Share

Evaluation of commercial precooling for sweet corn.

Author(s) : TALBOT M. T., SARGENT S. A., BRECHT J. K., et al.

Summary

Time-temperature relationships were determined over 2 seasons for commercially precooled maize using hydrocooling, vacuum cooling, and slush icing. The cooling efficiencies of the 3 precooling methods were compared immediately after cooling and after simulated shipment and storage. Quality parameters were also evaluated for the 3 precooling methods initially and after simulated shipment and storage. Quality factor determinations included measurements of kernel carbohydrates, moisture and pericarp content. Evaluations of husk drying, husk colour, silk appearance, kernel denting and sensory panel results were made to simulate consumer preference in relationship to precooling methods. An overall evaluation and comparison of the 3 precooling methods is presented.

Details

  • Original title: Evaluation of commercial precooling for sweet corn.
  • Record ID : 1993-0972
  • Languages: English
  • Publication date: 1990
  • Source: Source: Proc. Florida State hortic. Soc.
    n. 102; 169-175; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing