The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m⁻² and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m⁻². Compared to control sample, the 4.4 kJ m⁻² UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m⁻² could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

本研究的目的是研究紫外线-C (UV-C) 辐照对冷藏期间即食玉米的总糖浓度和质地变化的影响。用 0（对照）、2.2、4.4 和 6.6 kJ m ^-2剂量的 UV-C 照射小玉米，然后在 5 ± 1 °C 下储存 7 天。结果表明，UV-C辐照处理延迟了总糖的损失。所有的 UV-C 处理都显着保持了处理过的小玉米样品的硬度并防止了电解质泄漏的增加，尤其是在 4.4 kJ m ^{-2 时}。与对照样品相比，4.4 kJ m ^-2UV-C 辐照的玉米幼苗通过抑制多聚半乳糖醛酸酶和果胶甲酯酶的活性来延缓果胶物质的解聚。因此，4.4 kJ m ^-2的剂量可能是一种可行的替代 UV-C 处理，可在商业储存期间保持即食玉米的质地和总糖浓度。