INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 16, No. 04, Month JULY, Year 2020, Pages 949 - 958

Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion

Promyou, S., Chimsonthorn, V., Kijka, C. and Supapvanich, S.

Abstract Download PDF

The effect of calcium propionate (Ca-propionate) on physicochemical quality changes of ready cook baby corn (Zea mays L.) during storage was investigated. It was found that Capropionate treatment retarded the loss of texture which was concomitant with the lower EDTAsoluble pectin and higher Na2CO3 soluble pectin concentrations compared to untreated baby corns. Ca-propionate treatment did not obviously affect total sugars content, antioxidant activity and free radical scavenging activity compared to untreated samples. However, Capropionate treatment induced bioactive compounds such as total phenols, flavonoids and ascorbic acid contents of ready cook baby corns during storage. Therefore, Ca-propionate immersion is an alternative improving quality especially texture and nutritional values of ready cook baby corns during cold storage.

Keywords

Baby corn, Calcium propionate, Texture and nutritional value

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