A Study on Shelf-life Extension of Sweet Corn

Geetha, H. P.; Palanimuthu, V.; Srinivas, Girish

doi:10.5958/2277-9396.2017.00017.4

Cited by 8 publications

(5 citation statements)

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“…By contrast, the total sugar concentration of cobs stored at 4 °C remained unchanged (120 mg/100 g FW) for at least 7 days, and only declined to approximately 96 mg/100 g FW after 14 days. The use of sugar as a respiratory substrate during storage is the main reason for the significant decrease in the total sugar content in sweetcorn kernels [14]. The current results are similar to previous findings of post-harvest yellow sweetcorn (Zea mays) cultivars [15].…”

Section: The Effect Of Storage Time and Temperature On Sugar Starch A...supporting

confidence: 91%

“…The above response is typical of what is observed with supersweet sweetcorn. The shrunken2 (sh2) mutation generally minimises starch synthesis during storage at both 4 °C and 23 °C [15], which is in contrast to standard sweetcorns based on the sugary-1 mutation (su-1), where starch is observed to increase with duration of storage [14].…”

Section: The Effect Of Storage Time and Temperature On Sugar Starch A...mentioning

confidence: 99%

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Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

Hong

O’Hare

2020

The 1st International Electronic Conference on Food Science and Functional Foods

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Reddish-purple sweetcorn has recently been developed by our laboratory through the inclusion of an active anthocyanin biosynthesis pathway in white sweetcorn. Anthocyanin is not only responsible for the reddish-purple colour of the kernels, but has also been associated with a number of health benefits. As this product is novel, there is currently no information on changes in anthocyanin, starch or sugar concentration during postharvest storage. The current study reports the effect of a common domestic storage temperature on these key quality characteristics of reddish-purple sweetcorn over a two-week period. Storage of reddish-purple sweetcorn for 14 days at 23 °C significantly increased (p < 0.05) kernel anthocyanin concentration in half of the cobs from 36.4 mg/100 g at day 0 to 62.8 mg/100 g fresh weight (FW), and concurrently decreased sugar from 116.6 mg/g to 27.0 mg/g FW. By contrast, at 4 °C, no significant change in anthocyanin was observed, and the rate of decline in sugar concentration was significantly reduced, declining 20% after 14 days. Although storage at ambient temperature appears to be able to induce a significant increase in anthocyanin concentration, this would have to be manipulated carefully so as not to cause a decline in sugars that would significantly affect sweetness, an important attribute of sweetcorn.

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Section: The Effect Of Storage Time and Temperature On Sugar Starch A...supporting

confidence: 91%

Section: The Effect Of Storage Time and Temperature On Sugar Starch A...mentioning

confidence: 99%

Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

Hong

O’Hare

2020

The 1st International Electronic Conference on Food Science and Functional Foods

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“…11 However, common domestic storage is conducted at 4 °C or ambient (e.g., 23 °C), which will have significantly more impact on the quality of supersweet sweetcorn compared to storage at 0−1 °C. 14 Although there are no published reports on the impact of storage temperature on anthocyanin content in purple sweetcorn, storage temperature has been reported to variously affect the anthocyanin and total phenolic content of other red and purple fruit and vegetables. The impact of temperature was found to vary among different fruits and vegetables with some studies observing an increase in anthocyanin content, and others observing a significant decline.…”

Section: Introductionmentioning

confidence: 99%

“…To enhance shelf life, supersweet sweetcorn can be stored at temperatures as low as 0–1 °C, which reduces respiration rate and maintains moisture content through a reduction in consumption of respiratory substrates, such as sugar . However, common domestic storage is conducted at 4 °C or ambient (e.g., 23 °C), which will have significantly more impact on the quality of supersweet sweetcorn compared to storage at 0–1 °C …”

Section: Introductionmentioning

confidence: 99%

Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage

Hong

Phan

O’Hare

2021

J. Agric. Food Chem.

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Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at 4 °C, the first recorded observation of continuing accumulation of anthocyanin and phenolic compounds was concurrent with an increase in purple pigment coverage across the surface of the kernel at 23 °C. TAC in PPS significantly increased, doubling after 14 days at 23 °C. Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required.

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“…Phospholipids and flavonoids, in especially, are crucial chemicals for human health (Adom et al ., 2005). Sweet corn is distinguished from other corns by the presence of a high level of sugar throughout the milky and early dough phases, and the kernels are wrinkled and brittle when dried (Geeta et al ., 2017). A by‐product of sweet corn manufacturing for human utilisation, comprises cobs, husk leaves, discarded kernels, and some stalks and counts for 60–70 percent of the harvest yield (Fritz et al ., 2001).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review

Islam

Imran

Shah

et al. 2023

Int J of Food Sci Tech

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The corn cob is still a significant component of the corn residue. It is estimated that maize cob accounts for 40-50 percent of total corn production. Corn cob is considered an agriculture waste (by-product of sweet corn). This by-product causes environmental pollution, which produces health problems. Its phytochemicals and prebiotic potential provide large benefits for humans when it is consumed. Therefore, corn cob has functional properties such as antioxidant, antimicrobial, anticoagulant, anticancer and reduces the blood glucose level. Corn cob may be used as opportunistic raw material in food products and other possible applications. Current review explained the nutritional composition of corn cob and its possible health benefits. In conclusion, corn cobs have the potential for the development of value-added products, which are gluten free and also contribute to flourish business of food development and nutraceutical manufacturing industries.

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A Study on Shelf-life Extension of Sweet Corn

Cited by 8 publications

References 0 publications

Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage

Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review

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