title: [Adaptability of sweet corn ears to a frozen process].
abstract: The effects of frozen condition on the quality of three sweet corn ears (2038, 2010, 2004) and the pattern (Bonanza), were evaluated. Biometrics characteristics like ear size, ear diameter, row and kernel deep were measured as well as chemical and physical measurement in fresh and frozen states. The corn ears were frozen at -95 degrees C by 7 minutes. The yield and stability of the frozen ears were evaluated at 45 and 90 days of frozen storage (-18 degrees C). The average commercial yield as frozen corn ear for all the hybrids was 54.2%. The industry has a similar value range of 48% to 54%. The ear size average was 21.57 cm, row number was 15, ear diameter 45.54 mm and the kernel corn deep was 8.57 mm. All these measurements were found not different from commercial values found for the industry. All corn samples evaluated showed good stability despites the frozen processing and storage. Hybrid 2038 ranked higher in quality.
authors.affiliation: Instituto de Química y Tecnología, Facultad de Agronomía, Universidad Central de Venezuela. Empresa Del Monte Andina.
authors.forename: Alejandra O
authors.initials: AO
authors.lastname: Ramírez Matheus
authors.forename: Norelkys Maribel
authors.initials: NM
authors.lastname: Martínez
authors.forename: Ligia O
authors.initials: LO
authors.lastname: de Bertorelli
authors.forename: Frank
authors.initials: F
authors.lastname: De Venanzi
mesh_terms: D001699:Biometry; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002678:Chimera; D005511:Food Handling / Q000379:methods*; D005628:Frozen Foods / Q000032:analysis / Q000382:microbiology / Q000592:standards; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry / Q000235:genetics / Q000382:microbiology