Physicochemical Properties of Fresh Floury Corn Kernels Affected by Refrigeration and Packaging
Evelyn Gisela Arenas-Ochoa | Aníbal Orlando Herrera Arévalo | Gustavo Adolfo Ligarreto-Moreno
Fresh corn, or tender kernels, is one of the more commonly used traditional foods for human consumption in Latin American countries. Still, it is perishable, and there are few studies of conservation techniques to improve product use. This study aimed to evaluate storage temperature, packaging type, and husk presence during preservation on the quality of corn in the postharvest period. Total soluble solids, titratable acidity, firmness, weight loss, respiration intensity, and color were quantified. The results showed that quality is better preserved at 4 °C, with lower weight loss, lower respiration intensity, reduced titratable acidity, and less grain hardening. Likewise, corn ears with 100 % husk and packaging maintained better quality than corn ears without husk and packaging, which highlights the importance of husk presence and packaging for preserving fresh corn, such as corn on the cob.
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