Minimally process of hybrid sweet corn (big fruit, 926) by using different temperature hot water treatment

Abstract

Sweet com known as maize and its binomial name Zea Mays. This study was conducted to determine the effect of different storage temperature on the shelf-life of minimally process of sweet com. The hybrid sweet com (Big Fruit, 926) were obtained from Jabatan Pertanian Kuala Berang,Terengganu. Sweet corns are divided into 4 treatments; Tl: control, T2: 30°C, T3: 40°C and T4: 50°C. All the treatments were stored in temperature 5 ± 1 °C. The analyses involved physical analysis including texture, weight loss and color changes while chemical analyses are Total Soluble Solid (TSS) and Titratable acidity (TA). The statistical analyses were done by using SPSS version 16. There was no significantly different (P>0.05) for all treatments in texture (firmness), color changes, Total Soluble Solid (TSS), Titratable Acidity (TA) but there was significantly different (P<0.05) for weight loss. This is a new report on minimally processed of hybrid sweet com for variety Big Fruit (926).