Effects of Pulsed Intense Light and Ultraviolet Irradiation on Storage Quality of Fresh Corn

Fresh Corn is rich in nutrients, delicate in taste and unique in flavor, and is very popular among consumers. After harvesting fresh corn, due to strong breathing, it is easy to lose water, and microbial growth causes the quality of fresh food to decline. It is necessary to study the preservation technology to solve the problems in the processing and storage of fresh corn. In recent years, research on new preservation materials, quality changes and control mechanisms during food preservation have been the focus of research.

At present, there are many methods for storage and preservation of fresh corn, such as heating and preservation technology, room temperature preservation technology, low temperature preservation technology (refrigerated preservation technology and refrigeration preservation), vacuum packaging preservation technology, modified atmosphere preservation technology, radiation preservation technology, etc. There are no shortcomings such as short shelf life, many process flows, special equipment, and high cost. In the food processing process, heat treatment and non-heat treatment methods are commonly used for sterilization and preservation, such as heat sterilization, irradiation sterilization, ultraviolet sterilization, ozone sterilization, etc., but there are also disadvantages. Heat sterilization can easily lead to the reduction of food color, aroma, taste and nutrients; radiation sterilization is easy to produce odor, and special equipment is required, and the cost is high; the ultraviolet irradiation penetration ability is small, and the sterilization effect is not satisfactory in places where ultraviolet irradiation is not possible. Ozone sterilization can lead to an increase in cell membrane permeability, enzymatic browning, and a decline in the quality of agricultural products.

Pulsed glare technology uses instantaneous, high-intensity pulsed light to kill various microorganisms and achieve the purpose of preservation. Compared with traditional pasteurization, pulsed glare technology has the advantages of fast and uniform delivery, short processing time, low heat production, no by-products, easy control, etc., which can reduce the damage of nutrients in food and is widely used in food. Processing, bio-pharmaceutical and other fields. Ultraviolet irradiation can destroy the DNA structure of microorganisms and better kill microorganisms. It has the advantages of fast, simple, low heat production and easy control, and is widely used in food processing.

In order to study the quality change of fresh corn during fresh-keeping period, this study used fresh corn as raw material, using non-heat treatment method; pulsed glare and ultraviolet irradiation technology for sterilization and preservation, and studied the quality change of fresh corn during storage. Provide a basis for the storage and preservation of fresh corn.