Peas, Sweet Corn, and Green Beans

Siddiq, Muhammad; Pascall, Melvin A.

doi:10.1002/9780470958346.ch30

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Fresh vegetables can thus be exposed to a variety of conditions which offer the potential for changes in quality characteristics before in-home cooking and consumption. However, green peas for commercial freezing should be processed within hours of harvesting (Siddiq and Pascall, 2010). Bourne (2004) refers to post-harvest technologies as the stabilisation and storage of unprocessed or minimally processed foods from the time of harvest until final preparation for human consumption.…”

Section: The Rise In Popularity Of Green Peas As Frozen Vegetablesmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: The Rise In Popularity Of Green Peas As Frozen Vegetablesmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…Sweet corn is widely consumed as fresh, frozen or processed produce (Siddiq & Pascali, 2018). The USA is the top producer nation of sweet corn with 2237 million pounds in 2018, with California the top producer state for the fresh market (31,749 acres) and Minnesota in the frozen and processed market (104,508 acres) (ers.usda.gov).…”

Section: Characterizing Post‐harvest Quality In Sweet Cornmentioning

confidence: 99%

Reducing post‐harvest losses and improving quality in sweet corn (Zea mays L.): challenges and solutions for less food waste and improved food security

Sanchez

Taylor

2021

Food and Energy Security

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Demand for fresh‐cut fruit and vegetables is increasing, in the face of global population growth and new interest in plant‐based diets. At the same time, year‐round supply across the world of popular vegetables means that post‐harvest losses, which can be significant, need to be minimized in the face of complex global supply chains and markets. Sweet corn (Zea mays L.) is harvested before physiological maturity when the kernel has high water and sugar concentrations making it a very perishable fresh produce and effective post‐harvest handling essential to reduce losses and ensure quality. Taste, aroma and colour are the main customer‐appreciated characteristics, hence the most important to preserve. Among the sweet corn post‐harvest disorders, loss of sweetness, dehydration, fungal growth and post‐cooking browning are the biggest issues impacting sweet corn quality, leading to post‐harvest losses. The critical factor driving these losses in sweet corn is temperature. Sweet corn is not a chilling sensitive product and has high sugar content. For this reason, temperatures as close as 0°C and the appropriate use of packaging films to create an altered gas composition with high CO2 and low O2 concentrations can significantly prevent post‐harvest decay. The use of low temperatures and effective choice of appropriate packaging films can control sweet corn respiration rates and prevent microorganism growth, subsequently delaying quality loss. This comprehensive review assembles a description of the most customer‐appreciated sweet corn characteristics. And it describes the major sweet corn post‐harvest challenges and provides a summary of four approaches to improve post‐harvest quality in this popular fresh‐cut vegetable.

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“…Sweet corn (Zea mays L. sppsaccharata), a crop that is planted worldwide, is one of the most common vegetables grown and consumed throughout the world (Siddiq and Pascall, 2011;Yu et al, 2016).According to More et al (2018), it is a cultivated plant for human consumption and is a raw or processed material of the food industry throughout the world. For example, in the U.S. and Canada, sweet corn is considered to be a symbol of summer, being one of the most popular vegetables (Pacurar et al, 2019).Sweet corn is present in the market in fresh, frozen and canned forms (Alan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

Ndiaye¹,

Dieng²,

Thompson³

2020

Afr. J. Food Sci.

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In Senegal, sweet corn is produced for export market while the canned ones are imported to supply national market. This work was carried out to investigate the effect of different processing conditions such as heating temperature and sterilization time on the microbial quality, color, ascorbic acid and shelf life of canned sweet corn produced in Senegal. The hygiene level of sweet corn samples at different preliminary processing stages before canning processing was evaluated also. Aerobic mesophilic total counts were lowest at blanching (1.8 log 10 CFU/g) and no microorganisms related to food spoilage and public health concerns were detected in all canned sweet corn regardless of treatment. However, treatment E (125°C/12 min) had the highest F-value (35.7 min) and the lowest Cvalue/F-value ratio (3.84 min). This treatment had also less impact on total color change (E*=6.81) and ascorbic acid content. Canned sweet corn was shelf stable after 12 months of storage.

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Peas, Sweet Corn, and Green Beans

Cited by 3 publications

References 31 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Reducing post‐harvest losses and improving quality in sweet corn (Zea mays L.): challenges and solutions for less food waste and improved food security

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

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