Effects of ice cooling storage on chemical components in vegetable corn.
Son YoungKoo; Kim SeungYeol; Kim SunLim; Hwang JongJin;
Korean Journal of Crop Science Year: 1997 Vol: 42 Issue: 1 Pages: 95-103 Ref: 20 ref.
1997
บทคัดย่อ
This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to maintain the quality of sweet (Danok 2), supersweet (Cocktail 86) and waxy (Chalok 1) sweetcorn which is mainly consumed as a vegetable in Korea. The cobs were cooled with ice fragments in an insulated box immediately after harvest and stored in a warehouse at low temperature (0 to 2 deg C). During the 15 days' short-term storage, changes in chemical components were compared with those of uncooled cobs. The moisture losses of kernels were as high as 7.4-24.4% in uncooled cobs, whilst those of ice-cooled cobs increased their weights by 0.4 to 0.5%. The pericarp and alcohol insoluble solids (AIS) contents increased during storage in all treatments but increased more in uncooled samples. The total sugar loss during storage was lowest in supersweet cobs when they were cooled with ice fragments in insulation box. After 5 days' storage, the ice-cooled samples showed th
e highest free amino acid contents compared with uncooled cobs stored at room temperature (25 to 30 deg C) or in the low temperature warehouse. gamma -Aminobutyric acid (GABA) was detected in all 3 types of vegetable corn.