EFFECT OF FORCED-AIR COOLING, LOW TEMPERATURE TRANSPORTATION AND FOUR RETAILING METHODS ON QUALITY OF SWEET CORN

摘要

In this paper, sweet corns were retailed using four different methods, including 4°C with stretch polyvinyl chloride (PVC) film packaging, 4°C without packaging, 20°C with stretch PVC film packaging, 20°C without packaging for 2 days after forced-air cooling and 3 days transportation at 0°C. The sensory evaluations and the qualities of sweet corns after four retailing methods were compared. It was found that retailing using 4°C with stretch PVC film packaging was the most efficient method among the four retailing methods. The sensory evaluation, weight loss, Vitamin C content, soluble protein content and soluble sugar content of sweet corns after 2 days retailing were 7.2, 1.83%, 115.03mg 100g~(-1), 15.96 mg g~(-1) and 36.76%, respectively.