ShareSugar and soluble solids changes in refrigerated sweet corn (Zea mays L).
Author(s) : ZHU S., MOUNT J. R., COLLINS J. L.
Type of article: Article
Summary
Three sweet corn (Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6 deg C for 5 days. Fructose, glucose, sucrose, maltose, total sugars and deg Brix were measured. Sucrose predominated. Generally, deg Brix, fructose, glucose and sucrose decreased and maltose increased. Overall correlation coefficient between deg Brix and total sugars was -0.99.
Details
- Original title: Sugar and soluble solids changes in refrigerated sweet corn (Zea mays L).
- Record ID : 1993-0973
- Languages: English
- Source: Ital. J. Food Sci. - vol. 57 - n. 2
- Publication date: 1992/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Seeds and plants
- Keywords: Time-temperature tolerance; Chilling; Sucrose; Corn
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- Languages : French
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- Date : 1992/11
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