CARBOHYDRATE COMPOSITION AND SENSORY QUALITY OF FRESH AND STORED SWEET CORN.

Type of article: Article

Summary

SWEET CORN WAS EVALUATED FOR SENSORY QUALITY AND CARBOHYDRATE COMPOSITION AT HARVEST AND AFTER STORAGE AT 273 OR 283 K (0 OR 10 DEG C) FOR 2 WEEKS. TOTAL SUGAR DECLINED MORE QUICKLY DURING STORAGE AT 283 K THAN AT 273 K. HEDONIC AND SWEETNESS SCORES WERE SIGNIFICANTLY CORRELATED WITH EACH OTHER AND WITH REDUCING SUGAR, SUCROSE, AND TOTAL SUGAR CONCENTRATIONS ONLY AFTER STORAGE. STARCH CONCENTRATION VARIED WITH CULTIVAR, BUT WAS NOT CORRELATED WITH SENSORY QUALITY.

Details

Original title: CARBOHYDRATE COMPOSITION AND SENSORY QUALITY OF FRESH AND STORED SWEET CORN.
Record ID : 1987-0995
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 111 - n. 5
Publication date: 1986/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Seeds and plants
Keywords: Starch; Chilling; Organoleptic property; Sugar; Corn