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Effect of freezing and cool storage on carotenoid content and quality of zeaxanthin-biofortified and standard yellow sweet-corn (Zea mays L.)
dc.creator | Calvo Brenes, Paula | |
dc.creator | O'Hare, Tim | |
dc.date.accessioned | 2021-12-01T15:20:41Z | |
dc.date.available | 2021-12-01T15:20:41Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | https://www.sciencedirect.com/science/article/pii/S0889157519302674 | |
dc.identifier.issn | 0889-1575 | |
dc.identifier.uri | https://hdl.handle.net/10669/85372 | |
dc.description.abstract | Influence of freezing temperature at –20 °C and −80 °C up to three months, and influence of storage at 4 °C up to fifteen days on carotenoid content and quality parameters in zeaxanthin-biofortified and commercial yellow sweet-corn were evaluated. Cobs frozen and stored at -20 °C showed a decrease in carotenoid concentration, in which carotenoids from the β-branch were mainly affected, compared to the α-branch carotenoids. Freezing temperature at −80 °C did not affect carotenoid concentration for cobs stored up to three months. Storage at 4 °C was shown to be adequate for carotenoid retention up to fifteen days, and also as a preconditioning temperature to avoid the detrimental effects of storing cobs at −20 °C. Colour and starch content were not affected by storage at 4 °C up to fifteen days, however a reduction in sugars and total soluble solids was observed. | es_ES |
dc.description.sponsorship | Horticulture Innovation Australia/[VG07081]//Australia | es_ES |
dc.language.iso | eng | es_ES |
dc.source | Journal of Food Composition and Analysis, vol.86, pp.1-7. | es_ES |
dc.subject | Postharvest | es_ES |
dc.subject | Temperature | es_ES |
dc.subject | Freezing | es_ES |
dc.subject | Preconditioning | es_ES |
dc.subject | Zeaxanthin | es_ES |
dc.subject | Biofortification | es_ES |
dc.subject | Sweet corn | es_ES |
dc.title | Effect of freezing and cool storage on carotenoid content and quality of zeaxanthin-biofortified and standard yellow sweet-corn (Zea mays L.) | es_ES |
dc.type | artículo original | |
dc.identifier.doi | 10.1016/j.jfca.2019.103353 | |
dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro de Investigaciones Agronómicas (CIA) | es_ES |
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