Effects of blanching pretreatment on fresh corn quality during storage period

As fresh corn quality during storage declines continuously,the blanching method was used to pre-treat fresh corn to research its effects on qualities of fresh corn during storage in this study. Fresh corn was blanched firstly and then treated with the compound biological fresh-keeping agent to preserve. And the moisture content,weight loss rate,TPA index,odors and sensory quality were analyzed to research quality changes of fresh corn during storage. The results showed that the moisture content of blanched fresh corn was significantly higher(p<0.05)than the control during storage. Blanching treatment could effectively inhibit moisture loss of fresh corn. The weight loss rate of blanched fresh corn was a little less than the control during storage by 0~10 d,while 2.2% higher than the control during storage by 30 d with no significant difference. The springiness,adhesiveness and resilience of blanched fresh corn were not significantly different with the control,while the cohesiveness was significantly higher(p<0.05)than the control. The hardness,gumminess and chewiness were extremely significantly higher(p<0.01)than the control. The smell of fresh corn tested with an electronic nose changed less than the control. The effects of blanching treatment on fresh corn were better than the control and the blanching treatment could maintain sensory qualities such as color,odor and taste.