AN EVALUATION OF SOME OF THE FACTORS AFFECTING THE
CONSISTENCY OF CANNED CREAM STYLE SWEET CORN
DISSERTATION
Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University
By
DAVID ROBERT DAVIS, B. S., M. S
The Ohio State University 1959
Approved by
Adviser Department of Horticulture and Fores try ACKNOWLEDGEMENTS
The author sincerely expresses his gratitude to the following:
Dr. Wilbur A. Gould for his advice, encouragement, suggestions, and constant guidance throughout this study.
Dr. Freeman S. Hewlett, who has offered many helpful suggestions in the final preparation of this manuscript.
Mr. Eric Van Patten for his advice and many helpful suggestions which were incorporated in this study.
Dr, A. P. Sidwell, who contributed many worth-while suggestions concerning this study.
Dr. H. H. Reiser for his timely suggestions on the final prepar ation of this manuscript.
Dr. J. R. Geisman for his participation in the preparation of the samples and suggestions concerning the final manuscript.
The Ohio Agricultural Experiment Station for providing funds and facilities for this study.
The United States Department of Agriculture for partial financial support of this study.
The American Maize-Products Company of Roby, Indiana, for its co operation and for providing the starch necessary for this study.
The members of the Ohio Canners and Food Processors Association for their cooperation and interest.
My wife, Jeanne, for her constant encouragement, understanding, and patience throughout this study and for her help in the preparation and advice concerning the preparation of this manuscript, ii TABLE OF CONTENTS
PAGE
I. INTRODUCTION ...... 1
II. REVIEW OF LITERATURE...... 4
A. The Objective Measurement of Quality of Canned Cream Style Sweet C o m ...... 4 1. Tenderness and Maturity ...... 4 2. Consistency...... 7 a. Importance of Consistency ...... 7 b. Methods of Measuring Consistency...... 7 B. Factors Affecting the Consistency of Cream Style C o m . . 8 1. Variety ...... 9 2. Maturity ...... ,.10 3. Formulation ...... 11 a. Added Water ...... 0 ...... 11 b. Added Starch ...... 12 4. Storage Time and Temperatures .....#...... 14 5. Other Factors Which May Affect Consistency ...... 15 C. The Physical Characteristics of Starch and its Affect on the Consistency of Cream Style C o r n ...... 16
III. EXPERIMENTAL MATERIALS AND METHODS...... 20
A, Materials ...... 20 B. Methods ...... 21 1. Cream Style Corn Process ...... ,21 2. Objective Determination of Quality of the Raw Sweet Corn and the Unprocessed Cream Style Corn ...... 24 a. Moisture...... 24 b. Specific Gravity ...... 24 c. Alcohol Insoluble Solids ...... ,...,...25 d. Consistency ...... , ...... 26 3. Objective Determination of Consistency of Canned Cream Style Corn ...... 30 4. Formulation ...... 31 a. Water ...... 31 b. Starch ...... 32 5. Statistical Methods ...... 35
iii PAGE
IV. PRESENTATION OF RESULTS ...... 36
A. The Consistency Patterns of Cream Style Corn ...... 36 1. Victory Golden ...... 36 2. Tendermost ...... 47 3. Deep Gold - 1957 season...... 58 4. Deep Gold - 1958 season...... 71 B. Factors Affecting the Consistency of Cream Style Corn . . 98 1. Variety ...... 98 2. Maturity ...... ,112 3. Formulation ...... ,118 a. W a ter . .118 b. Starch ...... 123 (1) Victory Golden ...... 124 (2) Tendermost...... 124 (3) Deep G o l d ...... ,125 4. Storage Temperature...... 137 a. Victory Golden ...... 137 b. Tendermost...... ,139 c. Deep G o l d ...... 141 C. The Affect of Starch Type on the Quality of the Consistency...... 145
V. DISCUSSION OF RESULTS...... 147
A. Variety as a Factor Concerned with the Consistency of Cream Style Sweet Corn ...... 147 1. The Varietal Difference in the Consistency Pattern of Cream Style Sweet C o r n ...... 147 2. The Effect of Variety on the Magnitude and Main tenance of Consistency During Storage ...... 152 3. The Effect of Seasonal Variations on the Consist ency Patterns of Cream Style Corn ...... 155 B. The Maturity-Added Water Relationship and Its Effect on the Consistency of Cream Style Sweet C o r n ...... 156 C. Added Starch as a Factor Affecting the Consistency of Cream Style Sweet Corn ...... 160 1. Amount of Added S t a r c h ...... 161 2. Type of Added Starch ...... 162 D* Storage Temperature and Its Effects on the Consistency of Cream Style Sweet C o r n ...... 165 E. Application of Results to the Cream Style Corn Industry ,168
VI. SUMMARY AND CONCLUSIONS...... 171
iv PAGE
APPENDIX Detailed Tabulation of Fresh and Canned Cream Style Corn Data • 176
LITERATURE C I T E D ...... 200
AUTOBIOGRAPHY...... 203
v LIST OF TABLES
TABLES P^GE
1. United States standards for grades of canned cream style sweet c o r n ...... 5
2. Change of viscosity of corn with water dilution...... 13
3. A comparison of the physical properties of raw corn starch and raw waxy maize (ainioca) starch...... 19
4. A comparison of Adams values with spreading distance for consistency determinations of cream style sweet corn by the Adams Consistometer ...... 29
5. Batch formula for cream style corn based on the moisture percent of the raw sweet c o r n . 33
6. Batch formula for cream style corn based on the specific- gravity of the raw sweet corn ...... 34
7. The average consistency values of Victory Golden cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. temperatures (1957 season) .... 37
8. Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various 40° F. storage periods (1957 season)...... 40
9. Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various room temperature storage periods (1957 season) ...... 43
10. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Victory Golden at various 90° F. storage periods (1957 season) ...... 45
11. The average consistency values of Tendermost cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. temperature (1957 season) .... 49
12. Analysis of variance of the consistency of canned cream style sweet corn of the variety Tendermost at various 40° F. storage periods (1957 season) ...... 51
vi TABLES PAGE
13. Analysis of variance of the consistency of canned cream style sweet corn of the variety Tendermost at various room temperature storage periods (1957 season) ...... 54
14. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Tendermost at various 90° F. storage periods (1957 season)...... 56
15. The average consistency values of Deep Gold cream style corn of each planting and harvest on the samples from the filler and at various storage periods of 40° F., room temperature, and 90° F, temperatures (1957 season) .... 60
16. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Deep Gold at various 40° F. storage periods (1957 season) ...... 61
17. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1957 season) ...... 65
18. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 90° F. storage periods (1957 season) ...... 69
19. The average consistency values of Deep Gold cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F. and 90° F. temperatures (1958 season)...... 74
20. Analysis of variance of the consistency of canned cream style sweet c o m of the variety Deep Gold at various 40 F, storage periods (1958 season) ...... 75
21. Analysis of variance of the consistency of canned cream style corn of the variety Deep Gold at 0, 0.4$, 1.0$, and 1,4$ concentrations of T’I-13 Fluftex starch measured at various room temperature storage periods (1958 season) . # 83
22. Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 90° F. storage periods (1958 season) ...... 91
23, A comparison of the consistency of the varieties Victory Golden, Tendermost, and Deep Gold canned cream style sweet c o m at various room temperature storage periods (1957 season)...... 99
vii TABLES pAGE
24. A comparison of the consistency of the varieties Victory Golden and Tendermost canned croam style sweet corn at various room temperature storage periods (1957 season) . . . 101
25. A comparison of the consistency of the varieties Victory Golden and Deep Gold canned cream style sweet corn at various room temperature storage periods (1957 season) . . 102
26. A comparison of the consistency of the varieties Tender- most and Deep Gold canned cream style sweet corn at various room temperature storage periods (1S57 season) ...... 105
27. A comparison of the change in consistency during storage of cream style sweet corn of the variety Deep Gold at three storage temperatures for two growing seasons ...... 112
28. The effect of the raw corn maturity on the consistency of canned cream style swoet corn of the variety Victory Golden at various room temperature storage periods (1957 season) * 113
29. The effect of the raw corn maturity on the consistency of canned cream style sweet corn of the variety Tendermost at various room temperature storage periods (1957 season) . . . 115
30. The effect of raw corn maturity on the consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1957 season) , H 7
31. The effect of water on the consistency of Victory Golden cream style corn at various room temperature storage periods (1957 season) ...... 119
32. The effect of water on the consistency of Tendermost cream style c o m at various room temperature storage periods (1957 s e a s o n ) ...... 120
33. The effect of water on the consistency of Deep Gold cream style corn at various room temperature storage periods (1957 season) ...... 121
34, Sample points at which the consistency of various starch treatments is at a maximum value in Deep Gold cream style sweet com at 40° storage temperature (1958 season) .... 128
35. Sample points at which the consistency of various starch treatments was at a maximum value in Deep Gold cream style sweet corn at room temperature storage (1958 season) . . . 133
viii TABLES PAGE
36, Sample points at which the consistency of various starch treatments was at a maximum value in Deep Gold cream style sweet corn at 90° F, storage temperature (1958 season) , . . 136
37, A comparative difference in the average consistency of various starch treatments of Victory Golden cream style corn at three storage temperatures (1957 season)...... 138
38, A comparative difference in the average consistency of various starch treatments of Tendermost cream style sweet corn at three storage temperatures (1957 season) ...... 140
39. A comparative difference in the average consistency of various starch treatments of Deep Gold cream stylo sweet corn at three storage temperatures (1957 season) ...... 142
40, A comparative difference in the average consistency of various starch treatments of Deep Gold cream style sweet corn at three storage temperatures (1958 season) ...... 144
41. Specific gravity, percentage alcohol insoluble solids (AIS), moisture, and formulation of raw sweet corn of the variety Victory Golden (1957 season) ...... 177
42. Consistency (.Adams values) of canned cream style sweet corn of the varieties Victory Golden, Tendermost, and Deep Gold at various 40° F. storage periods (1957 season) ...... 181
43. Percent alcohol insoluble solids (AIS), percent wash drained residue (¥DR), and consistency (Adams values) of canned cream style sweet corn of the varieties Victory Golden, Tendermost, and Deep Gold at various room temperature storage periods (1957 s e a s o n ) ...... 185
44, Consistency (Adams values) of canned cream style sweet c o m of the varieties Victory Golden, Tendermost, and Deep Gold at various 90° F. storage periods (1957 season) ...... 189
45. Specific gravity, percentage of alcohol insoluble solids (AIS), and formulation of raw sweet c o m of the variety Deep Gold (1958 season) ...... 193
46. Consistency (Adams values) for cream style sweet corn of the variety Deep Gold stored at 40° F. and measured at room temperature (1958 season) , ...... 195
47, Consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1958 s e a s o n ) ...... 197
ix TABLES PAGE
48. Consistency (Adams values) for cream style sweet corn of the variety Deep Gold stored at 90° F. and measured at room temperature (1958 season) ...... 198
x LIST OF CHARTS
CHART PAGE
I. A flow sheet of the processing of cream style sweet corn . 22
II. The effect of process, storage time, and storage temperature on the consistency of canned cream style sweet corn of the variety Victory Golden (1957 season) ...... 38
III. The effect of process, storage time, and storage temperature on the consistency of canned cream style sweet corn of the variety Tendermost (1957 season)...... 48
IV. The effect of process, storage time, and storage temperature on the consistency of canned cream style sweet corn of the variety Deep Gold (1957 season) ...... 59
V. The effect of process, storage time, and storage temperature on the consistency of canned cream style sweet corn of the variety Deep Gold (1958 season) ...... 72
VI. The effect of added starch on the consistency of canned cream style sweet corn of the variety Deep Gold stored at 40° F. for 4 months (1958 season) ...... 127
VII. The effect of added starch on the consistency of canned cream style sweet corn of the variety Deep Gold stored at room temperature for 4 months (1958 season)...... 130
VIII. The effect of added starch on the consistency of canned cream style sweet corn of the variety Deep Gold stored at room temperature for 6 months (1958 season)...... 131
IX. The effect of added starch on the consistency of canned cream style sweet corn of the variety Deep Gold stored at 90° F. for 4 months (1958 season)...... 135 LIST OF FIGURES
FIGURE PAGE
1, The Adams Consistometer ...... 28
2. A comparison of affect of a linear starch (Fluftex) and a waxy maize starch (¥-13) on canned cream style corn which has not been shaken prior to opening ...... 146
3. A comparison of affect of a linear starch (Fluftex) and a waxy maize starch (¥-13) on canned cream style corn which has been shaken prior to opening ...... 146
4, A comparison of a can of cream style corn containing a linear starch (Fluftex) which has been shaken prior to opening to a similar can which has not been shaken prior to opening...... 146 I. INTRODUCTION
The canning of uniform high quality cream style sweet corn requires
that the consistency be accurately controlled. In order to properly
control the consistency, the factors upon which this attribute is de
pendent must be properly evaluated and considered. The factors of variety, maturity, and formulation have long been realized as important
factors upon which consistency is dependent (9,13,23,30,38). The stor
age temperature, percentage of washed-drained residue, and inherent
starch content have also been suggested as factors that will affect the
consistency of cream style corn (12,25,31), However, studies that
actually evaluate these factors have been few in number and very narrow
in scope. The basic objective in this study, therefore, was to evaluate
the more important factors that are believed to affect the consistency
of cream style sweet corn.
The previous studies concerning cream style c o m consider variety
only as a minor variable, thus the reported results are considered to
apply to all varieties that are being used for cream style com. With
the introduction of new, improved varieties it seems probable that c o m
made from these varieties would vary in its consistency changes during
processing and storage. Thus, this study includes an evaluation of the
nature of the consistency patterns for three important sweet c o m varie
ties.
The factor of consistency in cream style c o m involves several
characteristics: (l) the actual consistency in terms of the amount of
1 spread or shear stress, (2) the smoothness of the product, and (3) the separation of free liquor. These characteristics could also be used to evaluate a starch solution, Cream style corn has been considered as a starch solution with large particles (12,30), The cream style c o m contains two portions: (1) the whole kernel portion consisting of the whole kernels, and (2) the cream portion, consisting of material ob tained by tcappingt the kernels and scraping the kernel and its contents from the cobs, When kept within a normal range, the kernel portion is not believed to be of great importance as a factor affecting the con sistency (12), The cream portion, however, is believed to be the im portant inherent factor determining the consistency.
The amount of starch in the cream portion increases as the maturity
increases. It is a common practice in the canning of cream style corn
to make the cream style corn thick at the mixer, then thin it to the desired consistency with added water, thus using maturity as the varia ble and water as the control. A third objective was, through the study
of consistency patterns of several varieties, to establish the maturity-
water relationship and to evaluate its affect of the consistency of the
cream style com.
The starch concentration can be increased by the addition of starch
in the formulation. With the introduction of the waxy maize type of
starch and the ensuing successful use in foods, the possibility of starch
type as well as the starch amount, as a factor affecting consistency,
was considered. A further objective of this study, therefore, was to
evaluate both the amount and type of added starch in relation to affect
on the consistency. The storage time and teiqperature is known to affect consistency, but no studies which evaluate these factors as they concern consist ency in cream style corn have been undertaken to date, thus the final objective was the consideration of storage time and temperatures and their relationship to the consistency of cream style corn. II. REVIEW OF LITERATURE
A. The Objective Measurement of Quality of Canned Cream Style Corn
The quality of canned cream style sweet corn is dependent upon several factors* The more important of these factors are included in the United States Department of Agriculture tentative standards for grades of canned cream style corn. Table 1 contains the factors and score points allotted for grades A, B, C, and D or substandard cream style sweet corn (35), The factors of color, absence of defects, and flavor, although they are important attributes of quality, are in no way related to the consistency factor and from this aspect are not im portant in this study. The factors of tenderness and maturity and consistency, which accounts for 50 percent of the grade, are important factors which must be considered in the measurement and control of consistency in cream style corn.
1. Tenderness and Maturity
The maturity of both the raw and canned product are considered by many to be one of the main factors affecting consistency (9, 13, 20,
30, 31). Rapid and accurate objective tests of maturity of the raw sweet corn would be highly desirable, but thus far only tests of approx imations of maturity have been developed, Huelsen (21) states that ’’No single test for quality of sweet corn has proved to be entirely satis factory when placed in routine use under a wide range of conditions and varieties*'.
4 5
TABLE 1* -United States standards for grades of canned cream style sweet c o m (35).
Score points Factors Grade A Grade B Grade C Grade V
Color 9-10 8 6-7* 0-5-h Consistency 18-20 16-17 14-15** 0-13** Absence of defects 18-20 16-17** 14-15** 0-13** Tenderness 27-30 24-26** 22-23*-::- 0-21** and maturity Flavor 18-20 16-17 14—15 0-13**
Total score 90-100 80-89 70-79 0-69
•^-Indicates partial limiting rule. vindicates limiting rule.
Accurate objective tests for maturity in sweet c o m would serve two
important functions in the processing of cream style com: The maturity
of the raw corn has been shown to be directly related to the quality of
the finished product in whole kernel c o m (19). Secondly, as pointed
out by Meister (24), Geidel (13), and others (30,31), young corn, which
contains much moisture and sugar, requires a relatively small amount of
added water to get the proper consistency. With more mature c o m there
is less natural corn juice present and more starch, hence the mixed
batch requires more added water. Also, after processing, the immature
c o m will not thicken upon standing nearly as much as the more mature
corn (24).
Many rapid and fairly accurate quick objective maturity tests have
been developed for whole kernel sweet corn in the past few years, and
many of these are adaptable to cream style sweet corn. The Food and
Drug Administration in their standards of identity, quality, and fill of containers for canned cream style sweet corn relates the maturity of the canned cream style corn with the consistency in the following way:
-— cream style corn has consistency such that the average diameter of the approximately circular area over which the prescribed sample spreads does not exceed 12 inches, except that, in the case of cream style c o m the washed drained material of which contains more than 20 percent of alcohol- insoluble solids, the average diameter of the approximately circular area over which the perscribed sample spreads does not exceed 10 inches (36),
Gould et al. (18) concluded that the alcohol-insoluble solids con tent is the most reliable objective method of determining the maturity of fresh, frozen, and canned yellow sweet corn. However, the method of determining alcohol-insoluble solids requires approximately two hours. Several other quick objective tests, requiring only a few minutes, have good correlations with the alcohol-insoluble solids,
Huelsen (21) states that moisture content is the best objective indicator of quality, Gould (18) obtained a correlation coefficient of 0.97 when the moisture content as determined by the wet-cell Stein- lite was correlated to alcohol-insoluble solids in raw sweet corn.
Geise, et al. (14) using the vacuum oven method of determining moisture as a standard, found that by using three samples for a Steinlite mois ture determination the results would be equivalent to one obtained by using a vacuum oven.
Although specific gravity has been reported to be the least re liable of any of the maturity tests (26), Gould (18) reported that
specific gravity when correlated to alcohol-insoluble solids gave a
correlation coefficient of 0.95. In a later study Crawford et al. (7) 7 evaluating specific gravity techniques, found that specific gravity was a good method for determining the degree of maturity of fresh cut, blanched, and processed whole kernel corn. They also found that total solids, moisture content, alcohol-insoluble solids, and total reserve polysaccharides could be predicted by the use of specific gravity.
2. Consistency
a. Importance of Consistency
Consistency as a quality factor is recognized in the United
States standards for grades of canned cream style corn where it accounts for 20 percent of the total score (35) (Table l). For grading purposes, consistency refers to the degree of smoothness and to the separation of free liquor (21). The highest rating is given to corn with a medium heavy creant-like consistency. Corn which is less creamy or has a heavy consistency is rated down.
As far back as 1917 Remington (28) noted "'a definite lack of uni
formity, most prominently in consistency, between fancy, extra standard,
and standard cream style corn11. This lack of uniformity of consistency
is still recognized as a problem in the cream style corn industry (17).
b. Methods of Measuring Consistency
Through the years many objective and subjective methods
have been proposed for measuring the consistency of cream style com,
but the complex rheology of the cream portion and the inability of many
instruments to include the thickening effect of the kernels has limited
the objective measurement of consistency to two types of consistometers,
(l) those that measure the consistency by the distance of flow of the
product in a given length of time and (2) those that measure the viscosity by indicating the resistance applied to a spinning bobbin suspended in the product. Of these types, the Adams consistometer and the Stormer viscosimeter are the two most commonly used for cream style com.
The Stormer viscosimeter, which was a standard piece of laboratory equipment for many years, was first reported as being used for deter mining consistency in cream style c o m in 1927 (4). The Adams consisto meter was developed by Adams and Birdsall in 1938 especially for use on cream style corn (1). The Adams consistometer has been reported to give satisfactory, repeatable results (1,33,34). While some workers have had success in controlling viscosity with the Stormer others find the instrument of little value (23)• Gabby (12) found that the Stormer was so sensitive that it gave different results from two cans in the same batch, and "Davis (10) in a later study in which the Adams, Stormer, and Brookfield viscometer were evaluated, concluded that "the Adams consistometer is recommended as the best instrument to measure the con sistency of cream style corn,*1 and further, Mthe Stormer viscosimeter was the least preferred of the three instruments".
At the present time, the Adams consistometer is included in the
Food and Drug Administrations minimum standards of quality for canned
cream style corn, (36), while the Stormer viscosimeter is suggested as
a tentative test for consistency of cream style corn by the National
Canners Association (3).
B. Factors Affecting the Consistency of Cream Style C o m
Cream style c o m amounted to over 70 percent of the total c o m pack
from the years 1929 to 1939 and reached a peak of 93,5 percent of the 9 total corn pack in 1931 (11). However, since 1939 the percentage figure has steadily dropped and in 1957 cream style corn represented 43.4 per cent of the total canned corn pack (5). It is not surprising, therefore, that most of the work involving quality, and consistency in particular, was done in the 1930rs.
k food grader's or examiner's estimate of the rating as to the 'cream
like consistency* which is desired is influenced by several complex fac
tors. Some of the more important factors have been evaluated, but many
of the results have been contradictory.
1. Variety
The choosing of a variety of sweet c o m for processing into cream
style corn is far more complex than the choosing of a variety for whole
kernel corn. Once a desirable cream style corn variety has been deter
mined, the canner finds that variations in maturity, formulation, and
storage conditions of the new variety do not affect the consistency of
the finished product in the same way as they do in another variety which
is also considered a good variety for cream style corn. The importance
of variety as a factor determining consistency has been noted by several
investigators (17,24,30).
Meister (24) in 1926 realized that the consistency values will vary
with the variety and suggested a series of specifications for Crosby and
Country Gentleman or Golden Bantam sweet corn, stating that ’'these speci
fications will give a little heavier consistency for the Country Gentle
man than for the Crosby, which, we believe, conforms to the ideas of the
better class of trade". The reason why different varieties will exhibit different consist ency characteristics is not known. It has been reported that the per centage of starch increases with the age of the sweet corn, but differ ent types of sweet c o m did not vary widely in the percentages of starch between each comparative series of tests (22). This difference apparent ly is not due entirely to the amount of starch deposited in the kernels by the different variety. Geidel (13) stated that the determination of moisture in the finished can was a fair index of consistency but not creaminess, while Magoon et al„ (23) reported that starch gives to c o m a viscous, heavy consistency, while water soluble polysaccharides make the canned product more crean^r and palatable. This suggests that per haps there is a starch-polysaccharides relationship in the cream portion which together with the kernels determines the consistency of the com.
The variation of this starch polysaccharides relationship may vary be tween varieties, thus accounting for the observed differences in con sistency from variety to variety.
2. Maturity
.Practically every worker in the field has recognized the impor tance of maturity on the finished consistency of the cream style c o m
(17,20,21,30)o The reason why it is an important factor in determining consistency is pointed out by Huelsen (21) as follows:
jls c o m advances in maturity the total sugars decrease and the insoluble polysaccharides increase. Physically, the kernel con tents change from a milky to a creamy texture which is followed by the dough stages. Moisture decreases at a rapid rate. It follows that the quantity of brine added should increase as maturity advances. Increasing the amount of brine per can auto matically increases the amount of sugar added, which compensates for the loss of natural sugar in the com. 11
Wilbur (38), agreeing with this statement, stated that cream style corn has fluid properties which are created and controlled by the carbo hydrate material in the raw corn, particle size and distribution, and the extent of dilution. Smith (31) explained that more mature c o m will take up more water than immature com. Meister (24) reported that young c o m should be thinner when delivered to the filler than more mature corn since the young corn will not thicken on cooking nearly as much as the more mature corn.
3, Formulation
The formulation of cream style corn includes the addition of sugar, salt, water and starch. Only the water and starch are considered by most workers to affect the consistency (13,20,21,24,30,39). In fact
Wiley et al. (39) reported that water, added starch, and starch in the cream component were the factors chiefly responsible for the processed consistency of cremogenized corn after 90 days1 storage,
a. Added Water
In many of the studies on the consistency of cream style corn, water is not considered as a factor affecting the consistency; but is considered as a controller of the consistency. The water addition is the canners surest and easiest method of controlling consistency. Smith
(30) recommends that all the factors contributing to the consistency be taken into consideration, then adjusting the amount of water in the final prepared batch. This is the basic method in use today,. The con sistency is controlled by the addition of water until the mixed batch is reduced to the desired degree of thickness. The Dezurik Automatic
Viscosity and Density Regulator was developed for this purpose. The 12
Dezurik is installed just ahead of the storage tank supplying the fill ing machine, Graham (20) describes the operation of the regulator;
"The regulator consists of a feeler-agitator suspended in an open tank and driven by a small gear motor. This gear motor is mounted on a ball bearing turntable, Whenever the density of the c o m entering the tank changes, the torgue required to turn the feeler-agitator changes and moves the turntable supporting the motor. An arm fastened to the turn table connects to a small pilot valve which controls the setting of a dilution valve adding more or less dilution liquid to the c o m entering the regulator. The c o m leaving the regulator is thus automatically maintained in a uniform density of viscosity. An adjustment is provided to permit changing the "density1" of the outgoing c o m to any point de sired", The Dezurik is widely used in the cream style c o m industry in
Ohio,
Geidel (13) approached the problem in a different manner. He noticed
that when the consistency is heavy the addition of water produces only
a slight change in the consistency, but as the corn gets nearer the prop
er consistency, an addition of water produces a far greater change, so
water must be added at this stage very cautiously. After keeping care
ful records for a season, he presented a graph which he used as an in
dicator as to the amount of final liquid to add when the consistency
began to obtain the predetermined consistency (Table 2), Geidel also
pointed out that this graph may be different with different maturity
levels in the corn,
b. Added Starch
Gabby (12) in a study involving the effect of constituents 13
TABLE 2. -Change of viscosity of corn with water dilution.a
Gallons to add per 100 Hot viscosity for correct viscosity (Stormer Viscosimeter values)
1 16 1 1/2 17 2 18 2 1/2 20 3 26 3 1/2 35 4 44 5 54 5 1/2 58 6 60
aFrom Geidel (13). on the consistency of cream style c o m concluded that the other ingre dients used in cream style corn have their effect, but only slightly modify the value imparted by the starch. The starch for thickening comes from the raw corn being used and from the starch which is added in the formulation. Some workers indicate that it is not necessary to
add starch when more mature corn is being used (30,21). However, it is
further pointed out that since young corn is used for the highest quality
cream style corn, the best quality canned c o m requires some added
starch. Young corn cut in the conventional way, if packed without any
added water, would still be watery (30).
Very little work has been done on the effect of different amounts
of added starch on the consistency of the cream style corn. The amount
of starch to add to assure the proper consistency is usually agreed to
be the result of experience gained from carefully controlled experiments
at each particular corn factory (20,30). 14
For many years the quality, or type, of starch has been recognized as a factor which may affect the consistency of the finished com (20,
21). In practically all research conducted on consistency, the linear type of starch was used exclusively. Huelsen (21) reported that although the canners differ widely in their conception of the type of starch to use, there is no definite evidence that the type sold by one manufacturer is any better than that sold by any others*
4. Storage Time and Temperatures
It is generally agreed that consistency, next to maturity, is one of the most difficult characteristics of canned cream style c o m to control (24). This is mainly due to the fact that the consistency of the corn taken at the filler at 190° F. will vary, in many cases drasti cally, with the consistency of the corn after it has been cooled and stored. Meister (25) suggested that corn canners establish a consis tency control program by controlling consistency at time of canning, recording consistency after packing, and studying changes in consistency taking place after the finished product has been stored in the warehouse.
Although several accurate methods of determining consistency have been developed, a method of correlating the consistency at the time of filling with the consistency after a given storage period has not been accomplished in a manner suitable for use by all segments of the industry.
Davis (10), working with three consistency instruments, failed to obtain any useful correlations for predicting the changes in consistency during storage. Wiley et al. (39) working with cremogenized c o m developed a nomograph consisting of percent added water, percent added starch, and 15 percent of alcohol-insoluble solids of the cream in which it was possible to obtain a correlation coefficient of 0.90 between the consistency at the filler and processed consistency after 1, 3, 6, and 12 months storage.
Geidel (13) stated that the time of maximum thickening of consistency will vary from 6 days to over 2 months, depending upon the maturity of the corn. Davis (10) reported that the maximum consistency of the vari ety Victory Golden did not occur until sometime after 10 days storage at
78° F. Smith (30) found that the thickness of the corn after processing may be somewhat greater than the prepared batch and that the thickness of the corn after storage of a week or more will be greater than that just after processing.
Meister (25) reported that any changes in consistency of fancy corn after packing are due to the lowering of the storage temperature. How ever, this conclusion has been challenged by several workers (10,21).
Geidel (13) agreed that storage temperature is a factor which will cause a change in consistency of the corn during storage. Both investigators found that the relationship between consistency and temperature is an inverse one. It must be noted that the consistency of the corn was measured at the temperature at which it was stored, rather than at a standard temperature.
5. Other Factors Which May Affect the Consistency
Several investigators have agreed that seasonal variations and uneven ripening of a corn field will affect some of the factors which play an important part in determining the final consistency of the cream style corn (17,20,21,22,24,30). 16
Many investigators also consider the manner of cutting the c o m as an important factor affecting the consistency since it influences the amount of naturally occurring starch that is available for thickening the cream portion of the final product (20,31). Huelsen (21) reports that the depth of cut for conventional cream style corn depends upon the variety, maturity, and desired amount of cream in relation to kernels.
The usual depth of cut is about 9/64 inch, but with varieties having longer kernels the depth may be deeper (21).
Not only will the depth of cut determine the amount of cream which will be present to aid in the thickening of the consistency, but an ex tremely high or extremely low ratio of suspended kernels to the cream portion will affect the apparent consistency of the product regardless of the consistency of the cream. Gabby (12) determined the washed- drained residue by washing the cream style c o m on a 10-mesh screen,
then draining and drying the kernels on a blotter. From his results he
concluded that a ratio of 40 percent drained residue and 60 percent cream will affect the consistency readings as measured by the Stormer
Viscosimeter.
C. The Physical Characteristics of Starch and its Affect on the Consist
ency of Cream Style C o m
Cream style corn has been described as a corn-water-starch system in
which the water acts as the carrying agent in which the other ingredients
are dissolved or dispersed (39). Consistency as it applies to cream
style corn J,refers to the viscosity of the product, to the degree of
smoothness, and to the separation of free liquid11 (16). Cream style 17 corn is a fluid substance and therefore undergoes continuous deformation when subjected to a shear stress,, The resistance offered by a fluid to such deformation is called its viscosity (27). Consistency is a prop erty related to viscosity which is encountered in the case of suspen sions. Suspensions do not exhibit true viscosity, but rather an appar ent viscosity. In many instances, true viscosity and apparent viscosity, or consistency, are considered to be synonymous terms.
Many investigators agree that starch is responsible for the viscos ity, the smoothness, and the amount of liquor separation (12,20,21,23,
30,31): Ihe starch comes from both the raw corn and the added starch in the formulation. It is possible for the processor to control, to some extent, the amount of inherent starch by controlling the maturity of the corn at harvest, but he cannot control the quality, or type, of starch which is inherent in the sweet corn. A suggested definition of starch is as follows;
Starch is a white, granular material that comes from the seeds, piths, or roots of plants, It is insoluble in alcohol, cold water, and most other solvents. It may be cooked (gelatinized) with water to form viscous solutions. These solutions differ in clarity, texture, and jelly strength, depending upon the plant origin of the starch. All starch solutions can be con verted (hydrolyzed) in the presence of acid to form dextrose* Stained with iodine, starch has a blue to bluish red color. TJnder the microscope it appears, in uncooked form, as a celluar or granular material whose cell structure varies from one plant source to another. Chemically speaking, starch is a combination of carbon, hydrogen, and oxygen atoms that are arranged as chains of dextrose units in large molecular aggregates according to the general formula, (CgH100 5 )n (6).
Corn starch is considered the '’king" of the starches, since it is the most abundant of all commercial starches and it is the base for more speciality starches and converted products than any other starch (6). 18
Corn starch occurs in nature as two types of dextrose polymers, or
‘•starch fractions11. These two fractions are known as the linear chain, or amylose, or "A-fraction", and as the branched chain or amylopectin, or "B-fraction", Although in most types of corn the corn starch is present in both starch fractions, the fractions differ sharply in many characterstics (Table 3). Common corn starch contains a minor propor tion of the A-fraction (approximately 27 percent) and a major propor tion of the B-fraction (29), In spite of this corn starch retains the characteristics of a linear starch. The waxy maize or amioca type starch consists of practically 100 percent branched chain starch. The differences in the two fractions, as stated before, are quite pronounced.
The corn starch pastes are normally cloudy and tend to set or jel, while the waxy maize paste?are clear, fluid, and cohesive, While the corn
starch pastes sets or jels, the waxy maize is not only non-jelling but
actually stabilizes other starches by reducing their tendency to jel.
Waxy maize starch is also reported to have less cereal flavor than corn
starch (6),
When a dilute starch paste is allowed to stand it gradually clouds
and shows evidence of dehydration and reversion to a condition of in
solubility. A hot starch paste will frequently skin over when allowed
to cool undisturbed, and the resulting skin is very difficult to re
dissolve. The giving-up of water occurs in cooled starch pastes and is
referred to as “weeping” or “Syneresis”. These physical reactions are known as “retrogradation". This retrogradation, however, is reversible
upon shaking or stirring. Also, the linear fraction is far more prone
to retrogradation than the branched fraction, as retrogradation is 19 TABIE 3, -A comparison of the physical properties of raw c o m starch and raw waxy maize (amioca) starch.a
Starch type
C o m Waxy Maize Cell size (in microns) 10 to 25 10 to 25 Temperatures at which Gelatnization begins- 5% solution 176° F. 156° F. 33-1/3% solution 165° F. 162° F. Texture J el Cohesive Clarity Opaque Slightly clear aFrom The Story of Starches (6). believed to be the association or packing together of the straight-
chained amylose molecules (6). Gabby (12) in a study on starch viscosity, when different concen trations of starch were canned using cream style corn methods, found that starch concentrations from 5 to 7 percent gave good consistency
readings and starch solutions over 7 percent gave solutions which were too thick. He also found that the "setting up” of a fairly concentrated starch solution is greatest during the first week. The c o m starches are usually considered under several classifica tions. The two types which are important in the manufacture of cream
style c o m are the thick boiling starches and the thin boiling or flu idity starches. C o m starch is, by nature, a thick boiling starch, thus c o m starch manufactured by the usual process will yield a thick boiling c o m starch. The thin boiling or fluidity starches are produced by treating the thick boiling starches with chemicals, usually an acid, or by treating with an enzyme. The thin boiling starches are similar to the raw c o m starch except in two respects. Their cooked solutions are thinner and they are produced in a wide range of viscosities (6). The Fluftex starch used in this study is a thin boiling starch. The Purity NCS starch is a thick boiling starch. III. EXPERIMENTAL MATERIALS AND METHODS
A. Materials
The raw sweet corn used in the preparation of the cream style corn was obtained from sweet corn plots located on the Horticulture Farm at
The Ohio State University, Columbus, Ohio, and was grown during 1957
and 1958. In 1957 the varieties Victory Golden, Tendermost, and Deep
Gold were grown for this study in connection with a cooperative project between the Ohio Agricultural Experiment Station and the United States
Department of Agriculture. In 1958 the variety Deep Gold was grown in
connection with a project of the Ohio Agricultural Experiment Station.
The cultural practices which were followed were typical of this area
for non-irrigated sweet com.
Samples from the 1957 season w e r e taken, in most cases, from four
harvests of four plantings of each variety. Tables 41 through 44 con
tain the basic data from the varieties grown in the 1957 season. These
samples were coded as follows; 47— 4 series, Victory Golden, 48— 4
series, Tendermost, and 49— 4 series, Deep Gold. The middle two num
bers refer to the planting and harvest. In the last five numbers the
first number indicates the batch within the day, while the last four
refer to the month, day, and year of the pack.
Samples taken of the variety Deep Gold grown during the 1958 season
were from one to three harvests of five plantings. Tables 45 through
48 contain the basic data from the 1958 season. The samples were coded
as follows; 29— 4 refers to the variety Deep Gold, with the middle two
20 21 numbers indicating the planting and harvest, with the exception of the first harvest of the first planting which was coded 29104 rather than
29114. In the last five numbers the first one indicates the batch within the day, with the last four referring to the month, day, and year of pack.
The ¥-13 Stabilizer starch and Fluftex starch used in the formula tion was supplied by the American Maize-Products Company of Roby,
Indiana.
B. Methods
1. Cream Style Corn Process
The sweet c o m was harvested by hand and delivered to the Horti cultural Products pilot plant, where it was canned on the basis of fifty pounds of cut corn per batch of cream style corn. All the c o m used in this study was field run (ungraded) and the number of batches per har vest varied proportionally with the yield. The cream style corn was processed by the conventional method according to acceptable commercial practices. The processing of the cream style corn proceeded as follows
(Chart I):
1) The corn was husked with the aid of a Food Machinery Corpo ration Peerless mechanical husker.
2) The corn was washed and trimmed in a soaker washer and cleaned further under a high pressure sprays, (150 p.s,i.).
3) A Food Machinery Corporation Universal C o m Cutter Model 3A was used to cut the cream style corn. The cutting operation removed
5/16 of an inch from the top of the kernels and then scraped the re maining kernel residue from the cob to obtain the cream portion. The 22
CHARTI-A FLOW SHEET OF THE PROCESSING OF CREAM STYLE SWEET CORN.
