Kernel Quality of Some Sweet Corn Varieties in Relation to Processing

  • Özlem ALAN Ege University, Odemis Vocational Training School, 35760, Izmir
  • Gulcan KINACI Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
  • Engin KINACI Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
  • Zekiye Budak BASCIFTCI Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
  • Kenan SONMEZ Eskisehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, 26160, Eskisehir
  • Yasemin EVRENOSOGLU Eskisehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, 26160, Eskisehir
  • Imren KUTLU Eskisehir Osmangazi University, Faculty of Agriculture, 26160, Eskisehir

Abstract

The quality characteristics (dry matter content, soluble solid concentration, kernel colour, sugar, starch and protein content) of fresh, frozen and canned kernels of seven sweet corn varieties (‘Lumina’, ‘Merit’, ‘Sunshine’, ‘Jubilee’, ‘Challenger’, ‘Yellow Baby’ and ‘2201’) were studied. The present research was conducted during 2009 and 2010 in Eskisehir, Midwestern Turkey. The trials were set up in randomised complete block design, with four replications. Ears were harvested and randomly selected for analysis as fresh, frozen and canned. Dry matter content ranged from 34.2% (‘2201’) to 39.5% (‘Yellow Baby’), soluble solid concentration from 16.3% (‘2201’) to 27.4% (‘Yellow Baby’). The sugar content of fresh kernelswas higher than other treatments (frozen and canned) for all varieties. The starch content of the varieties was decreased after processing, except in ‘Yellow Baby’. Fresh, frozen and canned sweet corn kernels had similar protein contents; the highest protein content was obtained, for all treatments, from ‘Challenger’, and it maintained its higher protein content after processing. /span>‘2201’ had the highest sugar and the lowest starch content for fresh, frozen and canned varieties. When compared on a kernel basis, sweet corn marketed as fresh, frozen or canned, it may be feasible to select varieties for different sweet corn markets.

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Author Biographies

Özlem ALAN, Ege University, Odemis Vocational Training School, 35760, Izmir
Odemis Vocational Training School
Gulcan KINACI, Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
Field Crops
Engin KINACI, Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
Field Crops
Zekiye Budak BASCIFTCI, Eskisehir Osmangazi University, Faculty of Agriculture, Department of Field Crops, 26160, Eskisehir
Field Crops
Kenan SONMEZ, Eskisehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, 26160, Eskisehir
Horticulture
Yasemin EVRENOSOGLU, Eskisehir Osmangazi University, Faculty of Agriculture, Department of Horticulture, 26160, Eskisehir
Horticulture
Published
2014-12-02
How to Cite
ALAN, Özlem, KINACI, G., KINACI, E., BASCIFTCI, Z. B., SONMEZ, K., EVRENOSOGLU, Y., & KUTLU, I. (2014). Kernel Quality of Some Sweet Corn Varieties in Relation to Processing. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 42(2), 414-419. https://doi.org/10.15835/nbha4229425
Section
Research Articles