Abstract
Sweet corn ear is a highly perishable produce with short postharvest life due to its high respiration rate which depletes sugar concentration in kernel. As a result, ear loses its sweetness and quality within 1 to 2 days under room temperature. Hydro-cooling after harvest is a good practice as it can reduce the metabolism and respiration rate of the produce. Thus, the objective of this study was to determine the effectiveness of hydro-cooling in retaining quality of sweet corn ears. Freshly harvested sweet corn ears were immersed in hydro-cooler to achieve its half and seven-eighth cooling time. Pre-cooled and non-pre-cooled ears were then stored at 12±2 and 25±2 °C for 8 days and quality index, weight loss, pH, soluble solids concentration, titratable acidity and ascorbic acid of ears were evaluated at 2 days interval. The experiment was arranged in randomized complete block design with factorial arrangement (three cooling times × two storage temperatures × five storage days) and then repeated thrice. Differences between cooling time × storage temperature, cooling time × storage day, storage temperature × storage day and cooling time × storage temperature × storage day were significant on quality index of ears. Storage temperature × storage day was also significant on ears weight loss, soluble solids concentration and pH. Seven-eight cooling time and storage at 12±2 °C provide the best quality index of ears; retain higher soluble solids concentration and pH with significantly lower weight loss compared to other cooling time treatment and 25±2 °C storage temperature. In short, temperature management is crucial in manipulating sweet corn ears quality.
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Claims 6
Claim · model-written summary
Cooling time, storage temperature and day interactions significantly affected ear quality index.
Not reportedDirection
Verbatim
e0“Differences between cooling time × storage temperature, cooling time × storage day, storage temperature × storage day and cooling time × storage temperature × storage day were significant on quality index of ears.”
t0“Sweet Corn”
Claim · model-written summary
Storage temperature and day interacted significantly for ear weight loss, soluble solids and pH.
- Taxon
- Sweet Cornt0
- Treatment
- Storage temperature × storage daye0
- Outcome
- ears weight loss, soluble solids concentration and pHe0
Not reportedDirection
Verbatim
e0“Storage temperature × storage day was also significant on ears weight loss, soluble solids concentration and pH.”
t0“Sweet Corn”
Claim · model-written summary
Seven-eight cooling and 12±2 °C storage yielded best quality index of ears than other cooling times and 25±2 °C storage.
Verbatim
e0“Seven-eight cooling time and storage at 12±2 °C provide the best quality index of ears; retain higher soluble solids concentration and pH with significantly lower weight loss compared to other cooling time treatment and 25±2 °C storage temperature.”
t0“Sweet Corn”
Claim · model-written summary
Seven-eight cooling and 12±2 °C storage yielded higher soluble solids concentration than other cooling times and 25±2 °C storage.
Verbatim
e0“Seven-eight cooling time and storage at 12±2 °C provide the best quality index of ears; retain higher soluble solids concentration and pH with significantly lower weight loss compared to other cooling time treatment and 25±2 °C storage temperature.”
t0“Sweet Corn”
Claim · model-written summary
Seven-eight cooling and 12±2 °C storage yielded higher pH than other cooling times and 25±2 °C storage.
Verbatim
e0“Seven-eight cooling time and storage at 12±2 °C provide the best quality index of ears; retain higher soluble solids concentration and pH with significantly lower weight loss compared to other cooling time treatment and 25±2 °C storage temperature.”
t0“Sweet Corn”
Claim · model-written summary
Seven-eight cooling and 12±2 °C storage yielded lower weight loss than other cooling times and 25±2 °C storage.
Verbatim
e0“Seven-eight cooling time and storage at 12±2 °C provide the best quality index of ears; retain higher soluble solids concentration and pH with significantly lower weight loss compared to other cooling time treatment and 25±2 °C storage temperature.”
t0“Sweet Corn”
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