Physicochemical Properties of Fresh Floury Corn Kernels Affected by Refrigeration and Packaging

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dc.audienceInvestigadorspa
dc.audience.contentCientíficospa
dc.contributor.authorArenas Ochoa, Evelyn Gisela
dc.contributor.authorHerrera Arevalo, Aníbal Orlando
dc.contributor.authorLigarreto Moreno, Gustavo Adolfo
dc.coverage.countryColombiaspa
dc.coverage.researchcenterSede Centralspa
dc.date.accessioned2024-01-29T17:35:31Z
dc.date.available2024-01-29T17:35:31Z
dc.date.created2022-12-19
dc.date.issued2022
dc.description.abstractFresh corn, or tender kernels, is one of the more commonly used traditional foods for human consumption in Latin American countries. Still, it is perishable, and there are few studies of conservation techniques to improve product use. This study aimed to evaluate storage temperature, packaging type, and husk presence during preservation on the quality of corn in the postharvest period. Total soluble solids, titratable acidity, firmness, weight loss, respiration intensity, and color were quantified. The results showed that quality is better preserved at 4 °C, with lower weight loss, lower respiration intensity, reduced titratable acidity, and less grain hardening. Likewise, corn ears with 100 % husk and packaging maintained better quality than corn ears without husk and packaging, which highlights the importance of husk presence and packaging for preserving fresh corn, such as corn on the cob.spa
dc.description.productionsystemsMaízspa
dc.description.scientificnameZea mays
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.21930/rcta.vol23_num3_art:2517
dc.identifier.instnameinstname:Corporación colombiana de investigación agropecuaria AGROSAVIAspa
dc.identifier.issn2500-5308
dc.identifier.reponamereponame:Biblioteca Digital Agropecuaria de Colombiaspa
dc.identifier.urihttp://hdl.handle.net/20.500.12324/38834
dc.language.isospa
dc.publisherCorporación colombiana de investigación agropecuaria - AGROSAVIAspa
dc.publisher.placeMosquera (Colombia)spa
dc.relation.citationendpage14
dc.relation.citationissue3
dc.relation.citationstartpage1
dc.relation.citationvolume23
dc.relation.ispartofjournalCiencia y Tecnología Agropecuariaspa
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dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceCiencia y Tecnología Agropecuaria; Vol 23, Núm.3 (2022): Ciencia y Tecnología Agropecuaria; p. 1-14.spa
dc.subject.agrovocZea maysspa
dc.subject.agrovocPropiedades fisicoquímicasspa
dc.subject.agrovocEmpaquetadospa
dc.subject.agrovocTemperatura de almacenamientospa
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_8504
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_1521
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_5495
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_e3a9dab2
dc.subject.faoManipulación, transporte, almacenamiento y protección de productos agrícolas - J10spa
dc.subject.redTransitoriosspa
dc.titlePhysicochemical Properties of Fresh Floury Corn Kernels Affected by Refrigeration and Packagingspa
dc.title.translatedPropiedades físico-químicas de los granos del maíz harinoso en fresco afectado por la refrigeración y el empaqueeng
dc.type.localArtículo científicospa
dc.type.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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