( raw c o r n ]
MECHANICAL HUSK F.M.G. PEERLESS SINGLE HUSKER
| WASH AND TRIM
CUT AND CREAM 1 WATER F.M.C. MO DEL 3 A CORN GUTTER| SALT BLEND AND HEATi TO 19 0 • F. SUGAR FILL IN STERILIZED NO. 303 STARCH 1 “C ENAMEL CANS
| SEAL AND CODE |
PROCESS AT 2 5 0 * F. FOR 6 5 MINUTES |
| COOL TO I0 0 #F. WITH WATER |
4 0 * F. 1* 1ST ORE AT 9 0 * F.
1 STORE AT ROOM TEMPERATUREl *
SAMPLING POINTS FOR OBJECTIVE ANALYSIS 23 resulting kernels and cream portions were discharged into a stainless steel pan, mixed thoroughly, and weighed into fifty pound batches.
4) Each batch was emptied into a ten gallon steam mixing tank containing a mechanical agitator. Predetermined amounts of water, salt, and sugar were added and the mixture was heated to 190° F» Starch was added to some batches at this point and the mixture was held at 190° F, for five minutes. The mechanical agitator was rotated continuously throughout the preparation, heating, and filling period.
5) At the end of the heating period the steam was turned off, and the hot cream style corn was filled into No. 303 (303 x 406) size
C-enamel tin cans.
6) The filled cans were sealed immediately and the lids coded with an American Can Company Model 00-6 steam flow closing machine with an operative steam pressure of 17 pounds per square inch.
7) The sealed cans were inverted and placed in a retort crate and processed for 65 minutes at 250° F. in a non-agitating retort. Pro cess time and temperature were automatically controlled and recorded by means of a Foxboro Recording Instrument.
8) After processing, the cans were cooled to a center can tem perature of approximately 100° F. in cold running water.
9) The first six cans and the last six cans of each batch were discarded and the remaining cans from the batch were divided into three lots. The first lot was placed in a 40° F. storage room, the second lot was stored at room temperature, and the third lot was stored in a 90° F, storage compartment. During the preparation and processing of canned cream style sweet corn samples were drawn for objective analysis (see 24
Chart l). Representative samples were taken after steps l) and 5) in the preparation of the cream style com, After storage, samples from each batch of cream style corn were evaluated for quality.
2. Objective Determination of Quality of the Raw Sweet C o m and
the Unprocessed Cream Style Corn.
The first samples of sweet corn were taken as the corn was dis charged from the husker. These samples were taken twice on each har vest, the first sample involving corn which was incorporated in the first batch of the harvest and the second sample from corn which was destined for the last batch of the harvest. The time involved from the preparation of the first batch to processing of the last batch was never longer than six hours. The results of the two raw c o m samples were arranged together and are presented in Table 41 and Table 45.
The following objective determinations were included at this sampling point.
a. Moisture
Percentage moisture was determined by the Steinlite mois ture method using the Steinlite Electronic Tester, Type LSC, according to the manufacturers instructions. The percent moisture was determined on the 1957 samples only, and from the results of the tests the amount of water to add to the formulation was determined.
b. Specific Gravity
The specific gravity method requiring an approximate 100 gram sample was the same as that outlined by Crawford (8), 25
1) A representative sample of whole kernels was removed from the cob and drained on an 8-mesh screen for 2 minutes,
2) An approximate 100 gram sample was weighed to the near est 0.01 gram in a basket (14 x 17 mesh wire) about 2 1/4 inches in diameter and 3 1/4 inches high in air as rapidly as possible,
3) The whole kernel corn was then weighed in water. The total weight of the corn in rater minus the weight of the basket in water equaled the weight of the corn in water.
4) Kith a hydrometer the specific gravity of the water in which the corn was weighed was measured.
5) The specific gravity of the corn equaled the weight of the corn in air multiplied by the specific gravity of the liquid (water) divided by the weight of the corn in air minus the weight of the c o m in liquid.
weight in air X specific gravity Specific gravity = of liquid______weight in air- weight in liquid
A nomograph was used to simplify this calculation.
The specific gravity was determined on most of the 1957 and 1958 samples and in the 1958 season this method rather than the moisture con tent was used to determine the amount of rater to add in the formulation,
c. Alcohol Insoluble Solids (AIS)
The alcohol insoluble solids were determined as outlined in the Minimum Standards of Quality as promulgated by the Food and Drug
Administration with the following slight modifications; The weighed 26
filter papers with the filtered residue were folded and placed in a
ventilated oven, and after the drying period the papers plus residue were
transferred to a desiccator to cool.
The second set of samples were taken as the hot cream style corn was
being filled into the sterilized cans. Two filled cans were sampled at
this point. One was evaluated immediately for consistency, and the other
was cooled to 78° F. before it was evaluated for consistency and washed-
drained residue.
d. Consistency
The consistency was determined on the Adams Consistometer (1),
(Figure l). The instrument consists of a polished circular metal plate
with a diameter of 12 inches and marked with calibrated circles, beginning
at the outside and continuing at quarter-inch intervals to within 11/2
inches from the center. The consistency markings ranged from 0 (thin
consistency) to 18 (thick consistency). Table 4 shows the relationship
between the Adams readings and the distance of flow of the corn.
Directly above the center of the plate is a trunicated cone with an
inside bottom diameter of three inches, an inside top diameter of two
inches, and a height of 4 27/32 inches. The trunicated cone is held by
an arm which is attached to a side pole. The arm is moveable, and the
trunicated cone may be raised and lowered to the center of the measuring
plate. The consistency of the cream style corn was determined in the
following way.
l) The instrument was first leveled by adjusting the leg
screws in order to obtain uniform flow over the plate and the cone was
lowered so it was tight against the center of the plate. 27
Fig. 1. -The Mams Cons is tome ter.
29
TABLE 4. -A comparison of Adams values with spreading distance for consistency determinations of cream style sweet c o m by the Adams Consistometer.
Adams Value Inches of Spread-;:-
0 12 1/2 1 12 2 11 1/2 3 11 4 10 1/2 5 10 6 9 1/2 7 9 8 8 1/2 9 8 10 7 1/2 11 7 12 6 1/2 13 6 14 5 1/2 15 5 16 4 1/2 17 4 18 3 1/2
■5‘Inches of spread indicates the flow of the cream style c o m in all directions. 30
2) The c o m was filled into the cone until it was level with the top of the cone. The samples which were measured while at
190° F. were not stirred, as it was unnecessary because of the agi tation it received in the blending tank and while being filled into the cans. The samples which were cooled to 78° F. before testing were stirred approximately 30 seconds with a spoon.
3) The cone was raised and the corn was allowed to flow over the plate for 30 seconds.
4) At the end of this time the extent of flow of the pro duct was taken at four equi-distant points on the plate. The average of these readings was recorded as the consistency of the cream style corn.
Since the consistency of the cream style corn was read at four places on the plate and then averaged, and since estimates of readings were no closer than 0.5, the final consistency was always in units no less than 0.25. It is believed that the instrument is not capable of measuring consistency accurately in units less than 0.25. For these reasons, if any of the consistency values obtained in the results vary less than 0.25 Adams values, they are considered to be the same.
3. Objective Determination of Consistency of Canned Cream Style
Sweet C o m
As previously stated, the cream style corn samples were stored at 40° F. room temperature, and 90° F. Before the consistency evalu ations, the samples were allowed to stand at room temperature from 18 to 30 hours* Thus, the storage times in this study refer to the length 31 of time the corn was at a particular storage temperature, and not the length of time before the samples were actually tested.
The cream style corn packed during the 1957 season was evaluated for consistency at three time intervals: 1 day, 4 months, and 9 months.
The Adams Consistometer was used for the consistency measurement and the procedure was the same as that outlined for the filler samples, except the 1 day, 4 month, and 9 month samples were stirred by a mechanical stirrer for 3 minutes at 300 R. P.M. before the consistency measurement.
The percentage alcohol insoluble solids was determined on the room temperature storage samples at the 4 month storage period.
The cream style corn stored at 40° F. and 90° F. during the 1958 season was evaluated for consistency after storage periods of 2, 4, 6,
8, 10, 12, and 16 weeks, while the corn at room temperature storage was evaluated after storage periods of 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 14,
16, 18, 20, 22, and 24 weeks storage. Before each consistency measure ment, the cans of cream style corn were shaken vigorously for a period of 30 seconds. The percentage alcohol insoluble solids were determined on the samples in room temperature storage at the 16 week storage period.
4. Formulation
The formulation for both the 1957 and 1958 season was varied in the amount of added water and the amount and type of added starch. The amount of corn, sugar, and salt was kept constant - 50 pounds of corn,
3.5 pounds of sugar and 0.35 pounds of salt,
a. Water
Columbus city water was used and the amount added varied 32
with the maturity. In 1957 the moisture percentage of the raw corn was
used as a guide to the amount of added water (Table 5). However, the
moisture content was used only as an indicator, and there were variations
from the proposed water additions. These changes were determined pri
marily by the appearance of the cream style corn in the blending tank.
For example, if the corn seemed too thick in the blending tank after
the pre-determined water addition, then more water was added. Two dif
ferent added water concentrations were used in each harvest.
During the 1958 season the specific gravity of the raw sweet c o m
was used as a guide for the water additions (Table 6). Here again, how
ever, the specific gravity was used only as an indicator and there were
variations from the proposed water additions,
b. Starch
The batches of cream style corn within each harvest were varied as to the starch content and starch type. In the 1957 season
th e amount of added starch was either none or 100 grams of the three
different starch types (Fluftex, Purity NCS, and ¥-13). The variations
of the 1958 season were no starch, 100 grams, 250 grams, or 1 pound per
batch of two different starch types (Fluftex and ¥-13). The added
starch was mixed with water and added to the blending tank after the
5 minute heating period. Three types of starch were used in this study and the characteris tics are as follows: 1) Fluftex Produced by the American Maize-Products Company, this starch is classified as a thin boiling, acid free starch with exceptional clarity (2). 33 TABLE 5* -Batch formula for cream style c o m based on the moisture percent of the raw sweet com*
Percent moisture (Steinlite) Pounds of Water
To 69.9 % (a)~20 lbs. (b)-27 lbs. 70.0 to 71.9 % (a)~15 lbs. (b)-22 lbs. 72.0 to 73.9 % (a)-10 lbs. (b)-15 lbs. Over 74.0 % (a)- 7 lbs. (b)-12 lbs.
Batch Formula Batch Formula
1 50 lb. c o m 5 50 lb. c o m (a) lb. water 2 50 lb. c o m 6 50 lb. c o m (a) lb. water (b) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 100 gins. Fluftex 100 gms. Fluftex starch starch 3 50 lb. c o m 7 50 lb. c o m (a) lb. water (b) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 100 gms. W-13 starch 100 gms. "W-13 starch 4 50 lb. c o m 8 50 lb. c o m (a) lb. water (b) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 100 gms. Purity NCS 100 gms. Purity NCS starch starch 9 The same as batch 1 34 TABLE 6, -Batch formula for cream style corn based on the specific- gravity of the raw sweet corn. Specific-gravity Pounds of water To 1.060 (a)-10 lbs. 1.060 to 1.080 (a)-15 lbs. 1.080 to 1.100 (a)-20 lbs. Over 1.100 (a)-25 lbs. Batch Formula Batch Formula 1 50 lb. c o m 5 50 lb. c o m (a) lb. water (a) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 0 starch 250 gras* Fluftex starch 2 50 lb. c o m 6 50 lb. c o m (a) lb. water (a) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 100 gms. ¥-13 starch 1.0 lb. ¥-13 starch 3 50 lb. c o m 7 50 lb. c o m (a) lb. water (a) lb. water 3.5 lb. sugar 3.5 lb. sugar 0.35 lb. salt 0.35 lb. salt 100 gms. Fluftex 1.0 lb. Fluftex starch 4 50 lb. c o m 8 The same as batch 1 (a) lb. water 3.5 lb. sugar 0.35 lb. salt 250 gms. W-13 starch 2 ) Purity NCS A product of the National Starch Company, this starch is classified as a thick boiling processed c o m starch which is more resistant to high retort temperatures than ordinary corn starch (2). 3) ¥-13 Stabilizer ¥-13 is produced by the American Maize-Products Company and is waxy maize or amioca type starch* Table 5 is a summary of the formulation procedure followed during the 1957 season and Table 6 is a summary of the formulation procedure of the 1958 pack. This study includes a total of 133 batches of cream style corn packed in 1957 and 42 batches produced in 1958. Table 41 and Table 45 contain the formulas of each batch, as percentage by weight, of the 1957 and 1958 packs, respectively. 5. Statistical Methods The analysis of variance which were determined in this study were calculated by methods given by Snedecor (32). IV. RESULTS A. The Consistency Patterns of Cream Style Corn The knowledge of the consistency patterns exhibited by the cream style corn while in storage must be thoroughly understood by the pro cessor so he can accurately predict the changes which will occur in the consistency while the corn is in storage. To obtain this information, three varieties of sweet corn known to produce high quality cream style corn in Ohio were grown and stored at three storage temperatures, then standardized to room temperature before determining the consistency at various storage times. 1. Victory Golden The consistency pattern of the variety Victory Golden was de termined by averaging all the consistency measurements of the cream style c o m from this variety during the 1957 season, which are presented in Table 7 for samples stored at 40° F., room temperature, and 90° F. The resulting consistency patterns at the three storage temperatures are presented in Chart II. The results presented in Chart II show that the corn from Victory Golden had a consistency change of only 0.05 Adams values when the filler samples were cooled from 190° F. to 78° F. Furthermore, the general consistency pattern appeared to be the same at all three storage temperatures, with the corn reaching its thickest consistency sometime between 1 day and 4 months. The samples stored at 40° F. attained a thicker consistency than either the room temperature or 90° F. storage 36 37 TABLE 7. -The average consistency values of Victory Golden cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. tem peratures (1957 season)a. Storage Filler Storage time tempera tture Planting Harvest 190°F* 78 °F. 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 40° F. 1 1 4.25 4.25 5.50 5.50 5.85 2 1 7.59 7.06 8.78 9.91 9.13 2 2 5.31 5.97 7.03 7.53 6.69 3 1 5.10 6.25 6.95 9.25 6.80 3 2 6.08 6.58 7.92 8.79 9.04 4 1 4.65 4.70 5.25 7.55 6.90 4 2 5.18 4.39 5.86 6.67 4.79 Grand sum 242.75 245.00 299.50 340.25 302.25 Mean 5.65 5.70 6.97 8,10 7.20 Room 1 1 4.25 4.25 5.42 5.25 5.08 temperature 2 1 7.59 7.06 8.03 8.19 6.91 2 2 5.31 5.97 7.17 6.83 6.08 3 1 5.10 6.25 6.55 6.45 6.15 3 2 6.08 6.58 7,21 8.17 6.71 4 1 4.65 4.70 4.90 6.20 5.55 4 2 5.18 4.39 5.36 6.71 5.82 Grand sum 242,75 245.00 283.00 302.00 264.75 Mean 5.65 5.70 6.58 7.02 6.16 90° F. 1 1 4.25 4.25 6.33 5.33 5.50 2 1 7.59 7.06 8.81 8.47 6.41 2 2 5.31 5.97 7.22 7.83 5.39 3 1 5,10 6.25 5.50 6.90 5.65 3 2 6.08 6.58 7.46 8.25 7.13 4 1 4.65 4.70 4.85 6.10 4.25 4 2 5.18 4.39 5.57 5.86 4.79 Grand sum 242.75 245.00 290.00 309.75 242.00 Mean 5.65 5.70 6.74 7.20 5.63 aSee Tables 42, 43, and 44 for the complete analysis of each harvest. CONSISTENCY (ADAMS VALUES) 7 5 a 6 HR TE FET F RCS*SOAE IE N STORAGEAND TIME, STORAGE PROCESS* OF EFFECT -THE CHART 1 3 WE CR O TE AIT VCOY GOLDEN SEASON). (1957 VICTORY VARIETY THE OF CORN SWEET EPRTR O TE OSSEC O CNE CEM STYLE CREAM CANNED OF CONSISTENCY ON THE TEMPERATURE F F © 0 9 I 5.65 ller e l il ONS F MEASUREMENT OF POINTS FILLER 5.70 6.97 I DAY 4 MONTHS 4 702 8.10 7.20 EPRTR *20 2 TEMPERATURE * ROOM MONTHS 9 16 6 .1 ^ X 90* F. 90* 5.63 39 samples, and decreased in consistency 0.80 Adams values from the 4-month to the 9-month storage period. The 90° F. storage samples attained a thicker maximum consistency than the room temperature storage samples, but the consistency decrease from 4 months to 9 months was 1.57 Adams values, a considerable sharper decrease than the r o o m temperature and 40° F. storage samples, which decreased 0.90 Adams values. The consistency pattern of the samples from the variety Victory Golden stored at 40° F. shown in Chart II indicates that the consist ency reached its maximum at the 4 month storage period and by 9 months had decreased considerably. In Table 7, -which shows the consistency of the batches of cream style Victory Golden corn by harvest, this was not the consistency pattern for two of the harvests. The first harvest of the first planting attained a consistency value at the 1-day stored sample which was the same at that of the 4-month stored sample, then reached the maximum consistency at the 9-month stored sample. The sec ond harvest of the third planting also attained its maximum consistency at the 9-month storage period. Table 8 shows the consistency values of samples from the variety Victory Golden stored at 40° F. by starch treatments. In the no starch, Fluftex starch, and ¥-13 starch samples the consistency pattern was the same, but in the samples containing Purity NCS starch the consistency at the 4-month storage period was the same as the consistency at the 9- month storage period, indicating that perhaps the type of starch could be a factor in delaying or extending the time when the corn will reach a maximum consistency. 40 TABLE 8. -Analysis of variance of the consistency of canned cream style sweet c o m of the variety Victory Golden at various 40° F. storage periods (1957 season). Filler Storage time Sample3- 190° 78° 1 Day 4 Mo. 9 Mo. Sum Mean Treatment: No Starch Consistency Adams values) 47214-18287 9.25 8.0 10.25 10.75 7.0 45.25 9.05 47214-58287 4.75 3.75 6.75 7.75 6.75 29.75 5.95 47224-19047 4.75 5,75 9.0 7.5 6.25 33.25 6.65 47224-69047 4.25 4.25 4.75 4.25 2.75 20.25 4.05 47314-19067 6.75 8.25 8.5 9.75 7.0 40.25 8.05 47324-19097 5.0 6.5 10.25 9.5 11.5 42.75 8.55 47414-19127 4.0 3.5 5.5 6.75 8.25 28.00 5.60 47424-19207 5.0 3.25 6.25 4.25 5.75 24.50 4.90 Sum 43.75 43.25 61.25 60.50 55.25 264.00 Mean 5.47 5.41 7.66 7.56 6.91 6.60 Treatment: 0.4 $ Fluftex Consistency (Adams values) 47214-28287 9.5 9.25 9.25 12.0 11.75 51.75 10.35 47214-68287 7.75 6.5 7.5 8.5 8.5 38.75 7.75 47224-29047 7.25 7.25 8.5 11.5 10.0 44.50 8.90 47224-79047 5.0 6.0 5.0 6.25 5.75 28.00 5.60 47314-29067 5.0 6.75 7.25 10.0 7.75 36.75 7.35 47324-29097 7.0 7.0 9.25 10.75 9.0 43.00 8.60 47414-29127 6.5 6.75 6.0 9.75 7.25 36.25 7.25 47424-29207 6.5 6.0 7.25 9.5 4.0 33.25 6.65 Sum 54.50 55.50 60.00 78.25 64.00 312.25 Mean 6.81 6.94 7.50 9.76 8.00 7.81 41 TABLE 8, Continued Filler Storage time Sample® 190° 78° 1 Day 4 Mo0 9 Mo. Sum Mean Treatment: 0.4$ W-13 Consistency (Adams values) 47214-38287 9,0 9.5 10.5 12.5 11.75 53.25 10.65 47214-78287 6.5 6.25 9.25 9.75 8.75 40.50 8.10 47224-39047 7.25 7.0 8.0 9.5 9.5 41.25 8.25 47224-89047 4.5 5.0 4.5 6.75 3.75 24.50 4.90 47314-39067 6.75 7.25 8.0 10.5 7.0 39.50 7.90 47324-39097 9.0 9.5 10.0 13.0 12.25 53.75 10.75 47414-39127 6.5 7.0 6.75 9.0 8.75 38.00 7.60 47424-39207 6.0 5.5 7.5 8.75 5.75 33.50 6.70 Sum 55.50 57.00 64.50 79.75 67.50 324.25 Mean 6.94 7.13 8.06 9.97 8.44 8.11 Treatment: 0.4$ Purity NCS 47214-48287 8.0 7.75 9.0 10.75 10.5 46.00 9.20 47214-88287 6.0 5.5 7.75 7.25 8,0 34.50 6.90 47224-59047 9.5 9.0 12.5 13.0 13.0 57.00 11.40 47224-99047 3.25 4.75 6.25 4.25 4.0 22.50 4.50 47314-49067 5.5 7.0 8.75 10.75 8.75 40.75 8.15 47324-49097 6.5 7.75 9.75 6.5 11.0 41.50 8,30 47414-59127 6.25 5.25 6.25 9.0 8.25 35.00 7,00 47424-59207 3.5 1.5 8.75 8.5 7.0 29.25 5.85 Sum 48.50 48.50 69.00 70.00 70.50 306,50 Mean 6.06 6.06 8.63 8.75 8.81 7.66 ANALYSIS OF DATA: Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 2,05 1.03 0.20 4.68 3.03 Starch Concentration 1 95.01 95.01 38.13-fH;- 6.74 3.88 Interaction 2 2.05 1.03 0.20 4.68 3.03 Error 234 122.81 5.25 Total 239 221.92 L.S.D. for starch concentration at .01= 0.75 aSee Table 41 for explanation of sample code. •^Significant at the ,05 level. ^Significant at the .01 level. 42 Although Chart II shows the consistency pattern of the corn from Victory Golden at room temperature storage attained a maximum consis tency at the 4-month storage period, data in Table 7 show that this pattern did not occur at each harvest. In the second harvest of the second planting the samples measured at 1-day storage were 0.34 Adams values thicker than those measured at 4 months, and in the first har vest of the first planting, the first harvest of the second planting, and the first harvest of the third planting the consistency of the 1- day and 4-month samples were the same. The remaining three harvests followed the consistency pattern represented in Chart II. An examina tion of the results of Table 9 shows that the samples in which Purity NCS starch was added attained their maximum consistency at the 4-month period, while in the samples in which no starch was added, or W-13 and Fluftex starches were added the consistency at the 1-day and 4-month storage periods were almost exactly the same. The addition of the Purity NCS starch was, apparently, delaying the time required to attain the maximum consistency. The consistency pattern of the Victory Golden samples stored at 90° F. represents the same pattern exhibited by all the harvests but two. The results contained in Table 7 show that the first harvest of the first planting and the first harvest of the second planting differ in that their maximum consistency values occurred at the 1-day storage period rather than the 4-month storage period. The results presented in Table 10 show that in the samples containing the Purity NCS starch addition the maximum consistency was attained at the 1-day sample period, 43 TABLE 9. -Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various room tem perature storage periods (1957 season),, Filler Storage time Samplea 190° 78° 1 Day 4 Mo. 9 Mo, Sum Mean Treatment; No starch Consistency (Adams values) 47214-18287 9,25 8,0 9.5 9,25 7,25 43,25 8.65 49214-58287 4.75 3.75 7.0 5.5 5.25 26,25 5,25 47224-19047 4.75 5.75 8,25 8.5 7.0 34,25 6,85 47224-69047 4.25 4.25 2.5 3.0 4.0 18.00 3.6 47314-19067 6.75 8.25 7,75 6.0 7.0 35,75 7.15 47324-19097 5.0 6.5 9.0 9.5 8.25 38,25 7.65 47414-19127 4.0 3.5 5,25 6.0 6.25 25.00 5.0 47424-19207 5.0 3.25 5.75 7.5 5.5 27.00 5.4 Sum 43.75 43.25 55.00 55.25 50.50 247.75 Mean 5.47 5.41 6.88 6.91 6.31 6.19 Treatment; 0.4% Fluftex Consistency (Adams values) 47214-28287 9.5 9.25 11.0 10.25 7.5 47.50 9.5 47214-68287 7.75 6.5 8.75 6.25 7.5 36.75 7.35 47224-29047 7.25 7.25 8,75 7.5 8.0 38.75 7.75 47224-79047 5.0 6.0 4.75 4.75 4,5 25,00 5.00 47314-29067 5.0 6.75 6.75 6.0 5.25 29.75 5.95 47324-29097 7.0 7.0 7.25 8.5 7,0 36.75 7.35 47414-29127 6.5 6.75 5.5 7.0 6.25 32,00 6.4 47424-29207 6.5 6.0 8.0 9,5 8.75 38.75 7.75 Sum 54.50 55.50 60.75 59,75 54.75 285.25 Mean 6.81 6.94 7.59 7.47 6.84 7.13 Treatment; 0.4% ¥-13 Consistency (Adams values) 47214-38287 9.0 9,5 11.0 10.5 9.5 49.50 9.90 47214-78287 6.5 6.25 7,75 7.25 7.5 35.25 7.05 47224-39047 7.25 7.0 9.75 8.5 4.75 37.25 7,45 47224-89047 4.5 5,0 6.75 5.25 6,5 28.00 5.60 47314-39067 6.75 7.25 7,0 6.75 7,75 35.50 7,10 47324-39097 9.0 9.5 8.75 10.5 10.0 47.75 9.55 47414-39127 6,5 7.0 6,5 8.25 7,25 35,50 7.10 47424-39207 6.0 5,5 7.5 8.0 8.0 35,00 7.00 Sum 55.50 57.00 65.00 65.00 61.25 303.25 Mean 6.94 7,13 8,13 8.13 7.66 7,59 44 TABLE 9. Continued Filler Storage time_____ Samplea 190° 78° 1 Bay 4 Mo. 9 Mo. Sum Mean Treatment: 0.4$ Purity NCS Consistency (Adams values) 47214-48287 8.0 7.75 4.25 8.0 7.75 35.75 7.15 47214-88287 6.0 5.5 5.0 8,5 3.0 28.00 5.60 47224-59047 9.5 9.0 12.25 10.75 9.75 51.25 10.25 47224-99047 3.25 4.75 3.25 6.75 3.5 21.50 4.30 47314-49067 5.5 7.0 9.25 8.75 8.75 39.25 7.85 47324-49097 6.5 7.75 8.75 10.0 9.0 42.00 8.20 47414-59127 6.25 5.25 5.5 7.0 6.75 30.75 6.15 47424-59207 3.5 1.5 7.25 8.5 5.0 25.75 5.15 Sum 48.50 48.50 55.50 68.25 53.50 274.25 Mean 6.06 6.06 6.94 8.53 6.69 6.86 ANALYSIS OF BATA • Source of Begrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 5.56 2.78 0.79 4.68 3.03 Starch Concentration 1 60.00 60.00 17.05-::-::- 6.74 3.88 Interaction 2 5.55 2.78 0.79 4.68 3.03 Error 234 823.64 3.52 Total 239 944.75 L.S.B. for starch concentration at .01= 0.62 aSee Table 41 for explanation of sample code. -^-Significant at the *05 level. •sHi-Significant at the ,01 level. 45 TABLE 10. -Analysis of variance of the consistency of canned cream style sweet corn of the variety Victory Golden at various 90° F. storage periods (1957 season). Filler Storage time Sample3- 190° 78° 1 Day 4 Mo. 9 Mo, Sum Mean Treatment; No starch Consistency (Adams values) 47214-18287 9.25 8.0 6.75 9.75 3.5 37.25 7.45 47214-58287 4,75 3.75 6.5 6.75 5.5 27.25 5.45 47224-19047 4.75 5.75 8.5 8,5 3.0 30.50 6.10 47224-69047 4.75 4.25 4.75 5.0 3.0 21.75 4.35 47314-19067 6.75 8.25 8.0 8.5 7.75 39.25 7.85 47324-19097 5.0 6.5 9.25 9,75 8.5 39.00 7.80 47414-19127 4.0 3.5 5.25 6.25 5.75 24.75 4.95 47424-19207 5.0 3.25 5.5 5.75 4.75 24.25 4.85 Sum 43.75 43.25 54.50 60.25 41.75 243.50 Mean 5.47 5.41 6.81 7.53 5.22 6,09 Treatment; 0.4?? Fluftex Consistency (Adams values) 47214-28287 9.5 9.25 10,25 8.75 8.5 46.25 9.25 47214-68287 7.75 6.5 8.5 7.25 5,5 35,50 7.10 47224-29047 7.25 7.25 8.25 10.5 7.75 41,00 8.20 47224-79047 5.0 6.0 6.75 6.5 4.25 28.50 5.70 47314-29067 5.0 6.75 5.0 7.5 4, 25 28,50 5.70 47324-29097 7.0 7.0 8.5 9.0 8.75 40.25 8.05 47414-29127 6.5 6.75 4. 75 7,75 6,0 31.75 6.35 47424-29207 5.5 6.0 8.25 8.5 5.5 34.75 6.95 Sum 54,50 55.50 60.25 65,75 50.50 286.50 Mean 6.81 6.94 7.53 8.22 6.31 7.16 Treatment; 0. f-13 Consistency (Adams values) 47214-38287 9.0 9,5 10.0 10.25 9.25 48.00 9.60 47214-78287 6,5 6.25 9,5 8.75 7.0 38.00 7.60 47224-39047 7.25 7,0 9.0 11,0 8,0 42,24 8,45 47224-89047 4.5 5.0 6.25 4,75 5.0 25,50 5,10 47314-39067 6.75 7.25 5.5 8.75 6,75 35,00 7.00 47324-39097 9.0 9.5 9.0 11,75 10,5 49,75 9.95 47414-39127 6.5 7.0 6.5 8.0 4.5 32,50 6,50 47424-39207 6.0 5.5 6.75 4.5 6.5 29.25 5.85 Sum 55,50 57.00 62.50 67.75 57,50 300.25 Mean 6.94 7.13 7.81 8,47 7.19 7.51 46 TABLE 10. Continued Filler Storage time Sample® 190° 78° 1 Bay 4 Mo. 9 Mo. Stun Mean Treatment: Q m 4 % Purity NCS Consistency (Adams values) 47214-48287 8.0 7.75 11,75 8.75 7.75 44.00 8.80 47214-882 87 6.0 5.5 7.25 7.5 4.25 30.50 6.10 47224-59047 9.5 9.0 11.5 10.75 9.5 50,25 10.05 47224-99047 3.25 4.75 3.75 4.75 2.75 19.25 3.85 47314-49067 5.5 7.0 8.25 7.5 8.25 36.50 7.30 47324-49097 6,5 7.75 10.0 10.0 9.75 44.00 8.80 47414-59127 6.25 5.25 6.25 7,25 4.0 29.00 5.80 47424-59207 3.5 1.5 7.75 8.25 7.0 28.00 5.60 Sum 48.50 48.50 66.50 64.75 53.25 281.50 Mean 6.06 6.06 8.31 8.09 6.66 6.26 • ANALYSIS OF BATA • Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 2,35 1.18 0.29 4.68 3.03 Starch Concentration 1 79.06 79.06 19.52-::-::- 6.74 3.88 Interaction 2 2.36 1.18 0.29 4,68 3.03 Error 234 946.68 4.05 Total 239 1030.45 L.S.B. for starch concentration at .01= 0,66 aSee Table 41 for explanation of sample code. ^-Significant at the .05 level. --■^Significant at the .01 level. 47 while the maximum consistency was not reached until the 4-month sampling period in the samples containing no added starch and those containing W-13 starch or Fluftex starch. 2. Tendermost Chart III represents the general consistency pattern of the cream style corn from the variety Tendermost stored at 40° F., room temperature, and 90° F. This chart shows that samples from the variety Tendermost had the same general consistency pattern at room temperature and at 90° F. storage, but when stored at 40° F. a different consistency pattern was obtained. When the samples taken from the filler were cooled to 78° F. the consistency increased 1.30 Adams values. At room temperature and 90° F. storage the thickest consistency occurred sometime immediately after processing but before 4 months of storage, while the thickest con sistency in samples stored at 40° F. occurred at sometime between the 1-day and 9-month storage periods. The samples stored at 40° F. had the greatest consistency. The consistency of the 40° F. storage samples and the 90° F, storage samples decreased 0,91 and 0,90 Adams values, re spectively, from the 4-month to the 9-month storage period, while the samples at room temperature storage decreased only 0,39 Adams values during this storage period. The data presented in Chart III indicates that the Tendermost sam ples stored at 40° F. attained their maximum consistency at the 4-month storage period, then they had decreased in consistency by the 9-month storage period. The results given in Table 11, however, show that this consistency pattern was not uniform for each harvest of each planting. The first harvest of the first planting had its maximum consistency at CONSISTENCY (ADAMS VALUES) 5 8 6 HRI-H EFC O RCS, TRG IE N STORAGE AND TIME, STORAGE OFPROCESS, EFFECT GHARTIE-THE WE CR O TE AIT EDROT 15 SEASON). (1957 TENDERMOST VARIETY THE OF CORN SWEET EPRTR O TE OSSEC O CNE CEM STYLE CREAM CANNED OF CONSISTENCY THE ON TEMPERATURE FILLER 190*F 190*F ONS F MEASUREMENT OF POINTS FILLER 78*F 7.62 ^ 8.24 8.36 IDAY TEMPER ATURITEMPER MONTHS 4 ROOM MONTHS 9 7.047 49 TABLE 11. -The average consistency values of Tendermost cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F., room temperature, and 90° F. temperature (1957 season)a. Storage Filler Storage time temperature Planting Harvest 190° F. 78°F. 1 Bay 4 Mo. 9 Mo. Consistency (Adams values) o o • 1 1 4.94 6.25 7.44 5.63 5.69 1 2 7.54 9.46 7.88 8.54 8.33 2 1 5.81 6.88 7.00 7.31 6.50 2 2 6.75 7.82 8.68 9.18 8.11 3 1 8.25 9.55 9.50 11.40 10.25 3 2 8.30 8.90 10.55 11.00 10.00 4 1 4.20 5.95 6.95 7.00 6.50 4 2 3.38 4.69 7.56 8.00 5.44 Grand sum 252.75 304.75 331.00 346.25 309.50 Mean 6.32 7.62 8.28 8.66 7.74 Room 1 1 4.94 6.25 6.81 5.31 5.75 temperature 1 2 7.54 9.46 9.50 7.42 8.21 2 1 5.81 6.88 6.25 6.19 5.50 2 2 6.75 7.82 9.43 8.50 7.14 3 1 8.25 9.55 8.90 9.80 9.35 3 2 8.30 8.90 10.40 9.70 9.65 4 1 4.20 5.95 5.85 6.65 6.10 4 2 3.38 4.69 7.13 8.13 7.00 Grand sum 252.75 304.75 329.50 313.25 297.75 Mean 6.32 7.62 8.24 7.83 7.44 o o to . 1 1 4.94 6.25 7.06 5.13 5.50 1 2 7.54 9,46 9.38 7.42 7.04 2 1 5.81 6.88 7.25 6.88 6.00 2 2 6.75 7.82 9.14 8.71 8.50 3 1 8.25 9.55 9.70 9.55 8.35 3 2 8.30 8.90 9.65 10,45 9.55 4 1 4.20 5.95 5.90 7.35 5.35 4 2 3.38 4.69 7. 69 6.81 4.44 Grand sum 252.75 304.75 334.50 317.50 281.75 Mean 6.32 7.62 8.36 7.94 7.04 aSee Tables 42, 43, and 44 for the complete analysis of each harvest. 