Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion

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dc.contributor.authorPromyou, S.
dc.contributor.authorChimsonthorn, V.
dc.contributor.authorKijka, C.
dc.contributor.authorSupapvanich, S.
dc.date.accessioned2026-08-06T10:28:54Z
dc.date.available2026-08-06T10:28:54Z
dc.date.issued2020-07-01
dc.description.abstractThe 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.
dc.identifier.citationInternational Journal of Agricultural Technology, 16(4), 949-958, 2020
dc.identifier.issn26300192
dc.identifier.other2-s2.0-85095885397
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/11036
dc.sourceInternational Journal of Agricultural Technology
dc.subjectBaby corn
dc.subjectCalcium propionate
dc.subjectNutritional value
dc.subjectTexture
dc.titlePhysicochemical quality improvement of ready cook baby corns using calcium propionate immersion
dc.typeArticle

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