Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 356 - 361

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031814

Research progress on postharvest physiological and preservation technology of fresh waxy corn

  • WANG Juanzi ,
  • QIAO Yongjin ,
  • WANG Chunfang ,
  • LIU Chenxia ,
  • ZHONG Yaoguang
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Research Center of Agricultural Products Preservation and Processing, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)
    3(Agri-food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China)

Received date: 2022-04-03

  Revised date: 2022-05-13

  Online published: 2023-09-12

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Abstract

Fresh waxy corn is soft and delicate, tastes fragrant and waxy, and is rich in nutrition. It is welcomed by consumers. However, fresh waxy corn has a short preservation period after harvest, which is prone to problems, such as loss of green and yellow bracts, loss of water and shrinkage of grains, deterioration of flavor, and decline of quality and nutrition. Aiming at the postharvest problems of fresh waxy corn, the changes in moisture, protein, carbohydrate, vitamin, volatile flavor substances, and grain tenderness of fresh waxy corn after harvest were summarized in this paper. The effects of storage temperature, storage humidity, gas composition in the storage environment, and postharvest diseases and insect pests on the storage quality of fresh waxy corn were analyzed. The applications of low-temperature preservation, heat treatment preservation, modified atmosphere preservation, irradiation preservation, chemical preservation, and biological preservation in the storage of postharvest waxy corn storage were summarized, providing theoretical references for the research and application of postharvest mechanism and fresh-keeping methods of fresh waxy corn.

Key words： fresh waxy corn; nutritional value; postharvest physiology; preservation technology; research progress

Cite this article

WANG Juanzi , QIAO Yongjin , WANG Chunfang , LIU Chenxia , ZHONG Yaoguang . Research progress on postharvest physiological and preservation technology of fresh waxy corn[J]. Food and Fermentation Industries, 2023 , 49(16) : 356 -361 . DOI: 10.13995/j.cnki.11-1802/ts.031814

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