Journal of Tianjin Agricultural University ›› 2013, Vol. 20 ›› Issue (3): 22-25.

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Study on Changes of VC Content in Fresh Kernel of Post-harvest Fresh Ears of Waxy Corn

SONG Tian-yue1, WANG Peng-wen1,Corresponding Author, SUN Rui2   

  1. 1. Department of Agronomy, Tianjin Agricultural University, Tianjin 300384,China;
    2. Tianjin Seaport Longda Group Co., Ltd, Tianjin 300450,China
  • Received:2012-11-24 Published:2019-10-21

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Abstract: Vitamin C (Vc) is also called ascorbic acid. Vc content is a very important nutritional index for fresh waxy corn and its processed products. In this paper, the changes of Vc content in fresh kernel of post-harvest fresh ears of four waxy corn varieties under four storage conditions were studied. The results show that the storage temperature had a significant impact on the Vc content, while the bract had less effect.

Key words: fresh waxy corn, fresh kernel, Vc content

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