Effect of Slurry Ice Precooling on the Quality of Sweet Corn
Sweet corn (Zeamays) was precooled by slurry ice and then stored at 0 °C to determine the effect of slurry ice on the subsequent quality of the corn. Changes of sensory index, total soluble solids (TSS), soluble protein content, soluble starch content, soluble total sugar content, and vitamin C (Vc)...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2020-01-01
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| Series: | Zhileng xuebao |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2020.03.083 |
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| Summary: | Sweet corn (Zeamays) was precooled by slurry ice and then stored at 0 °C to determine the effect of slurry ice on the subsequent quality of the corn. Changes of sensory index, total soluble solids (TSS), soluble protein content, soluble starch content, soluble total sugar content, and vitamin C (Vc) content were determined. Compared with the conventional 0 °C treatment, slurry ice maintained the sensory quality of sweet corn to 28 d, inhibited the decomposition and decline of TSS, soluble protein, soluble starch, soluble sugar and Vc contents, maintained the nutritional quality of sweet corn, and retained the smell and taste of sweet corn. Thus, slurry ice precooling can reduce stress-induced damage, while maintaining the storage quality and prolonging the shelf life of sweet corn. |
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| ISSN: | 0253-4339 |