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Effect of Dipping in Sodium Bisulfite Solution and Packaging under Nitrogen on Fresh Sweet Corn during High Temperature Sterilization and Shelf-Life

The aim of this study was to determine the effect of dipping in 1% sodium bisulfite solution and packaging under nitrogen on qualitative properties of fresh sweet corn (Zea mays L.) sterilized at 121°C for 15 min and stored at 30°C for 90 days. Water content in all samples was maintained well during the storage. The samples either dipped in 1% sodium bisulfite solution or packaged under nitrogen all could better keep the content of soluble and reducing sugar than control and inhibit the browning caused by Maillard reaction during the sterilization.