Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn

Juanzi WANG; Chunfang WANG; Yongjin QIAO; Hongru LIU; Chenxia LIU; Yaoguang ZHONG

doi:10.13386/j.issn1002-0306.2022080308

Shipin gongye ke-ji (Jul 2023)

Effect of Near-freezing Temperature Storage on the Quality of Postharvest Fresh Waxy Corn

Juanzi WANG,
Chunfang WANG,
Yongjin QIAO,
Hongru LIU,
Chenxia LIU,
Yaoguang ZHONG

Affiliations

Juanzi WANG: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Chunfang WANG: Research Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Yongjin QIAO: Research Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Hongru LIU: Research Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Chenxia LIU: Research Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
Yaoguang ZHONG: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2022080308
Journal volume & issue: Vol. 44, no. 14
pp. 336 – 345

Abstract

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To investigate the effects of near-freezing temperature treatment on the storage quality of fresh waxy corn, the 'Huhongnuo 1' waxy corn was used as experimental material in this experiment. The waxy corn was stored at 4 ℃ and near-freezing temperature (−1 ℃) for 40 days, respectively. The changes in quality and the activities of antioxidant enzymes of fresh waxy corn during storage were determined, and correlation analysis and principal component analysis were performed. The results showed that compared with refrigerated storage at 4 ℃, near-freezing temperature treatment could effectively reduce the weight loss, inhibit the rise of fruit skin hardness, and maintain the content of moisture, soluble solids (TSS), soluble sugar, soluble protein and secondary metabolites. In addition, near-freezing temperature treatment could maintain a high level of total phenols, flavonoids and anthocyanins, and increase the activity of catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidase (APX), which reduced the accumulation of H2O2, maintained the nutritional quality of fresh waxy corn, and delayed fruit senescence. Correlation analysis showed that the storage time of fresh waxy corn was significantly positively correlated with the weight loss rate, fruit skin hardness and H2O2 content and was significantly (P<0.01) positively correlated with water content, TSS content, soluble sugar content, total phenols content, flavonoids content, anthocyanins content and APX activity. Principal component analysis and comprehensive score further showed that the key indicators affecting the storage quality of fresh waxy corn were flavonoids content, anthocyanins content, APX activity, fruit skin hardness, weight loss rate, H2O2 content, CAT activity and SOD activity. The near-freezing temperature treatment had better fresh-keeping effect, which was conducive to maintaining the storage quality of fresh waxy corn.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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