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Postharvest quality of sweet corn: impact of hybrid, wrapping and huskinglh[electronic resource].

By:

El-Bassiouny, R. E. I

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Language: English Summary language: Arabic Description: p.229-246Other title:

جودة كيزان الذرة السكرية بعد الحصاد:تأثير الهجن والتغليف والتقشير [Added title page title]

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Journal of agricultural research Tanta University, 2002 v.28 (3) [electronic resource].

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In: Journal of Agricultural Research Tanta Univeristy 2002.v.28(3)Summary: Two super sweet corn, i.e., Challenger F1 hybrid Sh2 and Dynasty F1 hybrid Sh2 were grown at Kaha Experimental Station of Vegetable Research Department, Ministry of Agriculture during 1998 and 1999 seasons. Marketable and uniform ears of two hybrids were randomly distributed into husked and unhusked ears which were subsequently divided into wrapping with stretch film and unwrapped treatment, then stored at O"C nd 95% RH. Physical (weight loss, denting, discoloration for cut ends, and visual quality) and chemical (dry matter, total soluble solids, total sugars, sucrose, reducing sugars, and starch) characters were analyzed. Results• revealed that each of the weight loss, denting, discoloration for cut ends and dry matter percent increased with prolongation of storage time. In contrast, visual quality and reducing sugars decreased with time during storage.

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Two super sweet corn, i.e., Challenger F1 hybrid Sh2 and Dynasty F1 hybrid Sh2 were grown at Kaha Experimental Station of Vegetable Research Department, Ministry of Agriculture during 1998 and 1999 seasons. Marketable and uniform ears of two hybrids were randomly distributed into husked and unhusked ears which were subsequently divided into wrapping with stretch film and unwrapped treatment, then stored at O"C nd 95% RH. Physical (weight loss, denting, discoloration for cut ends, and visual quality) and chemical (dry matter, total soluble solids, total sugars, sucrose, reducing sugars, and starch) characters were analyzed. Results• revealed that each of the weight loss, denting, discoloration for cut ends and dry matter percent increased with prolongation of storage time. In contrast, visual quality and reducing sugars decreased with time during storage.

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