Abstract
The present study was undertaken to develop an effective preservation system for sweet corn kernels by taking advantage of the properties of dim LED light and cool temperature. Dehusked sweet corns (Zea mays L. var. saccharata f. Peter corn) were stored at 5°C for 4 d under a photosynthetic photon flux density (PPFD) of 1μmol m-2 s-1 using red and blue LEDs. During storage, the Brix scale was measured daily, and an amino acid analysis was carried out after 4 d storage. The Brix scales were kept high under the blue LED irradiation and cool conditions (5°C) compared to those under dark-cool conditions.Similarly, sweet corn umami was enhanced by storage under the blue LED-cool conditions, which was in good agreement with the observed increase of aspartic acid and glutamic acid, a predominant amino acid, under the same conditions. Red LED-cool conditions had also a preserving effect on sweet corn kernels but not as pronounced as the blue LED-cool conditions. However it was much better than that of dark-room temperature conditions. These results suggest that light quality during storage determines the quality of sweet corn kernel and its umami constituents. The authors propose the blue LED-cool preservation as a practical and useful technique.
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Claims 7
Claim · model-written summary
Brix was kept high in dehusked sweet corn stored under blue LED and cool conditions (5°C) compared with dark-cool conditions.
Verbatim
t0“harvested dehusked sweet corn”
e0“The Brix scales were kept high under the blue LED irradiation and cool conditions (5°C) compared to those under dark-cool conditions”
Claim · model-written summary
Sweet corn umami was enhanced by storage under blue LED-cool conditions.
- Taxon
- sweet corne0
- Treatment
- storage under the blue LED-cool conditionse0
- Outcome
- sweet corn umamie0
- Direction
- enhancede0
Not reportedComparator
Verbatim
e0“sweet corn umami was enhanced by storage under the blue LED-cool conditions”
Claim · model-written summary
Aspartic acid and glutamic acid, a predominant amino acid, increased under blue LED-cool storage.
- Taxon
- sweet cornt0
- Treatment
- blue LED-cool conditionse1
- Outcome
- aspartic acid and glutamic acide0
- Direction
- increasee0
Not reportedComparator
Verbatim
t0“harvested dehusked sweet corn”
e0“the observed increase of aspartic acid and glutamic acid, a predominant amino acid, under the same conditions”
e1“storage under the blue LED-cool conditions”
Claim · model-written summary
Red LED-cool conditions also preserved sweet corn kernels but less markedly than blue LED-cool conditions.
Verbatim
e0“Red LED-cool conditions had also a preserving effect on sweet corn kernels but not as pronounced as the blue LED-cool conditions”
Claim · model-written summary
Preservation under red LED-cool conditions was much better than under dark-room temperature conditions.
Verbatim
e0“Red LED-cool conditions had also a preserving effect on sweet corn kernels”
e1“it was much better than that of dark-room temperature conditions”
Claim · model-written summary
Light quality during storage determines the quality of sweet corn kernels and their umami constituents.
Verbatim
e0“light quality during storage determines the quality of sweet corn kernel and its umami constituents”
Claim · model-written summary
The authors propose blue LED-cool preservation as a practical and useful technique for sweet corn.
Verbatim
t0“harvested dehusked sweet corn”
e0“The authors propose the blue LED-cool preservation as a practical and useful technique”
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