• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.147-151
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• 2005

Retort pouch is widely used in food industry for a long-term preservation and safe food production. By applying retort pouch technique to waxycorn storage, the quality of waxycorn could be maintained and the storage expense could be saved during storage. Water activities(Aw) of retort waxycorn were below 0.80 except blanching treatment, and it is known that microbial propagation is subdued below 0.80. Commercial value of waxy corn was deteriorated when it was frozen quickly at $-40^{\circ}C$ before treating Retort due to obscurity of chromatocity, while the color change was not noticeable when it was treated with Retort at $121^{\circ}C$ for 10min. For all treatments, very small amounts of free sugar were detected, however, there were no significant differences between treatments. As storage period was longer, shelf lifes of waxy corn in control and waxy corn treated with blanching were more shortened when waxy corn was stored at $15,5^{\circ}C$ before Retort, while waxy corn with boiling treatment was not significantly different compared with that in storage in freezer.