Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(1): 47-54
Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
Nan Theint Ngu Lwin1 • Suriyan Supapvanich2 • Surassawadee Promyou1
1 Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakonnakhon Province Campus, Sakonnakhon 47000, Thailand 2 Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m-2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m-2. Compared to control sample, the 4.4 kJ m-2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m-2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.
Cell wall · Pectin · Baby corn · Texture · Ultraviolet-C
Food Science and Biotechnology 2021 ; 30(1): 47-54