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    Item type:Publication,
    Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion
    (2020-07-01)
    Promyou, S.
    ;
    Chimsonthorn, V.
    ;
    Kijka, C.
    ;
    Supapvanich, S.
    The effect of calcium propionate (Ca-propionate) on physicochemical quality changes of ready cook baby corn (Zea mays L.) during storage was investigated. It was found that Ca-propionate treatment retarded the loss of texture which was concomitant with the lower EDTA-soluble pectin and higher Na<inf>2</inf>CO<inf>3</inf> soluble pectin concentrations compared to untreated baby corns. Ca-propionate treatment did not obviously affect total sugars content, antioxidant activity and free radical scavenging activity compared to untreated samples. However, Ca-propionate treatment induced bioactive compounds such as total phenols, flavonoids and ascorbic acid contents of ready cook baby corns during storage. Therefore, Ca-propionate immersion is an alternative improving quality especially texture and nutritional values of ready cook baby corns during cold storage.