Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn

In this study, the effects of ozone treatment (O₃), heat shock treatment (HS), and microwave treatment (MW) on sensory quality, physicochemical properties, and oxidation levels of sweet corn were systematically investigated during storage. The results demonstrated that three treatments prolonged the postharvest quality of sweet corn to varying degrees. Specifically, the O₃ group demonstrated the best sensory and appearance characteristics, with its sensory score being 1.18 and 1.38 folds higher than the HS group and MW group, respectively, and significant retardation of color deterioration. In addition, the O₃ group effectively maintained the stability and hardness of the starch structure. The weight loss rate of the HS group decreased 0.78-fold compared to the CT group after storage. Moreover, both HS and MW treatments maintained the antioxidant properties of sweet corn, but MW had the limitations of local scalding damage and accelerated deterioration in later quality. The results of this study provide a scientific basis for the optimization and application of postharvest preservation techniques for sweet corn.