Abstract
Effects of different methods of gas package on freshness of harvested waxy maize at room temperature in its shelf life were investigated. The harvested waxy maize were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and sensory evaluation were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, the sensory evaluation could show that waxy maize of N2 package had better tasty and aroma.
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