Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage.

Int J Mol Sci · 2022 · PMC9820048 · PMID 36613832

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a decreasing trendno p-value reported

As shown in Table 1 , the L* values of sweet corn showed a decreasing trend from day 21 onwards for different freezing treatments due to the darkening of the color caused by browning.

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showed a trendno p-value reported

The hardness of all sweet corn samples showed a trend of decreasing and then increasing during storage, which may be due to the freezing process reducing syneresis and reducing the hardness of the corn by reducing the size of the ice cells [ 21 ].

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.