[Super sweet corn hybrid sh2 adaptability for industrial canning process]

Area of Science:

• Agricultural Science
• Food Science and Technology
• Horticulture

Background:

• Evaluating the suitability of novel super sweet corn (sh2) hybrids for industrial canning is crucial for diversifying canned vegetable products.
• Traditional sweet corn varieties may not possess the optimal characteristics for canning, necessitating research into improved hybrids.

Purpose of the Study:

• To assess the adaptability of three super sweet corn hybrids (Krispy king, Victor, and 324) to the industrial canning process as whole kernels.
• To compare the physical, chemical, and sensory attributes of these super sweet hybrids against a control (Bonanza) after canning and storage.

Main Methods:

• Super sweet corn hybrids and a control variety were cultivated, harvested, and subjected to an industrial canning process.
• Canned samples were stored for 110 days at room temperature before undergoing physical, chemical, and sensory analyses.
• Statistical analysis was performed to compare the different corn hybrids.

Main Results:

• Most physical characteristics showed no significant differences, though the 324 hybrid had a higher percentage of broken kernels.
• Super sweet hybrids exhibited significantly higher sugar content and soluble solids in the brine, along with a lower pH, compared to the control.
• Sensory evaluations indicated comparable appearance, odor, and overall quality, with super sweet hybrids offering superior color, flavor, and sweetness (especially 324).

Conclusions:

• Super sweet corn hybrids demonstrate strong adaptation to industrial canning, requiring no added sugar in the brine due to their inherent sweetness.
• These hybrids offer desirable textural qualities (firm and crispy) and enhanced sensory attributes, making them suitable alternatives for canned corn products.
• The study highlights the potential of sh2 hybrids to improve the quality and processing efficiency of canned whole kernel sweet corn.