Abstract
Maize is the second most produced grain in Brazil, which has the potential to produce green maize, which is maize harvested before physiological maturation. Aimed with this work evaluate three packages for postharvest conservation of green maize at room temperature in the conditions of the Brazilian cerrado. The double hybrid AG-1051 were planted. After the cobs were harvested, they were submitted to three treatments, each treatment with three repetitions and each repetition contained 4 cobs. The analyzes carried out were: fresh weight loss, instrumental coloring, titratable acidity content, ascorbic acid content and soluble solids. The results were submitted to the 5% Tukey test and regression. The treatment with polyethylene stood out for the loss of fresh mass, color of the maize cobs as for the levels of titratable acidity, presenting the best results and, for the same parameters, the maize cobs of the treatment with straw showed the lowest results, showing that the conservation straw cobs is the least suitable treatment. As for the content of ascorbic acid and soluble solids, the results showed no statistical difference for any of the treatments showing that they kept the contents unchanged during storage.
Highlights
Maize has economic importance due to its scope of use, that goes since the animal feeding until the high technology industry, where dry or green grain is used
It can be seen that the greatest loss of fresh weight occurred in the treatment with straw, showing high reductions (Figure 1). This may be a consequence of perspiration, which is the main factor that leads to loss of mass in fruits and vegetables (Mamede et al, 2014). This factor may be the result of a difference in water vapor pressure that led to greater mass losses due to transpiration (Braz et al, 2006), since the straws do not form a controlled atmosphere as do the LDPE and PVC treatments
Mass loss is an important feature when working with postharvest conservation of green maize, as it is associated with the quality of life during storage and may be associated with water loss caused by metabolic reactions such as sweating and breathing (Mamede et al, 2014)
Summary
Maize has economic importance due to its scope of use, that goes since the animal feeding until the high technology industry, where dry or green grain is used. Maize is the Brazil most produced grain, cause according Santos, Sediyama, Santos, Salgado, and Vidiga (2011) reports, the Brazil edaphoclimatic conditions are favorable to maize production, in special the harvest green maize. This can be consumed as curau, juice, roasted, cooked or still as an ingredient in the cake, cookie, ice cream, pamonha and other foods making (Pereira Filho, Cruz, & Gama, 2002). The use of appropriate and efficient storage technics are essential practices that influence directly in shelf life of the food. The metabolism continues active after the harvest, this factor turns the green maize highly perishable and if it isn’t storage correctly, can loss the commercial characteristics in few hours (Vale, Fritsche-Neto, & Lima, 2011)
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