“…It can be seen that VPC treatment can effectively delay the degradation of total chlorophyll in bok choi. This was similar to the results of Zhang et al's ( Zhang et al, 2021 ) study on VPC-treated mung beans. Fig.…”
“…It can be seen that VPC treatment can effectively delay the degradation of total chlorophyll in bok choi. This was similar to the results of Zhang et al's ( Zhang et al, 2021 ) study on VPC-treated mung beans. Fig.…”
“…6 C&D, the sugar-acid ratio and the ΔE value of grape samples increased progressively with extended storage time. This pattern of rising sugar-acid ratios and ΔE values during storage has similarly been observed in other fruits, such as litchi and green beans [41] , [42] . The US + SAEW treated grape samples displayed a marginally higher sugar-acid ratio compared to CW samples throughout storage, while this difference did not reach statistical significance ( p > 0.05 ).…”
“…Color is a product feature that is valued by consumers because it visually indicates freshness [ 13 ]. The L* and b* are used to reflect the freshness of sweet corn [ 35 ].…”
Section: Resultsmentioning
confidence: 99%
“…VPC enables rapid vaporization of water to release latent heat; however, it is not suitable for pre-cooling the larger fruits and vegetables, such as apple, sweet potato, etc. [ 13 ]. Zhu et al showed that the temperature and vacuum tolerances variation of the petioles and leaves of P. alba was differential when pre-cooled, and the leaf paraxial epidermis was more sensitive to Vc and the internal water gradient caused more serious cell damage [ 14 ].…”
The strong wind pre-cooling (SWPC), ice water pre-cooling (IWPC), vacuum pre-cooling (VPC), natural convection pre-cooling (NCPC), and slurry ice pre-cooling (SIPC) techniques were used to pre-cool the fresh sweet corn (Zea mays L.), and then the pre-cooling treated sweet corn samples were stored at 4 °C for 28 days. During refrigeration, quality indicators, such as hardness, water loss, color, soluble solids content, and soluble sugar, were determined. In addition, oxidation indicators, such as peroxidase, catalase, ascorbic acid-peroxidase activity, and carotene content, were also measured. The results showed that the main problems of sweet corn during cold storage were water loss and respiration. The pre-cooling speed of SWPC is the fastest, and the latent heat of sweet corn can be removed in only 31 min. SWPC and IWPC could reduce the loss of fruit quality, maintain good color and hardness, inhibit the decrease of water, soluble solids, soluble sugars, and carotenoid contents, maintain balance between POD, APX, and CAT, and extend the shelf life of sweet corn. The shelf life of SWPC and IWPC corn reached 28 days, 14 days longer than SIPC and VPC treated samples, and 7 days longer than NCPC treated samples. Therefore, SWPC and IWPC are the appropriate methods to pre-cool the sweet corn before cold storage.
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