Chemical, physical, sensory, and microbiological changes were monitored during storage of unwrapped and shrink‐wrapped fresh sweet corn at 10° and 20°C. Wrapping essentially eliminated moisture loss and resulted in elevated carbon dioxide and decreased oxygen concentrations within packages. These effects, together with refrigeration markedly reduced the changes associated with senscence and post harvest deterioration, and hence resulted in at least a threefold extension in shelf life. The water‐saturated atmosphere, however, enhanced microbial growth on shrink‐wrapped corn. The initial microbial population was effectively decreased by treating the wrapped corn with 0.5 or 1.0 kGy (Co60) irradiation.
|Number of pages||7|
|Journal||Journal of Food Science|
|Publication status||Published - Nov 1987|
ASJC Scopus subject areas
- Food Science