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Thrashed sweet corn refrigerated storage.

[In Spanish. / En espagnol.]

Author(s) : VIGNONI L. A., VENTRERA N.

Type of article: Article

Summary

Thrashed sweet corn was stored at 0 °C and 80% relative humidity, or at -18 °C. Before storage, the sweet corn was 1) immersed in 0.5% ascorbic acid; 2) immersed in 150 ppm chlorine in water; or 3) blanched from 3 min in boiling water. The total duration of the experiment was 2 weeks for the refrigerated corn and 5 months for the frozen corn. Chemical composition did not differ significantly between treatments. The best treatment was blanching, followed by ascorbic acid treatment.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 2000-3057
  • Languages: Spanish
  • Source: Rev. Fac. Cienc. agrar., Univ. Nac. Cuyo - vol. 31 - n. 1
  • Publication date: 1999

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