Effect of cultivars, maturity an blanching time on quality of frozen whole kernel sweet corn
1994
Wannee Chobpattana
Two sweet corn cultivars; ATS1 and Hybrid 27127 ("HB"), harvested at 20 ("M20") and 23 ("M23") days after pollination were studied. The ear, kernel size, yields and pericarp thickness of "HB" were higher than those of ATS1 at the same maturity. These quality characteristics were higher at "M23" than "M20" except for pericarp thickness. Microscopic examination of pericarp showed both cultivars at "M23" had thinner pericarp than at "M20". AST1 had higher moisture content, firmness and sugar content but lower in alcohol insoluble solid (AIS) and lighter color than "HB". Both cultivars at "M23" were higher in firmness and AIS but lower in moisture content and sugar content that at "M20". After blanched and frozen, the corn kernel had higher moisture content and deeper color but lower in L value, firmness, sugar content, AIS and peroxidase activity. Blanching time at 2, 4 and 6 minutes were studied. The firmness and enzyme activity decreased with increasing blanching times. The firmness of frozen "HB" was more stable than that of ATS1 and the firmness of "M23" was higher than that of "M20". Blanching time at 4 minutes up could completely inactivate peroxidase but the enzyme regeneration occured after 3 months of frozen storage (-18 deg C). During 6 months frozen storage ATS1 had higher sugar content than "HB". Sensory evaluation by descriptive analysis indicated that ATS1 at "M20" had lighter color and was sweeter than the others. The longer the blanching times the higher the firmness reduction, and the lower the off flavor. Hedonic scoring by untrained panels showed that the overall acceptance of ATS1 at "M23", blanched at 4 and 6 minutes, was higher than the unblanched corn kernel (P0.05).
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Эту запись предоставил Kasetsart University