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Entreposage frigorifique du maïs doux battu.

[In Spanish. / En espagnol.]

Auteurs : VIGNONI L. A., VENTRERA N.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : [In Spanish. / En espagnol.]
  • Identifiant de la fiche : 2000-3057
  • Langues : Espagnol
  • Source : Rev. Fac. Cienc. agrar., Univ. Nac. Cuyo - vol. 31 - n. 1
  • Date d'édition : 1999

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