EFFECT OF ANTI-BROWNING AGENTS AND WRAPPING FILMS ON BROWNING INHIBITION AND MAINTAINING QUALITY OF BABY CORN DURING STORAGE.

Attia, Manal M.; Saleh, S. M. M.; El-Shabrawy, E. M.

doi:10.21608/jpp.2011.85768

EFFECT OF ANTI-BROWNING AGENTS AND WRAPPING FILMS ON BROWNING INHIBITION AND MAINTAINING QUALITY OF BABY CORN DURING STORAGE.

Document Type : Original Article

Authors

¹ Postharvest and Handling of Vegetable Crops Dept. Horticulture Res. Inst., Agric. Res. Center, Giza, Egypt.

² Central Laboratory for Agric. Climate, Agric. Res. Center (ARC), Egyptian Ministry of Agric.

³ Plant Pathology Res. Inst., Agric. Res. Center (ARC).

10.21608/jpp.2011.85768

Abstract

An experiment was carried out at Kaha Experimental Station, Kalubia Governorate, during 2009 and 2010 seasons, to study the influence of anti-browning agents (ascorbic acid 1% and calcium chloride at 1% ) and wrapping films (polypropylene and stretch ) on reducing browning, maintaining quality and inhibiting pathogens of baby corn (Zea mays L )ears 321 Tribal hybrid (TH). All studied treatments reduced weight loss, browning, poly phenol oxidase (ppo) activity, total microbial count and the loss of total sugars comparing with untreated (control) treatment.
However, dipping baby corn ears in ascorbic acid (AA) at 1% or calcium chloride at 1% then wrapped with polypropylene film was the most effective treatments in this concern. Baby corn ears treated with 1% ascorbic acid (AA) or 1% Cacl₂ then wrapped with polypropylene film did not exhibit any changes in their appearance till 12^th day of storage of 5 °C and gave good appearance at the end of storage (15 days), while untreated ears resulted in poor appearance after 9 days of storage.