ArticleInternational journal of molecular sciences2022
Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage.
Article in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Integrated Transcriptome and Metabolome Analysis Reveals Mechanism of Flavonoid Synthesis During Low-Temperature Storage of Sweet Corn Kernels.Foods (Basel, Switzerland) · 2024Article
- Prolong the shelf-life of the Pakchoi seedlings through the ammonium glycyrrhizinate.Food chemistry: X · 2024Article
- Effects of frozen of marula fruitsHeliyon · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Fresh sweet corn has a series of physiological and biochemical reactions after picking due to the high moisture content, leading to damaged nutritional value. Rapid freezing of sweet corn after harvest can minimize tissue damage and quality deterioration. In this study, freshly harvested sweet corn was frozen by ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing. The effects of different freezing methods on hardness, water loss, color, epidermal structure, soluble solids content, soluble sugars content, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) activities of frozen sweet corn during storage were investigated. The results showed that brine freezing and strong wind freezing could effectively reduce the quality loss of sweet corn, keep the color, soluble sugars, and soluble solids content of the sweet corn, delay the decrease in antioxidant enzyme activity, and maintain the quality of sweet corn during long term storage.
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