Kernel Shriveling of Sweet Corn During Storage in Different Forms of Ear

Abstract

Sweet corn is one of the perishable vegetables that demonstrate rapid postharvest quality losses. Shriveling causes kernel denting that generates interstices between kernels on a corncob, raising particular concerns regarding its production and distribution. Harvested fresh ears of sweet corn can be prepared as husked or less-processed products without removing the shank or stalk. In the present study, we investigated the storage behavior of three varieties of sweet corn ears stored in different forms, with their husk leaves and other external parts being removed to different extents. Samples were stored at 10°C and 70–80% humidity, and evaluated in terms of changes in the score of shriveling, percentage weight loss, moisture content by part, and sugar content during 14 days after harvest. In all varieties examined, samples stored in the form of husked cobs (“husked cobs”) had a significantly higher score of shriveling from postharvest day 3 compared with those stored in other forms, indicating that shriveling occurs more rapidly in husked cobs. “Husked cobs” of the ‘Gold Rush’ and ‘Mirai 390’ varieties showed a significantly greater (or a trend toward a greater) percentage weight loss and a significantly lower moisture content of kernels from postharvest days 3 and 7, respectively, compared with their counterparts stored in a conventional form. Shriveling occurred in “husked cobs” within three days after harvest, irrespective of the sowing time and variety of the plant, although the weight loss and moisture content of kernels, factors that may contribute to shriveling, varied depending on the sowing time and variety. Therefore, further investigations are needed to examine longitudinal changes in the firmness, respiration rate, and carbohydrate content of kernels using more varieties to identify potential factors that influence shriveling.