ArticleFoods (Basel, Switzerland)2023
Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage.
Article in Foods (Basel, Switzerland), 2023. 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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Who cites it
5 citing papers in PubMed.
- Survival ofFoods (Basel, Switzerland) · 2026Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Article
- Implications of Developmental Levels and Packaging Materials on the Quality of Iceberg Lettuce for Marketing System: A Review.International journal of food science · 2025Review
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Authors and funding
10 authors.
Funding
Abstract
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films and the impact of storage temperature (4, 25, and 38 °C) on the shelf life of fresh corn. The sensory quality and color changes of the corn were evaluated, indicating a significant improvement in the glossiness (GL), sourness (SO), and color changes compared to corn packaged using OR films. The results showed that the HB films preserved corn freshness under refrigerated and normal temperature storage conditions, delaying color changes and SO development. A shelf-life model was established based on the Arrhenius equation. The predicted values of the corn at different temperatures were compared with the experimental data, indicating that the model could accurately predict the shelf life. The shelf life observed via sensory evaluation was more than 50% shorter than the results obtained by instrumental measurements. Therefore, sensory evaluation could be applied to determine shelf life and avoid food waste.
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Registered trials
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