Quality control of fresh sweet corn in controlled freezing-point storage

Shao, Xinghua; Li, Yunfei

doi:10.5897/ajb10.1940

Cited by 19 publications

(4 citation statements)

References 18 publications

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“…During the product life, respiration metabolism increases and sugars are rapidly converted into CO 2 and energy (Shao and Li, 2011). Shao and Li (2011) found that only after 10 days of storage at 4°C, the loss of sugars was significant with respect to the initial value. Here we observed that an initial decrease was apparent during the first 6 days of storage at 10°C, and that this reduction was significantly different after 11 days of storage (BBD+5) [Figure 2(a)].…”

Section: Discussionmentioning

confidence: 99%

“…The loss of sugar in sweet corn is mainly due to two processes; respiration and starch biosynthesis (Creech, 1968). During the product life, respiration metabolism increases and sugars are rapidly converted into CO 2 and energy (Shao and Li, 2011). Shao and Li (2011) found that only after 10 days of storage at 4°C, the loss of sugars was significant with respect to the initial value.…”

Section: Discussionmentioning

confidence: 99%

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Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Sanchez

Taylor

2021

IJPTI

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Sweet corn (Zea mays L.) is a grain harvested before maturity and consumed as a vegetable. An optimal supply chain, to preserve sugars and antioxidant (AO) capacity is essential to maintain quality of sweet corn. The choice of packaging film plays an essential role, especially in products with a high respiration rate such as sweet corn. Sweet corn grown on a commercial farm in Senegal was sampled at the harvest day, at the UK arrival date following 12-14 d of shipping (packaging date), at the best before date (BBD) and five days after the best before date. The results showed that high quality preservation of sweet corn is possible along a complex supply chain from harvest in Senegal through transport to the UK. Results suggested that lower perforation films have a beneficial role in preserving antioxidant capacity. Furthermore, damaged kernels in the cut-ends of the cobs were shown to be the main factor reducing the overall quality of the product.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Sanchez

Taylor

2021

IJPTI

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“…Sweet corn, however, exhibits vigorous respiration and increased metabolism after it is harvested, resulting in significant reductions in nutrients, freshness, tenderness, and sweetness, as well as increased susceptibility to pathogenic microorganisms (Becerra‐Sanchez & Taylor, 2021). Sweet corn stored at 30°C for 1 day lost about 60% of its sugar, whereas sweet corn stored at 0°C lost only 6% of its sugar (Shao & Li, 2011). Additionally, a 2% loss in moisture results in significant kernel depression, thus compromising the fresh appearance of sweet corn (Liu et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…corn stored at 30 • C for 1 day lost about 60% of its sugar, whereas sweet corn stored at 0 • C lost only 6% of its sugar (Shao & Li, 2011).…”

mentioning

confidence: 98%

Integrated analysis of transcriptomic and metabolomic data reveals how slurry ice treatment affects sugar metabolism in sweet corn (Zea mays L. var saccharata) during cold storage

Zhao,

Shi,

Wang

et al. 2024

Food Frontiers

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Sweet corn rapidly loses its sweetness, along with other nutrients, once it is harvested, which reduces its economic value. The present study was conducted to elucidate the regulatory mechanisms by which a rapid cooling slurry ice (SI) treatment followed by storage at 0 ± 0.5°C extends the postharvest quality of sweet corn relative to slower direct cooling at 0 ± 0.5°C. In this study, we found that SI treatment can maintain the appearance quality of sweet corn and inhibit grain shrinkage, respiration, and ethylene release. SI treatment delayed the aging of corn by regulating the expression levels of genes and the levels of metabolites. SI treatment also maintains its carbohydrate content, which is mainly related to starch and sucrose metabolism, glycolysis, citric acid cycle, pentose phosphate pathway, and cutin biosynthesis. The results provide a possible target for improving the postharvest quality of sweet corn.

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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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Quality control of fresh sweet corn in controlled freezing-point storage

Cited by 19 publications

References 18 publications

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Integrated analysis of transcriptomic and metabolomic data reveals how slurry ice treatment affects sugar metabolism in sweet corn (Zea mays L. var saccharata) during cold storage

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

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