Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation

T. Deák, E. K. HEATON, Y. C. HUNG, L. R. BEUCHAT

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1625-1631
Number of pages7
JournalJournal of Food Science
Volume52
Issue number6
DOIs
Publication statusPublished - 1987

Fingerprint

Refrigeration
sweetcorn
refrigeration
Zea mays
shelf life
irradiation
corn
microbial growth
carbon dioxide
deterioration
Atmosphere
oxygen
Carbon Dioxide
Oxygen
Growth
Population

ASJC Scopus subject areas

  • Food Science

Cite this

Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation. / Deák, T.; HEATON, E. K.; HUNG, Y. C.; BEUCHAT, L. R.

In: Journal of Food Science, Vol. 52, No. 6, 1987, p. 1625-1631.

Research output: Contribution to journalArticle

Deák, T. ; HEATON, E. K. ; HUNG, Y. C. ; BEUCHAT, L. R. / Extending the Shelf Life of Fresh Sweet Corn by Shrink‐Wrapping, Refrigeration, and Irradiation. In: Journal of Food Science. 1987 ; Vol. 52, No. 6. pp. 1625-1631.
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