50 the 1-day storage period, and in the first planting of the fourth har vest the consistency at the 1-day and 4-month storage periods were the same. These variations indicate that the maximum consistency occurred sometime between 1 day and 4 months. There was one harvest - the second harvest of the first planting - in which the maximum consistency occurred in the cooled filler samples. Also, in the samples from both harvests of the first planting the consistency after 4 months and 9 months storage at 40° F. was about the same, indicating that the consistency, after reaching a maximum, decreased slightly and leveled off to a constant value. From the data presented in Table 12 a comparison can be made in the consistency of Tendermost samples as the starch type was varied. The samples containing the starch additions all had the same consistency pattern of attaining a maximum consistency at the 4-month storage period, then decreasing in consistency by the 9-month period. The samples which contained no added starch, however, had the same consistency at the 1-day storage period as the 4-month storage period, then decreased in consis tency at the 9-month period*, When the Tendermost samples were stored at room temperature the maximum consistency occurred at the 1-day storage period, decreased at the 4-month storage period and was even thinner at the 9-month storage period (Chart III). However, the results of the consistency patterns of each harvest presented in Table 11 show that the consistency pattern of the Tendermost samples were very irregular, and varied almost from har vest to harvest. The maximum consistency was attained on the cooled filler samples in three harvests, at the 1-day storage period in four harvests, and at the 9-month storage period in three harvests. In the 51 TABLE 12* -Analysis of variance of the consistency of canned cream style sweet c o m of the variety Tendermost at various 40° F. storage periods (1957 season). Filler Storage time Sample0, 190° 78° 1 Bay 4 Mo, 9 Mo, Sum Mean Treatment: No starch Consistency (Adams values) 48124-18207 7.5 10. 25 8.5 9.0 9.0 44.25 8.85 48214-18267 4.75 6.25 7.0 7.5 5.75 31.25 6.25 48224-19037 7.25 8.25 10.5 8.0 8.25 42.25 8,45 48314-19047 6.25 7.75 8.0 10.25 7.75 40.00 8.00 48324-19097 8.75 8.5 10.0 11.0 10.5 48.75 9.75 48414-19127 0.75 4.0 8.5 5.75 5.0 24.00 4.80 48424-19207 2.0 3.0 3.25 4.5 4.25 17.00 3.40 Sum 37.25 48.00 55.75 56.00 50.50 2 47,50 Mean 5.32 6.36 7.96 8.00 7.21 7.07 Treatment: 0 , 4 % Fluftex Consistency (Adams values) 48124-28207 8.75 9.5 10.25 9,5 10.5 48.50 9.70 48214-28267 6.25 7.0 8.25 8.0 7.25 36.75 7.35 48224-29037 9.0 8.75 11.25 11.75 12.0 52.75 10.55 48314-29047 9.5 11.75 10.0 13.75 12.25 57.25 11.45 48324-29097 9.5 10.75 13.75 14.25 13.5 61.75 12,35 48414-29127 6.25 8.5 7.25 8.5 7.75 38.25 7.65 48424-29207 3.5 5.75 8.25 10.0 8.0 35.50 7.10 Sum 52.75 62.00 69.00 75.75 71.25 330.75 Mean 7,54 8.86 9.86 10.82 10.17 9.45 Treatment* 0.4% ¥-13 Consistency (Adams values) 48124-38207 8.25 10.25 9.0 9.5 9.75 46.75 9.35 48214-38267 6.5 7.5 6.5 6.25 6.0 32.75 6.55 48224-39037 7.25 8.75 10.75 11.5 10.75 49.00 9.80 48314-39047 9.25 11.0 12.75 13.25 12.5 58.75 11.75 48324-39097 9.0 10.5 10.0 12.0 11.25 52.75 10.55 48414-39127 6.5 7.75 6.75 7.75 6.25 35.00 7.00 48424-39207 5.0 5.0 9.5 8.25 5.5 33.25 6.65 Sum 51.75 60.75 65.25 68.50 62.00 308.25 Mean 7.39 8.68 9.32 9.79 8.85 8.81 52 TABLE 12. Continued Filler ______Storage time Samplea 190° 78° 1 Day 4 Mo, 9 Mo. Sum Mean Treatment: 0.4# Purity NCS Consistency (Adams values) 48124-48207 8.25 11.25 10.5 10.25 10.0 50.25 10.05 48214-48267 5.75 6.75 6.25 7.5 7.0 33.25 6.65 48224-49037 8.75 lo.e 10.75 11.0 9.0 49.50 9.90 48314-59047 9.25 10,25 10.0 10.75 11.5 51.75 10.35 48324-49097 8.75 10.0 11.0 11.0 10.0 50.75 10.15 48414-59127 4.75 6.0 7.25 8.0 7.25 33.25 6.65 48424-59207 3.0 5.0 9.25 9.25 4.0 30.50 6.10 Sum 48.50 59.25 65.00 67.75 58.75 299.25 Mean 6.93 8.46 9.29 9.68 8.39 8.55 ANALYSIS OF DATA■ : Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 7.52 3.76 0.62 4.71 3.04 Starch Concentration 1 182.47 182.47 30,0 Gi'rii 6.76 3.89 Interaction 2 7.52 3.76 0.62 4.71 3.04 Error 204 1238.30 6.07 Total 209 1435.81 L.S.D. for starch concentration at .01= 0,88 aSee Table 41 for explanation of sample code. *-Significant at the .05 level. ^Significant at the ,01 level. 53 first harvest of the third planting the maximum consistency was obtained at the 1-day and 9-month storage period, whereas the corn at the 4-month storage period had a consistency almost 1.00 M a m s value lower than the two maximum values. The results presented in Table 13 show that the starch treatment apparently affected the consistency pattern. The sam ples containing no added starch reached a maximum consistency at the 4- month storage period. The addition of W-13 starch caused the consist ency to reach its maximum value in the cooled filler samples and it re mained the same throughout the entire storage period with a variation of only 0.10 Adams values. When Fluftex starch or Purity NCS starch was added, the consistency reached its maximum value at the 1-day storage period and then decreased in consistency at each of the remaining stor age periods. Chart III shows diagramatically that when Tendermost was stored at 90° F. the consistency reached its maximum at the 1-day storage period. The data contained in Table 11 show the consistency of the different harvests of each planting and from the data in this table it is observed that in one-half of the harvests the maximum consistency was attained at the 1-day storage period while the maximum consistency of the other har vests occurred at the 4-month storage period. The effect of starch treatments on the consistency are given in Table 14. The results ob tained from this table show that the no added starch samples and the Fluftex starch samples both attained their maximum consistency at the 1-day storage period while the W-13 starch samples and the Purity NCS starch samples had the thickest consistency at the 4-month storage period. 54 TABLE 13. -Analysis of variance of the consistency of canned cream style sweet corn of the variety Tendermost at various room temperature storage periods. (1957 season) Filler Storage _ time____ Sample3 190° 78° 1 Bay 4 Mo. 9 Mo. Sum Mean Treatment: No starch Consistency (Adams values) 48214-18207 7.5 10.25 9.0 7.25 7.75 41.75 8.35 48214-18267 4.75 6.25 8.75 5.5 7.25 32.50 6.50 48224-19037 7.25 8.25 10.25 8.75 8.0 42.50 8.50 48314-19047 6.25 7.75 4.5 8.0 7.5 34.00 6.80 48324-19097 8.75 8.5 9.5 9.5 10.0 46.25 9.25 48414-19127 0.75 4.0 6.75 6.75 7.0 25.25 5.05 48424-19207 2.0 3.0 1.0 6.5 5.25 17.75 3.55 Slim 37.25 48.00 49.75 52.25 52.75 240.00 Mean 5.32 6.86 7.11 7.46 7.53 6.86 Treatment : 0.4?? Fluftex Consistency (Adams values) 48124-28207 8.75 9.5 10.0 8.0 9.25 45,50 9.10 48214-28267 6.25 7.0 5.75 6.25 4.0 29.25 5.85 48224-29037 9.0 8.75 12.0 10.75 9.0 49.50 9.90 48314-29047 9.5 11.75 11.5 10.75 10.75 54.25 10.85 48314-29097 9.5 10.75 13.5 10.75 10.5 55.00 11.00 48414-19127 6.25 8.5 6.0 8.0 6.25 35.00 7.00 48424-29207 3.5 5.75 8.25 9.25 7.5 34.25 6.85 Sum 52.75 62.00 67.00 63.75 57.25 302.75 Mean 7.54 8.86 9.57 9.11 8.17 8.65 Tr e atment: 0.4?? ¥-13 Consistency (Adams values) 48124-38207 8.25 10.25 10.0 6.75 10.0 45.25 9.05 48214-38267 6.5 7.5 6.5 6.0 6.0 32.50 6.50 48224-39037 7.25 8.75 10.0 10.5 10.0 46.50 9.30 48314-39047 9.25 11.0 11.25 11.25 11.25 54.00 10.80 48324-39097 9.0 10.5 10.5 10.75 10.5 51,25 10.25 48414-39127 6.5 7.75 5.0 7.75 6.5 33.50 6.70 48424-39207 5.0 5,0 8.0 7.75 7,25 33.00 6.60 Sum 51.75 60.75 61.25 60.75 61.50 296.00 Mean 7.39 8.68 8.75 8.68 8.78 8.46 55 TABLE 13. Continued Filler ______Storage time Sanplea 190° 78° 1 Day 4 Mo. 9 Mo, Stun Mean Treatment* 0 , 4 % Purity NCS Consistency (Adams values) 48124-48207 8,25 11.25 11.0 9.25 9.5 49.25 9.85 48214-48267 5,75 6.75 4.0 7.0 4.75 28,25 5.65 48224-49037 8,75 10.0 11.0 10.0 7.75 47.50 9.50 48314-59047 9.25 10.25 11.25 10.5 10.25 51.50 10.30 48324-49097 8.75 10.0 11.75 11.5 11,25 53.25 10.65 48414-59127 4.75 6.0 7.25 6.25 6.75 31.00 6.20 48424-59207 3.0 5.0 11.25 9.0 8.0 36.25 7.25 Sum 48.50 59.25 67.50 63.50 58.25 297.00 Mean 6.93 8.46 9.64 9.07 8,32 8.49 ANALYSIS OF DATA : Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 0.38 0.19 0.03 4.71 3.04 Starch Concentration 1 147.08 147.08 26.31*-* 6.76 3.89 Interaction 2 0.38 0.19 0.03 4,71 3.04 Error 204 1140.33 5,59 Total 209 1288.17 L.S.D. for starch concentration at .01= 0,85 aSee Table 41 for explanation of sample code. -^-Significant at the .05 level. Significant at the .01 level. 56 TABLE 14. -Analysis of variance of the consistency of canned cream style sweet c o m of the variety Tendermost at various 90° F. storage periods (1957 season). Filler Storage time Samplea 190° 78° 1 Day 4 Mo. 9 Mo. Sum Mean Treatment; No starch Consistency (Adams values) 48124-18207 7.5 10.25 9.25 6.5 7.5 41.00 8.20 48214-18267 4.75 6.25 8.25 8.0 6.25 33.50 6.70 48224-19037 7.25 8.25 10.25 7.25 8.75 41.75 8.35 48314-19047 6,25 7.75 7.25 8.0 7.0 36.25 7.25 48324-19097 8.75 8.5 10.75 9.75 9.25 47.00 9.40 48414-19217 0.75 4.0 6.75 6.25 4.25 22.00 4.40 48424-19207 2.0 3.0 5.25 5.5 5.5 21.25 4.25 Sum 37.25 48,00 57.75 51.25 48.50 242.75 Mean 5.32 6.86 8.25 7.32 6.93 6.94 Treatment: 0.4?? Fluftex Consistency (Adams values) 48124-28207 8.75 9.5 10.0 8.25 8.25 44.75 8.95 48214-28267 6.25 7.0 7.25 4.75 5.5 30.75 6.15 48224-29036 9.0 8.75 9.25 10.0 10.0 47.00 9.40 48314-29047 9.5 11.75 10.75 11.5 9.5 53.00 10.60 48324-29097 9.5 10.75 12.5 12.0 11.25 56.00 11.20 48414-29127 6.25 8.5 7.0 8.25 6.5 36.50 7.30 48424-29207 3.5 5.75 8.75 4.5 4.75 27.25 5.45 Sum 52.75 62.00 65.50 59.25 55.75 295.25 Mean 7.54 8.86 9.36 8.46 7.96 8.44 Treatment: 0.4% W-13 Consistency (Adams values) 48124-38207 8.25 10.25 10,5 9.0 5.0 43.00 8.60 48214-38267 6.5 7.5 6.25 6.75 6.25 33.25 6.65 48224-39037 7.25 8.75 11.25 12.5 10.5 50.25 10.05 48314-39047 9.25 11.0 12.5 11.0 10.5 54.25 10.85 48324-39097 9.0 10.5 9.75 11.5 10.5 51.25 10.25 48414-39127 6.5 7.75 6.5 8.75 7,25 36.75 7.35 48424-39207 5.0 5.0 8.5 8.25 0.0 26.75 5.35 Sum 51.75 60.75 65.25 67.75 50.00 295.50 Mean 7.39 8.68 9.32 9.68 7.14 8.44 57 TABLE 14. Continued Filler Storage time Sample*1 190° 78° 1 Day 4 Ho. 9 Mo. Sum Mean Treatment: 0.4% Purity NCS Consistency (Adams values) 48124-48207 8.25 11.25 10,25 8.75 9.5 48.00 9.60 48214-48267 5.75 6.75 7.25 8.0 6.0 33.75 6.75 48224-48037 8.75 10.0 11.0 10.5 9.75 50.00 10.00 48314-59047 9.25 10.25 9.5 10.75 8.5 48.25 9.65 48324-49097 8.75 10.0 10.75 12.0 10.25 51.75 10. 35 48414-59127 4.75 6.0 5.25 7.5 5.0 28.50 5.70 48424-59207 3,0 5,0 8.25 9.0 7.5 32.75 6.55 Sum 48.50 59.25 62.25 66.50 56,50 293.00 Mean 6.93 8.46 8.89 9.50 8.07 8.37 ANALYSIS OF DATA: Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 0.03 0.02 0.0 4.71 3.04 Starch Concentration 1 115.14 115,14 21.13** 6.76 3.89 Interaction 2 0.08 0.04 0.01 4.71 3.04 Error 204 1111.12 5,45 Total 209 1226.37 L.S.D. for starch concentration at .01= 0.84 aSee Table 41 for explanation of sample code. ^Significant at the .05 level. ^Significant at the .01 level. 58 3. Beep Gold - 1957 Season The general consistency pattern for cream style c o m from the variety Deep Gold, shown in Chart IV had the same general consistency pattern at all three storage temperatures. The cream style c o m reached its thickest consistency at a period between the processing and 4 months storage. The Beep Gold samples increased 1.45 M a m s values when the 190° F. filler samples were cooled to 78° F. The consistency values of the samples at all storage temperatures were within 0.75 Adams values of each other. In this variety it was the 40° F. storage samples which had the rapid deterioration of consistency from the 4-month to the 9- month storage period, a decrease of 1.38 Adams values. The decrease in consistency of the 90° F. storage samples and room temperature storage samples were not nearly as rapid, only 1.00 and 0,65 Adams values, re spectively. Wien samples from the Deep Gold variety were stored at 40° F., only two harvests varied from the usual consistency pattern. The data pre sented in Table 15 show that in the first harvest of the second planting the maximum consistency was attained.at the 4-month storage period, and in the first harvest of the fourth planting the maximum consistency occurred at both the 1-day and the 4-month storage periods. These re sults indicate that the consistency reached its maximum at some time between 1 day and 4 months. The results presented in Table 16 show that the consistency pattern of reaching the maximum consistency at the 1-day storage period, then continually decreasing in consistency to the 9-raonth sampling period occurred in all the various starch treatments. CONSISTENCY (ADAMS VALUES) 8 6 H R TE FET F RCS, STORAGE PROCESS, OFAND TIME, STORAGE CHART EFFECT -THE 2 3 WE CR O TE AIT EP GOLD VARIETYDEEP OF THE CORN (1957 SEASON). SWEET STYLE CREAM CANNED OF CONSISTENCY ONTHE TEMPERATURE ILR ILR I DAY FILLER FILLER 4.47 I90*F 78* F 78* I90*F J CO cn 60 TABLE 15, -The average consistency values of Deep Gold cream style corn of each planting and harvest on the samples from the filler and at various storage periods of 40° F., room temperature, and 90° F, temperatures (1957 season)a. Storage time Storage Filler temperature Planting Harvest 190°F. 78°F. 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 40° p. 1 1 5.92 7.94 8.83 7.58 6.66 1 2 6.39 6.86 9.33 9.00 7.03 2 1 3.81 4.69 7.44 8.66 7.84 2 2 4.04 8.88 13.00 11.46 8.50 3 1 2.25 4.63 — 7.08 5.96 3 2 5.17 6.13 8.21 6.67 4.96 4 1 2.25 2.92 4.25 4.17 2.29 Grand sum 223.50 306.00 375.75 394.75 316.25 Mean 4.47 6.12 8.54 7.90 6.32 Room 1 1 5.92 7.94 9.28 8.03 7.61 temperature 1 2 6.39 6.86 9.69 9.31 7.47 2 1 3.81 4.69 6*38 7.89 7.62 2 2 4.04 8.88 11.75 9.58 9.66 3 1 2.25 4.63 - 7.96 5.91 3 2 5.17 6.13 8.13 7.04 6.95 4 1 2.25 2.92 3.92 4.04 3.29 Grand sum 223.50 306.00 364.50 390.75 358.75 Mean 4.47 6.12 8.28 7.82 7.17 o o CD • 1 1 5.92 7.94 9.86 8.25 7.83 1 2 6.39 6.86 10.03 9.72 8.52 2 1 3.81 4.69 7.25 7.88 7.43 2 2 4.04 8.88 12.92 10.50 10.00 3 1 2.25 4.63 7.83 5.79 3 2 5.17 6.13 7.25 7.96 6.20 4 1 2.25 2.92 3.33 3.96 3.00 Grand sum 223.50 306.00 378.50 406.25 356.75 Mean 4*47 6.12 8.60 8.13 7.13 aSee Tables 42, 43, and 44 for the complete analysis of each harvest. 61 TABLE 16. -Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 40° F. storage periods (1957 season). Filler Storage time Samplea 190° 78° 1 Day 4 Mo. 9 Mo, Sum Mean Treatment: No starch Consistency (Adams values) 49114-18227 4.25 6.5 9.25 5.75 6.5 32.25 6.45 49114-58227 3.25 5.0 7.0 5.25 4.0 24.50 4.90 49124-18247 5.75 4.25 8.75 6.75 4.5 30.00 6.00 49124-68247 7.75 8.5 10.25 10.5 7.0 44.00 8.80 49214-18277 3.25 5.0 8.0 11.25 9.25 36.75 7.35 49214-58277 0.5 2.75 4.75 5.0 3.75 16.75 3.35 49224-19057 1.5 7.25 12.25 10.75 9.25 41.00 8.20 49324-19117 3.75 6.5 9.75 7.0 5.0 32.00 6.40 49414-69167 0.0 2.0 2.0 2.0 0.75 6.75 1.35 Sum 30.00 47,75 72.00 64.25 50.00 264.00 Mean 3.33 5.31 8.00 7.14 5.56 5.87 Treatment : 0.4% Fluftex Consistency (Adams values) 49114-28227 6.75 8.5 9.5 8.5 7.75 41.00 8.20 49114-68227 7.5 9.0 10.0 10.0 8.25 44.75 8.95 49124-28247 6.0 3.5 9.5 7.75 7.25 34.00 6.80 49124-78247 8.5 9.75 11.25 11.25 11.75 52.50 10.50 49214-28277 6.5 7.5 9.25 11.75 10.75 45.75 9.15 49214-68277 3.5 2.75 7.75 8,5 7.75 30.25 6.05 49224-29057 2.5 7.5 12.75 10.0 9.0 41.75 8.35 49324-29117 6.0 7.25 10.75 9.0 7.5 40.50 8.10 49414-79167 1.75 1.75 4.75 3.5 1.25 13.00 2.60 Sum 49.00 57.50 85,50 80.25 71.25 343.50 Mean 5.44 6.39 9.50 8.92 7.92 7.63 62 TABLE 16. Continued Filler Storage _ time___ Sample3- 190° 78° 1 Day 4 Mo. 9 Mo. Sum Mean Treatment: 0.4$ W-13 Consistency (Adams values) 49114-38227 6.5 8.75 9.0 8.25 8.0 40.50 8.10 49114-78227 5.0 8.75 6.5 6.75 5.25 32.25 6.45 49124-38247 5.25 6.0 7.25 5.75 4.5 28.75 5.75 49124-88247 8.0 10.5 11.25 11.25 9.0 50.00 10.0 49214-38277 6.75 7.25 9.75 11.0 10.0 44.75 8.95 49214-78277 2.25 3.75 5.5 6.0 5.5 23.00 4.60 49224-39057 4.5 10.0 11.75 9.25 5.75 41.25 8.25 49324-39117 6.0 7.0 7.5 7.5 6.5 34.50 6.90 49414-89167 2.5 4.5 3.5 3.5 2.0 16.00 3.20 Sum 46.75 66.50 72.00 69.25 56.50 311.00 Mean 5.19 7.39 8.00 7.69 6.28 6.91 Treatment:: 0.4$ Purity NCS Consistency (Adams values) 49114-48227 6.75 8.0 8.0 6.5 3.75 33.00 6.60 49114-88227 5.25 8.0 9.5 6.75 6.5 36.00 7.20 49124-58247 4.25 3.75 8.5 6,5 4.5 27.50 5.50 49124-98247 7.25 8.75 10.0 10.25 7.0 43,25 8.65 49214-48277 6.25 6.0 11.0 10.75 11.0 45.00 9,00 49214-88277 1.5 2.5 3.5 5.0 4.75 17.25 3.45 49224-49057 3.75 6.75 9.25 6,75 5.5 32.00 6.40 49324-49117 6.0 8.0 10,75 9.5 5,0 39.25 7.85 49414-09167 2.25 2.0 0.75 3.5 1.0 9.50 1,90 Sum 43.25 53.75 71.25 65.50 49.00 282.75 Mean 4.81 5.97 7.92 7.28 5.44 6.28 63 TABLE 16, Continued ANALYSIS OF DATA: Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 20.53 10.27 1.21 4.70 3.03 Starch Concentration 1 78.13 78.13 9.18-::--::- 6.74 3.87 Interaction 2 20.55 10.27 1.21 4.70 3.03 Error 264 2247.53 8.51 Total 269 2366.74 L.S.D. for starch concentration at .01= 0.93 aSee Table 41 for explanation of sample code. ^.-Significant at the ,05 level. ^Significant at the .01 level. 64 Samples from the Deep Gold variety stored at room temperature dis played a consistency pattern of attaining the maximum consistency at the 1-day storage period then decreasing in consistency at the 4-month and 9-month storage periods in all the harvests except two, as shown by the results contained in Table 15. In the first harvest of the second planting the maximum consistency occurred at the 4-month storage period, and this value was only 0.27 Adams values more than the 9-month storage period. In the first harvest of the fourth planting the thickest con sistency was obtained at the 4 month sampling period, but this value was only 0.12 M a m s values more than the consistency of the 1 day samples. The data concerning the changes in consistency by starch treatments pre sented in Table 17 show that the samples containing no added starch, W-13 starch and Purity NCS starch had the expected consistency patterns of reaching the thickest consistency at the 1-day storage period, then decreasing continually as the storage time was increased, but the sam ples with Fluftex starch added did not reach their maximum consistency until the 9-month storage period. The results of the 90° F. storage samples, contained in Table 15, show that only in the first harvest of the first planting and in the second harvest of the second planting was the consistency pattern the same as depicted by Chart IV for the variety Deep Gold. In the second harvest of the first planting the maximum value at the 1-day storage period was only 0.30 Adams values higher than the consistency at the 4-month storage periods. The remaining three harvests had the thickest corn at the 4-month storage period. Table 18, which contains data con cerning the change in consistency by starch treatment, shows that there 65 TABLE 17, -Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1957 season)• Filler Storage time Samplea 190° 78° 1 Day 4 Mo* 9 Mo. Sum Mean Treatment; No starch Consistency (Adams values) 49114-18227 4.25 6.5 7.75 7.75 6.0 32.25 6.45 49114-58227 3.25 5.0 6.75 7.25 6.0 28.25 5.65 49124-18247 5.75 4.25 10.25 7.0 6.75 34.00 6.80 49124-68247 7.75 8.5 13.75 10.25 12.0 52.25 10.45 49214-18277 3.25 5.0 6.75 3.5 7.0 25.50 5.10 49214-58277 0.5 2.75 3.75 5.5 4.25 16.75 3.35 49224-19057 1.5 7.25 9.5 8.75 9.0 36.00 7.20 49324-19117 3.75 6.5 9.25 6.75 8.25 34.50 6.85 49414-69167 0.0 2.0 1.25 0.5 0.5 4.25 0.85 Sum 30.00 47.75 69.00 57.25 59.75 263.75 Mean 3.33 5.31 7.67 6.36 6.64 5.86 Treatment : 0,4$ Fluftex Consistency (Adams values) 49114-28227 6«75 8.5 7.75 6.75 10.5 40.25 8.05 49114-68227 7.5 9.0 10.0 9.5 7.75 43.75 8.75 49124-28247 6.0 3.5 7.5 8.5 8.5 34.00 6.80 49124-78247 8.5 9.75 11.25 11.25 10.5 51.25 10.25 49214-28277 6.5 7.5 8.0 11.0 10.25 43.25 8.65 49214-68277 3.5 2.75 5.5 6.5 8.25 26.50 5.30 49224-29057 2.5 7.5 9.5 7.5 7.75 34.75 6.95 49324-29117 6.0 7.25 10.25 8.25 8.5 40.25 8.05 49414-79167 1.75 1.75 2.75 3.0 3.0 12.25 2.45 Sum 49.00 57.50 72.50 72.25 75.00 326.25 Mean 5.44 6.39 8.06 8.03 8.33 7.25 66 TABLE 17. Continued Filler Storage time _ o ------Sample 190 78 1 Day 4 Mo. 9 Mo. Sum Mean Treatment: 0.4?? W-13 Consistency (Adams values) 49114-38227 6.5 8.75 9.75 8.5 7.25 40.75 8.15 49114-78227 5.0 8.75 8.75 8.0 7.0 37.50 7.50 49124-38247 5.25 6.0 8.5 9.0 6.0 34.75 6.95 49124-88247 8.0 10.5 11.75 13.25 11.5 55.00 11.00 49214-38277 6.75 7.25 8.0 10.25 10.25 42.50 8.50 49214-78277 2.25 3.75 4.75 7.0 6.75 24.50 4.90 49224-39057 4.5 10.0 10.75 10.0 11.5 46.75 9.35 49324-39117 6.0 7.0 9.0 8.0 7.75 37.75 7.55 49414-89167 2.5 4.5 3.75 5.25 3.5 19.50 3.90 Sum 46.75 66.50 75.00 79.25 71.50 339.00 Mean 5.19 7.39 8.33 8.81 7.94 7.53 Treatment : 0.4?? Purity NCS Consistency (Adams values) 49114-48227 6.75 8.0 11.5 8.0 7.0 41.25 8.25 49114-88227 5,25 8.0 10.0 6.25 7.75 37.25 7.45 49124-58247 4.25 3.75 8.5 7.25 5.75 29.50 5.90 49124-98247 7.25 8.75 10.5 8.0 8.75 43.25 8.65 49214-48277 6.25 6.0 10.75 12.5 10.25 45.75 9.15 49214-88277 1.5 2.5 3.5 6.75 4.0 18.25 3.45 49224-49057 3.75 6.75 8.75 6.0 7.25 32.50 6.50 49324-49117 6.0 8.0 9.75 9.5 8.0 41.25 8.25 49414-09167 2.25 2.0 2.5 4.0 2.75 13.50 2.70 Sum 43.25 53.75 75.75 68.25 61.50 302.50 Mean 4.81 5.97 8.42 7.58 6.83 6.75 67 TABLE 17. Continued ANALYSIS OF DATA: Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 7.62 3.81 0.45 4.70 3.03 Starch Concentration 1 115,38 115,38 13, 4 8 ‘5S"55' 6.74 3.87 Interaction 2 7,63 3.82 0,45 4.70 3.03 Error 264 2258,93 8.56 Total 269 LcS.D. for starch concentration at .01= 0.90 aSee Table 41 for explanation of sample code, ^Significant at the ,05 level, ^-Significant at the .01 level. 68 TABLE 18. -Analysis of variance of the consistency of canned cream style sweet c o m of the variety Deep Gold at various 90° F, storage periods (1957 season). Filler Storage time Sample8, 190° 78° 1 Day 4 Mo. 9 Mo. Sum Mean Treatment: No starch Consistency (Adams values) 49114-18227 4.25 6.5 9.25 6.0 6.0 32.00 6.40 49114-58227 3.25 5.0 6.75 6.0 5.75 26.75 5.35 49124-18247 5.75 4.25 9.0 7.75 6.75 33.50 6.70 49124-68247 7.75 8.5 11.25 10.25 10.0 47.75 9.55 49214-18277 3.25 5.0 5.75 8.75 8.25 31.00 6.20 49214-58277 0.5 2.75 5.0 5.0 3.0 16.25 3.25 49224-19057 1.5 7.25 10.75 11.0 9.25 39.75 7.95 49324-19117 3.75 6.5 8.75 9.0 7.5 35.50 7.10 49414-69167 0.0 2.0 1.25 2.25 0.75 6.25 1.25 Sum 30.00 47.75 67.75 66.00 57.25 268.75 Mean 3.33 5.31 7.53 7.33 6. 36 5.97 Treatment : 0 . 4 % Fluftex Consistency (Adams values) 49114-28227 6.75 8.5 10.0 8.5 8.25 42.00 8.40 49114-68227 7.5 9.0 10.5 9.5 8.25 44.75 8.95 49124-28247 6.0 3.5 9.5 8.25 8.5 35.75 7.15 49124-78247 8.5 9,75 11.75 11.0 10.25 51.25 10.25 49214-28277 6.5 7.5 8.0 10.0 9.25 41.25 8.25 49214-68277 3.5 2.75 7.0 8.25 6.0 27,50 5.50 49224-29057 2.5 7,5 12.0 11.5 10.75 44.25 8.85 49324-29117 6.0 7.25 9.5 9.75 8.75 41.25 8.25 49414-79167 1.75 1.75 3.5 2.0 2.25 11,25 2.25 Sum 49.00 57.50 81.75 78.75 72.25 339.25 Mean 5,44 6.39 9.08 8.75 8.03 7.54 69 TABLE 18. Continued Filler Storage time Sample® 190° 78° 1 Day 4 Mo. 9 Mo. Sum Mean Treatment: 0.4$ W-13 Consistency (Adams values) 49114-38227 6.5 8.75 10.75 9.25 8.75 44.00 8.80 49114-78227 5.0 8.75 9.25 8.0 7.5 38.50 7.70 49124-38247 5.25 6.0 9.5 8.75 8.5 38.00 7.60 49124-88247 8.0 10.5 12.25 12.0 11.75 54.50 10.90 49214-38277 6.75 7.25 10.75 11.0 10.5 46.25 9.25 49214-78277 2.25 3,75 5.0 2.5 6.5 20.00 4.00 49224-39057 4.5 10.0 12.75 9.75 8.25 45.25 9.05 49324-39117 6.0 7.0 7.25 10.0 7.25 37.50 7.50 49414-89167 2.5 4.5 3.0 3.25 3.5 16.75 3.35 Sum 46.75 66.50 80.50 74.50 72.50 340.75 Mean 5.19 7.39 8.94 8.28 8.06 7.57 Treatment : 0.4$ Purity NCS Consistency (Adams values) 49114-48227 6.75 8.0 10.75 9.0 8.5 43.00 8.60 49114-88227 5.25 8.0 9.0 7.25 7.75 37.25 7.45 49124-58247 4.25 3.75 9.5 8.75 7.0 33.25 6.65 49123-98247 7.25 8.75 10.25 10.25 8.75 45.25 9.05 49214-48277 6.25 6.0 11.75 12.0 11.25 47.25 9.45 49214-88277 1.5 2.5 4; 75 5.5 4.75 19.00 3.80 49224-49057 3,75 6.75 10.0 8.25 9.75 38.50 7.70 49324-49117 6.0 8.0 10.25 9.0 7.5 40.75 8.15 49414-09167 2.25 2.0 1.0 2.5 1.5 9.25 1.85 Sum 43.25 53.75 77.25 72.50 66.75 313.50 Mean 4.81 5.97 8.58 8.06 7.42 6.97 70 TABLE 18. Continued ANALYSIS OF DATA: Source of Degrees of Sums of Mean F at F at Variance Freedom Squares Square F .01 .05 Starch type 2 5.21 2,61 0.29 4.70 3.03 Starch Concentration 1 129.86 129.86 14. 66-is-s* 6.74 3.87 Interaction 2 5.22 2.61 0.29 4.70 3.03 Error 264 2337.84 8.86 Total 269 2478.13 L.S.D, for :starch concentration at .01= 0.91 aSee Table 41 for explanation of sample code. ^Significant at the .05 level. ^-Significant at the .01 level. 71 was a difference of less than 0.20 Adams values between the 1-day and 4-month storage periods where the samples contained no added starch. The samples which contained added starch, however, had the thickest consistency at the 1-day storage period, although in the samples con taining Fluftex starch this difference was only 0,33 Adams values. 4. Deep Gold - 1958 Season The general consistency pattern for cream style corn from the variety Deep Gold for the 1958 season is presented in Chart V. The consistency pattern varied slightly for the different storage temper atures, The samples stored at 40° F, attained the thickest consistency while the 90° F. storage samples were slightly thinner at all sample points. The samples taken from the filler at 190° F. thickened approx imately 1.75 Adams values upon cooling to 78° F. The samples stored at 40° F. reached their maximum consistency values at the 6-weelc storage period, and the samples measured at both the 8 and 10-week storage periods varied less than 0.25 Adams values from the 6 week storage sam ples. The 12-week and 16-week storage samples had consistency values which show a decreasing trend in consistency as the storage period is increased. The samples stored at room temperature are shown in Chart V to reach a maximum consistency at the 2-week storage period and again at the 6-week storage period. Chart V also shows that the samples stored at 90° F. attained their thickest consistency at the 2-week, 4-week, 8-week, and 10-week storage periods, then decreased slightly at the 12-week and 16-week storage periods. Although Chart Y shows the maximum consistency of the samples stored at 40° F, to range from the 6-week to the 10-week storage period, the CONSISTENCY (ADAMS VALUES) H R 3-TEEFC O POES STORAGE ANDCHART TIME, PROCESS, OF STORAGE 3T- THE EFFECT WE CR O TE AIT EP GOLDDEEP VARIETY (1958 SEASON). THE OF CORN SWEET EPRTR O H CNITNY F AND RA STYLE CREAM CANNED OF CONSISTENCY ONTHE TEMPERATURE _ 2.0 FILLER I90°F. 89/ 3. 4 .6 /3 / 9 .8 3 FILLER 78° 78° F _L POINTS OF MEASUREMENT OF POINTS TRG TM (N WEEKS) (IN TIME STORAGE 90*F. 6 TEMPERATURE ROOM 6 10 .7 4.63 4.47 F. * 0 4 12 J& 4.19 73 data presented in Table 19 show that the time in which the maximum con sistency is attained varies greatly with the harvest, and the thickest consistency occurred at every storage period except the 16-week storage period. The results shown in Table 20 show the effect of the amount and type of added starch on the consistency pattern. The samples containing no added starch reached their thickest consistency at the 2, 6, 8, and 10- week storage periods. When W-13 starch was added to the Deep Gold samples the maximum consistency range was narrowed to the 6, 8, and 10- week storage periods with 0.4 percent W-13 starch, then changed to the 4, 6, and 8-week storage periods with the 1.0 percent added W-13 starch, and finally narrowed further to only the 4-week and 6-week storage periods with the 1*4 percent added W-13 starch. The samples containing 0.4 percent Fluftex starch had the same consistency pattern as the no added starch samples, but when 1.0 percent Fluftex starch was added the maximum consistency range was changed to include the 6, 10, and 12-week storage periods, and in the 1.4 percent Fluftex starch additions a maximum consistency was attained only in the 10 week storage samples. Since the Deep Gold samples stored at room temperature were measured for consistency at weekly intervals and over a longer period of time, the consistency pattern for the room temperature storage samples pre sented in Chart V, although good for comparison with the samples stored at 40° F. and 90° F., did not actually reflect the complete consistency pattern. Table 47 shows the consistency pattern over a 6 month period. The maximum consistency of the room temperature storage samples was first attained at the 2-week storage period, and the variation from this TABLE 19. -The average consistency values of Beep Gold cream style corn at each planting and harvest on samples from the filler and at various storage periods of 40° F, and 90° F. temperatures (1958 season)3. Storage time (in weeks) Storage Plant Har Filler temp. ing vest 190°F. 78°F. 2 4 6 8 10 12 16 Consistency (Adams values) o o p£< • 1 1 1.63 3.41 4.25 4.54 5.67 5.08 5.54 5.29 5.33 1 2 1.39 1.68 5.14 5.68 5.64 5.68 5.96 6.39 5.21 1 3 2.56 4.53 5.81 6.09 6.59 5.75 6.06 5.84 4.34 3 1 1.96 4.63 5.25 5.04 4.88 4.58 4.71 4.96 4.58 4 1 1.07 3.04 3,36 3.50 3.61 3.71 3.39 3.25 3.04 5 1 3.28 5.72 6.38 6.19 6.41 6.66 6.59 5,34 6.00 Grand sum 85,50 163.25 214,00 220.00 232.00 223.00 228.25 218.50 200.00 Mean 2.04 3.89 5.10 5.24 5.52 5.31 5,43 5,20 4.76 o o CO . 1 1 1.63 3.41 4.04 3.88 4.50 4.46 3.75 4.00 3.92 1 2 1.39 1.68 4,71 4,36 4.64 5.21 4.19 4.64 4.00 1 3 2.56 4.53 6.16 5.81 4.94 5.59 5.47 5.56 4.78 3 1 0.38 2.63 2.75 2.56 2.19 2.81 2.06 2.81 2.19 4 1 1.07 3.04 3.57 3.21 3,04 3.25 3.68 2.75 2.89 5 1 3.28 5.72 6.00 6.44 6.34 6.22 6.66 5.91 6.09 Grand sum 75.25 145.50 190.50 184,50 179,75 186.50 182.75 178.75 167,50 Mean 1.88 3,64 4.76 4.61 4.49 4.66 4.57 4.47 4.19 aSee Tables 46 and 48 for the complete analysis of each harvest. -4 its. TABLE 20, -Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 40° F, storage periods (1958 season). Filler Storage time (in weeks) Samplea 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: No starch Consistency (Adams values) 29104-18188 0 0 0 0,5 0.5 1.25 1.5 0.25 1.5 5,5 0,61 29124-18218 0 0 1.0 0 3.25 1,75 3.0 2,25 2.5 13,75 1.53 29134-18258 0 2.0 3,75 2.0 3.0 2.5 2.5 3,0 0 18.75 2.08 29134-88258 0 2.25 2,75 4.0 4,25 2.5 2,75 3.25 2.0 23.75 2.64 29314-19108 0 0 1.75 0.75 0 1.0 0 0.5 0.5 4.5 0.50 29414-19198 0 0 0 0 0 0 0 0 0 0 0 29514-19238 0 1.75 1.5 0.5 1,0 1.75 0.25 0.25 0.75 7.75 0.86 29514-89238 0 3,5 4.5 3.5 4,0 4.0 5.5 1.75 5.0 31.75 3,52 Sum 0 9.5 15.25 11.25 16.00 14.75 15.50 11.25 12.25 Mean 0 1.19 1,91 1,41 2,00 1.84 1.94 1.41 1.53 1,47 ANALYSIS OF DATA: Source >of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 CO O Between sample points 24.6563 8 3. CM o 3.50-"-* 2.85 Between samples 91.7144 7 13, 1020 15.29** 2.98 Error 47,9965 56 0. 8571 Total 164.3672 71 L.S.D, at ,01 between sanple points = 0,78 * * 3 L.S.D, at ,01 between samples - 0,75 CD TABLE 20, -Continued Storage time (in weeks) Filler ------Sample a______190° 78°______2______4______6______8______10 12 16 Sum Mean Treatment; 0.4?? W-13 Consistency (Adams values) 29104-28188 0 3.25 3,5 3,75 5,0 4.5 5.5 3.75 3.5 32.75 3.64 29124-28218 0 0 2.0 2,25 2,5 3.5 3,25 3.75 2.0 19.25 2.14 29134-28258 0 2.0 3,75 3.75 4.75 3,25 3.5 3,75 2.5 27.25 3.03 29414-29198 0.5 2.0 1.5 1.25 2.0 2.0 1.0 1.0 0.75 12,00 1,33 29514-29238 1.75 4,5 4.25 4.0 4.5 5,0 4.75 3.75 4.5 37.00 4.11 Sum 2.25 11.75 15.00 15.00 18,75 18,25 18.00 16.00 13.25 Mean 0.45 2.35 3,00 3.00 3,75 3,65 3,60 3.20 2,65 2.85 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 41.15 8 5.1438 8. 80-** 3,12 Between samples 45.4528 4 11.3632 19. 45** 3.97 Error 18.6972 32 .5843 Total 105.3000 44 L.S.D. at .01 between sample points = 0.85 L.S.D, at .01 between samples = 0.94 - Treatment: 1,C$ ¥-13 Consistency (Adams values) 29104-48188 1.25 4.0 5,5 4.0 6.0 5.75 6.0 7.0 6.0 45,50 5,06 29124-48218 0.75 0.5 4.75 7.0 6.25 5.5 5.0 6.0 3.75 39.50 4.39 29134-48258 3.0 6.25 5,75 7.5 7.5 7.5 7.5 6.25 5.0 56.25 6.25 29314-49108 0 2.5 5,0 4,25 4.25 5.25 5,0 5.0 4.5 35.75 3.97 29414-49198 0 4.0 4,25 4.25 4,5 4.5 4.0 4.5 4.0 34,00 3.78 29514-49238 4.0 8.0 8.0 8.0 8.0 7.5 7.25 5.75 5,75 62.25 6.92 Sum 9.0 25.25 33.25 35,00 36.50 36.00 34.75 34.50 29.00 Mean 1.50 4.21 5.54 5.83 6.08 6.00 5.79 5.75 4.83 5.06 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 103.3357 8 12.917 13 .42** 2.99 Between samples 73.2697 5 14.6539 15 .22** 3.51 Error 38.5115 40 0,9628 Total 215.1169 53 L.S.D, at ,01 between sample points = 0,98 L.S.D, at ,01 between samples = 0,86 TABLE 20, -Continued Filler Storage time (in weeks) Sample3 190° 78°______2______4______6______8______10 12 16 Sum Mean Treatment: 1.4# ¥-13 Consistency (Adams values) 29124-68218 6.0 6.75 9.75 9.75 10.0 10.0 10.0 10.25 9.5 82.00 9.11 29134-68258 5.0 7.0 8.25 9.5 9.25 8.5 9.75 8.75 8.5 74.50 8.28 29314-69108 5.25 9.25 10.0 10.25 9.25 6.0 6.0 7.75 9.0 72.75 8.08 29414-69198 3.75 6.25 7.25 7.75 8.0 6.5 7.0 6.5 6.25 59,25 6.58 29514-69238 7.5 8.75 10.0 10,5 10.25 11.0 11.0 10.25 9.25 88.50 9.83 Sum 27.50 38.00 45.25 47.75 46.75 42.00 43.75 43.50 42.50 Mean 5.50 7.60 9.05 9.55 9.35 8.40 8.75 8.70 8.50 8.38 ANALYSIS OF DATA: Source of Stuns of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sampli3 points 59.5778 8 7.4472 8,.18** 3.12 Between samples 53,7584 4 13.4396 14.77** 3,97 Error 29.1166 32 .9099 Total 142.4528 44 L.SoD. at .01 between sample points = 1,07 L.S.D. at .01 between samples = 0.90 00 TABLE 20, -Continued Filler Storage time (in weeks) o Samplea 190° 00 2 4 6 8 10 12 16 Sum Mean Treatment: 0 . 