Studies on the Techniques of Optimum-harvesting and Fresh-keeping of Sweet and Waxy Maize

doi:10.3321/j.issn:1000-7091.2001.04.018

Abstract

Abstract: The techniques of optimum harvesting and fresh keeping of table used maize have been studied since 1994.The results showed that optimum harvesting period of freshear was 23-25 d after pollination.After harvesting there was a significanty negative correlation between sugar content of fresh food maize and its storage temperature(r=0.9804)When the temperature of storage was low its respiratory capacity was small and sugar decomposition was slow,and the result of fresh keeping was good.The processing quality and special flavor were decided by treatment time and temperature of heating and colding.When the time of heat treatment was 18-24 minutes,the temperature of cold treatment was -45 ℃-38 ℃,the result of fresh keeping was the best.

Key words: Sw eet maize, Waxy maize, Harvesting , Fresh keeping techniques

CLC Number:

S13.09

CHEN Yongxin, ZHAI Guangqian. Studies on the Techniques of Optimum-harvesting and Fresh-keeping of Sweet and Waxy Maize[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2001, 16(4): 87-91. doi: 10.3321/j.issn:1000-7091.2001.04.018.

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