Share

Flavour qualities of frozen sweetcorn are affected by genotype and blanching.

Author(s) : COLLINS J. K., BILES C. L., WANN E. V., PERKINS-VEAZIE P., MANESS N.

Type of article: Article

Summary

Comparison of flavour and acceptability of blanched and unblanched genotypes su1-se et sh2 during storage for 0, 4, 8 and 12 months at -20 deg C. Assessment of peroxidase activity of the unblanched genotypes. Presentation of electrophoretic profiles of peroxidase isoenzymes sh2, su1-se et su1. The results show that the unblanched genotypes sh2, su1-se et su1 can be stored at -20 deg C for eight months with no loss of flavour.

Details

  • Original title: Flavour qualities of frozen sweetcorn are affected by genotype and blanching.
  • Record ID : 1998-1076
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 72 - n. 4
  • Publication date: 1996

Links


See the source

Indexing