Study On The Mature Characteristic And The Quick-Freeze Technical Of Fresh Maize Ears

In this paper, it was studied the mature characteristic of fresh maize-"Shan Bai Nuo 11 Hao Shan Jia Qiang Tian 8 Hao KT110 Hei Nuo Xing Shan Xian Yu 1 Hacu Liao Qing 92" during the milk stage, and studied the harvesting time of fresh maize ears and the determining temperature and time of blanching ears. After harvesting, it was also studied the change of nitration composition and flavor in playing at 0 癈 and room temperature, and researched the influence the quality of table maize on the temperature or time of blanching, the rate of freezing and packing or no.It results that the water content of seeds, cobs and bracts is down trended after pollination. During the milk stage, the speed of dehydrate is seeds> cobs> bracts, the accumulating speed of dry substance is seeds> cobs> bracts. The curve of water content of seeds cobs and bracts is crossed.The grouting speed of maize is slower in the earlier and later grouting stage, faster in the middle. The common corn's grouting and maturing speed is faster, on the country the sweet corn is slower.The total change of the rate of respiratory of ears is slow fast slow during the milk stage. When the rate of respiratory of seeds is the strongest, the seeds grouting speed has been the fastest; the respiratory intensity of ears with bracts is faster than those without bracts, the seeds and bracts is faster than cobs. So before blanching, the ears should be played with its bracts and reduced its nitration substance.The change of the solubility acidity sucrose inverts activity of seeds is parabola during the milk stage, the more the enzyme's activity, the more the total solubility candy (TSC) content of seeds. The change of TSC content of signal seed is also parabola and the change of the sucrose (SUC) content of seeds is resemble with that of TSC, the starch content is "S" curve. The TSC and SUC content of cobs are always more than that of seeds during milk stage. The faster the grouting speed of seeds, the faster the transporting speed of TSC and SUC of cobs into seeds, the smaller the difference of TSC and SUC content of cobs between seeds.The reducing sugar content of bracts is higher, it is the main existing form of carbohydrate of seeds; The starch content of bracts is less than cobs, and the cobs is less than seeds.The available accumulating temperature is the most available index of determining to harvest time of table maize. After harvesting, the playing time of ears can extend 2-2.5 times before processing in 0 than in room temperature.The ears dipping in 1% salt solution for 20min can drive insects and protect color; The effect of braising ears 22min~25min is better than poaching its. The living ears have come abnormal taste after freeze 5 days at -18. The available freezing store of glutinous corn ears has 8 months at -18 after its blanching, sweet corn ears has been 7 months.During the freezing store, the losing water and separating out ice crystal of ears with quick-freezing is less than that with slow freezing. The losing water and separating out ice crystal of ears with quick-freeze is less than that thus with slow-freeze during the freezing store. The quick-freezing seeds are more plump than the slow-freezing ones.