Reducing post ‐harvest losses and improving quality in sweet corn (Zea mays L.): challenges and solutions for less food waste and improved food security

Sweet corn is harvested before physiological maturity when the kernel has high water and sugar concentrations making it a very perishable fresh produce and effective post ‐harvest handling essential to reduce losses and ensure quality. This comprehensive review assembles a description of the most customer‐appreciated sweet corn characteristics, and it describes the major sweet corn post‐harvest challenges and provides a summary of four approaches to improve pos t‐harvest quality in this popular fresh‐cut vegetable. Summary of the fresh‐cut sweet corn production and some of the most important factors and common post‐harvest disorders. Preharvest factors are not considered in this review. AbstractDemand for fresh ‐cut fruit and vegetables is increasing, in the face of global population growth and new interest in plant‐based diets. At the same time, year‐round supply across the world of popular vegetables means that post‐harvest losses, which can be significant, need to be minimized in the face of com plex global supply chains and markets. Sweet corn (Zea mays L.) is harvested before physiological maturity when the kernel has high water and sugar concentrations making it a very perishable fresh produce and effective post ‐harvest handling essential to reduce losses and ensure quality. Taste, aroma and colour are the main customer‐appreciated characteristics, hence the most important to preserve. Among the sweet corn post‐harvest disorders, loss of swe...

Source: Food and Energy Security - May 4, 2021 Category: Food Science Authors: Felipe Becerra ‐Sanchez, Gail Taylor Tags: REVIEW Source Type: research