Li Yilin, Zhong Kui, Wang Xue, Wang Houyin, Zhang Yongjiu, Shi Bolin, Luo Huarong, Zhao Lei, Jiang Shilong, Wang Sisi
Heilongjiang Feihe Dairy Industrial Co., Ltd., Qiqihar 164800, China.
China National Institute of Standardization, Beijing 100191, China.
Foods. 2023 Jan 19;12(3):478. doi: 10.3390/foods12030478.
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films and the impact of storage temperature (4, 25, and 38 °C) on the shelf life of fresh corn. The sensory quality and color changes of the corn were evaluated, indicating a significant improvement in the glossiness (GL), sourness (SO), and color changes compared to corn packaged using OR films. The results showed that the HB films preserved corn freshness under refrigerated and normal temperature storage conditions, delaying color changes and SO development. A shelf-life model was established based on the Arrhenius equation. The predicted values of the corn at different temperatures were compared with the experimental data, indicating that the model could accurately predict the shelf life. The shelf life observed via sensory evaluation was more than 50% shorter than the results obtained by instrumental measurements. Therefore, sensory evaluation could be applied to determine shelf life and avoid food waste.
新鲜玉米的采后货架期很大程度上取决于包装方法和储存温度。本研究调查了使用高阻隔（HB）或普通（OR）尼龙/尼龙/聚丙烯（PP）复合薄膜进行真空包装（VP）的效果，以及储存温度（4、25和38°C）对新鲜玉米货架期的影响。对玉米的感官品质和颜色变化进行了评估，结果表明，与使用OR薄膜包装的玉米相比，其光泽度（GL）、酸度（SO）和颜色变化有显著改善。结果表明，HB薄膜在冷藏和常温储存条件下能保持玉米的新鲜度，延缓颜色变化和SO的发展。基于阿伦尼乌斯方程建立了货架期模型。将不同温度下玉米的预测值与实验数据进行比较，结果表明该模型能够准确预测货架期。通过感官评价观察到的货架期比仪器测量结果短50%以上。因此，感官评价可用于确定货架期，避免食物浪费。
