Sensory Profile of Stored Sweet Corn

Cuquel, Francine Lorena; Mógor, Átila Francisco; Bolzan, Raphael Pires; Lavoranti, Osmir José

doi:10.17660/actahortic.2012.934.178

Cited by 2 publications

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“…Flavor, aroma and texture are the characteristics for peach sensory profiling observed by consumers (Cuquel et al 2012). The response variations resulting from N increment can be evidenced in the quality of peaches by the change in skin color, with N resulting in an increase in the content of the skin pigments (Olienyk et al 1997), or in reduction (Daane et al 1995;Souza et al 2013), or even in keeping it unaltered (Ernani et al 2008;Falguera et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Quality peach produced in fertilizer doses of nitrogen and green pruning

et al. 2017

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ABSTRACT:The increasing consumer demand for fruit quality justifies the development of researches that combine orchards management and consumers' perception of the quality of the product. The aim of this study was to evaluate the effect of nitrogen fertilization combined with green pruning intensity on fruit quality of 'Chimarrita' from high density peach trees during three consecutive harvest seasons.

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Section: Introductionmentioning

confidence: 99%

Quality peach produced in fertilizer doses of nitrogen and green pruning

et al. 2017

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“…Cuquel et al (2012) found that wrapping with stretchable PVC films enhanced shelf life at room and refrigerated temperatures when compared to unpacked cobs. Similarly, other authors have observed that cobs packed with PVC film had a positive effect due to the creation of a moisture saturated atmosphere, that prevented weight loss (Sousa et al, 2015; Xie et al, 2016).…”

Section: Sweetcorn Post‐harvest Treatments For Improved Quality: the Solutionsmentioning

confidence: 99%

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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Sensory Profile of Stored Sweet Corn

Cited by 2 publications

References 0 publications

Quality peach produced in fertilizer doses of nitrogen and green pruning

Quality peach produced in fertilizer doses of nitrogen and green pruning

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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