4 % Fluftex Consistency (Adams values) 29104-38188 0 1.25 1.25 2.75 3.75 2.5 3.25 3.0 2.5 20.25 2.25 29124-38218 0 0 3.5 3,0 1.0 2.5 3.0 3.25 2.5 18.75 2.08 29134-38258 1.5 3,0 4.75 2.5 4.0 3.5 3.75 3.5 1.75 28.25 3.14 29414-39198 0 0.75 0.75 0.5 0.5 2.0 0.5 0 0 5.00 0,56 29514-39238 1.25 3.75 3.25 3.5 3.75 3.25 3.0 1.75 3.0 26.50 2.94 Sum 2.75 8,75 13.50 12.25 13.00 13.75 13.50 11,50 9,75 Mean 0.55 1.75 2.70 2.45 2.60 2.75 2.70 2.30 1.95 2.19 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 20.1111 8 2.5139 3. 27** 3.12 Between samples 37.4028 4 9.3507 12. 16** 3,97 Error 24.5972 32 .7687 Total 82.1111 44 L. S.D. at .01 between sample points = 0.98 L.S.D. at ,01 between samples = 0.82 to-3 TABLE 20. -Continued Storage time (in weeks) Sample3 190° 78° 2 4 6 8 10 12 1« Surn Mean Treatment: l.C$ Fluftex Consistency (Adams values) 29104-58188 2.25 4.0 5.5 5.5 6.75 5.25 6.0 6.5 7.25 4,9.00 5.44 29124-58218 0.5 1.75 6.75 7.5 7.0 7.5 7.25 8.5 6.5 53.25 5.92 29134-58258 4.5 5.5 7.5 9.5 9.5 9.0 8.75 8.75 6.0 69.00 7.67 29314-59108 1.5 4.0 4.0 4.25 3.75 4.75 5.0 5.0 3.5 35.75 3.97 29414-59198 0.25 3.0 3.75 4.25 4.0 4.5 4.25 4.0 4.0 32.00 3.56 29514-59238 4.25 6.0 9.25 8.5 9.0 8.75 9.25 8.75 8.75 72.50 8.06 Sum 13.25 24.25 36.75 39.50 ■40.00 39.75 40.50 41.50 36.00 Kean 2.21 4.04 6.13 6.58 6.67 6.63 6.75 6.92 6.00 5.77 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 121.9398 8 15 .2425 17.66-!:--~- 2.99 Between samples 153.7593 5 30 .7519 35.62-::-::- 3.51 Error 34,5324 40 .8633 Total 310.2315 53 L.S.D, at .01 between sample points = 0.93 L.S.D. at .01 between samples = 0.82 TABLE 20* -Continued Filler Storage time (in weeks) Samplea 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: 1.4/S Fluftex Consistency (Adams values) 29124-78218 2.5 2.75 8.25 10.25 9.5 9.0 10.25 10.75 9.75 73,00 8.11 29134-78258 6,5 8.25 10.0 10.0 10.5 9.25 10.0 9.5 9.0 83.00 9.22 29314-79108 5.0 8.0 8.75 8.5 9.25 9.0 10.0 9.0 8.5 76,00 8.44 29414-79198 3.0 5.25 6.0 6.5 6.25 6.5 7.0 6.75 6.25 53.50 5.94 29514-79238 7.5 9.5 10.25 11.0 10.75 12.0 11.75 11.0 11.0 94,75 10,53 Sum 24.5 33.75 43.25 46.25 46.25 45.75 49.00 47.00 44.50 Mean 4.90 6.75 8.65 9.25 9.25 9.15 9.80 9,40 8.90 8.45 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between samplie points 101.15 8 12.6438 11.63-::-::- 3.12 Between samples 101.7556 4 25.4389 23.40-::-::- 3.97 Error 34.7944 32 1.0873 Total 237.7000 44 L.S.D. at .01 between sample points = 1.16 L.S.D. at .01 between samples = 0,.98 aSee Table 45 for explanation of sample code. -"--^Significant at the ,01 level. value was less than 0.25 Adams values at the 5, 6, 7, 9, 11, 14, 18, and 24-week storage periods. The variation in consistency from 2 weeks of storage to 6 months of storage was less than 0.50 Adams values. The data contained in Table 47 show that the consistency pattern varied quite markedly at each harvest. Only one harvest, the first harvest of the fourth planting, showed the consistency to attain a maximum value at one sampling period which varies more than 0.25 Adams values from any of the other sampling periods. In the other harvests the maximum con sistency value was attained from two to four times during the 6 months storage. The data presented in Table 21 show that the starch pattern also changed according to the type and amount of added starch. The samples containing no added starch reached their maximum consistency at the 2- week and 5-week storage periods, then decreased and almost leveled off as it approached the 6-month storage period. The consistency pattern was changed considerably as the amount of TJ-13 starch was increased. The samples containing 0.4 percent Tf-13 starch attained their thickest consistency at the 6-week storage period, varied considerably almost from sampling point to sampling point, but again reached the maximum thickness at the 18-week period. The samples with 1.0 percent added W-13 starch reached their maximum consistency at the 6-week storage period, decreased slightly and leveled off at the 11 and 12-week sam pling points where the maximum consistency was again attained, and after a slight decrease at the 14 and 16-week periods, the consistency thickened to the maximum value where it remained constant at the 18, 20, 22, and 24-week sampling points. The samples containing 1,4 percent TABLE 21. -Analysis of variance of the consistency of canned cream style corn of the variety Deep gold with 0, 0.4$, 1.0$, and i.4$ concentrations of w - 1 3 starch and Fluftex starch measured at various room temperature storage periods (1958 season). FILLER S torage Tim e ( in We e k s) a 0 ^ S am ple 190 78 to it 12 14 16 18 20 22 2 4 MEAN Tr e a t m e n t ; No S tarch Co n s is t e n c y (Adams Va l u e s ) 29104-18188 0 0 1.25 1.0 1.00 0.25 2.25 2.0 1.5 0.75 2.25 0 2.0 0.5 0.25 0 2.0 0 0.94 29134-18258 0 2.0 4.25 3.0 3.0 3.25 2.75 2.0 3.5 2.75 2.5 3.0 2.75 2.75 3.75 1.5 1.25 2.0 2.56 29134-88258 0 2.25 4.0 0.75 3.5 2.25 2.25 0 3.0 3.5 2.5 3.0 3.25 2.25 2.0 3.5 2.75 2.25 2.39 29314-19L08 0 0 1.5 0 1.25 1.0 1.25 0.5 1.0 1.75 1.0 0.5 0 0 1.75 0 0.5 0 0.67 29414-19198 0 0 0 0 0 0 0,5 0 0 0 0 0.25 0.5 0.75 0.25 1.25 0.25 0 0.2! 29514-19238 0 1.75 2.5 2.5 3.75 1 .25 2.25 2.75 3.25 2.5 3.25 1.25 1 .25 3.75 3.25 2.75 3.5 4.25 2.54 29514-89238 0 3.5 3.5 4.5 4.25 4.5 2.75 4.25 6.0 2.5 2.5 3.25 5.0 4.75 4.5 1.25 5.25 5.5 3.75 Mean 0 1 .36 2.43 1.68 2.39 1.79 2.00 1.64 2.68 1.96 2.0 1.61 2.11 2.11 2.25 1.46 2.21 2.00 1.87 ANALYSIS OF DATA * S ource of Sums OF degrees of mean F AT F AT VAR IANCE S quares Freedom S quare .01 .0 5 Between S a m p le Po in t s 3 9 .5 6 7 9 17 2 .3 2 7 5 2 .9 0 * * 2 .1 8 1 .7 5 Between S am ples 1 7 7 .1 7 2 6 6 2 9 .5 2 8 8 3 6 .7 5 * * 2 .9 9 2 .1 9 Error 8 1 .9 7 0 3 102 0 .8 0 3 6 To t a l 2 9 8 .7 1 0 8 125 L.S.D. AT .01 BETWEEN SAMPLE POINTS = 0 .6 3 L.S.D. AT .01 BETWEEN SAMPLES - 0 .5 2 TABLE 2 1 . C ontinued F il l e r S torage Tim e ( in We e k s) o o ------SAMPLE 190 78 2 4 5 6 7 8 9 10 IE f 2 14 16 18 20 22 2 4 MEAN TREATMENT: 0 *4 $ W—I 3 STARCH Co n s is t e n c y (Adams Va l u e s ) 29104-28188 0 3.33 3.5 3.75 3.75 4.75 3.0 3 .7 5 4 .5 4 .5 4 .2 5 4 .2 5 4 .0 0 3.5 5.25 4.5 5.0 3.64 29134-28258 0 2.0 4.75 3.75 3.75 4.25 3.5 3.0 3.0 3 .5 3 .5 3 .2 5 2 .2 5 4 .0 4 .2 5 3 .0 2 .2 5 3 .2 5 3 .1 8 29314-29t08 0 4.0 2.75 2.25 2.0 2.5 3.0 2.25 2.25 1 .0 3 .0 1 .5 2 .0 2 .0 2 .7 5 2 .0 1 .2 5 2 .2 5 2 .1 5 29414-29198 0.5 2,0 1 .7 5 2 .0 1 .7 5 2 .2 5 1.0 1.5 1.25 1 .2 5 1 .2 5 1.25 0.75 2.5 2.25 2.5 1 .2 5 1 .5 1 .5 8 29514-29238 1.75 4.5 5 .0 4 .5 6 .7 5 6 .2 5 4.25 5.0 4.75 4 .5 5 .0 5.75 6.5 5.75 6.25 4.5 6.0 6.0 5.17 mean 0 .4 5 3 .1 5 3.55 3.25 3.60 4.0 2.95 3.10 3.15 2 .9 5 3 ,4 0 3 .2 0 3 .1 0 2 .8 5 3.80 3.45 3.05 3.60 3 .1 4 ANALYSIS OF DATA: Source of Sums of degrees of MEAN F a t F AT Va r ia n c e S quares Freedom S quare F .01 .05 BETWEEN SAMPLE POINTS 4 6 .7 4 7 2 17 2 .7 4 9 8 3,67** 2.27 1.78 Between Sam ples 139.8 0 1 4 4 3 4 .9 0 0 4 46.63** 3.57 2.49 Error 5 0 .8 9 8 6 68 0 .7 4 8 5 To t a l 2 3 7 .2 4 7 2 89 L.S.D. AT .01 between SAMPLE POINTS z. 0 .8 2 L.S.D. AT .01 BETWEEN SAMPLES = 0 .5 4 oo TABLE 2 i . Co n t in u e d F il l e r ______S torage Tim e ( in We e k s)______SAMPLE* 190° 78° 2 4 5 6 7 8 9 10 II .12 |4 16 | 8 20 22 24 MEAN S tarch Tr eatm en ts r.0% w-i3 S tarch Co n s is t e n c y (Adams v a l u e s ) 29104-48138 1 .2 5 4 .0 5 .2 5 4 .0 5.0 6.0 4.5 4.0 4 .7 5 5 .5 6 .0 6 .2 5 5 .5 4 .7 5 5 .0 5 .5 5 .2 5 5 .0 4 .8 6 29134-48258 3 .0 6 .2 5 6 .2 5 5 .7 5 6 .0 6 .7 5 5 .5 6 .0 7 .0 6 .0 5 .7 5 5 .7 5 6 .0 7.0 7.0 6.5 6.75 6.75 6.11 29314-49108 0 2 .5 4 .0 4 .0 4 .0 3 .2 5 4 .7 5 3 .7 5 3 .7 5 3 .7 5 5 .0 4 .7 5 4 .0 4 .5 5 .0 4 .0 4 .0 4 .5 3 .8 6 29414-49198 0 4 .0 5 .0 4 .5 4 .5 5 .2 5 4.75 4.75 2.75 3.25 4.25 5 .0 4 .2 5 4 .7 5 5 .7 5 5.25 4.75 5.25 4.36 29514-49238 4 .0 8 .0 8 .7 5 8 .5 9 .0 9 .0 8 ,2 5 8 .2 5 9 .2 5 8 .5 8 .7 5 8.75 7.75 6.5 7.5 8 .2 5 8 .7 5 8 .2 5 8 .1 1 UEAN 1.65 4.95 5 .8 5 5.35 5.70 6.05 5*55 5.35 5.50 5.40 5.95 6 .1 0 5 .6 0 5 .5 0 6 .0 5 5 .9 0 5 .9 0 5 .9 5 5 .4 6 ANALYSIS OF OATAii S ource of S ums OF Degrees of Uean F AT F AvT VARIANCE sq uares FREEDOM SQUARE F .01 .105 between SAMPLE POINTS 8 5 .0 8 8 9 17 5.0052 12.70** 2 .2 7 1 .7 8 Between s a m p le s 2 0 8 .3 5 4 5 2 .0 8 7 5 1 3 2 ,1 7 ** 3 .5 7 2 .4 9 Error 2 6 .8 68 0.3941 To t a l 320.2339 89 L.S.D. AT .01 BETWEEN SAMPLE POINTS - 0 .6 0 L.S.D. AT .01 BETWEEN SAMPLES = 0 . 3 6 CO U1 TABLE E l . Co n t in u e d F il l e r ______S torage Tim e ( in w ee k s) Sample* »90° 78° 2 4 5 6 7 8 9 10 11 12 14 16 18 20 22 24 MEAN Treatment: i .4# W*-i 3 S ta rc h Co n s is t e n c y (Adams v a l u e s ) 29194-68188 6.25 8.0 9 .5 9 .0 IG.Q 1 9 .0 9,25 9.25 9.5 8.75 9 .5 lO .O 9 .7 5 9.75 9.25 9.25 9.5 9 .5 9 .2 2 29134-68258 5.0 7.0 8 .0 8 .5 8 .2 5 7 .2 5 6 .7 5 8 .2 5 8 .2 5 5 .7 5 8 ,5 8 .2 5 9 .0 8 .0 8 .7 5 8 .2 5 7 .7 5 8 .5 7 .7 8 29314-69108 5.25 9.25 7.5 5.25 7 .0 8 .0 7 .7 5 8 .0 4 .7 5 7.25 7.25 9.5 6.25 9.0 10.25 lO.O 8.757 .7 5 7.71 29414-69198 3.75 6.25 7 .2 5 6 .7 5 6 .5 6.0 5.5 6.75 7.0 6 .0 5 .2 5 6 .0 6 .7 5 6 .5 6 .5 7 .2 5 6 .7 5 6 .2 5 6 .2 8 29514-69238 7.5 8.75 9.0 9.5 9 .0 9 . 2 1 0 .0 9 .7 5 1 0 .0 8 .7 5 10.25 9 .5 9.0 9.5 9.5 8.0 9 .0 9 .5 9 .2 | MEAN 5.55 7.85 8 .2 5 7.80 8.15 8.10 7 .8 5 8 .4 0 7 .9 0 7 .3 0 8 .1 5 8 .6 5 8 .1 5 8 .5 5 8 .8 5 8 .K 5 8.35 8.30 8.04 ANALYSIS OF OATAi So urce of S ums of Degrees - of Mean F AT F AT VARIANCE SQUARES FREEDOM SQUARE .01 .0 5 Between s a m p le POINTS; 4 4 .1 1 3 9 17 2 .5 9 4 9 3 .3 8 * * 2 .2 7 1 .7 8 BETWEEN SAMPLES I0 8 .8 4 3 L 4 27.2108 3 5 .4 8 * * 3 .5 7 2 .4 9 Error 5 2 .1 5 6 9 68 0 .7 6 7 0 To t a l 2 0 5 .1 1 3 9 89 L.S.D. A«r .01 BETWEEN SAMPLE POINTS = 0 .8 3 L.S.D. AT .01 BETWEEN 8AMPLES - 0 .5 5 00 cr> TABLE 2 i * Co n t in u e d Fil l e r Storage Time (in We e k s ) Sa m p l e a 190° 78° 2 4 5 6 7 8 9 10 II 12 14 16 18 20 22 24 Mean Tr eatm en ts 0.4# Fl u f t e x Co n s is t e n c y (Adams v a lu e s ) 29l04-38l 88 0 1.25 2.75 0.25 2.25 3.25 4.0 1.75 2.5 3.25 2.75 2.25 2 .5 2.25 2.5 2.5 l.25 3.0 2.24 29134-38258 1.5 3.0 4.0 4.75 5.25 4.0 3.75 2.25 3.5 4.25 4.5 3.0 3.5 4 .5 3.5 3.5 4.25 3,25 3.68 29414-39198 0 0.75 0.75 0.75 1 .0 0.25 1.25 0.5 0 0 0.25 0 0.25 0.25 0.5 0 .5 0 0.5 0.42 29514-39238 1*25 3.75 4.5 5.0 4*25 4.0 4.75 4,75 5,0 4.0 4.0 3,75 5.25 5.0 3.5 4.75 5.0 5.0 4 .3 1 Mean 0.69 2.19 3.00 2.69 3.19 2.88 3.44 2.3l 2.75 2.88 2.88 2.25 2.88 3.00 2.50 2.81 2,63 2.94 2.66 ANALYSIS OF DATA: Source or Sums of Degrees of Me a n F AT F AST VARIANCE 8QMARE8 FREEDOM SQUARE •Ol •0 5 BETWEEN SAMPLE POINTS 23.3507 17 1.3736 2.76* 2.38 1.85 BETWEEN SAMPLES 161.2743 3 53.7581 107.88*• 4.20 2.79 Error 25.4132 51 0*4983 To t a l 210.0382 71 L .S .D . AT .01 BETWEEN SAMPLE POINTS = 0 .6 8 L .S .D . AT .01 BETWEEN SAMPLES = 0 .4 8 TABLE 2 i • Co n t in u e d F i l l e r ______S torage Tim e ( i n We e k s)______SAmPLEa 190° 7 8 ° 2. 4 5 6 7 8 9 10 II |2 14 16 18 20 22 24 MEAN Tr e a t m e n t s i .0 ^ Fl u f t e x S tarch Co n s is t e n c y (Adams Va l u e s ) 29104-58188 2,25 4.0 5.0 4.0 4.5 6.75 6.25 4 .5 4 .5 5 ,5 5 .0 5 .0 5 .2 5 4 .7 5 6 .0 5 .7 5 4.5 4.75 4.90 29134-58258 4.5 5.5 7.0 7.75 7 .5 8 .0 6 .5 7 .0 7 .2 5 7 .7 5 7 .2 5 7 .7 5 7 .5 6 .5 7 .7 5 5 .5 6 .7 5 7 .0 6 .9 3 29314-59108 1.5 4.0 3.5 4.5 4.0 5.25 5.25 4 .5 4 .2 5 5 .5 5 .0 3 .5 4.0 3.75 2.5 3.25 2.25 3 .7 5 3 .9 0 29313-59198 0.25 3.0 3.5 4.25 3 .5 3 .7 5 3 .2 5 3 .5 3 .0 3 ,2 5 4 .5 2 .2 5 2 .0 2 .0 2 .2 5 3 .5 0.75 2.25 2.32 29514-59238 4.25 6.0 7.75 7.75 8 .5 7 .2 5 6 .0 7*25 8 ,2 5 8 .5 6 .7 5 7 .5 8.75 8.75 8.0 8.0 6.75 8.5 7.47 Me a n 2.55 4.50 5.35 5.65 5.60 6.20 5.45 5 .3 5 5 .4 5 6 .1 0 5 .7 0 5 .2 0 5 ,5 0 5 .1 5 5 .5 0 5 .2 0 4 ,2 0 5 .2 5 5 ^ 1 ANALYSIS OF DATA.: Source of Sums o f degrees OF mean F AT F AT VARIANCE SQUARES FREEDOM SQUARE F « 0 l .0 5 Between SAMPLE POINTS 5 6 ,0 4 7 2 17 3 .2 9 6 9 5.55** 2.27 1,78 Betw een s a m p le s 2 8 0 .7 2 5 0 4 7 0 .1 8 1 3 118.05** 3.57 2.49 Error 4 0 .4 2 5 0 68 0 .5 9 4 5 To t a l 3 7 7 .1 9 7 2 89 L .S .D . AT .0 ) BETWEEN SAMPLE POINTS ~ 0 .7 3 L .S .D . AT .01 BETWEEN SAMPLES TABLE 2 i • Co n t in u e d FILLER S torage T im e ( i n We e k s) S a m p l e * 190° 78° 10 11 |2 14 16 18 20 22 24 Mean Tr e a t m e n t :; i « 4 ^ Fl u f t e x S t a r ch Co n s is t e n c y (Adams Va l u e s ^ 29134-76258 6 .5 8 .2 5 9 .5 9 .0 8 .0 9 .2 5 9 .5 8 .0 9 .2 5 9 .5 7 .5 1 0 .0 9 .5 8 .0 9 .0 7 .0 9 .0 8 .2 5 2 .1 5 29314-79108 5 .0 8 .0 7 .7 5 7.5 7.25 7.25 6 .7 5 7 .0 8 .0 7 .5 8 .2 5 7 .0 8 .0 5 .2 5 6 .2 5 6 .5 6 .2 5 1 .7 5 29414-79198 3 .0 5 .2 5 5 .7 5 4 .7 5 5 .0 5.0 5.75 5.75 5,5 4.0 5.5 3 .7 5 5 .0 5 .0 4 .7 5 5 .0 5 .0 5 .2 5 1*25 29514-79238 7 .5 9 .5 9.5 lO.O 10.75 10.25 10.00 10.25 10.5 8 .2 5 9 .7 5 1 0 .0 9 .5 9 .7 5 9 ,2 5 9 .2 5 8 .7 5 2*39 Mean 5 .5 0 7.75 8.13 7.8! 7.75 7.94 8.00 7 .7 5 8 .3 1 7 ,3 | 7 .7 5 7 .6 9 8 .0 0 7 .0 0 7 .3 | 6 .9 4 7 .2 5 7 .5 5 ANALYSIS OF DATA: S o u rce o f Sums o f Degrees of Mean F AT F AT VARIANCE s q u a re s FREEDOM SQUARE •01 .0 5 between SAMPLE POINTS 2 7 *2 2 5 7 17 1 .6 0 1 5 3 .5 9 * * 2 .3 8 1 .8 5 Between s a m p les 2 2 |* 0 3 » 3 3 73.6771 16 4 .9 4 * * 4 .2 0 2 .7 9 Error 2 2 *7 8 l 2 51 0*4 4 6 7 To t a l 2 7 1 .0 3 8 2 71 L.S.O. AT .01 BETWEEN SAMPLE POINTS = 0.73 L.S.D. a t *01 Between samples » 0.46 A Se e Ta b l e 45 for explanation of s a m p le c o d e s . * S ig n if ic a n t a t the .0 5 l e v e l . ••S ig n if ic a n t a t th e .01 l e v e l . ¥-13 had a considerable variation in consistency at the sampling points and attained their thickest consistency at the 12 and 18-week storage periods. The samples containing the Fluftex starch additions did not show a great fluctuation in the consistency pattern as the amount of starch was increased, although the pattern was changed slightly. With each increased starch addition the corn attained its thickest consist ency at two sampling points: 0.4 percent Fluftex at the 5 and 7-week storage period, 1.0 percent Fluftex at the 6 and 10-week storage period, and 1.4 percent Fluftex at the 2 and 9-week storage period. There was a definite decrease in consistency after the 10 week storage period in all added Fluftex starch samples, and there appeared to be no leveling- off trend. Samples from the variety Deep Gold when stored at 90° F,, as shown in Chart V, reached their thickest consistency at the 2 week sampling point and appeared to almost level off up to the 4 month sampling period. However, the data presented in Table 19 show that this consistency trend is due mainly to the variations in the consistency patterns of the dif ferent harvests. The only harvests which had similar consistency patterns were the first and second harvests of the first planting, where the maximum consistency was attained at the 8-week storage period, and the harvests of the fourth and fifth plantings, where the maximum con sistency was attained at the 10-week sampling point. However, in all harvests the consistency of the 16-week storage samples was considerably lower than the maximum consistency attained by the particular harvest. In Table 22. which shows data relating to the affect of starch type and amount on the consistency pattern, the samples with no starch TABLE 22. -Analysis of variance of the consistency of canned cream style sweet corn of the variety Deep Gold at various 90° F. storage periods (1958 season). Filler Storage time (in weeks) Saifplea 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment; No starch Consistency (Adams values) 29104-18188 0 0 0 0.75 0.25 0.25 0.25 0.5 0.25 2.25 0.25 29124-18218 0 0 2.25 2.5 1.0 0.75 0 1.5 1.5 9.50 1.06 29134-18258 0 2.0 3.25 3.75 3.75 3.0 3.25 3.25 2.0 24.25 2.69 29134-88258 0 2.25 4,0 4.25 0.5 2.5 0.75 2.75 1.25 18.25 2.03 29314-19108 0 0 0.25 0 0 0.25 1.0 0 0 1.50 0,17 29414-19198 0 0 0 0.75 0.25 1.0 1.5 0 0.25 3.75 0.42 29514-19238 0 1.75 2,25 2.75 0.5 1.5 2.25 1.25 1.25 13.50 1.5 29514-89238 0 3.5 2.25 4.25 4.75 4.0 5.75 5.0 5.25 34.75 3.86 Sum 0 9.5 14.25 19.00 11.00 13.25 14.75 14.25 11.75 Mean 0 1.19 1,78 2.38 1.38 1.66 1.84 1.78 1.31 1.50 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 27.4444 8 3.4306 4 .37** 2.85 Between samples 108.9227 7 15. 5604 19.83** 2.98 Error 43.9445 56 0. 7847 Total 180.3116 71 L.S.D. at .01 between sample points = 0,.75 L.S.D. at .01 between samples = 0,71 CO M TABLE 22. -Continued. Filler Storage time (in weeks) Sample3, 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: 0.4$ ¥-13 Consistency (Adams values) 29104-28188 0 3.25 3.75 4.75 4.0 4.25 3.0 4.5 3.0 30.50 3.39 29124-28218 0 0 4.0 2.5 3.5 3.0 3.25 3.0 2.0 21.25 2.36 29414-29198 0 2.0 4,0 3.5 2.75 3*25 4.75 4.0 3.25 17.00 1.89 29134-28258 0.5 2.0 2.5 1.75 1.75 2.5 2.5 2.0 1.5 27.50 3.06 29514-29238 1.75 4,5 4.75 5.0 5.0 7.5 6.0 5.0 4.5 44.00 4.89 Sum 2.25 11.75 19.00 17.50 17,00 20.50 19.50 18.50 14.25 Mean 0.38 2.35 3,80 3.5 3.40 4.10 3.80 3,70 2.85 3.17 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 51.9250 8 6.4906 11.47** 3.12 Between samples 47.6722 4 11,9193 21.07#* 3.97 Error 18.1028 32 0.5657 Total 117.7000 44 L.S.D. at .01 between sample points = 0.84 L.S.D. at .01 between samples =0,71 TABLE 22. -Continued Filler Storage time (in weeks) Sample5 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment; 1.0$ W-13 Consistency (Adams values) 29104-48188 1.25 4.0 5,0 5,0 6.0 6.75 5.0 5.5 5.5 44.00 4.89 29124-48218 0.75 0.5 4.0 3.75 4.25 4.5 3,5 4.75 3.75 29.75 3.31 29134-48258 3.0 6.25 8.25 7.25 6.5 7.25 7.5 7,0 6.75 59.75 6.64 29314-49108 0 2.5 4.25 4.0 3.0 5.0 4.25 4.75 3.75 31.50 3.50 29414-49198 0 4.0 4.5 4.5 3.5 3.75 5.5 3.5 3.5 32.75 3.64 29514-49238 4.0 8.0 8.0 8.0 8.5 9.0 8.0 6.75 7.0 67.25 7.47 Sum 9.0 25.25 34.00 32.50 31.75 36.25 33.75 32.25 30.25 Mean 1.50 4.21 5.67 5.42 5.29 6,04 5.63 5.38 5.04 4.91 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 90.8125 8 11.3516 22.24-::--::- 2,99 Between samples 141.6806 5 28.3361 55,51** 3.51 Error 20.4189 40 0.5105 Total 252.9120 53 L.S.D. at .01 between sample points = 0.71 L.S.D, at .01 between samples = 0.63 CO CO TABLE 22. -Continued Filler Storage time (in weeks) Samplea 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: 1.4% W-13 Consistency (Adams values) 29124-68218 6.0 6.75 8.0 7,75 8.75 9.0 9.0 8.0 8.0 71.25 7.92 29134-68258 5.0 7.0 7,75 8.0 8.25 8.25 7.5 9.0 8.5 69.25 7.69 29414-69198 3.75 6.25 7.75 7.0 7.0 7.0 7.0 6.5 7.0 59.25 6.58 29514-69238 7.5 8.75 10.25 10.0 8.75 9.75 10.25 10.0 10.0 86.25 9.58 Sum 22.25 28.75 33.75 32.75 33.75 34.00 33.75 33.50 33,50 Mean 5.56 7.19 8.44 8.19 8.44 8.50 8,44 8.38 8.38 7,94 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F .01 Between sample points 30.8577 8 3,8572 18.55*-:- 3.36 Between samples 41.4167 3 13.8056 66.41*-::- 4.72 Error 4.9895 24 0.2979 Total 77.2639 35 L.S.D. at .01 between sample points = 0.59 L.S.D. at .01 between samples =0.47 CO TABLE 22, -Continued Filler Storage time (in weeks) Sample3 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: 0.4$ Fluftex Consistency (Adams values) 29104-38188 0 1.25 2.0 0 3.5 2.75 0.75 0.50 1.75 12.50 1.39 29124-38218 0 0 2.0 2.0 2.5 1.25 1.75 1.75 1.0 12.25 1.36 29134-38258 1.5 3.0 4,5 3.0 1.75 4.0 3.0 3.25 1.0 25.00 2.78 29414-39198 0 0.75 0 0 0 0 0.75 0,5 0 2.00 0.22 29514-39238 1.25 3.75 3.25 4,75 5.5 3.5 4,0 2,75 4.0 32.75 3.64 Sum 2.75 8.75 11.75 9.75 13.25 11.50 10.25 8.75 7.75 Mean 0.55 1.75 2.35 1.95 2.65 2.30 2.05 1.75 1.55 1.88 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at F at Variation Squares Freedom Square F ,01 .05 Between sample points 14.6778 8 1.8347 2.20 3.12 2.25 Between samples 64.4250 4 16.1063 19.28-::-::- 3.97 Error 26.7250 32 0.8352 Total 105.8278 44 L.S.D. at .01 between samples =0.85 CD cn TABLE 22, -Continued F i l l e r ______Storage time (in weeks)______Samplea 190° 78° 2 4 6 8 10 12 16 Sum Mean Treatment: 1,0$ Fluftex Consistency (Adams values) 29104-58188 2.25 4.0 5.0 4.0 4,5 4.0 4.25 4.75 3.75 36.5 4,06 29124-58218 0.5 1.75 5.75 5.5 5,5 6.0 6.0 6.5 5,25 42.75 4.75 29134-58258 4.5 5.5 8.0 7.25 6,75 8.0 8.0 6.0 7.5 61.5 6.83 29314-59108 1.5 4.0 4.5 3.5 3.5 3.5 0.5 3.75 2,75 27.5 3.06 29414-59198 0.25 3.0 4.75 3.5 4,25 3.75 3.5 3,0 3.25 29.25 3,25 29514-59238 4.25 6.0 8.5 8.5 8.75 5.5 8.5 8.0 7.75 65.75 7.31 Sum 13.25 24.25 36.50 32.25 33.25 30.75 30.75 32.00 30.25 Mean 2.21 4.04 6.08 5,38 5.54 5.13 5.13 5.33 5.04 4.88 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at Variance Squares Freedom Square F • 01 Between sampli3 points 61.9375 8 7.7422 8.05#* 2. 99 Between samples 147,4270 5 29.4854 30. 65#-::- 3. 51 Error 38.4792 40 0.9620 Total 247,8437 53 L.S.D, at ,01 between sample points = 0.98 L.S.D. at .01 between samples = 0.87 CO05 TABLE 22. -Continued Filler Storage time (in weeks) o Samplea 190° —3 CXI 2 4 6 8 10 1 2 16 Sum Mean Treatment: 1.4% Fluftex Consistency (Adams values) 29124-78218 2.5 2.75 7.0 6.5 7.0 6.75 5.75 7.0 6.5 51,75 5,75 29134-78258 6.5 8.25 9.5 9.5 9.25 8.5 9.0 9.25 8.0 77.75 8.64 29414-79198 3,0 5.25 5.5 5.0 4.5 4.75 5,0 3.75 4.75 41.50 4,61 29514-79238 7.5 9.5 8.75 8.25 8.0 9.0 8.5 8.5 9.0 77.00 8.56 Sum 19.50 25.75 30,75 29.25 28.75 29,00 28,25 28.50 28.25 Mean 4.88 6.44 7.69 7.31 7.19 7.25 7.06 7.13 7.06 6.89 ANALYSIS OF DATA: Source of Sums of Degrees of Mean F at F at Variance Squares Freedom Square F .01 .05 Between sample points 21.6494 8 2.7062 3.24-:r 3.36 2.36 Between samples 110.8889 3 36.9629 44.31-:Bf 4.38 3.01 Error 20.0173 24 0.8341 Total 152.5556 35 L.S.D. at .05 between sample points =0.99 L.S.D. at .01 between samples = 0.94 aSee Table 41 for explanation of sample code. ■^-Significant at the .05 level, -snc-Significant at the .01 level. - 3 98 attained their thickest consistency at the 4-weel< storage period. The addition of 0.4 percent W-13 starch caused the corn to reach its maxi mum consistency at the 8 and 10-week storage periods, while increasing the W-13 starch to 1,0 percent resulted in the maximum consistency value being obtained only at the 8-week storage period. However, when 1.4 percent W-13 starch was added the maximum consistency was reached at the 2-week sampling period, this maximum value was maintained through out the 16-week storage period. With the addition of 0.4 percent Fluftex the maximum consistency occurred at the 6-week storage period, then continuously decreased to the 16-week storage period. Increasing the Fluftex starch addition to 1.0 percent gave a maximum consistency at both 4 and 6-weeks, and further increasing the Fluftex starch addi tion to 1.4 percent caused the thickest samples to occur at the 2 week storage period. B. Factors Affecting the Consistency of Cream Style C o m . 1. Variety In order to properly compare and evaluate the consistency of one variety with another variety, the other factors which may affect the consistency must be equalized within each variety. In Tables 23, 24, 25, and 26 this has been attempted. In these tables data are pre sented for batches of cream style c o m for varieties grown in the same year, in the same field, under the same cultural practices, and har vested, processed, and stored under the same conditions. The maturity of the canned corn, as determined by the specific gravity and moisture percent of the raw com, and percent alcohol insoluble solids of the canned c o m was, for all practical purposes, the same. The formulation, TABLE 23. -A comparison of the consistency of the varieties Victory Golden, Tendennost, and Deep Gold canned cream style sweet com at various room temperature storage periods (1957 season). Filler Storage time Specific AIS Moist, Water WDR Ave. Samplea Gravity*3 (fe)c OS)*3 (%)^ (%) 190° 78 1 Day 4 Mo. 9 Mo. Inc0e Variety: Victory Golden Consistency (Adams values) 47214-18287 1.080 19.02 74.50 11.5 47.0 9.25 8.0 9.5 9.25 7.25 47214-28287 11.5 46.7 9.5 9.25 11,0 10.25 7.5 47214-38287 11.5 50.2 9.0 9.5 11.0 10.5 9.5 Sum 27.75 26,75 31,5 30.00 24.25 Mean 9.25 8.92 10.5 10.0 8.08 0.38 Variety: Tendermost 48124-18207 17.94 74,47 11.5 33.3 7.5 10.25 9.0 7.25 7.75 48124-28207 11.5 32.7 8.75 9.5 10.0 8.0 9.25 48124-38207 11.5 36,8 8,25 10.25 10.0 6.75 10.0 Stim 24.50 30.00 29.00 22.00 27.00 Mean 8.17 10.00 9.67 7.33 9.0 0.83 Variety: Tendermost 48214-18267 17.38 74.92 11.5 39.0 4.75 6.25 8.75 5.5 7.25 48214-28267 11.5 37.0 6.25 7.0 5.75 6.25 4.0 48214-38267 11.5 35.8 6.5 7.5 6.5 6.0 6.0 Sum 17.50 20.75 21.00 17.75 17.25 Mean 5.83 6.92 7.00 5.92 5.75 0.57 CD CO TABLE 23. -Continued Specific AIS Hoist. Water TOR Filler Storage time Ave, Sample3, Gravity*7 (% ) c ( % ) h <^)d (%) 190° 78° 1 Day 4 Mo. 9 Ho. Inc.e Variety: Beep Gold Consistency (Adams values) 49214-18227 1,075 18.64 75,27 11.5 51.7 3.25 5.0 6.75 3.5 7.0 49214-28227 11.5 52,7 , 6.5 7.5 8.0 11.0 10.25 49214-38227 11.5 51.3 ' 6,75 7.25 8.0 10.25 10.25 Sum 16.50 19.75 22.75 24.75 27.5 Mean 5.5 6.58 7.58 8.25 9.2 aSee Table 41 for explanation of sample code, ^Specific gravity and moisture was determined on a representative sample of raw corn from each harvest, cPercent AIS was determined on a representative sample of canned cream style corn from each harvest. ^Percent water indicates the percentage water added in the formulation. eAverage increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements. 100 TABLE 24. -A comparison of the consistency of the varieties Victory Golden and Tendermost canned cream style sweet com at various room temperature storage periods (1957 season). Specific AIS Moist. Water TOE Filler Storage time 4,ro Samplea Gravity*3 < « c wr < « d (%) 190° 78° 1 Day 4 Mo, 9 Mo. Inc,e Variety; Victory Golden _____ Consistency (Adams values) 47424-19207 1.097 22.07 71.20 27.1 47.0 5.0 3.25 5.75 7.5 5.5 47424-29207 -- 27,0 50.2 6,5 6,0 8.0 9.5 8.75 47424-39207 •- 27.0 6.0 5.5 7.5 8.0 8,0 Sum 17.50 14.75 21.25 25,00 22.25 Mean 5.83 4.92 7.08 8.33 7.42 Variety: Tendermost 48424-19207 1.09S 21.91 72.35 27,1 50,7 2.0 3.0 1.0 6.5 5,25 48424-29207 — 27.0 50.3 3.5 5.75 8.25 9.25 7.5 48424-39207 - _ 27.0 47.0 5.0 5.0 8.0 7.75 7.25 Sum 10.5 13.75 17.25 23.50 20.0 Mean 3,5 4.58 5.75 7.83 6.67 aSee Table 41 for explanation of sample code.' ^Specific gravity and moisture was determined on a representative sample of raw corn from each harvest. cPercent AIS was determined on a representative sample of canned cream style c o m from each harvest. ^Percent water indicates the percentage iirater added in the formulation. 0Average increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements. TABLE 25. -A comparison of the consistency of the varieties Victory Golden and Deep Gold canned cream style sweet corn at various room temperature storage periods (1957 season). Filler Storage time Specific AIS Moist. Water TOR ------— Ave, Samplea Gravity*3 « > c ()5)b (?oa (*) 190° 78° 1 Day 4 Mo. 9 Mo. Inc.* Variety: Victory Golden Consistency (Adams values) 47214-58277 1.080 19.02 74.50 18.2 46.0 4.75 3.75 7.0 5.5 5.25 47214-68277 18.1 42.2 7,75 6.5 8,75 6.25 7.5 47214-78277 18.1 43,7 6.5 6.25 7.75 7.25 7,5 Sum 19.00 16,50 23.50 19.00 20.25 Mean 6.33 5,5 7.83 6.33 6.75 Variety: Deep Gold 49214-58277 1.075 18.64 75.27 18.2 48,0 0.5 2.75 3.75 5,5 4.25 49214-68277 18.1 47.0 3.5 2.75 5.5 6.5 8.25 49214-78277 18.1 47.0 2.25 3.75 4,75 7.0 6.75 Sum 6.25 9.25 14.00 19.00 19.25 Mean 2.08 3.08 4.67 6.33 6,42 Variety: Victory Golden 47314-19067 1,105 18.17 71.51 21.8 43.3 6,75 8.25 7.75 6.0 7.0 47314-29067 21.7 38.7 5.0 6,75 6.75 6,0 5.25 47314-39067 21.7 m 6.75 7.25 7.0 6.75 7.75 Sum 18.50 22.25 21.50 18.75 20,00 Mean 6.17 7.42 7.17 6.25 6.67 102 TABLE 25. -Continued Specific AIS Moist. Water TOR Filler Storage time Ave. Sample5 Gravity*3 (%)c (%)h (JJ)d (%) 1 9 0 ° 78° 1 Day 4 Mo. 9 Mo. Inc.® Variety: Victory Golden Consistency (Adams values) 47414-19127 18.31 73.08 21.8 38.7 4.0 3.5 5.25 6.0 6.25 47414-29127 21.7 38.0 6.5 6.75 5.5 7.0 6.25 47414-39127 21.7 45.7 6.5 7.0 6.5 8.25 7.25 Sum 17.00 17.25 17.25 21.25 19,75 Mean 5.67 5.75 5.75 7,08 6.58 0o62 Variety; Deep Gold 49114-58227 - 18.71 72.66 21.8 37,7 3.25 5.0 6,75 7,25 6.0 49114-68227 21.7 35.7 7.5 9.0 10.0 9.5 7.75 49114-78227 21.7 28.0 5.0 8.75 8,75 8,0 7.0 Sum 15.75 22.75 25.50 24.75 20.75 Mean 5,25 7.58 8.5 8.25 6.92 2.56 Variety; Victory Golden 47224-19047 1.112 21.54 68.90 27.1 47.3 4.75 5.75 8.25 8.5 7.0 47224-29047 27.0 47.0 7,75 7,25 8.75 7.5 8.0 47224-39047 27.0 48.3 7.25 7.0 9,75 8.5 4.75 Sum 19.75 20.00 26.75 24.50 19.75 Mean 6.58 6.67 8.92 8,17 6.58 1.01 Variety: Deep Gold 49324-19117 1.113 20.99 70.42 27.1 44.1 3.75 6.5 9.25 6.75 8.25 49324-29117 27.0 47.1 6.0 7.25 10.25 8.25 8.5 49324-39117 27.0 39.2 6.0 7.0 9.0 8,0 7.75 Sum 15.75 20.75 28.50 23.00 24.50 Mean 5.25 6.92 9.50 7.67 8.17 2.82 103 TABLE 25. -Continued , . . TT , T__ Filler Storage time Specific AIS Moist. Water WDR Ave. Sample® Gravity*3 ($)c (%)h (fir (fi) 190 78° 1 Day 4 Mo. 9 Mo. Inc.e Variety: Victory Golden Consistency (Mams values) 47324-19097 1.105 20.53 72.07 27.1 45.0 5.0 6.5 9.0 9.5 8,25 47324-29097 27.0 38.4 7.0 7.0 7.25 8.5 7.0 47324-39097 27.0 44.0 9.0 9.5 8.75 10.5 10.0 Sum 21.00 23.00 25.00 28.50 25.25 Mean 7.00 7.67 8.33 9.50 8,42 Variety: Deep Gold 49224-19057 1.106 20.72 71.38 29.0 49.3 1.5 7.25 ■ 9.5 8.75 9.0 49224-29057 28.9 38.7 2.5 7.5 9.5 7.5 7.75 49224-39057 28.9 48.7 4.5 10.0 10.75 10.0 11.5 Sum 8.5 24.75 29.75 26.25 28.25 Mean 2.83 8.25 9.92 8.75 9.42 aSee Table 41 for explanation of sample code. ^Specific gravity and moisture was determined on a representative sample of raw corn from each harvest. cPercent AIS was determined on a representative sample of canned cream style corn from each harvest, ^Percent water indicates the percentage water added in the formulation. sAverage increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements. 104 TABLE 26, -A comparison of the consistency of the varieties Tendermost and Deep Gold canned cream style sweet corn at various room teiqperature storage periods (1957 season). Specific AIS Moist, Mater TOR Filler Storage_ time_____ j|V0> Sample* Gravityb (%)c (%) h (% ) d (%) 190° 78° 1 Day 4 Mo. 9 Mo. Inc.e Variety: Tendermost Consistency (Adams values) 48314-19047 1.091 18.24 73.09 15.7 42.0 6.25 7.75 4.5 8.0 7.5 48314-29047 15,6 46,0 9.5 11,75 11.5 10.75 10.75 48314-39047 15.6 35.0 9.25 11.0 11.25 11.25 11.25 Sum 25.00 30.50 27.25 30,00 29.50 Mean 8.33 10.17 9.08 10.00 9.83 Variety; Tendermost 48414-19127 lr091 18.85 74.32 15.7 49.0 0.75 4.0 6.75 6.75 7.0 48414-29127 15,6 44,7 6.25 8.5 6.0 8.0 6.25 48414-39127 15.6 42.3 6.5 7.75 5.0 7.75 6.5 Sum 13,50 20.25 17.75 22.50 19.75 Mean 4.50 6.75 5.92 7.50 6.58 Variety; Deep Gold 49114-18227 18.71 72.66 15.7 34,0 4,25 6.5 7,75 7,75 6,0 49114-28227 15.6 37.7 6.75 8.5 7.75 6.75 10.5 49114-38227 15.6 41.0 6.5 8,75 9.75 8,5 7.25 Sum 17.50 23.75 25.25 23,00 23.75 Mean 5.83 7.92 8.42 7,67 7.92 105 TABLE 26. - Continued Filler Storage time Specific AIS Moist. Water WDR Ave. Samplea Gravity*5 (%)° 0O b (%)A (%) 190° 78° 1 Day 4 Mo, 9 Mo. Inc.