Quality control of fresh sweet corn in controlled freezing-point storage

The aim of this paper was to evaluate the effects of two kinds of storage (controlled freezing-point storage at -1°C and common cold storage at 4°C) on the quality of fresh sweet corn. Besides, perforated package and cold acclimation (5 days at 4°C, followed by 20 days at -1°C) were used as assistive technologies in controlled freezing-point storage to reduce chilly injury. Physico-chemical characters (sugar content, moisture content, weight loss and electrolyte leakage), respiration rate, chilly injury index and sensory evaluation were determined. The results showed that controlled freezing-point storage kept lower respiration rate and sugar loss than common cold storage for sweet corn. Perforated package prevented weight loss, reduced the increase of electrolyte leakage and maintained good sensory attributes. Cold acclimation delayed chilly injury and kept better sensory attributes during controlled freezing-point storage, especially in the latter period. Key words: Sweet corn, controlled freezing-point, chilling injury, cold acclimation, postharvest.