days. At the temperatures below 10 deg C , contents of soluble solids and total sugars and flavor rate were not changed significantly, but at the temperatures higher than 15 deg C they decreased as storage temperatures increased and duration extended. Storage duration conserving flavor seems to be 7 days at temperatures below1303 10 deg C , 3 days at 15 deg C, and 1-2 days at 25 deg C. When corn was frozen, flavor rate was a little low compared with corn stored at 0 deg C although sugar content was higher. Both soluble solids and total sugar contents were positively correlated with flavor rate of cooked
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