Abstract
The research was conducted with the aim to determine effects of different storage methods (Control, + 4°C and deep freeze) on total sugar amount, dry matter and some sensory characteristics (color and smell) in sweet corn at Food Engineering Laboratory of Engineering and Architectural Faculty of Suleyman Demirel University in 2010 year. In the study, Lumina F1 and Composite sweet corn obtained from Sakarya Agricultural Research Institute were used as experimental material. Dry matter content of sweet corn constantly increased in the 2, 4, 6, 8, 10 and 12th days compare to control (first day) at all storage in both cultivars. Reduction in the sugar amount of sweet corn storaged at + 4°C and deep freeze was less than the control. In the study, reduction in the sugar amount of Lumina F1 and Sakarya Composite cultivars were determined as 77.89-80.05 % in the control, 37.02 - 35.90 % in the + 4°C and 37.02 - 35.90 % in the deep freeze, respectively. There has been changed from the second day, the fourth day in control and +4°C respectively, and has not been any modification in deep freeze in grain color of sweet corn.
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