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

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Published: Jul 15, 2020
Keywords:
Baby corn Calcium propionate Texture and nutritional value

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Promyou, S.
Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermprakiate Sakhon-Nakhon Province Campus, Sakhon-Nakhon, Thailand
Chimsonthorn, V.
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand.
Kijka, C.
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand.
Supapvanich, S.
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand.

Abstract

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 Ca-propionate treatment retarded the loss of texture which was concomitant with the lower EDTA-soluble 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, Ca-propionate 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.

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How to Cite
Promyou, S., Chimsonthorn, V., Kijka, C., & Supapvanich, S. (2020). Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion. International Journal of Agricultural Technology, 16(4), 949–958. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/7242
Issue
Vol. 16 No. 4 (2020): July
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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