Effect of pressure pre-cooling, room pre-cooling and cold storage on quality of sweet corn
2012
Liu, S. | Zhang, H. | Zheng, S.
Sweet corn ears in plastic containers were pre-cooled immediately after harvest using pressure cooling (PC) and room cooling (RC). Corn ears without pre-cooling served as control treatment. Both pressure pre-cooled and room pre-cooled corn ears were stored vertically and horizontally in cardboard boxes for 13 days at 0±0.5°C. The quality attributes of sweet corn were measured to assess the performances of pressure cooler and room cooler compared to non-cooling. Corn ears pre-cooled by pressure cooler reduced significantly the cooling time. With PC, temperature of ears decreased by 6 hours from 27.5 to 3.5°C, while RC required 24 h for temperature to change from 27.5 to 4°C. On the other hand, sweet corn from both cooling methods retained high quality after 13 days storage by conserving high total soluble solids and maintaining good visual quality. During cold storage, the weight loss of sweet corn ears increased gradually and the sugar contents and ascorbic acid contents decreased gradually.
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