® Variety: Tendermost Consistency (Adams values) 48324-19097 1.109 20.17 71.57 21.8 44.9 8.75 8.5 9.5 9.5 10,0 48324-29097 21.7 42.9 9.5 10.25 13.5 10.75 10.5 48324-39097 21.7 49.9 9.0 10.5 10.5 10,75 10.5 Sum 27.25 29.25 33.50 31.00 31,00 Mean 9.08 9.75 11.17 10.33 10,33 1.31 Variety: Deep Gold 49314-19077 1.112 20.14 72.10 21.8 0.25 2.75 _ 6.0 4.25 49314-29077 21.7 43.0 3.5 7.25 - 8.75 7.75 49314-39077 21.7 40,7 5.25 10.00 - 9.25 8.0 Sum 9.00 20.00 - 24.00 20.00 Mean 3.0 6.67 - 8.0 6,67 4.11 Variety: Tendermost 48224-19037 1.096 20,04 71.44 21.8 46.7 7.25 8.25 10.25 8.75 8.0 48224-29037 21.7 45.7 9,0 8.75 12.0 10.75 9,0 48224-39037 21.7 48.9 7,25 8,75 10.0 10.5 10.0 Sum 23.50 25.75 32.25 30.00 27,00 Mean 7.83 8.58 10.75 10.00 9.00 1.75 Variety: Tendermos t 48324-19097 1.109 20.17 71.57 21.8 44,9 8.75 8.5 9.5 9.5 10.0 48324-29097 21.7 42.9 9.5 10.25 13.5 10.75 10.5 48324-39097 21.7 9.0 10.5 10.5 10.75 10.5 106 49.9 i Sum 27.25 29.25 33.50 31.00 31.00 i Mean 9.08 9.75 11.17 10,33 10.33 1.31 TABLE 26, -Continued Specific AIS Moist. Water iJDE Filler Storage time Samplea Gravity** (%)c (%)** (%)____ (%)____ 190° 78° 1 Day 4 Mo. 9 Mo, Inc.e Variety: Deep Gold _____ Consistency (Adams values) 49124-18247 1.095 20.60 71.82 21.8 37.0 5.75 4.25 10.25 7.0 6.75 49124-28247 21.7 - 6.0 3.5 7.5 8.5 8.5 49124-38247 21.7 •»» 5.25 6.0 8.5 9.0 6.0 Sum 17.00 13,75 26.25 24*50 21,25 ______5.67 4.58 8.75 8.17 7.08 1.48 Variety: Tendermost 48224-59037 1.096 20.04 71.44 29,0 47.3 4.25 4.75 7.5 5.75 4.5 48224-69037 28.9 45.0 5.0 7.25 7.5 6.5 4.25 48224-79037 28.9 41.7 5,75 7,0 7,75 7,25 6.5 Sum 15.00 19.00 22.75 19.50 15.25 Mean 5.0 6.33 7.58 6.5 5.08 1.37 Variety: Deep Gold 49414-69167 1.095 20.44 75.04 29.0 49.7 0.0 2.0 1.25 0.5 0.5 49414-79167 28.9 41.0 1,75 1.75 2.75 3.0 3.0 49414-89167 28.9 45.7 2,25 4.5 3.75 5.25 3.5 Sum 4.00 8.25 7.75 8.75 7.00 Mean 1.33 2.75 2.58 2.92 2.33 1.32 aSee Table 41 for explanation of sample code. ^Specific gravity and moisture was determined on a representative sample of raw corn from each harvest. cPercent AIS was determined on a representative sample of canned cream style corn from each harvest. ^Percent water indicates the percentage water added in the formulation. 9Average increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements. 107 108 as indicated by percent water, was exactly the same. The largest vari ation of the samples used for comparison is in the wash-drained residue. Thus, the various batches used for comparison were, for all practical purposes, of the same maturity and formulation. To obtain an overall value with which to rate consistency regard less of the actual Adams values at the filler and at the various stor age periods, an “average increase" value was used. This number was obtained by adding the average consistency values from the filler at 78° F. and at the various storage times, finding the average, and from this subtracting the filler 190° F. values. This number will indicate not only the change in consistency during storage, but the efficiency of the storage consistency - that is, the rate at which the consistency decreases after reaching its peak while in storage. The results of Table 23 are used to compare the consistency of the three varieties, one harvest each of Victory Golden and Deep Gold, and two harvests of Tendermost. Upon examining the average increase in consistency it appears quite evident that the samples from the variety Deep Gold had a far better consistency (2.40) than either the Victory Golden (0.38) or Tendermost (0.83 and 0.57) samples. A comparison of the mean of the Adams values shows that the Deep Gold sample with a 5.5 Adams value at the filler while at 190° F0 was thinner than the samples from the other varieties, yet after 9 months of storage it had an Adams value of 9,2 which was thicker than the consistency from sarples of the other varieties. Samples from both the Victory Golden and the Tender- most varieties had reached their peak and were decreasing in consistency 109 by 9 months, while samples from Deep Gold had increased in consistency after each storage period and was still increasing after 9 months stor age. The results as presented in Table 24 are used for comparing the con sistency of the samples from the varieties Victory Golden and Tendermost of the same maturities and washed-drained residues. The average increase of the Tendermost samples (2.71) was a great deal higher than that of the Victory Golden samples (1.38), Although the mean consistency value of the samples from the variety Victory Golden was 2.33 Mams values higher than the Tendermost samples at the filler at 190° F., there was less than 1.00 Adams value difference between them after storage peri ods of 4 months and 9 months, indicating a more efficient increase in consistency occurred in samples from the Tendermost variety. From the data presented in Table 25 a comparison of consistency from samples of Victory Golden and Deep Gold at four maturity levels show the superiority of the thickening of consistency during storage displayed by the samples from the variety Deep Gold. At the first maturity level the average increase for the Victory Golden samples was 0.36, while it was 3.05 for the Deep Gold samples. In these particular samples those of the Victory Golden were 4.25 Adams values thicker than the Deep Gold samples at the filler at 190° F., yet after 4 months and 9 months storage samples from the two varieties had consistencies within 0.50 Adams values of one another. At the second maturity level, which represented more mature corn, the average Adams consistency value of the Deep Gold samples at the filler at 190° F. of 5.25 was lower than the 5.67 Adams values 110 of the Victory Golden samples at the filler at 190° F. , yet the Deep Gold samples had a thicker consistency after 1 day, 4 months, and 9 months storage. The third and fourth sets of examples also represent corn which was more mature. The average increase in consistency of the Deep Gold samples was 2.82, more than twice that of the 1.01 of the Victory Golden samples in one case, and almost five times greater in the other (6.26 for the Deep Gold samples as compared to 1.48 for the Victory Golden samples). A comparison of the mean consistency values of these two sets shows that in both examples the consistency values of the filler samples at 190° F. of the Victory Golden variety was over 1.00 Adams value higher than those of Deep Gold, yet after 9 months storage the consistency values from samples of the Deep Gold variety was 1.00 Adams value higher than those of Victory Golden. Table 26 shows samples of Tendermost and Deep Gold at several matu rity levels. The difference in increase of consistency during storage was not as pronounced between these two varieties as it was between Victory Golden and Tendermost, and Victory Golden and Deep Gold. The only large difference in the average increase in consistency occurred in the second set of examples where no consistency values were obtain ed for Deep Gold after the 1 day storage period,, The first set of examples included two representitives of Tendermost and one represent ative of Tendermost and one representative of Deep Gold. One of the Tendermost groups had an average increase in consistency of 1.44, while for the other Tendermost samples it was 2.19, and 2015 for the Deep Gold samples. The third set of examples also included two representatives of Ill Tendermost and one representative of Deep Gold. However, the average increase in consistency was approximately the same, and a. comparison of the mean values showed an increase of approximately 1.25 Adams values from the filler at 190° F. to the 9 month storage period in all three samples. The fourth set of examples indicated that the average increase in consistency was almost exactly the same, 1.37 for the Tendermost samples and 1.32 for the Deep Gold samples. A comparison of the mean values of each variety at the filler (190° F.) and after 9 months storage showed that there was almost no consistency change in the Tendermost samples, from 5.00 to 5.08, while the consistency of the Deep Gold samples increased 1.00 Adams value, from 1.33 to 2.33. Another important aspect in the consideration of a variety is the variation in the consistency from season to season. To evaluate this, samples of the variety Deep Gold containing no starch, 0.4 percent Fluftex starch, and 0.4 percent W-13 starch of the 1957 season were compared to comparable samples from the 1958 season. For this com parison, the consistency values at the filler (190° F.) were subtract ed from the storage values, so the consistency values at the filler at 78° F. and at the different storages are actually a measure of the change in consistency which occurs during storage. The change in con sistency from the filler samples at 190° F. to the filler samples at 78° F. was 1.71 for.the 1957 season and 1.67 for the 1958 season, a difference of only 0.04 Adams values. The consistency values for the 4-month storage periods at all three storage temperatures for the 1957 season samples were over 3.00 Adams values, while the increase in 112 TABLE 27. -A comparison of the change in consistency during storage of cream style sweet corn of the variety Deep Gold at three storage temperatures for two growing seasons. Storage Storage time o Season Temperature 190° 00 4 Mo, 6 Mo. 9 Mo. 40° F.b 0 1.71 3.17 1.93 1957 Room Temp.c 0 1.71 3.08 2.99 90° F.d 0 1.71 3.47 - 2.83 40° F.e 0 1.67 1.96 1958 Room Temp. 0 1.67 2.00 2.15 - 90° F.S 0 1.67 1.88 -— 21 A Consistency values at the filler at 190° F. were subtracted from each point of measurement. bFrom Table 16 cFrom Table 17 ^From Table 18 eFrom Table 20 ^From Table 21 SFrom Table 22 consistency for the 1958 season samples for all three storage tempera tures were 2.00 Adams values or less. 2. Maturity The effect of maturity on the consistency of cream style sweet c o m is rather difficult to evaluate in this study. More mature corn produced a thicker cream style corn, a fact which was recognized at the beginning of the study by basing the amount of water added in the formulation on the maturity of the com, with the more mature com re ceiving a larger percentage of added water (Tables 41 and 45). Table 28 shows consistency values of samples from the variety Victory Golden at two different maturity levels, with the more mature harvest contain ing almost twice the amount of added water (33 percent) than the other TABLE 28. -The effect of the raw corn maturity on the consistency of canned cream style sweet com of the variety Victory Golden at various room temperature storage periods (1957 season). Filler Storage time Specific AIS Moist, Water WDR Ave. Sample8, Gravity1* (:%) c 0Ob o o d (%) 190° 78° 1 Bay 4 Mo. 9 Mo, me,® Consistency (Adams values) 47214-58287 1,080 19.02 74.50 18.2 40.0 4.75 3.75 7.0 5.5 5 . 25 47214-68287 18,1 42.2 7.75 6.5 8,75 6.25 7.5 47214-78287 18.1 43.7 6.5 6.25 7.75 7,25 7.5 47214-88287 18.1 47.0 6.0 5.5 5.0 8.5 3.0 Sum 25.00 22.00 28.50 27.50 23.25 Mean 43.2 6.25 5.5 7.13 6.88 5.81 0,08 47224-69047 1.112 21.54 68.90 33.4 47.3 4.25 4.25 2,5 3.0 4.0 47224-79047 33.3 44.7 5.0 6.0 4.75 4.75 4.5 47224-89047 33.3 42.3 4,5 5,0 6,75 5.25 6.5 47224-99047 33.3 44.7 3.25 4.75 3.25 6.75 3.5 Sum 17.00 20.00 17.25 19.75 18.50 Mean 44.8 4.25 5.00 4.31 4.94 4,88 0,53 ?See Table 41 for explanation of sample code. Specific gravity and moisture was determined on a representative sample of raw corn from each harvest. ^Percent AIS was determined on a representative sairple of canned cream style corn from each harvest. Percent water indicates the percentage water added in the formulation, eAverage increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements, 113 114 harvest (18 percent). Yet the data in this table show that the changes in consistency during storage of samples from the two harvests did not vary in the manner which would be expected. A comparison of the aver age increase values, which indicate the efficiency of the storage con sistency shows that samples from the harvest containing the high amount of water had the better average increase value. Samples from the two harvests had an entirely different consistency pattern, but a compar ison of the filler values at 190° F. with the maximum consistency values show that the immature harvest samples changed 0,88 Adams values and those from the more mature harvest changed 0.75 Adams values. Also, after 9 months storage at room temperature the consist ency of the immature harvest samples had decreased 1.32 Adams values, while the consistency of those from the more mature harvest was almost the same, regardless of the high percentage of added water. The samples from the variety Tendermost can be compared at three different maturity levels, as shorn in Table 29. The amount of added water in the three samples was increased from 3.67 percent to 11.5 per cent, then to 29 percent as the maturity of the corn increased. A comparison of the "average increase" values, however, shows that the corn containing 29 percent water had the best average increase in con sistency (1.51), than the samples containing the 3.6 percent added water (0.92), and finally the corn with 11.5 percent added water (0.57). A comparison of the consistency patterns from samples of the three harvests shows that they were practically the same in that they all attained their thickest consistency at the 1-day storage point, but they did differ in their consistency characteristics from the 4-month TABLE 29. -The effect of the raw com maturity on the consistency of canned cream style sweet corn of the variety Tendermost at various room temperature storage periods (1957 season). Filler Storage time Specific AIS Moist. Mater MDR Sample3 Gravity*3 <*)° wb eod {%) 190° 78° 1 Day 4 Mo. 9 Mo. Inc„e Consistency (Adams values) 48114-28167 14.93 77.00 3,6 25.7 6.5 6.5 7.75 4.75 6.5 48114-38167 3.6 34.3 3.5 7.0 7.25 5.25 ' 6.0 48114-48167 3.6 34,7 8.25 8,25 9.0 7.75 8.0 Sum 18.25 21.75 24.00 17,75 20.50 Mean 31.6 6.08 7.25 8.00 5.92 6.83 0.92 48214-18267 17.38 74,92 11.5 39.0 4.75 6,25 8.75 5.5 7.25 48214-28267 11.5 37.0 6.25 7.0 5.75 6.25 4.0 48214-38267 11.5 35.8 6.5 7.5 6.5 6.0 6.0 Sum 17.50 20.75 21.00 17,75 17.25 Mean 37.3 5.83 6.92 7.0 5.92 5.75 0.57 48224-59037 1.096 20.04 71,44 29,0 47.3 4.25 4.75 7.5 5.75 4.5 48224-69037 28.9 45.0 5.0 7.25 7,5 6.5 4.25 48224-79037 28.9 41.7 5.25 7.0 7.75 7.25 6.5 Sum 14.50 19.00 22.75 19.50 15.25 Mean 44.7 4.83 6.33 7*58 6.5 5.08 1.51 aSee Table 41 for explanation of sample code. ^Specific gravity and moisture was determined on a representative sample of raw c o m from each harvest. ^Percent AIS was determined on a representative sample of canned cream style com from each harvest. Percent water indicates the percentage water added in the formulation, eAverage increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements, £ oi 116 to the 9-month storage period. The 3.6 percent added -water samples increased almost 1.00 Adams values while the 11.5 percent added water samples remained almost the same and the 29 percent added water sam ples decreased almost 1.5 Adams values. A comparison of the actual change in the consistency value shows that the 3.6 percent added water samples increased 1,92 Adams values, the 11.5 percent added water samples increased 1.17 Adams values, and the 29 percent added water samples increased 2.61 Adams values. A comparison of the maximum consistency values to the consistency of the cream style corn at the 9 month storage period shows that the 3.6 percent added water samples decreased. 1.17 Adams values, the 11.5 percent added water samples decreased 1,25 Adams values, and the 29 percent added water samples decreased 2.36 Adams values. A comparison of the difference in the consistency of the corn while at the filler at 190° F. to the consistency of the corn after 9 months storage shows that the samples with the least added water had an increase of 0.75 Adams values, the samples with the most added water showed an increase of 0.25 Adams values, and the remaining samples had the same consist ency after 9 months that they had at the filler at 190° F. The results of two harvests of Deep Gold at two maturity levels and containing different water additions are given in Table 30. The im mature corn contained 11.5 percent added water and the more mature corn contained 29 percent added water, or nearly three times that of the immature corn, yet the samples containing 29 percent added water had an average increase value of 5,85 compared to an average increase value at 2.70 for the samples with 11.5 percent added water. The samples TABLE 30. -The effect of raw corn maturity on the consistency of canned cream style sweet corn of the variety Deep Gold at various room temperature storage periods (1957 season). Filler Storage time Specific AIS Moist. Water WDR Ave. Samplea Gravity <%)° ( % f (3 5) 190° 78° 1 Day 4 Mo. 9 Mo. Inc.® Consistency (Adams values) 49214-18277 1.075 18.64 75.27 11.5 51.7 3.25 5.0 6.75 3.5 7.0 49214-28277 11.5 52.7 6.5 7.5 8.0 11.0 10.25 49214-38277 11.5 51.3 6.75 7.25 8.0 10.25 10.25 49214-48277 11.5 51.7 6.25 6.0 10.75 12.5 10.25 Sum 22.75 25.75 33.50 37.25 37.75 Mean 51.9 5.69 6.44 8.38 9.31 9.44 49224-19057 1.106 20.72 71.38 29.0 49.3 1.5 7.25 9.5 8.75 9.0 49224-29057 28.9 38.7 2.5 7.5 9.5 7.5 7.75 49224-39057 28.9 48.7 4.5 10.0 10.75 10.0 11.5 49224-49057 28.9 44.5 3.75 6.75 8.75 6.0 7.25 Sum 11.25 31.50 38.50 32.25 35.50 Mean 45.3 2.81 7.88 9.83 8.06 8.88 aSee Table 41 for explanation of sample code. ^Specific gravity and moisture was determined on a representative sample of raw corn from each harvest. cPercent AIS was determined on a representative sample of canned cream style corn from each harvest. ^Percent water indicates the percentage water added in the formulation, eAverage increase was determined by averaging Filler 78°, 1 Day, 4 Month, and 9 Month consistency measurements and from this subtracting the Filler 190° consistency measurements. 117 118 from the two harvests also exhibited entirely different consistency patterns. The 11,5 percent added water samples did not reach the thickest consistency until the 9-month storage period, while the 29 percent added starch samples attained their maximum consistency at the 1-day storage period, then decreased considerably at the 4-month stor age period, and thickened at the 9-month storage period. The samples containing 11,5 percent added water increased 3,75 Adams values from the filler at 190° F, to their maximum consistency, while the 29 per cent water samples increased 7,02 Adams values. When the increase in consistency of the 29 percent water samples from the filler at 190° F, to the 9-month storage period was compared, the results showed an in crease of 6,07 Adams values, which was 2,32 Adams values higher than the samples containing the 11,5 percent added water, 3, Formulation a. Water It is a logical deduction that, other factors being equal, an addition of water to cream style corn will decrease its consistency and the magnitude of the decrease will depend upon the amount of added water. This is shown very emphatically in Tables 31, 32, and 33, Table 31 represents three separate harvests of the variety Victory Golden in which two different water concentrations were added to each harvest. At every sample point in each of the three harvests the con sistency values were higher in the samples which contained the lowest percentage of added water. In the samples in the 47214 series the results of the "average increase" values indicate that although the samples with the high water content had a consistently lower consist ency, their consistency during storage was of a higher magnitude than 119 TABLE 31. -The effect of water on the consistency of Victory Golden cream style corn at various room temperature storage periods (1957 season). Water Filler Storage time Average Samplea (?Ob 190°F. 78°F. 1 Day 4 Mo. 9 Mo. increase0 Consistency (Adams values) 47214-18287 11.5 9.25 8.0 9.5 9.25 7.25 47214-28287 11.5 9.5 9.25 11.0 10.25 7.5 47214-38287 11.5 9.0 9.5 11.0 10.5 9.5 47214-48287 11.5 8.0 7.75 4.25 8.0 7.75 Sum 35.75 34.50 35.75 38.00 32.00 Mean 8.94 8.63 8.94 9.50 8.00 -0.17 47214-58287 18.1 4.75 3.75 7.0 5.5 5.25 47214-68287 18.1 7.75 6.5 8,75 6.25 7.5 47214-78287 18.1 6.5 6.25 7.75 7.25 7.5 47214-88287 18.1 6.0 5.5 5.0 8.5 3.0 Sum 25.00 22.00 28.50 27.50 23.25 Mean 6.25 5.5 7.13 6.88 5.81 0.08 47224-19047 27.1 4.75 5.75 8,25 8.5 7.0 47224-29047 27.0 7.25 7.25 8.75 7.5 8.0 47224-39047 27.0 7.25 7.0 9.75 8.5 4.75 47224-59047 27.0 9.5 9.0 12.25 10.75 9.75 Sum 28.75 29.00 39.00 39.25 29.50 Mean 7.19 7.25 9.85 8.81 7.38 1.11 47224-69047 33.4 4.25 4.25 2.5 3.0 4.0 47224-79047 33.3 5.0 6.0 4.75 4.75 4.5 47224-89047 33.3 4.5 5.0 6.75 5.25 6.5 47224-99047 33.3 3.25 4.75 3.25 6.75 3.5 Sum 17.00 20.00 17.25 19.75 18.50 Mean 4.25 5.00 4.31 4.94 4.63 0.47 47424-19207 27.1 5.0 3.25 5.75 7.5 5.5 47424-29207 27.0 6.5 6.0 8.0 9.5 8.75 47424-39207 27.0 6.0 5.5 7.5 8.0 8.0 Sum 17.50 14.75 21.25 25.00 22.25 Mean 5.83 4.93 7.08 8.33 7.42 1.11 47424-69207 33.4 4.0 4.75 2.0 3.5 3.5 47424-79207 33.3 5.5 4.75 4.0 5.0 5.5 47424-89207 33.3 5.75 5.0 3.0 5.0 4.5 Sum 15.25 14.50 9.0 13.5 13.5 Mean 5.08 4.83 3.0 4.5 4.5 —0 . 87 aSee Table 42 for explanation of sample codes. ^Percent water indicates the percentage water added in the formu- c‘Average increase was determined by averaging filler 78° 1 day, 4 month, and 9 month consistency measurements and from this subtracting the filler 190° consistency measurements. 120 TABLE 32* -The effect of water on the consistency of Tendermost cream style corn at various room temperature storage periods (1957 season). Water Filler Storage time____ Average Sample* (%)b 190°F. 78°F. 1 Day 4 Mo. 9 Mo. increase0 Consistency (Adams values) 48224-19037 21.8 7.25 8.25 10.25 8.75 8.0 48224-29037 21.7 9.0 8.75 12.00 10.75 9.0 48224-39037 21.7 7.25 8.75 10.0 10.5 10.0 Sum 23.50 25.75 32.25 30.00 27.00 Mean 7.83 8.58 10.75 10.00 9.00 48224-59037 29.0 4.25 4.75 7.5 5.75 4.5 48224-69037 28.9 5.0 7.25 7.5 6.5 4.25 48224-79037 28.9 5.75 7.0 7.75 7.25 6.5 Sum 15.00 19.00 22.75 19.50 15.25 Mean 5.00 6.33 7.58 6.5 5.08 aSee Table 42 for explanation of sample codes* ^Percent water indicates the percentage water added in the formu lation. c o Average increase was determined by averaging filler 78 , 1 day, 4 month, and 9 month consistency measurements and from this subtracting the filler 190° consistency values. 121 TABLE 33, -The effect of water on the consistency of Beep Gold cream style corn at various room temperature storage periods (1957 season). ■Water Filler Storage time Average Sample3, (%)h 190°F. 78°F. 1 Day 4 Mo. 9 Mo. increase0 Consistency (Adams values) 49114-18227 15.7 4.25 6.5 7.75 7.75 6.0 49114-28227 15.6 6.75 8.5 7.75 6.75 10.5 49114-38227 15.6 6,5 8.75 9.75 8.5 7.25 49114-48227 15,6 6.75 8.0 11.5 8.0 7.0 Sum 24,25 31.75 36.75 31.00 30.75 Mean 6.06 7.94 9.19 7.75 7.69 2.08 49114-58227 21.8 3.25 5.0 6.75 7.25 6.0 49114-68227 21.7 7.5 9.0 10.0 9.5 7.75 49114-78227 21.7 5.0 8.75 8,75 8.0 7.0 49114-88227 21.7 5.25 8.0 10.0 6.25 7.75 Sum 21.00 30.75 35.50 31.00 28.50 Mean 5.25 7.69 8.88 7.75 7.13 2.61 49124-18247 21.8 5.75 4,25 10.25 7.0 6.75 49124-28247 21.7 6.0 3.5 7.5 8.5 8.5 49124-38247 21.7 5.25 6.0 8.5 9,0 6.0 49124-48247 21.7 4.25 3.75 8.5 7.25 5.75 Sum 21.25 17.50 34.75 31.75 27,00 Mean 5.32 4.38 8.69 7.94 6.75 1.63 49124-58247 15.7 7.75 8.5 13.75 10.25 12,0 49124-68247 15.6 8.5 9.75 11.25 11,25 10.5 49124-78247 15.6 8.0 10,5 11.75 13.25 11.5 49124-88247 15.6 7.25 8.75 10.5 8.0 8,75 Sum 31.50 37.50 47.25 42.75 42.75 Mean 7,88 9.38 11.81 10.69 10.69 2.76 49214-18277 11.5 3.25 5.0 6.75 3.5 7.0 49214-28277 11.5 6.5 7.5 8.0 11.0 10,25 49214-38277 11.5 6.75 7.25 8.0 10.25 10.25 49214-48277 11,5 6.25 6.0 10.75 12.5 10.25 Sum 22.75 25.75 33.50 37.25 37.75 Mean 5.69 6,44 8.38 9.31 9.44 2.70 49214-58277 18.2 0.5 2.75 3.75 5.5 4.25 49214-68277 18.1 305 2.75 5.5 6.5 8.25 49214-78277 18.1 2.25 3.75 4.75 7.0 6.75 49214-88277 18.1 1.5 2.5 3.5 6.75 4.0 Sum 7,75 11.75 17.5 25.75 23,25 Mean 1.94 2,94 4.38 6.44 5,81 2.95 aSee Table 42 for explanation of sample codes. ^Percent water indicates the percentage water added in the formu lation. cAverage increase was determined by averaging filler 78°, 1 day, 4 month, and 9 month consistency measurements and from this subtracting the filler 190° consistency values. 122 those samples with the lower water concentration. Also, in each of the three harvests the consistency patterns of the samples containing the high water concentration were different than those from the samples con taining the lower water concentrations. Only one harvest of the Tendermost yielded enough batches of corn to obtain a sufficient water variation and the results of this harvest are presented on Table 32. The samples containing the lower water con tent had a thicker consistency at every sample point, but the consist ency pattern apparently was not affected, since both water concentrations attained their thickest consistency at the 1-day storage period, then steadily decreased in consistency to the 9-month storage period, The "average increase" value of the samples with the lower water concen tration was 1.75, while the value was 1.37 at the higher water concen tration indicating that the samples with the lower water concentration had the largest increase in consistency during storage. The results of three harvests were used to evaluate the effect of water on the consistency of the variety Deep Gold. These results are presented on Table 33. The results of the 49114 series show that al though the consistency pattern did not change from one rater concen tration to the other, an "average increase" value of 2.08 was obtained for the samples with the lower water concentration while the samples with a higher water concentration exhibited a 2.61 "average increase" value, indicating that the consistency during storage was more effi cient in the samples containing more water. An unexpected consistency value was obtained at the 4-month storage period where the samples of both the high and low water concentration had the same Adams value. 123 The 49124 series gave results which would normally be expected with no change in the consistency pattern, the low water concentration exhibiting distinctively higher consistency values, and more efficient consistency during storage occurring in the samples with the lower consistency. The 49214 series varied from the expected results, as explained above, in two important aspects. First, the samples with the high water concentration had a different consistency pattern than the samples with the low water concentration and secondly, the samples with the low water percentage had an "average increase" value of 2.70, while the samples with the higher water percentage had an "average increase" of 2.95, indicating that the samples ifith the high water concentration had the more efficient consistency during storage, b. Starch Starch may involve two factors which will affect the con sistency of cream style corn, the amount of starch and the type of starch added in the formulation. The starch type and amount were variables used during both the 1957 and 1958 season. In the 1957 season variations were used, either no starch or 0.4 percent. The starch was of three different types. The Purity NCS and Fluftex are both linear starches, but the Purity NCS starch is classified as thick boiling starch while the Fluftex is considered a thin boiling starch. The W-13 stabilizer starch is a waxy-maize or amoica type starch. The effect of the different types of starch on the consistency patterns were given earlier in the study. This section is mainly concerned with how the starch affected the actual thickness or thinness of the finish ed product. 124 1) Victory Golden The results- of an analysis of variance for the variety Victory Golden at storage temperatures of 40° F., room temperature, and 90° F., and at starch concentrations of 0.4 percent of Fluftex starch, W-13 starch, and Purity NCS starch are given in Tables 8, 9, and 10. The results of these tables show that at each storage temperature the starch types were not significantly different from one another nor from the samples containing no added starch. The starch concentration, how ever was significantly different at each one of the storage tempera tures, while any interaction which occurred between the starch type and concentration was not significant. In determining the analysis of variance of the samples, each treatment was considered as a group, so individual harvests and sample points can not be evaluated. At each of the three storage temperatures the no starch samples were signifi cantly thinner in consistency then those samples containing 0.4 per cent starch, regardless of the type. In comparing starch types, al though one type was not significantly different from another, the Purity NCS starch exhibited the thinnest consistency and the W-13 starch samples had the thickest consistency, regardless of the stor age temperature. 2) Tendermost The analysis of variance of the consistency of the variety Tendermost at storage temperatures of 40° F., room tempera ture, and 90° F, are presented in Tables 12, 13, and 14. The results shown in these tables are almost identical to the results obtained for the Victory Golden. At all three storage temperatures the starch 125 concentration was highly significant, while the starch type and inter action between the starch typo and starch concentration was not signif icant. The samples containing no added were significantly thinner in consistency than the samples containing 0,4 percent added starch, re gardless of the starch type. Although there was no significant dif ference in the starch type, the mean values of the 90° F, storage sam ples were almost identical, while in the samples stored at room tem perature and 40° F, the Purity NCS starch samples were the thinnest and the W-13 and Fluftex starch samples were the thickest in consistency, 3) Deep Gold An analysis of variance of the variety Deep Gold grown in the 1957 season containing no added starch and 0*4 percent added starch concentration of the three starch types and stored at three storage temperatures produced virtually the same results that have been noted in Victory Golden and Tendermost varieties. Tables 16, 17, and 18 contain the results of the analysis of variance, which show that at all three storage temperatures the starch concentration was significant at the 1 percent level. The no starch samples were significantly thinner in consistency than the 0,4 percent starch samples, regardless of the starch type. Neither the starch type nor the interaction be tween the starch type and concentration were significant. At 90° F. storage the Fluftex and W-13 starches had practically the same mean consistency values, while the Purity NCS starch had a slightly lower mean consistency value. At both the room temperature and 40° F, 126 storage the Purity NCS had the lowest mean consistency value, but at the room temperature storage the W-13 starch had the highest mean con sistency value. During the 1958 season two starch types were represented, Fluftex (a linear type starch) and W-13 stabilizer (a waxy maize type starch). A control and three starch concentrations of each type of starch were included in the study; 0.4 percent added starch, 1.0 percent added starch, and 1,4 percent added starch. Samples from each starch type and treatment were stored at three storage temperatures; 40° F. stor age, room temperature storage, and 90° F. storage. An analysis of variance was performed on each starch treatment and on each storage temperature. The analysis of variance for the Deep Gold samples stored at 40° F. are presented on Table 20* Regardless of the starch treatment, the consistency between the sampling points and between samples was signif icant at the 1 percent level. Chart VI represents the increase in con sistency caused by the increased added starch throughout a 4 month storage period. The W-13 starch was more effective when an 0.4 percent concentration was used, as these samples increased in consistency to an average of 0.66 Adams values more than those of the Fluftex starch, while at the 1.0 percent starch concentration the Fluftex starch sam ples average was 0.71 Adams values higher than the W-13 starch samples average. At the 1.4 percent concentration samples from both starches had approximately the same average increase in consistency. Table 34 shows the length of time in storage required to reach the maximum con sistency and how long this maximum consistency was maintained. The no in c r e a s e in consistency (ADAMS VALUES) 6 2b 5 7 4 3 I HR H EFC O ADD TRH N H CONSISTENCY THE ON STARCH ADDED OF EFFECT THE - 1 2 CHART OD TRDA 40°F FR MNH 15 SEASON). (1958 MONTHS 4 FOR F ° 0 4 AT STORED GOLD F AND RA SYE WE CR OTE AIT DEEP VARIETY OFTHE CORN SWEET STYLE CREAM CANNED OF •-CONSISTENCY OFNO AODED STARCH SAMPLES- - ML 1.36 0.4% DE SAC CONCENTRATION STARCH ADDED W •:$:$FLUFTEX w v STARCH ■w'v I STARCH -I3 W ^ 1 . 430 0 II % * I 14% 127 128 TABLE 34. -Sample points at which the consistency of various starch treatments is at a maximum value in Deep Gold cream style sweet corn at 40° storage temperature (1958 season). Starch Filler Storage time (in weeks) treatment 190° F. 78° F. 2 4 6 8 10 12 16 No starch Xa XX X 0.4$ W-13 X X X X X X 1.0$ W-13 XX XX X X 1.4$ W-13 X XX XX X 0.4$ Fluftex X X X X X X X X 1.0$ Fluftex X X XX XXX 1.4$ Fluftex X X X X XX X aThe X indicated that the value is within the L.S.D. at 1 $ in the analysis of variance presented in Table 20. 