Changes of soluble solid contents and volatile flavor components of three sweet corn cultivars under different storage conditions

LI Yunfeng; FAN Jingsheng; CHEN Binglin; WANG Sihong; LIU Yu; WANG Xin; LIU Xiaomin; WANG Qingfeng; LI Xiaoqin; HUANG Jun

doi:10.7671/j.issn.1001-411X.202007003

Journal of South China Agricultural University > 2021 > 42(3): 33-44. > DOI: 10.7671/j.issn.1001-411X.202007003

LI Yunfeng, FAN Jingsheng, CHEN Binglin, et al. Changes of soluble solid contents and volatile flavor components of three sweet corn cultivars under different storage conditions[J]. Journal of South China Agricultural University, 2021, 42(3): 33-44. DOI: 10.7671/j.issn.1001-411X.202007003

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Changes of soluble solid contents and volatile flavor components of three sweet corn cultivars under different storage conditions

College of Agriculture, South China Agricultural University, Guangzhou 510642, China

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Received Date: July 02, 2020
Available Online: May 17, 2023

Graphical Abstract

Abstract

Abstract

Objective
To clarify the change law of soluble solid contents and volatile flavor substances of sweet corn (Zea mays L. saccharata Sturt.) after harvest under different storage temperature and time, and lay a foundation for the research on the quality characteristics of sweet corn after harvest.

Method
Three sweet corn cultivars of ‘Aofulan’, ‘Wangchao’, and ‘Guangliangtian 27’ were used as materials. The soluble solid contents of three cultivars were measured by a handheld digital sugar meter, and the volatile flavor components of sween corns under normal temperature (room temperature) and low temperature (4 ℃) storage conditions were detected and analyzed by headspace solid-phase microextraction through gas chromatography-mass spectrometry. Furthermore, multivariate statistical analysis was used analyze the volatile flavor components of different cultivars.

Result
Compared with normal temperature storage, the content of soluble solid of sweet corn decreased slowly under low temperature storage. Total 58 and 59 kinds of volatile substances were detected under normal and low temperature storage conditions respectively, mainly alkanes and esters. There were certain differences in the types of volatile flavor substances among different cultivars under different storage conditions. There were the same eight volatile flavor substances among different cultivars under different storage conditions, including 3,8-dimethyldecane, 3-methylundecane, dodecane, tetradecane, 3-methylpentadecane, ethyl hexadecanoate, nonadecane and n-hexadecane. Partial least squares discriminant analysis (PLS-DA) showed that nine and ten key volatile substances with variable importance projection (VIP)>1 have been identified under normal and low temperature storage respectively. The common key volatile substance of ‘Aofulan’ under normal and low temperature storage was (+)-cycloclofalene, and that of ‘Wangchao’ was eicosane.

Conclusion
Both storage temperature and time affect the content of soluble solids and the types and contents of volatile substances in sweet corn.
- sweet corn,
- gas chromatography-mass spectrometry,
- low temperature,
- normal temperature,
- storage,
- volatile substance,
- soluble solid

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References (30)

References

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Changes of soluble solid contents and volatile flavor components of three sweet corn cultivars under different storage conditions

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