Qualidade pós-colheita de milho verde "AG 1051" armazenado em diferentes temperaturas de refrigeração

Abstract

Green corn and corn products (traditional Brazilian foods, such as “pamonha”, “cural”, among others) c ommercialization has been growing in Brazil to demand rigorous consumer market. However, there is a lack of researches about its post-harvest quality. For this reason, the aim of this study was to assess physico-chemical properties of green corn submitted by different times and temperatures of storage. Parameters analyzed were titratable acidity, humidity, soluble solids, ripeness index, ashes, color and protein. These analyses were performed by a completely randomized design, in a factorial 2 x 2 (time x temperature) with 6 replications. In 4 days by 5 °C refrigeration treatment was more efficient in green corn conservation in the most of parameters analyzed. Nevertheless, needing cases of 8 days of storage, it can be done by 5 °C to maintain best quality of green corn.