129 starch samples reached their maximum consistency values by the first storage period of two weeks, but by the three month storage period the consistency had begun to decrease. As the W-13 starch was increased the length of time the maximum consistency m s maintained was increased. In samples containing the 0,4 percent Fluftex starch additions, how ever, the maximum consistency m s reached in the cooled filler samples, before the c o m is processed and maintained this consistency throughout the entire 4 months storage period. The results of the analysis of variance of the 1958 season Deep Gold stored at room temperature is presented in Table 21. In each starch treatment, there was a significant difference between sample points and between samples. The increase in consistency caused by the addition of Fluftex starch and W-13 starch throughout a 4-month and 6- month storage period are presented in Chart VII and VIII. A comparison of the results of the 6 month storage shown in Chart VIII show that at the 0.4 percent starch concentration the W-13 starch samples had an average of 0.48 Adams values higher than the Fluftex starch samples and this difference m s increased to 0.49 Adams values at the 1.4 per cent starch concentration. In Chart Vn, which is comparable to the 40° F. and 90° F. storage temperatures since it m s an average over a 4 month period, shows that the average values of the W-13 starch sam ples were 0.51 Adams values higher at the 0.4 percent starch concen tration, and 0.40 Adams values higher at the 1.4 percent starch con centration than the Fluftex. The average consistency values of both starches were the same at the 1.0 percent starch concentration. INCREASE IN CONSISTENCY (ADAMS VALUES) 6 5 2 4 3 HRY-H EFC O ADD TRH N H CONSISTENCY THE ON STARCH ADDED OF EFFECT CHARTYE-THE F AND RA SYE WE CR OTE AIT DEEP VARIETY OFTHE CORN SWEET STYLE CREAM CANNED OF OD TRD T OMTMEAUE O MNH (1958 MONTHS FOR4 TEMPERATURE ROOM AT STORED GOLD SEASON). ^CONSISTENCYOF NO ADDED STARCHSAMPLES- 1.12 0.4% 50.61 DE SAC CONCENTRATION STARCH ADDED 3 330 331 .Mil ~s 1 . -3 STARCHW-13 FLUFTEX 0 % TEX STARCH 6.01 1.4% :5 j S\ 130 INCREASE IN CONSISTENCY (ADAMS VALUES) 6 5 4 31- I F AND RA TL SET ON F H VREY DEEP VARIETY THE OF CORN SWEET STYLE CREAM CANNED OF OD TRD T OMTMEAUE O MNH (1958 MONTHS 6 FOR TEMPERATURE ROOM AT STORED GOLD HR3UTE FET F DE SAC O TE CONSISTENCY THE ON STARCH ADDED OF EFFECT CHART3ZU-THE SEASON). SEASON). - CONSISTENCY CONSISTENCY OF SAMPLES- NO STARCH ADDED 0 . ADDED CONCENTRATION STARCH 4 0.79 % vVvN 3 STARCH I * W § § 3.59 X E T F U L F ^ 1 . 0 % STARCH 1 . 4 m ,v,v % CO 132 Table 35 shows the storage periods at which the maximum consistency was attained for the various starch treatments at room temperature stor age, and how long the maximum consistency was maintained. The samples containing no added starch reached the maximum consistency value peri odically throughout the storage period, and attained the maximum consist ency value for the last time at the 22-week storage period. The 0.4 percent ¥-13 starch treatments resembled the consistency pattern of the no starch samples, while the 1.0 percent and 1.4 percent W-13 starch treatments reached the thickest consistency at the two week storage period, and had a rather variable consistency pattern up to the 10 week storage period, and from this period through to the end of the 6 month period the corn maintained its maximum consistency. The 0.4 percent Fluftex starch samples were comparable to the no starch and 0,4 percent W-13 starch samples, showing a rather variable consistency pattern. The 1,0 percent Fluftex starch samples reached the maximum consistency at the 4-week storage period, and maintained this value to the 3 month storage period, after which the consistency pattern was variable until the maximum value was attained for the last time at the 18-week storage period. The 1.4 percent Fluftex starch samples, on the otherhand, had reached their maximum consistency in the cooled filler samples, before the corn was processed, and maintained this consistency through the 14 week storage period, after which it de creased sharply. The analysis of variance for the consistency of samples from the variety Deep Gold grown during the 1958 season and stored at 90° F. is given in Table 22« The samples in each treatment were significantly 133 TABLE 35, -Sample points at which the consistency of various starch treatments was at a maximum value in Deep Gold cream style sweet corn at room temperature storage (1958 season). Starch Filler Storage time (in weeks) treatment 190°F. 78°F, 2 4 5 6 7 8 9 10 11 12 14 16 18 20 22 24 No starch Xa X X X X X X 0.4% W-13 XXXXX XX XX X 1.0% W-13 X X X X X XXXXXXXX 1.4% W-13 XXXX XXXXXXXX 0,4% Fluftex XXXX XX XX X X 1,0% Fluftex XXXX XXX X X 1.4% Fluftex X XXXXXXX XXX aThe X indicates that the value is within the L.S.D, at 1% in the analysis of variance presented in Table 21, 134 different at the 1 percent level. The sample points were significantly different at the 1 percent level in every treatment but the 1.4 per cent Fluftex starch samples, where the sample points were significantly different at the 5 percent level, and in the 0.4 percent Fluftex starch treatments the sample points were not significantly different. Chart IX is a graph of the average consistency values of each starch treatment minus the average consistency value of the no starch samples. The ¥-13 starch samples had a better average consistency value than the Fluftex starch samples at both the 0,4 percent starch concentration, where the- difference was 1.29 Adams values, and at the 1.4 percent starch concentration, where the difference was 1.05 Adams values. However, both starch types had the same average consistency at the 1.0 percent starch concentration. In Table 36 the time taken for each starch treatment to attain its maximum consistency value is designated and also the period of time this maximum value was maintained. The no starch samples and the 1.0 percent W-13 starch samples produced the same consistency pattern in that the thickest consistency value was attained at the 2-week storage time, and was maintained through the 3-month storage period, except at the 6 week sampling point, where there was a slight decrease in con sistency, The 1.4 percent ¥-13 starch samples were slightly superior to the 0.4 percent ¥-13 starch samples since, although both treatments reached the maximum consistency at the 2-week storage point and main tained this value through the 3-month storage period, the 1.4 percent ¥-13 starch samples maintained this consistency throughout the 4-month INCREASE IN CONSISTENCY (ADAMS VALUES) 6 5 4 3 HR H EFC O ADD TRHO TE CONSISTENCY THE ON STARCH ADDED OF EFFECT THE - £ CHART] I- GOLD STORED AT 9 0 ° F.FOR 4 MONTHS (1958 SEASON). (1958 MONTHS 4 F.FOR ° 0 9 AT STORED GOLD F AND RA SYE WE CR O H VREY DEEP VARIETY OFTHE CORN SWEET STYLE CREAM CANNED OF CNITNY FN DE SAC SAMPLES’ STARCH ADDED NO OF "CONSISTENCY 1.67 —v> 0.4% DE TRH CONCENTRATION STARCH ADDED g g FLUFTEX g g * 1 ;WI3 . 0 % STARCH STARCH 6.44 I pi 1.4% 135 136 TABLE 36. -Sample points at which the consistency of various starch treatments was at a maximum value in Deep Gold cream style sweet corn at 90°F. storage temperature (1958 season). Starch Filler Storage time (in weeks) treatment 190°F. 78°F. 2 4 6 8 10 12 16 No starch Xa X XXX 0.4$ ¥-13 X XX X XX 1.0$ ¥-13 XXX XX 1.4$ ¥-13 X X X X XX X 0.4$ Fluftex X X XX X XXX X 1.0$ Fluftex X X X X X 1.4$ Fluftex X X XX X X XX X aThe X indicates that the value is within the L.S.D, at 1$ in the analysis of variance presented in Table 22. 137 storage period, while the 0.4 percent starch treatment decreased in consistency after the 3-month storage period. The 0.4 percent and 1.4 percent Fluftex starch treatments were not significantly different and the value of the filler sample at 190° F. was the maximum value, which was maintained throughout the entire 4~month storage period. The 1.0 percent Fluftex starch samples, however, did not reach the thickest consistency until the 2-week storage period, but maintained this con sistency up to the 3-month storage period. 4* Storage Temperature Results pertaining to the effect of storage temperature on the consistency of cream style corn have been presented throughout this report,, but thus far no attempt has been made to show how the results will vary from one storage temperature to another. These results will be presented by variety, although the storage temperature will also be shown to have a relationship with the added starch, a. Victory Golden Chart II shows the consistency pattern exhibited by the Victory Golden at each of the three storage temperatures. The maximum consistency was attained at the 4-month storage period, but the sam ples stored at 40° F. produced the best increase in consistency during storage, particularly at the 4-month and 9-month storage periods where it was approximately 1.00 Adams values higher than the room temperature or 90° F, samples. The samples stored at 90° F., although they had the same consistency as the room temperature storage samples at the 1-day and 4-month storage period, had a rapid decrease in consistency by 9 months of storage. Based on the data contained in Table 37 the Fluftex 138 TABLE 37. -A comparative difference in the average consistency of various starch treatments of Victory Golden cream style sweet c o m at three storage temperatures (1957 season). Storage Starch Average Temperature Treatment Consistency® Difference*5 40° F. No starch 6.60 0.475 Fluftex 7.81 1.21 0.4$ ¥-13 8.11 1.51 0.475 Purity NCS 7.66 1.06 Room No starch 6.19 Temperature 0.475 Fluftex 7.13 0 . 9 4 0.475 ¥-13 7.59 1,40 0.475 Purity NCS 6.86 0.67 90° F. No starch 6.09 0.475 Fluftex 7.16 1.07 0,475 ¥-13 7.51 1.42 0,475 Purity NCS 6.26 0. 1 7 aAverage consistency values taken from Tables 8, 9, 10, ^Difference is the average consistency value of the starch treat ment minus the average consistency of the no starch treatment. 139 starch samples had their best average consistency at 40° F. storage, the W-13 starch samples and no starch samples had about the same av erage consistency values at all temperatures, and the Purity NCS starch samples had their thickest consistency values at the 40° F, storage and their thinnest consistency values at the 90° F. storage. The ¥-13 starch samples had the highest average consistency values, while the Purity NCS starch samples had the lowest, regardless of the storage temperature. b. Tendermost The effect of storage temperature on the consistency is shown in Chart III, Tendermost samples stored at both room temper ature and 90° F. reached their thickest consistency at the 1-day storage point, while the samples stored at 40° attained their maximum consistency at the 4-month storage period. At the 1-day storage period the consistency was the same at all three storage temperatures. At 4 months storage the room temperature and 90° F. samples had the same consistency, but the 40° F. samples were considerably thicker, while at the 9-month storage period the 40° samples had the thickest consistency and the 90° F. samples had the thinnest consistency. From the data presented in Table 38, the average consistency values of the various starch concentrations can be compared at the three stor age temperatures. The samples containing no added starch attained their thickest consistency in the 40° F. samples, while the consist ency of the room temperature and 90° F. storage samples were the same. The samples with Fluftex starch had the thickest consistency at 40° F. storage and the thinnest consistency at 90° F. storage. The samples 140 TABLE 38. -A comparative difference in the average consistency of various starch treatments of Tendermost cream style sweet c o m at three storage temperatures (1957 season). Storage Starch Average Temperature Treatment Consistency® Difference*5 40° F. No starch 7 . 0 7 0. 4 $ Fluftex 9.45 2.38 0.4$ W - 1 3 8.81 1.74 0,4% Purity NCS 8.55 1.48 Room No starch 6.86 Temperature 0 . 4 $ Fluftex 8.65 1.79 0.4$ W-13 8.64 1.78 0.4$ Purity NCS 8.49 1.63 90° F. No starch 6.94 0 . 4 $ Fluftex 8.44 1 . 5 0 0 . 4 $ W - 1 3 8.44 1.50 0 . 4 $ Purity NCS 8,37 1. 4 3 aAverage consistency values taken from Tables 12, 13, 14. ^Difference is the average consistency value of the starch treat ment minus the average consistency of the no starch treatment. 141 containing both tha ¥-13 starch and the Purity NCS starch had the same consistency at all three storage temperatures. The Fluftex starch samples had the thickest average consistency at 40° F. storage, while at the room temperature and 90° F. storage temperatures both the-Fluf tex and ¥-13 starch samples had the highest average consistency values, c. Deep Gold The samples from the variety Deep Gold sweet corn grown during the 1957 season had the same consistency pattern, regardless of the storage temperature, as shown by Chart IV. The thickest consist ency was attained at the 1-day storage period, then the corn decreased in consistency after 4 months and 9 months storage. At the 1-day stor age period the 40° F. and 90° F. storage samples had the same consist ency and the room temperature storage samples were slightly lower in consistency. At the 4 month storage period the samples had about the same consistency, and at the 9-month storage period the room temper ature and 90° F. samples were the same and the 40° F. samples were considerably thinner in consistency. The data presented in Table 39 show that the samples containing no added starch had the same consist ency at all three storage temperatures. The samples containing Fluftex starch were thickest when stored at 40° F, and thinnest when stored at room temperature. The ¥-13 starch samples displayed the same consist ency when stored at room temperature and 90° F., but had a thinner con- o sistency in 40 F. storage. The Purity NCS starch samples, like the ¥-13 starch samples, had the same consistency at room temperature and 90° F. storage and a thinner consistency when stored at 40° F. A com parison of the increase in consistency at the different temperatures, 142 TABLE 39. -A comparative difference in the average consistency of various starch treatments of Beep Gold cream style sweet corn at three storage temperatures (1957 season). Storage Starch Average Temperature Treatment Consistency8' Biff erence^ 40° F. No starch 5.87 0.4:% Fluftex 7.63 1.76 0.4% ¥-13 6.91 1.04 0.4% Purity NCS 6.28 0.41 Room No starch 5.86 Temperature 0.4% Fluftex 7.25 1.39 0. 4 % ¥-13 7.53 1.67 0. 4 % Purity NCS 6.75 0.89 90° F. No starch 5.97 0.4% Fluftex 7.54 1.57 0. 4 % ¥-13 7.57 1.60 0.4% Purity NCS 6.97 1.00 aAverage consistency values taken from Tables 16, 17, 18. ^Difference is the average consistency value of the starch treat ment minus the average consistency of the no starch treatment. 143 as indicated in Table 39, shows that at 40° F. storage the Fluftex starch samples had the best average consistency, while at room tem perature storage the W-13 starch samples had the thickest average consistency, and at 90° F. the samples of both the W-13 and Fluftex starches had the thickest consistency averages. The results obtained from the variety Deep Gold processed during the 1958 season, shown in Chart V, indicate that after 4 weeks storage and through 4 months storage the 40° F. samples had a thicker.consist ency than both the room temperature or 90° F. storage samples. The data presented in Table 40, which represents the average consistency values of the starch treatments at the three storage temperatures, indicates that the no starch samples stored at room temperature had a thicker consistency than those stored at either 40° F. or 90° F. In the samples containing W-13 starch, an 0,4 percent concentration had the same consistency at all three storage temperatures, and a 1.4 per cent concentration produced the thickest consistency at 90° F. stor age and the thinnest consistency at room temperature storage. The cream style corn with the added Fluftex starch produced a thinner con sistency at 90° F. storage at a 0.4 percent concentration, a thicker consistency at 40° F, storage at a 1.0 percent concentration, and at the 1.4 percent concentration the 40° F. samples were the thickest and the 90° F. samples were the thinnest in consistency. 144 TABLE 40. -A comparative difference in the average consistency of various starch treatments of Beep Gold cream style sweet corn at three storage temperatures (1958 season). Storage Starch Average Temperature Treatment Consistency Difference^ o o if* •*3 • No starch 1.47 0.47? W-13 2.85 1.38 1.07? W-13 5.06 3.59 1.47? W-13 8.38 6.91 0.47? Fluftex 2.19 0.72 1.07? Fluftex 5.77 4.30 1.47? Fluftex 8.45 6.98 Room No starch 1.87 Temperature 0.47? W-13 3.14 1.27 1.07? W-13 5.46 3.59 1.47? W-13 8.04 6.17 0.4^ Fluftex 2.66 0.79 1.09? Fluftex 5.21 3.34 1.47? Fluftex 7.55 5.68 90° F. No starch 1.50 0.47? W-13 3.17 1.67 1 .07? W-13 4.91 3.41 1.47? w-13 7.94 6.44 0,47? Fluftex 1 . 8 8 0.38 1.07? Fluftex 4.88 3.38 1.47? Fluftex 6.89 5.39 aAverage consistency values taken from Tables 20, 21, 22. ^Difference is the average consistency value of the starch treats ment minus the average consistency of the no starch treatment. 145 The Effect of Starch Type on the Quality of the Consistency in Cream Style Sweet Corn The waxy maize or branched type starch has the ability to resist retrogradation, a property which is lacking in all linear corn starches. The effect of retrogradation on the appearance of cream style corn is quite noticeable. Figure 2 shows two samples of unstirred cream style sweet corn of the same harvest with one sample containing a 1,0 per cent concentration of the linear type starch (Fluftex) and the other sample containing a 1,0 percent concentration of the waxy maize starch (¥-13), The sample containing the linear starch appeared watery and contained a starchy mass which has separated from the kernels, while the sample containing the waxy maize starch appeared smooth, creamy, and appetizing. Figure 3 shows the same samples after they had been stirred and it can be noted that both appeared to be creamy, smooth, and appetizing. Figure 4 shows two samples of cream style corn from the same harvest and containing 1.0 percent linear starch (Fluftex). One of the samples had been shaken to show the reversibility of the retrogradation phenomena and the change in the appearance of the cream style com. 146 a Fig. 2. -A comparison of affect of a linear starch (Fluftex) and a waxy maize starch (¥-13) on canned cream style com which has not been shaken prior to opening. Fig. 3. -A comparison of affect of a linear starch (Fluftex) and a waxy maize starch (¥-13) on canned cream style corn which has been shaken prior to opening. Fig. 4. -A comparison of a can of cream style corn containing a linear starch (Fluftex)which has been shaken prior to opening to a similar can which has not been shaken prior to opening. 146 b V. DISCUSSION A, Variety as a Factor Concerned with the Consistency of Cream Style C o m 1. Varietal Differences in the Consistency Patterns of Cream Style Corn To properly evaluate the consistency pattern of each of the three varieties, only the samples containing no added starch were con sidered, thus eliminating any variations in the consistency pattern which may be caused by the amount or type of added starch, When stored at 40° F, samples from the varieties Victory Golden and Tendermost had essentially the same consistency patterns, while those from Deep Gold exhibited a different pattern (see Tables 8, 12, 16), The Victory Golden and Tendermost samples attained their maximum consistency at two periods of storage, one at the 1 day storage period and the other at the 4 month storage period. The two varieties apparently were either maintaining their maximum consistency over a long period of time or were not attaining this maximum consistency until sometime between the two storage periods, and the 1-day measurement represents a value on the upward curve while the 4-month measurement represents a measurement on the down curve. The maximum consistency of the Deep Gold variety, however, was either attained quicker than the Victory Golden and Tender- most varieties, or maintained this maximum consistency for only a short period of time, since the consistency at the 4-month storage period is 148 almost 1.00 Adams value lower than that of the 1-day storage periods. Therefore, the consistency pattern of the cream style corn when stored at 40° F. was determined, to some extent, by variety. The samples from the varieties Victory Golden and Deep Gold when stored at room temperature gave essentially the same consistency pattern as they did when stored at 40° F., while the samples from the Tender- most variety exhibited an entirely different consistency pattern when stored at room temperature (see Tables 8, 9, 13, and 17). As in the 40° F. storage samples, those from the variety Victory Golden attained their maximum consistency at the 1-day storage period, and this value was no different than the consistency measurement obtained at the 4- month storage period. The samples from the variety Deep Gold had a consistency pattern which was different from those from the variety Victory Golden in that the thickest consistency was obtained at the 1 day storage period, then thickened slightly by the 9 month storage period. The consistency pattern of samples from the variety Tendermost was different from samples of the varieties Victory Golden and Deep Gold, Samples from this variety did not attain their thickest consistency until the 4-month storage period, and this value had not changed sig nificantly at the 9-month storage period. It is quite evident that the consistency patterns of samples of cream style corn from these three varieties differed greatly at the room temperature storage. The Deep Gold samples had the most rapid thickening of consistency, 149 followed by those from the variety Victory Golden, and finally those from the variety Tendermost, in which it was quite possible that the maximum consistency was maintained past the 9-month storage period. When the no added starch samples of the three varieties were stored at 90° F., a different starch pattern was exhibited by each variety (Tables 10, 14, and 18). The samples from the variety Victory Golden had the same consistency pattern for the 40° F. and room temperature storage samples, but those stored at 90° F. displayed a different pattern in that the thickest consistency was not attained until the 4-month sampling period. The samples from the Tendermost variety exhibited a different consistency pattern at 90° F. storage than was obtained at either the 40° F. or room temperature storage. When stored at 90° F. the maximum consistency pattern exhibited by those from the variety Deep Gold at 40° F. storage. The Deep Gold samples, on the other hand, reached their thickest consistency at the 1-day storage period, as they did in the 40° F, and room temperature stor age samples, but maintained this consistency at the 4 month storage period. This pattern resembled that from the samples of the variety Tendermost at 40° F. and those from the variety Victory Golden both at 40° F. and room temperature storage. Thus, the consistency patterns from the samples of each of the three varieties did vary considerably when stored at a temperature of 90° F. Generally, the consistency pattern of the cream style corn will vary depending upon the variety and regardless of the storage tem perature. However, regardless of the variety and the storage 150 temperature, the consistency of the c o m reached its maximum consist ency by the 9-xnonth storage period and the consistency value at the 9-month storage period was lower or the same as the maximum consist ency value, which was attained at an earlier storage period. These results are in agreement with the conclusions of Davis (10), Geidel (13), and Gabby (12) who noted that the maximum consistency of cream style corn was attained after a storage period extending from one week to two months. Meister (25) stated that cream style c o m stored for one year decreased to the same value which was attained on the hot filler samples. A comparison of the consistency of the filler samples at 190° F. with the consistency of the same samples after cooling to 78° F. showed that the consistency of the Victory Golden samples had not changed, while the Tendermost and Deep Gold samples both had thickened more than 1 1/2 Adams values. Similar results were obtained for the variety Deep Gold during the 1958 season, where the consistency of the 190° F. filler samples increased over 1.75 Adams values upon cooling to 78° F. The peculiar behavior of the filler samples of the Victory Golden variety were also reported by Davis (10) who noted that the corn had actually decreased in consistency after the 190° F. filler samples had been cooled to 78° F„ This behavior of some varieties of sweet corn to increase in consistency upon cooling the filler samples ap parently was a varietal- characteristic, probably due to the type or 151 physical make-up of the inherent starch, and was further aggravated by the type and amount of starch which was added in the formulation of the cream style corn. In Table 7 the results of the consistency changes of each planting and harvest of Victory Golden which showed a slight thickening of con sistency, that is, the second harvest of the second planting, both har vests of the third planting, and the first harvest of the fourth plant ing, were compared to the maturity of the raw corn, based on the alco hol insoluble solids given in Table 41. The maturity apparently affect ed the difference in the consistency values between the filler samples, since the percentage alcohol insoluble solids of these harvests varied only from 25,32 to 29,35 percent, whereas those harvests which did not thicken in consistency upon cooling varied from 18,53 to 25,55 percent alcohol insoluble solids. The filler samples of Tendermost and Deep Gold both increased in consistency as they were cooled from 190° F, to 78° F, regardless of the maturity, A comparison of the Victory Golden samples at the various starch treatments, presented in Table 9, indicated that the addition of W-13 starch increased the consistency 0,25 Adams values, while in the sam ples containing no starch, Fluftex starch and Purity NCS starch, the consistency of the 78° F, filler samples were the same as those of the 190° F, filler samples. Samples from Tendermost and Deep Gold, Tables 13 and 17, increased in consistency upon cooling regardless of the starch treatments. It appears highly feasible, therefore, that not only maturity, but also higher starch concentrations, particularly of 152 W-13 starch, would cause an increase in the consistency of the filler samples of Victory Golden corn when cooled from 190° F. to 78° F,, whereas neither maturity nor starch additions would have an effect on the filler consistencies of the Tendermost or Deep Gold varieties, 2. The Effect of Variety on the Magnitude and Maintenance of Con sistency During Storage It has been attempted in this study to evaluate the efficiency of the change of consistency during storage of each variety in two ways; first, by obtaining an "average increase" value for determining how much the corn has changed during storage; and secondly to compare the actual Adams values of one variety with another. The "average in crease" will evaluate not only how much the corn has changed in con sistency during storage, but also the rate at which the consistency decreased after the maximum value was attained, A comparison of the "average increase" values of three varieties (Tables 23, 24, 25, and 26) shows quite obviously that the variety Victory Golden had the poorest increase in consistency at room tem perature storage over a given period. In most examples (Tables 23 and 25) the corn from the variety Deep Gold had the best consistency in crease, while the "average increase" values of the Tendermost samples were better than those of the Victory Golden samples (Tables 23 and 24) and in many cases were equivalent to the "average increase" values of the Deep Gold samples (Table 26). In actual "average increase" values the Victory Golden samples varied from 0,36 to 1.48, the Tender- most samples from 0.83 to 2.71, and the Deep Gold samples from 1.32 to 153 6.26. These values are interesting because they point out that al though the Deep Gold samples had the largest variation, the smallest "average increase" shown in the Deep Gold samples was almost equiva lent to the largest "average increase" in the Yictory Golden samples. Based on the "average increase" values, the cream style corn from the varieties could be ranked in preference as Deep Gold, then Tendermost, and finally Yictory Golden as the least desirable. It is generally recognized in the cream style c o m industry that the c o m processed from some varieties of sweet corn will become thick er in consistency during storage than other varieties, and that some varieties are poor for cream style corn because they will not suffi ciently increase in consistency during storage. To say that a pro cessor desires a variety of corn which will have a good increase in consistency during storage so he can add more water and thus obtain a higher yield is not entirely true. The washed-drained residue, al though it has no critical value, will effect the consistency if the percentage of kernels is low. Even more important is the fact that if the corn thickens well in storage, then it can be canned with a lower starch content in the cream component. If this is possible, then the c o m can be harvested at a more immature stage and the resulting cream style corn will contain more tender and succulent kernels. Since the varieties can be ranked as to how efficiently they will thicken in consistency during storage, it is also important to the processor that he know, or have some idea, as to how much, in actual Adams values, the varieties will change in consistency during storage. 154 Although the answer to this is dependent upon the storage time, for comparison purposes the filler (190° F,) samples can be compared to the maximum consistency value, regardless of the storage time at which it occurred. For example, when comparing samples of each variety which are of the same maturity and formulation (Table 23), the Victory Golden samples increased 1.25 Adams values, the two Tendermost samples in creased 1,50 and 1.17 Adams values, and the Deep Gold samples increased 3.70 Adams values. A comparison of the results of the three varieties at other maturities showed the same basic trend (Tables 24, 25, and 26), that is, the corn from the Victory Golden and Tendermost varieties did not show the tremendous increase in consistency during storage which was characteristic of samples processed from the variety Deep Gold. Meister (25), in some early investigations on the consistency pat tern in cream style corn, stated that by the end of a year the consist ency of cream style corn decreased to a point where it was equal to the consistency of the hot corn from the filler. Although there were no consistency measurements after 9 months of storage, it can be shown that this had happened in many samples at the 9-month storage period, and further, that this rapid decrease in consistency appeared to be dependent upon the variety of sweet corn. In the comparison of the consistency of the three varieties given in Table 23 the Victory Golden samples at the 9 month storage period had a consistency which was more than 1.00 Adams value less than the consistency of the filler at 190° F. In the samples of the two Tendermost lots, presumedly with the same maturity, one was 0,83 Adams values higher after 9 months storage and the other was almost the same as the filler (190° F.) samples, so 155 apparently this rapid decrease was not caused entirely by maturity. The Deep Gold samples, however, show an increase of 3.70 Adams values, and in no place throughout this study did the Deep Gold samples have a lower value at the 9-month storage period than that of the filler (190° F.) samples. In the Victory Golden samples the two values quite often were equal, while this occurred only rarely in the samples of the Tendermost variety. 