A Preliminary Study on Preservation of Waxy Maize with Gas Package at Room Temperature

Abstract

Effects of different methods of gas package on freshness of harvested waxy maize at room temperature in its shelf life were investigated. The harvested waxy maize were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and sensory evaluation were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, the sensory evaluation could show that waxy maize of N2 package had better tasty and aroma.

Full-scale landscape metabolome map provides insights to convergent metabolite divergence and promotes edible maize breeding

“…Subsequent selection in North America continued to improve modern sweet maize, including the origin of the shrunken-2 (sh2) gene and its application in breeding 12 . Waxy maize has been grown in China since the Chinese Qing Dynasty in the 17th century [13][14][15] , and was believed to have been improved from domesticated non-glutinous maize that was introduced from the New World 3,6,16 . Waxy maize was rst recorded in China in 1909 by the US Department of Agriculture 17 .…”