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ESMAIL, A., MEDANY, M., WADID, M. (2006). EX:ENDING THE SHELF-LIFE OF SWEET CORN BY SHRINK-WRAPPING AND REFRIGERATION. Egyptian Journal of Agricultural Research, 84(1), 253-273. doi: 10.21608/ejar.2006.230026
ABDEL- MONEM A. M. ESMAIL; MAHMOUD A. MEDANY; MAGDY M. WADID. "EX:ENDING THE SHELF-LIFE OF SWEET CORN BY SHRINK-WRAPPING AND REFRIGERATION". Egyptian Journal of Agricultural Research, 84, 1, 2006, 253-273. doi: 10.21608/ejar.2006.230026
ESMAIL, A., MEDANY, M., WADID, M. (2006). 'EX:ENDING THE SHELF-LIFE OF SWEET CORN BY SHRINK-WRAPPING AND REFRIGERATION', Egyptian Journal of Agricultural Research, 84(1), pp. 253-273. doi: 10.21608/ejar.2006.230026
ESMAIL, A., MEDANY, M., WADID, M. EX:ENDING THE SHELF-LIFE OF SWEET CORN BY SHRINK-WRAPPING AND REFRIGERATION. Egyptian Journal of Agricultural Research, 2006; 84(1): 253-273. doi: 10.21608/ejar.2006.230026

EX:ENDING THE SHELF-LIFE OF SWEET CORN BY SHRINK-WRAPPING AND REFRIGERATION

Article 23, Volume 84, Issue 1, January 2006, Page 253-273  XML PDF (577.17 K)
Document Type: Original Article
DOI: 10.21608/ejar.2006.230026
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Authors
ABDEL- MONEM A. M. ESMAIL; MAHMOUD A. MEDANY; MAGDY M. WADID
Central Laboratory for Agricultural Climate (CLAC) Agricultural Research Center, (ARC) Ministry of Agriculture and Land Reclamation, Giza, Egypt
Abstract
Sweet con is one of the most perishable vegetables, as it has a very high .aspiration rate, thus, minimum safe low temperature (0°C) a. 1 high relative humidity control are essential to maximum shelf-life nd to minimize quality loss. In addition, film wraps can be beneficial in maintaing high relative humidity and extending the storage life. The present investig., in is undertaken to study the effect of shrink-wrapping and refrigeration (0°C-and 90± 50/012H) on quality changes of sweet corn ez.s during storage. Quality changes of sweet corn were monitored dun..i storage at 0°C, unwrapped or wrapped in shnnk Film. Film wit:nping maintained freshness, reduced weight loss and decay better than lack of unwrapping. Wrapping in shrink film resulted in It dyer Q and higher Coe concentrations within packages. Wrapping in shrink film maintained total soluble solids and total sugars than unwrApping.
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