3. The Effect of Seasonal Variations on the Consistency Patterns of Cream Style Corn The variety Deep Gold was grown during both the 1957 and 1958 season, making it possible to compare the results of both seasons at three sampling points; the filler at 190° F. and 78° F, and after 4 months storage (Table 27). Samples from both seasons had the same increase in consistency after the filler samples were cooled. After the 4 months storage, however, the cream style corn from the 1957 season had a better consistency than the c o m from the 1958 season, and, further, the consistency of the c o m from the 1958 season was not affected by storage temperature; but the consistency of the corn from the 1957 season stored at 90° F. had a decidedly thicker consistency than the corn stored at 40° F. or room temperature. Both of these variations can be explained by the fact that the corn from the 1957 season had a larger amount of inherent starch than the corn from the 1958 season. The Adams consistency values of the filler (190° F. ) samples from the 1957 season averaged in the neighborhood of 4.65, while the average Adams consistency values of the hot filler samples from the 1958 season was approximately 0.80. This higher 156 concentration of inherent starch occurring in the 1957 season could very well account for both the increased consistency after 4 months storage and the differences in consistency which were noted at the different storage temperatures. However, there is one conclusion which can be drawn from this comparison that proves to be important in predicting the change in consistency which occurs during storage. That is, the thickening which occurs in the cooling of the hot filler samples has no relation to the change in consistency which will occur in storage, and therefore has no practical value and is an unnecessary consistency measurement at least for the variety Beep Gold. The importance of seasonal variations on the consistency of the resulting cream style c o m has been discussed by several investigators (4, 21, 24), Meister (24) stated that a serious problem faces the cream style c o m canner in that he cannot keep the consistency of one years' pack like that of the year previous. A detailed study of the effect of seasonal variations on the consistency is beyond the scope of this paper and, based on the limited results obtained in this study, further studies along this line would be justified, B. The Maturity-Added Water Relationship and its Effect on the Con sistency of Cream Style Sweet Corn The maturity of the raw corn and the amount of added water in the formulation are probably the two most important and most widely recog nized factors affecting the consistency of cream style sweet com. However, in all processing of cream style sweet corn the amount of added water is dependent upon, and will vary with, the maturity of the 157 corn. This method of packing cream style corn, however, has several drawbacks, In the first place, there is no objective method to de termine the maturity of sweet corn to a high degree of accuracy. In the formulation of the cream style corn for the 1957 season, the matu- rity-water relationship was based upon the moisture content as deter mined by the Steinlite moisture tester (Table 5). This method of determining the amount of water to add in the formulation gave good results, except when the corn was harvested shortly after a hard rain. During the 1958 season the maturity-water relationship was based on the specific gravity of the raw corn (Table 6), This method was found to be even more effective than the moisture percentage method. It is believed that it would have been even more accurate if a larger, more representative sample was used, such as the 6 pound method sug gested by Crawford (8), In this study both methods were used for only one season and both had a fairly good degree of accuracy, and there is no reason to doubt that if accurate consistency records were maintained over several seasons the method now in use of making the corn thick, then thinning it to a "desired" consistency by adding an unknown amount of water by way of the De Zurik or other instruments could be replaced by adding a pre-determined amount of water depending upon only one variable - the maturity of the corn. It is questionable as to whether the maturity of the corn is actu ally indicative for the desired information necessary for determining the consistency. Actually, for consistency purposes , the processor is not interested in other measures of quality, such as the moisture con tent, specific gravity, percent pericarp, or soluble solids content. 158 He is primarily interested in the starch content of the cream portion. It seems highly feasible, therefore, that a rapid determination for starch is of great importance, for once this is determined the amount of added water and starch can be adjusted to produce c o m of proper consistency, not at the filler, but after processing and during stor age. Both the maturity of the c o m and the amount of added water affect ed the consistency of the corn in different ways, depending upon the variety. Regardless of variety, the more mature the corn the thicker the consistency, and the more water which was added, the thinner the consistency became. This, of course, is well known and is the basis of the maturity-added water relationship: In general, the more mature the corn, the larger the amount of water which can be added. The samples from the variety Victory Golden appeared to show the most versatility in consistency to both the maturity of the c o m and the amount of added water. Both factors indicated that they may have an affect on tho consistency pattern, although it cannot be assured since the type of starch involved in the samples may be the cause (Tables 28 and 31). The more immature the corn, the more rapid was the consistency decrease after the maximum value was attained. There fore, immature Victory Golden sweet corn should be marketed and con sumed as rapidly as possible since the thickest consistency value is attained between 1 day and 4 months (Table 9). The samples from the variety Tendermost apparently had the least variability due to the maturity of the corn and the amount of added water, since the results obtained were exactly those which were 159 expected (Table 27 and 32), Unlike the Victory Golden samples the more mature corn had the largest variation in consistency, and had the most rapid decrease in consistency after the maximum value was attained. This was an excellent example of a varietal difference. With the Vic tory Golden variety the immature corn exhibited a rapid decline in the consistency during storage, while with the Tendermost variety it was the more mature corn which exhibited this characteristic. Knowing how long to keep the cream style corn in storage before marketing could very well make a difference as to whether the product will be of high quality or of low quality. The effect of maturity on the variety Deep Gold is a little more difficult to evaluate because the range in maturity for the 1957 sam ples liras so small (Table 30). With an alcohol insoluble solids vari ation of slightly over 2 percent, the added water in the more mature samples was increased over twice that of the more immature samples from 11.5 percent added water to 29 percent added water - yet the con sistency of the mature samples was comparable to that of the more im mature samples. With the large amount of added water the increase in consistency during storage of the more mature corn was far superior to the immature corn with less added water. Although the consistency of the samples containing the least amount of water was thickest, in two of the three harvests in which the water was varied the corn con taining the larger amount of water had a better consistency than the other samples of the harvests containing about 6 percent less added water. 160 Throughout both the 1957 and 1958 season it was noted that samples of the Deep Gold variety had a tremendous consistency increase poten tial in comparison to those from the Victory Golden and Tendermost varieties. Whether this was due to more inherent starch in the corn itself, or due to a different type of starch peculiar to the Deep Gold variety is not known; but this potential must be recognized since first, as the corn reaches maturity, the thickening power of the cream increased at a very rapid rate, and secondly, it took a comparatively larger amount of water to have an affect on the consistency action of the cream component. These observations could be considered advanta ges to the processor, since it allows him to harvest the corn at a more immature stage and add a sufficient amount of water in the formulation to obtain a good recovery. ^dded Starch as a Factor Affecting the Consistency of Cream Style Sweet Corn The starch which is added to cream style corn in the formulation is an optional ingredient. Many cream style corn canners do not use starch. The Food and Drug Administration states in their Standards of Identity for Canned Cream Style Corn that starch may be used, and if it is used it must be so stated on the label (36). No recommendations have been published as to how much or what type of starch to use, since this has been left up to the discretion of the processor. In this study a control and three types of starch at three different concentra tions were included. 161 1. Amount of Added Starch In the 1957 study an analysis of variance involving a control and one starch concentration; no starch and 0.4 percent starch, and three types of starch; Fluftex (a linear, thin boiling starch), ¥-13 stabilizer (a waxy maize or branched starch), and Purity NCS (a linear, thick boiling starch), showed that there was no significant difference in the starch type, but the amount of added starch was highly signifi cant, regardless of the storage temperature or the variety of sweet corn (Tables 8,9,10,12,13,14,16,17 and 18), The samples containing no starch were considerably thinner at every sampling point then those from samples containing 0.4 percent added starch. In the Deep Gold variety grown during the 1958 season the amount of added starch was increased to include 1.0 percent and 1,4 percent added starch. The results of these additions showed that, regardless of the storage temperature, the consistency at every sampling point was increased as the starch addition was increased (Tables 37, 38, 39, 40). In some samples it was possible to start with a no starch added batch of corn which was so thin it would be rated substandard (Adams value of 0-2.00) and, by the addition of 1.4 percent starch, increase the consistency to a point where it would be rated as standard because of the consistency being too thick (Adams value of 12.00-14,00). A comparison of the length of time the maximum consistency is main tained once it has been reached is of vital importance to the processor. Based on the L.S.D. values at the 1 percent level, the 1.0 percent Fluftex starch samples would appear to be the best treatment, regard less of the storage temperature (Tables 34, 35, 36). However, in the 162 90° F« storage samples this maximum was attained in the hot filler sam ples, and at 40° F. in the cooled filler samples, and, unless the con sistency is very thick at these points, the processor expects a thicker consistency to occur while in storage. The consistency patterns from the variety Deep Gold show that the maximum consistency was reached sometime between processing and 4 months storage, not in the filler samples. Therefore, a starch which has reached its thickest consist ency at the 2 week storage period and is maintained over the longest period of time would be much more desirable. The cream style c o m con taining W-13 starch at the 1.0 percent or 1,4 percent concentrations at any storage temperature indicated that they would meet these require ments far better than any of the samples from the Fluftex starch con centrations. The factor of amount of added starch, therefore, is certainly as important as the variety, maturity, and added water when evaluating the consistencjr of cream style corn. 2. Type of Added Starch The type of starch which is added in the formulation is probably not as important as sone of the other factors discussed but it must be considered because of its variable affect on the consistency which is related to the variety, storage temperature, and retrogradation affects. The different types of starches appeared to effect the consistency of each variety in a different manner. The variety Victory Golden had the same consistency pattern whether no starch, or Fluftex, or W-13 starch were added, but the W-13 starch addition produced the highest average consistency values. When the thick boiling linear starch 163 (Purity NCS) was added, not only was the consistency pattern changed, but the average consistency value was lower than the other two starch treatments. Furthermore, this phenomena proved to be true at all three storage temperatures (Tables 37, 38, and 39). The samples from the variety Tendermost showed some very peculiar results in relation to the starch type and storage temperature. Each starch type varied in its consistency pattern depending upon the stor age temperature,, The waxy maize starch (¥-13) generally produced the thickest consistency values (see Tables 12, 13, and 14). ¥hen the waxy maize starch (¥-13) was included in the Tendermost samples stored at room temperature, the consistency at every storage point was the same as was obtained on the cooled filler samples, which, as pointed out earlier, could be considered objectionable. The results of the 1957 study of the variety Deep Gold indicated that the linear thin boiling starch (Fluftex) and the waxy maize starch (¥-13) produced the highest average consistency values (Tables 16, 17, and 18). A study of these two types of starch during the 1958 season showed that they had very similar effects on the consistency, regard less of the concentrations. Except for a slight variation in the 40° F. storage samples, the waxy maize starch (¥-13) had a tendency to produce a slightly thicker consistency at the 0.4 percent and 1.4 per cent concentration, while at the 1.0 percent concentration the in crease in consistency was the same for both types (Charts VII, VIII, and 3X). The waxy maize starch (¥-13) increased the consistency of the cream style corn approximately 1.75 Adams values at a 0.4 percent concentration, 4.0 Adams values at a 1.0 percent concentration, and 164 7.0 Adams values at a 1.4 concentration (Table 40). The starch type appeared to have an indirect effect on the change in consistency dur ing storage. This effect apparently was dependent upon and controlled by some of the other factors which have a major effect on consistency, such as variety and storage temperature. The consistency in cream style corn includes not only the thickness but also the creaminess and liquor separation so the starch type can be considered to play a major role in consistency of cream style com. The ability of the waxy maize starch (W-13) to not only resist retro- gradation, but to protect the inherent linear starch from retrogradation makes possible a product which does not have to be stirred before the quality is evaluated. Although the retrogradation itself is not con sidered a factor in determining the quality of cream style corn, its degradational effects are realized by the industry. The Food and Drug Administration in their standards of identity, quality, and fill of containers for canned cream style sweet corn specify that the cream style c o m be mixed before the consistency determination (36). Many cream style corn canners have adopted as standard procedure the mechan ical shaking of each can of cream style corn immediately before it is shipped out to be sold on the retail market. The use of a waxy maize type starch, such as ¥-13, in the formulation would eliminate this operation, and further, the housewife, upon opening the can, would see a smooth, appetizing product rather than a watery, starchy mass which is common in cream style c o m where retrogradation has occurred (Figures 2, 3, and 4). The acceptance and use of a waxy maize type 165 of added starch could also eliminate the procedure of shaking the can of cream style c o m before grading, thus eliminating any changes in the consistency which occurs in the shaking operation. D. Storage Temperature and its Effects on the Consistency of Cream Style Corn Storage temperature, although it is believed to exhibit only a minor role in consistency variations in comparison to the amount of added starch, never-the-less appeared to be an important factor for consideration because of its apparent direct effect on the added starch and its variable effects on different varieties. This may well be one of the reasons why cream style corn made from some varieties were dif ferent in their consistency characteristics. The room temperature storage samples of all varieties appeared to have the least variable consistency in that the samples did not increase nor decrease in con sistency during storage to the magnitude shown by the 40° F. and 90° F. samples. In both the varieties Victorjr Golden and Tendermost the 40° F, storage samples had the best increase in consistency during storage. This was also true of those samples made from the Deep Gold variety in the 1958 season. However, in the 1957 seasons Deep Gold samples the 40° F. samples displayed consistency values which were less than those samples stored at 90° F., and at the 9-month storage period showed a considerable decrease in consistency (Chart IV). This storage behavior of the samples made from the Deep Gold variety from one season to another can be practically, if not entirely, explained by the difference in starch treatments. The Purity NCS starch was not used in the 1958 season, ¥hen used in the 1957 season it produced samples having the 166 poorest increase in consistency during storage of the three types of starches. This, combined with the fact that its poorest consistency occurred in the 40° F. samples, may have been enough to decrease the 40° F, samples average consistency to a point where it displayed the pattern shown in the 1957 season (Table 39). Samples from the variety Victory Golden gave the best consistency results with a 0.4 percent concentration of W-13 starch. The 14—13 starch addition produced samples having the thickest consistency and the same increase in consistency over the no starch samples, regard less of the storage temperature. Samples from the Purity NCS treat ments were the poorest in both the increase and the uniformity of con sistency at the various storage temperatures (Table 37). The Tendermost cream style corn samples stored at 40° F. took a longer storage period to attain the maximum consistency than the room temperature and 90° F. samples (Chart III). The samples containing the W-13 starch and Purity NCS starch both had a uniform increase in the consistency over the no starch samples, and since the W-13 starch sam ples thickened to a higher consistency value than the Purity NCS starch samples it would be considered the best starch for use in Tendermost cream style corn. The samples from the variety Deep Gold showed more susceptibility to a temperature change than either the Victory Golden or the Tender- most varieties. The samples containing no starch maintained the same average consistency values regardless of the storage temperature in the 1957 season, yet in the 1958 season the samples stored at room temperature had a slightly thicker average consistency than those samples stored at 40° F. and 90° F. This variation, however, could be caused by the longer storage time and more sampling points which were included in the room temperature storage treatments. The ¥-13 starch and the Purity NCS starch treatments reacted the same in that the average consistency values in the 40° F, storage samples did not attain as thick a consistency as the room temperature and 90° F. stor age samples (Table 39). The W-13 starch samples, however, had the thickest consistency at both the 90° F. and room temperature storage periods while the Purity NCS starch samples had the poorest increase in consistency during storage of the three starches. Since the Fluftex starch samples displayed the thinnest consistency at the room tempera ture storage, the W-13 starch would appear to be the better of the three starches for use in the variety Deep Gold. A comparison of the W-13 starch and Fluftex starch treatments at various concentrations and temperatures showed that only in the 1.0 percent W-13 starch treat ments were the average consistency values the same in relation to the average consistency of the no starch samples at all three storage tem peratures (Table 40), Therefore, the 1.0 percent W-13 starch concen tration was superior to the 0.4 percent and the 1.4 percent concentra tions, and also would be preferred over all concentrations of the Fluf tex starch used in this study. Although Meister (25) did considerable work with the changes in consistency of cream style corn in relationship to changes in storage temperature, his consistency measurements were made at the same tem perature at which they were stored, and his results would not be 168 comparable. However, his statement that any changes in consistency which occur during storage are entirely due to temperature would not be true in view of the results of this study. E. Application of the Results to the Cream Style Corn Indus try Based on the data and results obtained in this study, it is be lieved that the corn processor can be assured of high quality, uniform consistency cream style c o m by understanding the effects and inter relationships of the more important factors which determine the con sistency. The most desirable variety for use in cream style corn would be one like Deep Gold which contains a type of starch which has the potential of "setting up" rapidly to a thick consistency and main taining this consistency over a long storage period, even when present only in small quantities. These characteristics would enable a pro cessor to harvest tender, immature corn and still add sufficient water to obtain good recovery. The consistency pattern of the cream style corn should be only slightly effected by other factors, such as ma turity, seasonal variations, storage temperature, and the type of added starch. The maturity of the sweet corn at the time of harvest should be the only variable which would have a direct effect on the consistency of the finished product. This variable would be controlled by the amount of water which would be added in the formulation. A maturity- water relationship should be established, based on quick objective maturity tests of the raw sweet corn. Thus, the amount of water to be added to each batch would be predetermined and dependent upon the maturity of the sweet corn. 169 Starch should be added to every batch of cream style corn, regard less of the variety and maturity of the corn. The added starch will decrease syneresis and will give a smooth, creamy product. The more starch which is added, the thicker the consistency, or the more water which may be added to maintain a uniform consistency, thus a higher recovery. The amount of starch to add will vary with the starch type and would be limited by the development of a starchy flavor. The amount of added starch should be kept constant throughout the entire pack, re gardless of the maturity of the com. The added starch should be of the waxy maize type, such as W-13, since this type of starch not only resists retrogradation but in some varieties, such as Deep Gold and Tendermost, a variation in the storage temperature will cause only a minor consistency change. An addition of 1.0 percent by weight of W-13 starch should be used in the variety Deep Gold. The storage time would, of course, depend upon the market condi tions. Since many investigators (10, 12, 25) have reported that the consistency of canned cream style corn reaches a maximum at some period during storage, then begins to decrease steadily as the storage time is extended, the choice of the correct variety, maturity-water relation ship, and starch concentration will insure that this maximum consist ency value will be maintained over a longer period of time. The con ception of allowing corn of thin consistency to remain in storage for a long period of time to thicken is a false assumption, as shown by the consistency patterns of most of the Victory Golden samples. If the proper variety, maturity-water relationship, and starch con centration are realized in the formulation, then the storage temperature 170 will have very little affect on the consistency. However, the room temperature storage is preferred since the cooler storage temperatures (40° F.) will increase the retrogradation of the starch and also de crease the effectiveness of the waxy maize starch for resisting retro gradation, while the corn stored at the higher temperatures (90° F,) showed a rapid degradation of color after three months storage. VI. SUMMARY AND CONCLUSIONS In this study some of the more important factors believed to affect the consistency of cream style corn were evaluated. The nature of the consistency change during storage of samples representing the varieties Victory Golden, Tendermost, and Deep Gold sweet corn was evaluated and compared. The relationship between corn maturity and added water as well as the concentration of added starch was studied. Three starch types were used in the formulation and their effects on the consistency were evaluated in relation to the variety and maturity of the sweet corn. Finally, the canned cream style corn was subjected to three stor age temperatures, and the temperature effects on the consistency were likewise evaluated in relation to variety, maturity, and starch types. The study of the Deep Gold variety was further intensified by increas ing the concentration of the thin boiling linear starch and the waxy maize starch in the formulation. The resulting cream style corn was stored at three temperatures (40° F. room temperature, and 90° F,) and the storage time between consistency determinations was decreased. The results were evaluated in relationship to starch type, amount of starch, and storage temperature. The principal findings of this study are as follows; 1. The change in consistency which occurred when the cream style corn from the filler was cooled from 190° F. to 78° F. is a varietal characteristic. The c o m from the varieties Tendermost and Deep Gold showed an increase in consistency when the filler samples were cooled. 171 172 On the other hand, an increase in consistency in the cooled filler sam ples of the variety Victory Golden was dependent upon the amount of starch contained in the cream portion, a condition caused either by increased maturity or the added starch. 2. Each corn variety had distinct consistency patterns. The changes which occurred in the consistency pattern caused by the stor age temperature, starch concentration, or type of starch added was also dependent upon the variety. 3. The magnitude of the increase in consistency which occurred during storage was a varietal characteristic. Generally, the Deep Gold variety samples had the largest increase in consistency during storage, followed by samples from the variety Tendermost, with those from the variety Victory Golden having the least thickening of consist ency. 4. The decrease in consistency which occurred during prolonged storage was also attributed to varietal differences. The consistency of samples from the variety Victory Golden decreased rapidly after a maximum value was attained, while the cream style corn made from the variety Tendermost and the variety Deep Gold decreased in consistency at a considerably slower rate. 5. The increase in consistency which occurred in the samples from the Deep Gold variety when the 190° F. filler samples are cooled to 78° F. cannot be used as an indicator to predict the magnitude of the change in consistency during storage. 6. The variety Victory Golden was the most sensitive to the 173 addition of water included in the formulation, while in the variety Deep Gold the amount of added water was not nearly as critical. 7. The amount of added starch was more important than the type of added starch as a factor affecting the consistency or spread of the cream style corn as measured "by the Adams Consis tometer. 8. The cream style corn with no added starch had significantly lower Adams consistency values than the corn with added starch, regard less of variety or storage temperature. 9. The thin boiling linear starch (Fluftex) samples attained their maximum consistency in the cream style c o m stored at 40° F. re gardless of the variety. 10. The addition of a thick boiling linear starch (Purity NCS), in general, produced a thinner cream style corn than the other starch types regardless of the variety. 11. The samples containing the waxy maize starch (W-13) produced cream style corn which generally had only minor consistency changes from one storage temperature to another, regardless of the variety. The 0.4 percent and 1.0 percent starch concentrations gave the best re sults in this respect. 12. Retrogradation of the cream style corn was not a problem in the samples containing a 1.0 percent concentration of waxy maize starch (W-13). The resulting cream style corn was smooth, creamy, and appe tizing, and with no water separation. The corn containing no added starch or thin boiling linear starch was a starchy, watery, unappetiz ing product unless it was stirred or shaken thoroughly to overcome the retrogradation of the starch. 174 13, Cream style corn from the Victory Golden and Tendermost varie ties attained its thickest consistency at 40° F. storage, and its thinnest consistency at 90° F. storage. The room temperature storage, however, produced samples which did not have as large a variation from one sampling period to another. The samples from the variety Deep Gold produced contradictory results from one season to the other when stored at 40° F, and 90° F. Like the Victory Golden and Tendermost samples, the room temperature samples had a smaller magnitude of consistency values than the 40° F. or 90° F, storage samples. The importance of storage temperature was a minor one in determining the consistency in comparison to the factors of variety, maturity, and formulation. 