# Ozone, Heat Shock, and Microwave Differentially Promote Nutritional Quality and Antioxidant Capacity of Sweet Corn

## TL;DR

This study compares ozone, heat shock, and microwave treatments to see which best preserves sweet corn's quality and antioxidants during storage.

## Contribution

The study systematically compares three postharvest treatments for their effects on sweet corn quality and antioxidant capacity.

## Key findings

- Ozone treatment best preserved sensory and appearance qualities of sweet corn.
- Heat shock reduced weight loss during storage compared to the control group.
- Microwave treatment maintained antioxidants but caused local scalding and later quality decline.

## Abstract

In this study, the effects of ozone treatment (O3), heat shock treatment (HS), and microwave treatment (MW) on sensory quality, physicochemical properties, and oxidation levels of sweet corn were systematically investigated during storage. The results demonstrated that three treatments prolonged the postharvest quality of sweet corn to varying degrees. Specifically, the O3 group demonstrated the best sensory and appearance characteristics, with its sensory score being 1.18 and 1.38 folds higher than the HS group and MW group, respectively, and significant retardation of color deterioration. In addition, the O3 group effectively maintained the stability and hardness of the starch structure. The weight loss rate of the HS group decreased 0.78-fold compared to the CT group after storage. Moreover, both HS and MW treatments maintained the antioxidant properties of sweet corn, but MW had the limitations of local scalding damage and accelerated deterioration in later quality. The results of this study provide a scientific basis for the optimization and application of postharvest preservation techniques for sweet corn.