Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage


The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

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This work was supported by grants from the Kasetsart University Scholarships for ASEAN for Commemoration of the 60th Birthday Anniversary of Professor Dr. Her Royal Highness Princess Chulabhorn Mahidol and Kasetsart University Research and Development Institute (KURDI) (Grant No. P3.1(D)29.61).

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Ngu Lwin, N.T., Supapvanich, S. & Promyou, S. Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage. Food Sci Biotechnol 30, 47–54 (2021). https://doi.org/10.1007/s10068-020-00854-z

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  • Cell wall
  • Pectin
  • Baby corn
  • Texture
  • Ultraviolet-C