Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns

doi:10.7506/spkx1002-6630-201402055

Abstract

Abstract:

The effects of storage temperature and film packaging on nutritional indexes and marketable qualities of sweet
corn, such as respiratory rate, sensory evaluation, weight loss rate and the contents of soluble solid, soluble sugar, vitamin C
and soluble protein, were studied. The results showed that at 10, 20 and 30 ℃, the salable limits of unpackaged sweet corn
(control) were 4, 3 d, and 9 h, and sensory evaluation scores were 6, 6.4, and 6.9, respectively. For film-packaged samples,
the salable limits were 6, 4, and 2 d, which were extended by 2, 1 d and 42 h as compared with control samples, and sensory
evaluation scores were 6.5, 7.7, and 7.2, respectively. Lower storage temperatures (still above the freezing temperature) were
more favorable for maintaining the quality of sweet corn, and a better effect was observed with film packaging compared with
no film packaging. Increasing the storage temperature resulted in an increase in respiration rate, weight loss and nutrient losses
and a decrease in sensory evaluation scores, and vice versa. The storage conditions of 10 ℃ and film packaging exhibited a
superior effect on quality preservation of sweet corn. Under such conditions, the salable limit, weight loss, soluble solid, soluble
sugar, VC and soluble protein were 6 d, 5.43%, 12.5%, 16.13%, 88.15 mg/100 g, and 4.55 mg/g, respectively.

Key words: sweet corn, storage temperature, film packaging, respiratory rate, quality, salable limit

CLC Number:

TS205

XIE Yu-hua1,2, SONG Hong-bo1,*, LIU Sheng2,*, JIA Li-e2, JI Nai-yi2, GAO En-yuan2,3, WANG Li-bin2. Influence of Storage Temperature and Film Packaging on Respiration Intensity and Quality of Sweet Corns[J]. FOOD SCIENCE, 2014, 35(2): 282-286.

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