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연구보문 : 풋옥수수 수확 후 예냉처리와 저온저장에 따른 품질 변화
김정태 ( Jung Tae Kim ),허온숙 ( On Sook Hur ),김선림 ( Sun Lim Kim ),김미정 ( Mi Jung Kim ),손범영 ( Beom Young Son ),이진석 ( Jin Seok Lee ),백성범 ( Seong Bum Baek ),서세정 ( Sea Jung Seo ),김욱한 ( Wook Han Kim ) 한국국제농업개발학회 2011 韓國國際農業開發學會誌 Vol.23 No.1
Quality attributes of fresh waxy corn (Zea mays L.) as affected by pre-cooling and storage temperature (4˚C and room temperature) were investigated in terms of weight loss, moisture, color, reducing sugar content, and sensory quality. Two varieties of waxy corn with white and black kernel color, Ilmichal and Heukjinjuchal respectively, were cultivated at the field of National Institute of Crop Science in 2007 and 2008 to determine the physiologically optimal storage condition for higher eating quality stored in refrigerator of 4˚C and room temperature. They are pre-cooled immediately after harvest with ice for 5 hours. Quality analyses were monitored during 10 days at 4˚C storage room comparing with those of non cooled and stored at room temperature. A higher weight loss over 15% observed in both of two waxy corn varieties that were stored at room temperature. But there was not significantly difference with variety or pre-cooling treatment. There was up to 10% increase in moisture content in kernels non pre-cooled and stored at room temperature. For all treatments, very small amount of free sugar were detected, however, there were no significant differences between treatments. Glucose concentration increased with time in kernels stored at 4˚C and the effect of pre-cooling was not significant. A general darkening in color of kernels and a trend to turn yellow was observed in the pre-cooled corns when they were steam-cooked. Total sensory scores of corns stored in 4˚C were better than those of samples stored in room temperature and there was not significantly difference with variety or pre-cooling treatment. As storage period was longer, shelf lifes of waxy corn in control and waxy corn treated with technique applied to store waxy corn, and the quality of waxy corn could be maintained and the storage expense could be saved during storage. It is required that further studies narrow down the effect of pre-cooling on fresh waxy corn during short time storage.
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