14. In the manufacture of cream style corn the following practices would be recommended based on the results of this study: a. The variety Deep Gold is superior to Tendermost or Victory Golden in its consistency characteristics, followed by Tendermost, with Victory Golden being the least desirable. b. The maturity of the raw sweet corn can be used to determine the amount of water added in the formulation. This can be done by com paring the results of quick maturity tests with the amount of water added to obtain the desired consistency over several seasons, then de veloping maturity classifications into which a specified amount of water is designated. c. The amount of water to add to each batch of cream style corn should be pre-determined before the batch is mixed and will be de pendent upon the maturity of the raw corn. 175 d. A waxy maize type of starch, such as ¥-13, should be added in the formulation of the cream style corn. The amount of added starch should be kept constant, regardless of the maturity of the com. It is recommended that a 1.0 percent concentration, by weight, be added to the variety Deep Gold. e. Canned cream style sweet corn should be stored at room temperature so that the maximum consistency will be maintained over a longer storage period. APPENDIX 176 177 TABLE 41. -Specific gravity, percentage alcohol insoluble solids (AIS), moisture, and formulation of raw sweet c o m of the variety Victory Golden (1957 season). FORMULATION Spec. AIS Moist. Corn Salt SugarWater Starch Starch Sample3 Grav.b 0S)b W ) b (%) (%) (%) {%) (%) Type 47114-18237 m m 20.84 69.24 67.7 0.5 4.5 27.1 0 47114-28237 — — 67.5 0.5 4.5 27.0 0.4 Fluftex 47114-38237 - - 67.5 0.5 4.5 27.0 0.4 W-13 47214-18287 1.080 18.53 74.50 82.2 0.6 5.6 11.5 0 47214-28287 - - - 81.8 0.6 5.7 11.5 0.4 Fluftex 47214-38287 — m m - 81.8 0.6 5.7 11.5 0.4 W-13 47214-48287 - — - 81.8 0.6 5.7 11.5 0.4 Purity NCS 47214-58287 •*- 75.9 0.5 5.3 18.2 0 m m 47214-68287 —- - 75.6 0.5 5.3 18.1 0.4 Fluftex 47214-78287 —-- 75.6 0.5 5.3 18.1 0.4 W-13 m m 47214-88287 - - 75.6 0.5 5.3 18.1 0.4 Purity NCS 47224-19047 1.112 29.35 68.90 67.7 0,5 4.7 27.1 0 • m 47224-29047 .. tafe 67.5 0.5 4.5 27.0 0.4 Fluftex 47224-39047 - - - 67.5 0.5 4.5 27.0 0.4 W-13 47224-59047 - m 67.5 0.5 4.5 27.0 0.4 Purity NCS 47224-69047 m m - - 61.8 0.4 4.3 33.4 0 — 47224-79047 _ — 61.6 0,4 4.3 33.3 0.4 Fluftex 47224-89047 - —— 61.6 0.4 4.3 33.3 0.4 W-13 47224-99047 - -— 61.6 0.4 4.3 33.3 0.4 Purity NCS m m 47224-09047 - 67.7 0.5 4.7 27.1 0 - 47314-19067 1.105 25.32 71.51 72.6 0.5 5.1 21.8 0 47314-29067 -- — 72.3 0.5 5.1 21.7 0.4 Fluftex 47314-39067 - — - 72.3 0.5 5.1 21.7 0.4 W-13 47314-49067 — — — 72.3 0.5 5.1 21.7 0.4 Purity NCS 47314-59067 - -- 65.9 0.5 4.6 29.0 0 - 47324-19097 1.105 27.03 72.07 67,7 0.5 4.7 27.1 0 m m 47324-29097 - — _ 67.5 0.5 4.5 27.0 0.4 Fluftex 47324-39097 - — — 67.5 0.5 4.5 27.0 0.4 W-13 47324-49097 - - - 67.5 0.5 4.5 27.0 0.4 Purity NCS 47324-59097 - - - 67.8 0.4 4.3 33.4 0 — 47324-69097 - - - 67.6 0.4 4.3 33,3 0.4 Fluftex 178 TABLE 41. Continued FORMULATION Spec. AIS Moist. C o m Salt Sugar Water Starch Starch Samplea Grav.b (%)* (%)* (%) (%) (%) (%) (%) Type 47414-19127 - 25.55 73.08 72.6 0.5 5.1 21.8 0 - 47414-29127 - - - 72.3 0.5 5.1 21.7 0.4 Fluftex 47414-39127 - -- 72.3 0,5 5.1 21.7 0.4 W-13 47414-59127 --- 72.3 0.5 5.1 21.7 0.4 Purity NCS 47414-69127 - - - 67.7 0.5 4.7 27.1 0 47424-19207 1.097 18.26 71.20 67.7 0.5 4.7 27.1 0 47424-29207 mm - _ 67.5 0.5 4.5 27.0 0.4 Fluftex 47424-39207 - — - 67.5 0.5 4.5 27.0 0.4 W-13 47424-59207 - -- 67.5 0.5 4.5 27.0 0.4 Purity NCS 47424-69207 - —— 61.8 0.4 4.3 33.4 0 47424-79207 - - 61.6, 0.4 4.3 33.3 0.4 Fluftex 47424-89207 --- 61.6 0.4 4.3 33.3 0.4 W-13 48114-18167 8.85 77.00 78.3 0.5 5.5 15.7 0 mm 48114-28167 — — — 89.5 0.6 6.3 3.6 0 - 48114-38167 - — 89.1 0.6 6.2 3.6 0.4 Fluftex 48114-48167 *■ - - 89.1 0.6 6.2 3.6 0.4 W-13 48124-18207 r 16.40 74.47 82.2 0.6 5.6 11.5 0 mm 48124-28207 - - 81.8 0.6 5.7 11.5 0.4 Fluftex 48124-38207 - — 81.8 0.6 5.7 11.5 0.4 W-13 48124-48207 mm -- 81.8 0.6 5.7 11.5 0.4 Purity NCS 48124-58207 — - - 75.9 0.5 5.3 18.2 0 mm 48124-68207 - -- 75.6 0.5 5.3 18,1 0.4 Fluftex 48214-18267 14.04 74.92 82.2 0.6 5.6 11.5 0 48214-28267 - - — 81.8 0.6 5.7 11.5 0.4 Fluftex 48214-38267 - - - 81,8 0.6 5.7 11.5 0.4 W-13 48214-48267 - - m m 81.8 0.6 5.7 11.5 0.4 Purity NCS 48224-19037 1*096 25.60 71.44 72.6 0.5 5.1 21.8 0 48224-29037 -- - 72.3 0.5 5.1 21.7 0.4 Fluftex 48224-39037 - - - 72.3 0.5 5.1 21.7 0.4 W-13 48224-49037 — —— 72.3 0.5 5.1 21.7 0.4 Purity NCS 48224-59037 - - — 65.9 0.5 4.6 29.0 0 - 48224-69037 —- 65.7 0.5 4.6 28.9 0.4 Fluftex 48224-79037 - —- 65.7 0.5 4.6 28.9 0.4 W-13 179 TABLE 41. Continued FORMULATION______Spec, AIS Moist, C o m Salt Sugar Water Starch Starch Sample3 Grav.b 0 O b (%)h (%) (%) (?) (%) (?) Type 48314-19047 1,091 23,02 73.09 78,3 0.5 5.5 15.7 0 48214-29047 - m m m 78,0 0.5 5.5 15.6 0.4 Fluftex 48214-39047 -- m 78.0 0.5 5.5 15.6 0.4 W-13 48214-59047 -- m m 78.0 0.5 5.5 15.6 0.4 Purity NCS m 48214-69047 - - 72.6 0.5 5.1 21.8 0 - 48324-19097 1.1087 25.88 71.57 72.6 0.5 5.1 21.8 0 m m 48324-29097 —— 72.3 0.5 5.1 21.8 0.4 Fluftex 48324-39097 - M l — 72.3 0.5 5.1 21.8 0.4 W-13 48324-49097 - - - 72.3 0.5 5.1 21.8 0.4 Purity NCS 48324-59097 - « - 65.9 0.5 4.6 29.0 0 - 48414-19127 1.091 23.81 74.32 78.3 0.5 5.5 15.7 0 M l 48414-29127 — - — 78.0 0.5 5.5 15.6 0.4 Fluftex 48414-39127 - m — 78.0 0.5 5.5 15.6 0.4 W-13 48414-59127 -- - 78.0 0.5 5.5 15.6 0.4 Purity NCS 48414-69127 -- - 75.9 0.5 5.3 18.2 0 - 48424-19207 1.099 26.22 72.35 67.7 0.5 4.7 27.1 0 48424-29027 — m m - 67.5 0.5 4.7 27.0 0.4 Fluftex 48424-39027 m - m m 67.5 0.5 4.7 27.0 0.4 W-13 48424-59027 - -- 67.5 0.5 4.7 27.0 0.4 Purity NCS 49114-18227 m m 18.46 72.66 78.3 0.5 5.5 15.7 0 49114-28227 m m -- 78.0 0.5 5.5 15.6 0.4 Fluftex 49114-38227 M l -- 78.0 0.5 5.5 15.6 0.4 W-13 49114-48227 - - M 78.0 0.5 5,5 15,6 0.4 Purity NCS 49114-58227 M l -- 72.6 0.5 5.1 21.8 0 - 49114-68227 - m - 72.3 0.5 5.1 21.7 0.4 Fluftex 49114-78227 - m m _ 72.3 0,5 5.1 21.7 0.4 W-13 49114-88227 - m m m m 72.3 0.5 5.1 21.7 0.4 Purity NCS m m 49114-98227 - - 78.3 0.5 5.5 15,7 0 m m 49124-18247 1.095 21.06 71.82 72.6 0.5 5.1 21.8 0 49124-28247 m m -— 72.3 0.5 5.1 21.7 0.4 Fluftex 49124-38247 -- _ 72.3 0.5 5.1 21.7 0.4 W-13 49124-48247 - - 72.3 0.5 5.1 21.7 0.4 Purity NCS 49124-58247 — - - 78.3 0.5 5.5 15.7 0 49124-68247 - 78.0 0.5 5.5 15.6 0.4 Fluftex 49124-78247 rnm -- 78.0 0.5 5.5 15.6 0.4 W-13 49124-88247 — -— 78.0 0.5 5.5 15.6 0.4 Purity NCS 49124-98247 m m - 72.6 0.5 5.1 21.8 0 — 180 TABLE 41 Continued FORMULATION Spec. AIS Moist. Corn Salt Sugar Water Starch Starch Sample0, Grav.b (%)h (%)*> (%)(%) (%) {%) (%) Type 49214-18277 1.075 16.25 75.27 82.2 0.6 5.6 11.5 0 49214-28277 - — - 81.8 0.6 5.7 11.5 0.4 Fluftex 49214-38277 M -- 81.8 0.6 5.7 11.5 0.4 W-13 49214-48277 - — — 81.8 0.6 5.7 11.5 0.4 Purity NCS 49214-58277 -— 75.9 0.5 5.3 18.2 0 — 49214-68277 -- 75.6 0.5 5.3 18.1 "0.4 Fluftex 49214-78277 - — — 75.6 0.5 5.3 18.1 0.4 W-13 49214-88277 mm tmm - 75.6 0.5 5.3 18.1 0.4 Purity NCS 49224-19057 1.106 26.54 71.38 65.9 0.5 4.6 29.0 0 «■ 49224-29057 ** m m - 65,7 0.5 4.6 28.9 0.4 Fluftex 49224-39057 - m m - 65.7 0.5 4.6 28.9 0.4 W-13 49224-49057 - m m m m 65.7 0.5 4.6 28.9 0.4 Purity NCS 49224-59057 - - - 72.6 0.5 5.1 21.8 0 m 49224-69057 “ - - 72.3 0.5 5.1 21.7 0.4 Fluftex 49314-19077 1.112 20.14 72.10 72.6 0.5 5.1 21.8 0 m m 49314-29077 M l - mm 72,3 0.5 5.1 21.7 0.4 Fluftex 49314-39077 m m — - 72.3 0.5 5.1 21.7 0.4 W-13 49314-49077 --- 72.3 0.5 5.1 21,7 0.4 Purity NCS 49314-59077 --- 65.9 0.5 4.6 29.0 0 - 49314-69077 - - - 65.7 0.5 4.6 28.9 0.4 Fluftex 49324-19117 1.113 20.99 70.42 67.7 0.5 4.7 27.1 0 49324-29117 — — — 67,5 0.5 4.7 27.0 0.4 Fluftex 49324-39117 - — _ 67.5 0.5 4.7 27.0 0.4 W-13 49324-49117 - -- 67.5 0.5 4.7 27.0 0.4 Purity NCS 49324-59117 — —— 61.8 0.4 4.3 33.4 0 - 49324-69117 - - 61.6 0.4 4.3 33.3 0.4 Fluftex 49414-19167 1.095 24.89 79.04 72.6 0.5 5.1 21.8 0 mm 49414-59167 - m m - 72.3 0.5 5.1 21.7 0,4 Purity NCS 49414-69167 — • m m 65.9 0.5 4.6 29.0 0 .. 49414-79167 -- _ 65.7 0.5 4.6 28.9 0.4 Fluftex 49414-89167 - — - 65.7 0.5 4.6 28.9 0.4 W-13 49414-09167 —- 65.7 0.5 4.6 28.9 0.4 Purity NCS aThe samples were coded as follows: 47 - - 4 series - variety Victory Golden; 48 - - 4 series - variety Tendermost; 49 - - 4 series- variety Deep Gold; The middle two numbers designate the planting and harvest. 1 - - » -series - batch number; With the last four numbers indicating the month, day, and year of pack. bThe specific gravity, AIS and moisture were determined on a representative sample of each harvest. 181 TABLE 42. -Consistency (Adams values) of canned cream style sweet corn of the varieties Victory Golden, Tendermost, and Deep Gold at various 40° F. storage periods (1957 season). Filler Storage time Samplea 190° 78° 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 47114-18237 3.5 2.5 4.25 1.5 3.5 47114-28237 5.0 5.25 6.0 7.5 7.0 47114-38237 4.25 5.0 6.25 7.5 7.0 47214-18287 9.25 8.0 10.25 30.75 7.0 47214-28287 9.5 9.25 9.25 12.0 11.75 47214-38287 9.0 9.5 10.5 12.5 11.75 47214-48287 8,0 7.75 9.0 10.75 10.5 47214-58287 4.75 3.75 6.75 7.75 6.75 47214-68287 7.75 6.5 7.5 8.5 8.5 47214-78287 6.5 6.25 9.25 9.75 8.75 47214-88287 6.0 5.5 7.75 7.25 8.0 47224-19047 4.75 5.75 9.0 7.5 6.25 47224-29047 7.25 7.25 8.5 11.5 10.0 47224-39047 7.25 7.0 8.0 9.5 9.5 47224-59047 9.5 9.0 12.5 13.0 13.0 47224-69047 4.25 4.25 4.75 4.25 2.75 47224-79047 5.0 6.0 5.0 6.25 5.75 47224-89047 4.5 5.0 4.5 6.75 3.75 47224-99047 3.25 4.75 6.25 4.25 4.0 47224-09047 2.0 4.75 4.75 4.75 5.25 47314-19067 6.75 8.25 8.5 9.75 7.0 47314-29067 5.0 6.75 7.25 10.0 7.75 47314-39067 6.75 7.25 8.0 10.5 7.0 47314-49067 5.5 7.0 8.75 10.75 8.75 47314-59067 1.5 2.0 2.25 5.25 3.5 47324-19097 5.0 6.5 10.25 9.5 11.5 47324-29097 7.0 7.0 9.25 10.75 9.0 47324-39097 9.0 9.5 10.0 13.0 12.25 47324-49097 6.5 7.75 9.75 6.5 11.0 47324-59097 3.0 2.75 2.75 4.75 2.75 47324-69097 6.0 6.0 5.5 8.25 7.75 182 TABLE 42, Continued Filler Storage time Sample3, 190° 78° 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 47414-19127 4,0 3.5 5.5 6.75 8.25 47414-29127 6,5 6.75 6.0 9.75 7.25 47414-39127 6,5 7.0 6.75 9.0 8.75 47414-59127 6,25 5.25 6.25 9.0 8.25 47414-69127 0.0 1.0 1.75 3.25 2.0 47424-19207^ 5.0 3.25 6.25 4.25 5.75 47424-29207^ 6,5 6.0 7.25 9.5 4.0 47424-39207b 6.0 5.5 7.5 8.75 5.75 47424-59207^ 3.5 1.5 8.75 8.5 7.0 47424-69207b 4.0 4.75 2.75 4.25 2.0 47424-79207b 5.5 4.75 3.0 4.75 4.25 47424-89207b 5.75 5.0 5.5 - - 48114-18167 1.5 3.25 4.75 2.25 1.25 48114-28167 6,5 6.5 7.5 7.5 6.5 48114-38167 3.5 7.0 8.25 5.25 6.75 48114-48167 8,25 8.25 9.25 7.5 8.25 48124-18207 7.5 10.25 8.5 9.0 9.0 48124-28207 8.75 9.5 10.25 9.5 10.5 48124-38207 8.25 10.25 9.0 9.5 9.75 48124-48207 8.25 11.25 10.5 10.25 10.0 48124-58207 5.0 6.75 7.25 6.25 5.5 48124-68207 7.5 8.75 10.25 6.75 5.25 48214-18267 4.75 6.25 7.0 7.5 5.75 48214-28267 6.25 7.0 8.25 8.0 7.25 48214-38267 6,5 7.5 6.5 6.25 6.0 48214-48267 5,75 6.75 6.25 7.5 7.0 48224-19037 7.25 8.25 10.5 8.0 8.25 48224-29037 9.0 8.75 11.25 11.75 12.0 48224-39037 7.25 8.75 10.75 11.5 10.75 48224-49037 8.75 10.0 10.75 11.0 9.0 48224-59037 4.25 4.75 7.0 6.75 4.75 48224-69037 5.0 7.25 4.25 7.5 6.0 48224-79037 5.75 7.0 6.25 7.75 6.0 48314-19047 6.25 7.75 8.0 10.25 7.75 48314-29047 9.5 11.75 10.0 13.75 12.25 48314-39047 9.25 11.0 12.75 13.25 12.5 48314-59047 9.25 10,25 10.0 10.75 11.5 48314-69047 7.0 7.0 6.75 9.0 7.25 183 TABLE 42* Continued Filler Storage time o Sample8, 190° CO 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 48324-19097 8.75 8.5 10.0 11.0 10.5 48324-29097 9.5 10.75 13.75 14.25 13,5 48324-39097 9.0 10.5 10.0 12.0 11.25 48324-49097 8.75 10.0 11.0 11.0 10.0 48324-59097 5.5 4.75 8.0 6.75 4.75 48414-19127 0.75 4.0 8.5 5.75 5.0 48414-29127 6.25 8.5 7.25 8.5 7.75 48414-39127 6.5 7.75 6.75 7.75 6.25 48414-59127 4.75 6.0 7.25 8.0 7.25 48414-69127 2.75 3,5 5.0 5.0 4.75 48424-19207 2 . 0 3.0 3,25 405 4,25 48424-29207 3.5 5.75 8.25 10.0 8.0 48424-39207 5.0 5.0 9.5 8.25 5.5 48424-59207 3.0 5.0 9.25 9.25 4.0 49114-18227 4.25 6.5 9.25 5.75 6.5 49114-28227 6.75 8.5 9.5 8.5 7.75 49114-38227 6.5 8.75 9.0 8.25 8.0 49114-48227 6.75 8.0 8.0 6.5 3.75 49114-58227 3.25 5.0 7.0 5.25 4.0 49114-68227 7.5 9.0 10.0 10.0 8.25 49114-78227 5.0 8.75 6.5 6.75 5.25 49114-88227 5.25 8.0 9.5 6.75 6.5 49114-98227 8.0 9.0 10.75 10.5 10.0 49124-18247 5.75 4.25 8.75 6.75 4.5 49124-28247 6.0 3.5 9.5 7,75 7.25 49124-38247 5.25 6.0 7.25 5.75 4.5 49124-58247 4.25 3.75 8.5 6.5 4.5 49124-68247 7.75 8.5 10.25 10.5 7.0 49124-78247 8.5 9.75 11.25 11.25 11.75 49124-88247 8.0 10.5 11.25 11.25 9.0 49124-98247 7.25 8.5 10.0 10.25 7.0 49124-08247 4.75 7,0 7.25 11.0 7.75 49214-18277 3.25 5,0 8.0 11.25 9.25 49214-28277 6,5 7,5 9.25 11.75 10.75 49214-38277 6.75 7,25 9.75 11.0 10.0 49214-48277 6.25 6.0 11.0 10.75 11.0 49214-58277 0.5 2.75 4.75 5.0 3.75 49214-68277 3,5 2.75 7.75 8.5 7.75 49214-78257 2.25 3.75 5.5 6.0 5.5 49214-88277 1.5 2.5 3.5 5.0 4.75 184 TABLE 42. Continued Filler Storage time o Sample8, 190° 00 1 Bay 4 Mo. 9 Mo. l Consistency (Adams values) 49224-19057 1.5 7.25 12.25 10.75 9.25 49224-29057 2.5 7.5 12.75 10.0 9.0 49224-39057 4.5 10.0 11.75 9.25 5,75 49224-49057 3,75 6.75 9.25 6.75 5.5 49224-59057 6.25 10.75 16.0 16,0 8.5 49224-69057 5,75 11.0 16.0 16.0 13.0 49314-19077 0,25 2.75 m m 6.25 4.25 49314-29077 3.5 7.25 m m 8.5 7,0 49314-39077 5.25 10.0 m m 9.5 8.25 49314-49077 4.25 5.75 - 8.25 7.5 49314-59077 0.0 0.0 — 4.5 4.75 49314-69077 0.25 2.0 5.5 4.0 49324-19117 3.75 6.5 9.75 7.0 5.0 49324-29117 6.0 7.25 10.75 9.0 7.5 49324-39117 6.0 7.0 7.5 7.5 6.5 49324-49117 6,0 8,0 10.75 9.5 5.0 49324-59117 4.0 3.25 4.25 2.75 2.0 49324-69117 5.25 4.75 6.25 4.25 3.75 49414-19167 2.25 4.25 6.75 5.5 3.5 49414-59167 4,75 3.0 7.75 7.0 5 . 25 49414-69167 0.0 2.0 2.0 2.0 0.75 49414-79167 1.75 1.75 4.75 3.5 1.25 49414-89167 2.5 4.5 3.5 3.5 2.0 49414-09167 2.25 2.0 0.75 3.5 1.0 aSee Table 41 for explanation of sample code. ^Sample codes 47424-19207 through 47424-89207 consisted of very large kernels. 185 TABLE 43, -Percent alcohol insoluble solids (AIS), percent wash drained residue (TOR), and consistency (Adams values) of canned cream style sweet corn of the varieties Victory Golden, Tendermost, and Deep Gold at various room temperature storage periods (1957 season). Filler Storage time AIS TOR Sample0- (%)h (%) 190° 78° 1 Day 4 Mo, 9 Mo, Consistency (Adams values) 47114-18237 19,55 38,33 3.5 2.5 4.25 6.0 3.0 47114-28237 — 38.33 5.0 5.25 5.5 5.0 6.25 47114-38237 - 39.00 4.25 5.0 6.5 4.75 6.0 47214-18287 19.02 47.00 9.25 8.0 9.5 9.25 7.25 47214-28287 - 46.67 9.5 9.25 11.0 10.25 7.5 47214-38287 — 50.17 9.0 9.5 11.0 10.5 9.5 47214-48287 — 50.50 8.0 7.75 4.25 8.0 7.75 47214-58287 40.00 4.75 3.75 7.0 5.5 5.25 47214-68287 m m 42.17 7.75 6.5 8.75 6.25 7.5 47214-78287 — 43.67 6.5 6.25 7.75 7.25 7.5 47214-88287 - 47.00 6.0 5.5 5.0 8.5 3.0 47224-19047 21.54 47.33 4.75 5.75 8.25 8.5 7.0 47224-29047 - 47.00 7.25 7.25 8.75 7.5 8,0 47224-39047 - 48.33 7,25 7.0 9.75 8.5 4.75 47224-59047 — 50.33 9.5 9.0 12.25 10.75 9.75 47224-69047 m m 47.33 4.25 4.25 2.5 3.0 4.0 47224-79047 - 44.67 5.0 6.0 4.75 4.75 4.5 47224-89047 - 42.33 4.5 5,0 6.75 5.25 6.5 47224-99047 - 44.67 3.25 4.75 3.25 6.75 3.5 47224-09047 - 46.65 2.0 4.75 8.25 6.5 6.75 47314-19067 18.17 43.33 6.75 8.25 7.75 6.0 7.0 47314-29067 - 38.67 5.0 6.75 6.75 6.0 5.25 47314-39067 - m m 6.75 7.25 7.0 6.75 7.75 47314-49067 - 36.33 5.5 7.0 9.25 8.75 8.75 47314-59067 m m 37.00 1.5 2.0 2.0 4.75 2.0 47324-19097 20.53 44.97 5.0 6.5 9.0 9.5 8.25 47324-29097 - 38.43 7.0 7.0 7.25 8.5 7.0 47324-39097 m m 44.23 9.0 9.5 8.75 10.5 10.0 47324-49097 - 40.17 6.5 7.75 8.75 10.0 9.0 47324-59097 - 39.73 3.0 2.75 3.25 3.5 2.75 47324-69097 - 42.57 6.0 6.0 6.25 7.0 3.25 186 TABLE 43* Continued Filler Storage time o Sample0- ( « b (%) 190° ■ s j CD 1 Bay 4 Mo. 9 Mo. Consistency (Adams values) 47414-19127 18.31 38.70 4,0 3,5 5.25 6.0 6.25 47414-29127 — 38.00 6.5 6.75 5.5 7.0 6.25 47414-39127 mm 45.70 6.5 7.0 6.5 8.25 7.25 47414-59127 — 34.00 6.25 5.25 5.5 7.0 6.75 47414-69127 - 31.00 0.0 1.0 1.75 2.75 1.25 47424-19207° 22.07 47.03 5.0 3.25 5.75 7.5 5.5 47424-29207° — 50.20 6.5 6.0 8.0 9.5 8.75 47424-39207° 6.0 5.5 7.5 8.0 8.0 47424-59207° — — 3.5 1.5 7.25 8.5 5.0 47424-69207° — 50.30 4.0 4.75 2.0 3.5 3.5 47424-79207° mm 49.00 5.5 4.75 4.0 5.0 5.5 47424-89207° - 45.66 5.75 5.0 3.0 5.0 4.5 48114-18167 14.93 33.17 1.5 3.25 3.25 3.5 2.5 48114-28167 - 25.67 6.5 6.5 7.75 4.75 6.5 48114-38167 - 34.33 3,5 7.0 7.25 5.25 6.0 48114-48167 - 34.67 8.25 8.25 9.0 7.75 8.0 48124-18207 17.94 33.33 7.5 10.25 9,0 7.25 7.75 48124-28207 — 32,73 8.75 9.5 10.0 8,0 9.25 48124-38207 - 36.83 8.25 10.25 10.0 6.75 10.0 48124-48207 - 35.33 8.25 11.25 11.0 9.25 9.5 48124-58207 - 35.67 5,0 6.75 8.0 5,25 4,5 48124-68207 ■ a 41.67 7.5 8.75 9.0 8.0 8.25 48214-18267 17.38 39.00 4.75 6.25 8.75 5.5 7.25 48214-28267 - 37.00 6.25 7.0 5.75 6, 25 4.0 48214-38267 - 35.83 6.5 7.5 6.5 6.0 6.0 48214-48267 - 37.00 5.75 6.75 4.0 7.0 4.75 48224-19037 20.04 46.67 7.25 8.25 10.25 8.75 8.0 48224-29037 — 45.67 9.0 8.75 12.0 10.75 9.0 48224-39037 - 48.85 7.25 8.75 10.0 10.5 10.0 48224-49037 - 47.50 8.75 10.0 11.0 10.0 7.75 48224-59037 - 47.33 4.25 4.75 7.5 5.75 4.5 48224-69037 - 45.00 5.0 7.25 7.5 6.5 4,25 48224-79037 - 41.67 5.75 7.0 7.75 7.25 6.5 48314-19047 18.24 42.00 6.25 7.75 4.5 8,0 7,5 48314-29047 - 46.00 9.5 11.75 11.5 10.75 10.75 48314-39047 - 35.67 9.25 11.0 11.25 11.25 11.25 48314-59047 m m 36.00 9.25 10.25 11.25 10.5 10,25 48314-69047 m 37.33 7.0 7.0 6.0 8.5 7.0 187 TABLE 43. Continued AIS WDR Filler Storage time Sample3- (%)h (%) 190° 78° 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 48324-19097 20.17 44.90 8.75 8.5 9.5 9.5 10.0 48324-29097 - 42.87 9.5 10.75 13,5 10.75 10.5 48324-39097 _ 49.87 9.0 10.5 10.5 10.75 10.5 48324-49097 tm 46.50 8.75 10.0 11.75 11.5 11.25 48324-59097 - 41.53 5.5 4.75 6.75 6.0 6.0 48414-19127 18.85 49.00 0.75 4.0 6.75 6.75 7.0 . 48414-29127 »m 44.70 6.25 8.5 6.0 8.0 6.25 48414-39127 - 42.30 6.5 7.75 5.0 7.75 6.5 48414-59127 Mi 40.00 4.75 6.0 7.25 6.25 6,75 48414-69127 - 35.50 2.75 3.5 4.25 4.5 4.0 48424-19207 21.91 50.66 2.0 3.0 1.0 6.5 5.25 48424-29207 - 50.33 3.5 5.75 8.25 9.25 7.5 48424-39207 — 47.03 5.0 5.0 8.0 7.75 7.25 48424-59207 - 46.66 3.0 5.0 11.25 9.0 8,0 49114-18227 18.71 34.00 4.25 6.5 7.75 7.75 6.0 49114-28227 — 37.67 6.75 8.5 7.75 6.75 10.5 49114-38227 - 41.00 6.5 8.75 9.75 8.5 7.25 49114-48227 - 41.17 6.75 8.0 11.5 8.0 7.0 49114-58227 — 37.67 3.25 5.0 6.75 7.25 6.0 49114-58227 - 35.67 7.5 9.0 10.0 9.5 7.75 49114-78227 - 28.00 5.0 8.75 8.75 8.0 7.0 49114-88227 — 32.00 5.25 8.0 10.0 6.25 7.75 49114-98227 - 38.67 8.0 9.0 11.25 10.25 9.25 49124-18247 20.60 37,00 5.75 4.25 10.25 7.0 6.75 49124-28247 - Mi 6.0 3.5 7.5 8.5 8.5 49124-38247 - t m 5.25 6.0 8.5 9.0 6.0 49124-58247 Mi - 4.25 3.75 8.5 7.25 5.75 49124-68247 - 52.00 7.75 8.5 13.75 10.25 12.0 49124-78247 - 43.67 8.5 9.75 11.25 11.25 10.5 49124-88247 _ 53.33 8.0 10.5 11.75 13.25 11.5 49124-98247 - 48.33 7.25 8.75 10.5 8.0 8.75 49124-08247 - 47.17 4.75 7.0 5.25 9.25 5.0 188 TABLE 43. Continued Filler Storage time AIS WR Samplea c o b (%) 190° 78° 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 49214-18277 18,64 51.67 3.25 5.0 6.75 3.5 7.0 49214-28277 52.67 6.5 7.5 8.0 11.0 10.25 49214-38277 — 51.33 6.75 7.25 8.0 10.25 10.25 49214-48277 — 51.67 6.25 6.0 10.75 12.5 10.25 49214-58277 — 48.00 0.5 2.75 3.75 5.5 4.25 49214-68277 — 47.00 3.5 2.75 5.5 6.5 8.25 49214-78277 - 47.00 2.25 3.75 4.75 7.0 6.75 49214-88277 45.67 1.5 2.5 3.5 6.75 4.0 49224-19057 20.72 49.33 1.5 7.25 9.5 8.75 9.0 49224-29057 - 38.67 2.5 7.5 9.5 7.5 7.75 49224-39057 - 48.67 4.5 10.0 10.75 10.0 11.5 49224-49057 — 44.50 3.75 6.75 8.75 6.0 7.25 49224-59057 — 52.00 6.25 10.75 16.0 11.75 9.75 49224-69057 - 51.67 5,75 11.0 16.0 13.5 12.75 49314-19077 20.14 mm 0.25 2.75 6.0 4.25 49314-29077 - 43.00 3.5 7.25 — 8.75 7,75 49314-39077 - 40.67 5.25 10.0 - 9.25 8.0 49314-49077 — 41.67 4.25 5.75 - 9.5 6.5 49314-59077 - 41.00 0.0 0.0 - 6.0 4.0 49314-69077 - 39.67 0.25 2.0 - 8.25 5.0 49324-19117 20.99 44.10 3.75 6.5 9.25 6.75 8.25 49324-29117 .. 47.10 6.0 7.25 10.25 8.25 8.5 49324-39117 — 39.23 6.0 7.0 9.0 8.0 7.75 49324-49117 - 41.37 6.0 8.0 9.75 9.5 8.0 49324-59117 - 42.67 4.0 3.25 3.0 4.0 4.0 49324-69117 - 41.63 5.25 4.74 7.5 5.75 4.75 49414-19167 20.44 44.20 2.25 4.25 5.75 4.0 3.5 49414-59167 - 39.00 4.75 3.0 7.5 7.5 6.5 49414-69167 — 49.70 0.0 2.0 1.25 0.5 0.5 49414-79167 — 41.00 1.75 1.75 2.75 3.0 3.0 49414-89167 — 45.70 2.5 4.5 3,75 5.25 3.5 49414-09167 43.00 2.25 2.0 2.5 4.0 2.75 aSee Table 41 for explanation of sample codes. ^The AIS was determined on a representative sample of each harvest. cSample codes 47424-19207 through 47424-89207 consisted of very large kernels. 189 TABLE 44. -Consistency (Adams values) of canned cream style sweet c o m of the varieties Victory Golden, Tendermost, and Deep Gold at various 90° F. storage periods (1957 season). Filler Storage time Sainplea 190° 78° 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 47114-18237 3.5 2.5 5.25 3.25 5.5 47114-28237 5.0 5.25 6.75 6.0 5.5 47114-38237 4.25 5.0 7.0 6,75 5.5 47214-18287 9.25 8.0 6.75 9.75 3.5 47214-28287 9.5 9.25 10.25 8.75 8,5 47214-38287 9.0 9.5 10.0 10.25 9.25 47214-48287 8.0 7.75 11.75 8,75 7.75 47214-58287 4.75 3.75 6.5 6.75 5,5 47214-68287 7.75 6.5 8.5 7.25 5.5 47214-78287 6.5 6,25 9.5 8.75 7.0 47214-88287 6.0 5,5 7.25 7.5 4.25 47224-19047 4.75 5.75 8.5 8.5 3.0 47224-29047 7.25 7.25 8.25 10.5 7.75 47224-39047 7.25 7.0 9.0 11.0 8.0 47224-59047 9.5 9.0 11.5 10.75 9.5 47224-69047 4.75 4.25 4.75 5.0 3.0 47224-79047 5.0 6.0 6.75 6.5 4.25 47224-89047 4.5 5.0 6.25 4.75 5.0 47224-99047 3.25 4.75 3.75 4.75 2.75 47224-09047 2.0 4.75 6.25 8.75 5.25 47314-19067 6.75 8.25 8.0 8.5 7.75 47314-29067 5.0 6.75 5.0 7.5 4.25 47314-39067 6.75 7.25 5.5 8.75 6.75 47314-49067 5.5 7.0 8.25 7.5 8.25 47314-59067 1.5 2.0 0.75 2.25 1.25 47324-19097 5.0 6.5 9.25 9.75 8.5 47324-29097 7.0 7.0 8.5 9.0 8.75 47324-39097 9,9 9.5 9.0 11.75 10.5 47324-49097 6.5 7.75 10.0 10.0 9.75 47324-59097 3.0 2.75 2.75 1.5 1.25 47324-69097 6.0 6.0 5.25 7.5 4.0 47414-19127 4.0 3.5 5.25 6.25 5.75 47414-29127 6.5 6.75 4.75 . 7.75 6.0 47414-39127 6.5 7.0 6.5 8,0 4.5 47414-59127 6.25 5.25 6.25 7.25 4.0 47414-69127 0 1.0 1.5 1.25 1.0 190 TABLE 44. Continued Filler Storage time Samplea 190° 78° 1 Day 4 Ho. 9 Mo. Consistency (Adams values) 47424-19207b 5.0 3.25 5.5 5.75 4.75 47424-29207b 6*5 6.0 8.25 8.5 5,5 47424-39207b 6.0 5.5 6.75 4.5 6.5 47424-59207b 3.5 1.5 7.75 8.25 7.0 47424-69207b 4.0 4.75 3.25 1.75 2.0 47424-79207b 5.5 4.75 3.5 7.25 3.25 47424-89207b 5.75 5.0 4.0 5.0 4.5 48114-18167 1.5 3.25 3.25 2.25 2.0 48114-28167 6.5 6.5 8.25 6.5 7.25 48114-38167 3.5 7.0 7.75 5,0 5.25 48114-48167 8.25 8.25 9.0 6.75 7.5 48124-18207 7.5 10.25 9.25 6.5 7.5 48124-28207 8.75 9.5 10.0 8.25 8.25 48124-38207 8.25 10.25 10.5 9.0 5.0 48124-48207 8.25 11.25 10.25 8.75 9.5 48124-58207 5.0 6.75 6.75 5.5 4.0 48124-68207 7,5 8.75 9.5 6.5 8.0 48214-18267 4.75 6.25 8.25 8,0 6.25 48214-28267 6.25 7.0 7.25 4.75 5,5 48214-38267 6.5 7.5 6,25 6.75 6.25 48214-48267 5.75 6.75 7.25 8.0 6.0 48224-19037 7.25 8.25 10.25 7,25 8,75 48224-29037 9.0 8.75 9.25 10.0 10.0 48224-39037 7.25 8.75 11.25 12.5 10.5 48224-49037 8.75 10.0 11.0 10,5 9.75 48224-59037 4.25 4.75 7.25 5.75 6.5 48224-69037 5.0 7.25 6.25 7.0 6.25 48224-79037 5.75 7.0 8.75 8.0 7.75 48314-19047 6.25 7.75 7.25 8.0 7.0 48314-29047 9.5 11.75 10.75 11.5 9.5 48314-39047 9.25 11.0 12.5 11.0 10.5 48314-59047 9.25 10.25 9.5 10.75 8.5 48314-69047 7.0 7.0 8.5 6.5 6.25 48324-19097 8.75 8.5 10.75 9.75 9.25 48324-29097 9.5 10.75 12.5 12.0 11.25 48324-39097 9.0 10.5 9.75 11.5 10.5 48324-49097 8.75 10.0 10.75 12.0 10.25 48324-59097 5.5 4.75 4.5 7.0 6.5 TABLE 44. Continued Filler Storage time o Samplea 190° 00 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 48414-19127 0.75 4.0 6,75 6.25 4.25 48414-29127 6.25 8.5 7.0 8.25 6.5 48414-39127 6.5 7.75 6.5 8.75 7.25 48414-59127 4.75 6.0 5.25 7.5 5.0 48414-69127 2.75 3.5 4.0 5.5 3.75 48424-19207 2.0 3.0 5.25 5.5 5.5 48424-29207 3.5 5.75 8.75 4.5 4.75 48424-39207 5.0 5.0 8.5 8.25 0 48424-59207 3.0 5.0 8.25 9.0 7.5 49114-18227 4.25 6.5 9.25 6.0 6.0 49114-28227 6.75 8.5 10.0 8.5 8.25 49114-38227 6.5 8.75 10.75 9.25 8.75 49114-48227 6.75 8.0 10; 75 9.0 8.5 49114-58227 3.25 5.0 6.75 6.0 5.75 49114-68227 7.5 9.0 10.5 9.5 8.25 49114-78227 5.0 8.75 9.25 8.0 7.5 49114-88227 5.25 8.0 9.0 7.25 7.75 49114-98227 8.0 9.0 12.5 10.75 9.75 49124-18247 5.75 4.25 9.0 7.75 6.75 49124-28247 6.0 3.5 9.5 8.25 8.5 49124-38247 5.25 6.0 9.5 8.75 8.5 49124-58247 4.25 3.75 9.5 8.75 7.0 49124-68247 7.75 8.5 11.25 10.25 10.0 49124-78247 8.5 9.75 11.75 11.0 10.25 49124-88247 8.0 10.5 12.25 12.0 11.75 49124-98247 7.25 8.75 10.25 10.25 8.75 49124-08247 4.75 7.0 7.25 10.5 5.25 49214-18277 3.25 5.0 5.75 8.75 8.25 49214-28277 6.5 7.5 8.0 10.0 9.25 49214-38277 6.75 7.25 10.75 11.0 10.5 49214-48277 6.25 6.0 11.75 12.0 11.25 49214-58277 0.5 2.75 5.0 5.0 3.0 49214-68277 3.5 2.75 7.0 8.25 6.0 49214-78277 2.25 3.75 5.0 2.5 6.5 49214-88277 1.5 2.5 4.75 5.5 4.75 49224-19057 1.5 7.25 10.75 11.0 9.25 49224-29057 2,5 7.5 12.0 11.5 10.75 49224-39057 4.5 10.0 12.75 9.75 8.25 49224-49057 3.75 6.75 10.0 8.25 9.75 49224-59057 6.25 10,75 16.0 10.25 9.25 49224-69057 5.75 11.0 16.0 12.25 12.75 192 TABLE 44. Continued F i l l e r ______Storage time o Samplea 190° 00 1 Day 4 Mo. 9 Mo. Consistency (Adams values) 49314-19027 0.25 2.75 6.75 4*75 49314-29027 3.5 7.25 _ 10.0 2.0 49314-39027 5.25 10.0 - 8.25 9.5 49314-49027 4.25 5.75 - 9.25 7.75 49314-59027 0.0 0.0 _ 6.0 5.5 49314-69027 0.25 2.0 - 6.75 5.25 49324-19117 3.75 6.5 8.75 9.0 7.5 49324-29117 6.0 7.25 9.5 9.75 8.75 49324-39117 6.0 7.0 7.25 10.0 7.25 49324-49117 6.0 8.0 10.25 9.0 7.5 49324-59117 4.0 3.25 3.5 4.5 1.5 49324-69117 5,25 4.75 4.25 5.5 4.75 49414-19167 2.25 4.25 6.0 5.75 3.25 49414-59167 4.75 3.0 5.25 8.0 6.75 49414-69167 0.0 2.0 1.25 2.25 0.75 49414-79167 1.75 1.75 3.5 2.0 2.25 49414-89167 2.5 4.5 3,0 3.25 3.5 49414-09167 2.25 2,0 1.0 2.5 1.5 See Table 41 for explanation of sample codes. ^Sample codes 47424-19207 through 47424-89207 consisted of very large kernels. 193 TABLE 45, -Specific gravity, percentage of alcohol insoluble solids (AIS), and formulation of raw sweet c o m of the variety Deep Gold (1958 season). FORMULATION Specific AIS C o m Salt Sugar Water Starch Starch ... Gravity15 (%)h (%) .(%) (%) m (%) ...... Xyp.e_ 29104-18188 1.060 17.47 72.6 0.5 5.1 21.8 0 - 29104-28188 - - 72.3 0.5 5.0 21.7 0.4 ¥-13 29104-38188 -- 72.3 0.5 5.0 21.7 0.4 Fluftex 29104-48188 — 71.9 0.5 5.0 21.6 1.0 ¥-13 29104-58188 —- 71.9 0.5 5,0 21.6 1.0 Fluftex m m 29104-68188 - 71.6 0.5 5.0 21.5 1.4 ¥-13 29124-18218 1.080 18.29 67.7 0.5 4.7 27.1 0 29124-28218 t m MM 67.5 0.5 4.7 27.0 0.4 ¥-13 29124-38218 m m - 67.5 0.5 4.7 27.0 0.4 Fluftex 29124-48218 — • m 67.1 0.5 4.7 26.8 1.0 ¥-13 29124-58218 - _ 67.1 0.5 4.7 26.8 1.0 Fluftex 29124-68218 -- 66.8 0.5 4.7 26.7 1.4 ¥-13 29124-78218 - - 66.8 0.5 4.7 26.7 1.4 Fluftex 29134-18258 1.095 23.16 67.7 0.5 4.7 27.1 0 29134-28258 — 67.5 0.5 4.7 27.0 0.4 ¥-13 29134-38258 — — 67.5 0.5 4.7 27.0 0.4 Fluftex 29134-48258 - 67.1 0.5 4.7 26.8 1.0 ¥-13 29134-58258 —- 67.1 0.5 4.7 26.8 1.0 Fluftex 29134-68258 - - 66.8 0.5 4.7 26.7 1.4 ¥-13 29134-78258 - - 66.8 0.5 4.7 26.7 1.4 Fluftex 29134-88258 -- 67.7 0.5 4.7 27.1 0 - 29314-19108 1.063 17.20 72.6 0.5 5.1 21.8 0 MM 29314-29108 — - 72.3 0.5 5.0 21.7 0.4 ¥-13 29314-49108 - — 71.9 0.5 5.0 21.6 1.0 ¥-13 29314-59108 - — 71.9 0.5 5.0 21.6 1.0 Fluftex 29314-69108 -- 71.6 0.5 5.0 21.5 1.4 ¥-13 29314-79108 - - 71.6 0.5 5.0 21.5 1.4 Fluftex 29414-19198 1.068 13.17 72.6 0.5 5.1 21.8 0 29414-29138 -- 72.3 0.5 5.0 21.7 0.4 ¥-13 29414-39138 - — 72.3 0.5 5.0 21.7 0.4 Fluftex 29414-49138 -- 71.9 0.5 5.0 21.6 1.0 ¥-13 29414-59138 -— 71.9 0.5 5.0 21.6 1.0 Fluftex 29414-69138 - - 71.6 0.5 5.0 21.5 1.4 ¥-13 29414-79138 -- 71.6 0.5 5.0 21.5 1.4 Fluftex 194 TABLE 45. Continued FORMULATION Specific AIS Corn Salt Sugar Rater Starch Starch Sample3, Gravity*5 ( « b (%) m (%) (%) (%) Type 29514-19238 1.080 15.92 78.3 0.5 5.5 15.7 0 29514-29238 —— 78.0 0.5 5.5 15.6 0.4 ¥-13 29514-39238 -— 78.0 0.5 5.5 15.6 0.4 Fluftex 29514-49238 « — 77.5 0.5 5,4 15.5 1.0 ¥-13 29514-59238 m m — 77.5 0.5 5.4 15.5 1.0 Fluftex 29514-69238 - - 77.1 0.5 5.4 15.4 1.4 ¥-13 29514-79238 - 77.1 0.5 5.4 15.4 1.4 Fluftex 29514-89238 — — 78.3 0.5 5.5 15.7 0 — aThe samples were CODED as follows: 29-4 series - Deep Gold cream style corn: the middle two numbers designate the planting and harvest; 1 - series - batch number: with the last four numbers indicating the month, day, and year of pack. ^The specific gravity and AIS were determined on a representative sample of each harvest. 195 TABLE 46. -Consistency (Adams values) for cream style sweet c o m of the variety Beep Gold stored at 40° F. and measured at room temperature (1958 season). Filler Storage time (in weeks) Sample3 190° 78° 2 4 6 8 10 12 16 Consistency (Adams values) 29104-18188 0 0 0 0.5 0.5 1.25 1.5 .25 1.5 29104-28188 0 3.25 3.5 3.75 5.0 4.5 5.5 3,75 3.5 29104-38188 0 1.25 1.25 2.75 3.75 2.5 3.25 3,0 2.5 29104-48188 1.25 4.0 5.5 4.0 6.0 5.75 6.0 7.0 6.0 29104-58188 2.25 4.0 5.5 5.5 6.75 5.25 6.0 6.5 7.25 29104-68188 6.25 8.0 9.75 10.75 12.0 11.25 11.0 11.25 11.25 29124-18218 0 0 1.0 0 3.25 1.75 3.0 2.25 2.5 29124-28218 0 0 2.0 2.25 2.5 3.5 3.25 3.75 2,0 29124-38218 0 0 3.5 3.0 1.0 2.5 3,0 3.25 2.5 29124-48218 0.75 0.5 4.75 7.0 6,25 5.5 5.0 6.0 3.75 29124-58218 0.5 1.75 6.75 7.5 7.0 7.5 7.25 8.5 6.5 29124-68218 6.0 6.75 9.75 9.75 10.0 10.0 10.0 10.25 9.5 29124-78218 2.5 2.75 8.25 10.25 9.5 9.0 10.25 10.75 9.75 29134-18258 0 2.0 3.75 2.0 3.0 2.5 2.5 3,0 0 29134-28258 0 2.0 3.75 3.75 4,75 3.25 3,5 3.75 2.5 29134-38258 1.5 3.0 4.75 2,5 4.0 3.5 3.75 3.5 1.75 29134-48288 3.0 6.25 5.75 7.5 7.5 7.5 7.5 6.25 5.0 29134-58258 4,5 5.5 7.5 9.5 9.5 9.0 8.75 8.75 6.0 29134-68258 5.0 7.0 8.25 9.5 9.25 8.5 9.75 8.75 8.5 29134-78258 6.5 8.25 10.0 10.0 10.5 9.25 10.0 9.5 9.0 29134-88258 0 2.25 2.75 4.0 4.25 2.5 2.75 3.25 2,0 29314-19108 0 0 1.75 0.75 0 1.0 0 0.5 0.5 29314-29108 0 4.0 2.0 2.25 2.75 1.5 2.25 2.5 1.5 29314-49108 0 2.5 5.0 4.25 4.25 5.25 5.0 5.0 4.5 29314-59108 1.5 4.0 4.0 4.25 3.75 4.75 5.0 5.0 3.5 29314-69108 5.25 9.25 10.0 10.25 9.25 6.0 6.0 7.75 9.0 29314-79108 5.0 8.0 8.75 8.5 9.25 9,0 10.0 9.0 8,5 29414-19198 0 0 0 0 0 0 0 0 0 29414-29198 0.5 2,0 1.5 1.25 2.0 2.0 1.0 1.0 0.75 29414-39198 0 0.75 0.75 0.5 0.5 2.0 0.5 0 0 29414-49198 0 4.0 4.25 4.25 4.5 4.5 4.0 4,5 4.0 29414-59198 0.25 3.0 3.75 4.25 4.0 4.5 4.25 4.0 4.0 29414-69198 3.75 6.25 7.25 7.75 8,0 6,5 7.0 6.5 6.25 29414-79198 3.0 5.25 6.0 6.5 6.25 6.5 7.0 6.75 6.25 196 TABLE 46. Continued Filler Storage time (in weeks) a Sample 190° 78° 2 4 6 8 10 12 16 Consistency (Adams values) 29514-19238 0 1.75 1.5 0.5 1.0 1.75 0.25 0.25 0.75 29514-29238 1.75 4.5 4,25 4.0 4.5 5.0 4.75 3.75 4.5 29514-39238 1.25 3,75 3.25 3.5 3.75 3.25 3,0 1.75 3.0 29514-49238 4.0 8.0 8.0 8.0 8.0 7.5 7.25 5.75 5.75 29514-59238 4.25 6.0 9.25 8,5 9.0 8.75 9.25 8.75 8.75 29514-69238 7.5 8.75 10.0 10.5 10.25 11.0 11.0 10.25 9.25 29514-79238 7.5 9.5 10.25 11.0 10.75 12.0 11.75 11.0 11.0 29514-89238 0 3.5 4.5 3.5 4.0 4.0 5.5 1.75 5.0 Cl See Table 45 for explanation of sample code. 197 TABLE 47, -Consistency of canned cream style sweet com of the variety Deep Gold at various room temperature storage periods (1958 season). F i l le r Storage time (in weeks) Sample 190° 78° 2 4 5 6 7 8 9 10 11 12 14 16 18 20 22 24 Consistency (Adams values) 29104-18188 0 0 1.25 1.0 1.0 0.25 2.25 2.0 1.5 0.75 2.25 0 2,0 0.5 0.25 0 2.0 0 29104-28188 0 3.25 3.5 3.75 3.75 4.75 3.0 3.75 4.5 4.5 4.25 4.25 4.0 0 3.5 5.25 4.5 5 .0 29104-38188 0 1.25 2.75 0.25 2.25 3.25 4 .0 1.75 2.5 3.25 2.75 2.25 2.5 2.25 2.5 2.5 1.25 3,0 29104-48188 1.25 4.0 5.25 4 .0 5.0 6.0 4.5 4.0 4.75 5.5 6.0 6.25 5.5 4.75 5.0 5.5 5.25 5.0 29104-58188 2.25 4.0 5.0 4.0 4.5 6.75 6.25 4.5 4.5 5.5 5.0 5.0 5.25 4.75 6 .0 5.75 4.5 4.75 29104-68188 6.25 8.0 9.5 9.0 10.0 10.0 9.25 9.25 9.5 8,75 9.5 10.0 9,75 9.75 9.25 9.25 9.5 9.5 Sum 9.75 20.50 27.25 22.00 26,50 31.00 29.25 25.25 27.25 28.75 29.75 27.75 29.0022.00 26.50 28.2527.00 27,25 Mean 1.63 3.41 4.54 3.67 4.42 5.17 4.88 4.21 4,54 4,79 4.96 4.63 4.83 3.67 4.42 4.71 4.50 4.54 29124-18218 0 0 0 0 1.75 0 0.75 29124-28218 _ 0 2.5 1.25 0 0 1.0 1.0 0 0 2.25 1.75 - 0 _ 1.25 _ 2.5 - 2.0 1.5 0 2.25 2.75 1.75 3.0 29124-38218 0 0 2.75 1.25 - 2.75 _ 1,75 2.25 29124-48218 - 2.0 2.25 2.5 1.75 3.0 1.5 1.25 0.75 0.5 4.75 4.5 _ 4,75 «. 3.0 4,75 29124-58218 - 4.75 4.75 4,0 4 .0 3.5 3.25 5.75 0.5 1.75 6.5 6.0 - 5.25 4.5 6.0 - 6.75 5.5 4.25 5.5 4.5 5.25 3.75 29124-68218 6.0 6.75 8.5 9.0 - 8.5 _ 8.75 _ 9.0 - 9.0 9.0 8.25 9.25 9.0 9.0 9,0 29124-782182.5 2.75 8.75 8.5 - 7.5 8.25 _ 9.0 - 8,0 8.75 8.75 8.5 8.0 8.5 7.75 Sum 9.75 11.75 33.50 31.00 30.50 27.50 34.25 32.50 34.25 29.0031.25 30.75 30.2531.50 Mean 1.39 1.68 4.79 4.43 4.36 3.93 4.89 4.64 4.89 4.14 4.46 4.39 4.32 4.50 29134-18258 0 2.0 4.25 3.0 3.0 3.25 2.75 2.0 3.5 2.75 29134-28258 2.5 3.0 2.75 2.75 3.75 1.5 1.25 2.0 0 2.0 4.75 3.75 3.75 4.25 3.5 3.0 3.0 3.5 3.5 3.25 2.25 4.0 4.25 3.0 2.25 3.25 29134-38258 1.5 3.0 4.0 4.75 5.25 4.0 3.75 2.25 3.5 4.25 4.5 3.0 3.5 4.5 3.5 3.5 4.25 3.25 29134-48258 3,0 6.25 6.25 5.75 6.0 6.75 5.5 6.0 7.0 6.0 5.75 5.75 6.0 7.0 7.0 6.5 6.75 6.75 29134-58258 4.5(1 5.5 7.0 7.75 7.5 8.0 6.5 7.0 7.25 7.75 7.25 7.75 7.5 6.5 7.75 5.5 6.75 7 .0 29134-68258 5,0 7.0 8.0 8.5 8.25 7.25 6.75 8.25 8.25 5.75 8.5 8.25 9 .0 8.0 8.75 8.25 7.758.5 29134-78258 6,5 8.25 9.5 9.0 8.0 9.25 9.5 8,0 9.25 9.5 7.5 10.0 9.5 8.0 9.0 7.0 9.0 8.25 29134-88258 0 2.25 4 .0 0.75 3.5 2.25 2.25 0 3.0 3,5 2.5 3.0 3.25 2.25 2.0 3.5 2.75 2.25 Sum 20.50 36,25 47.75 43.25 45.25 45.00 40.50 36.50 44.75 43.00 42.00 44.00 43.75 43.00 46,00 38.75 40.7541.25 Mean 2,56 4,53 5.97 5.41 5.66 5.63 5.06 4.56 5.59 5.38 5,25 5.5 5.47 5.38 5.75 4.48 5.09 5.16 29314-19108 0 0 1.5 0 1.25 1.0 1.25 0.50 1.0 1.75 29314-29108 0 4.0 1.0 0.5 0 0 1.75 0 0.5 0 2.75 2.25 2.0 2.5 3.0 2.25 2.25 1.0 29314-49108 0 2.5 3.0 1.5 2.0 2.0 2.75 2.0 1.25 2.25 4.0 4.0 4.0 3.25 4.75 3.75 3.75 3.75 29314-59108 1.5 4.0 3.5 5.0 4.75 4.0 4.5 5 .0 4.0 4.0 4.5 4.5 4.0 5.25 5.25 4.5 4.25 5.5 29314-69108 5.25 9.25 7.5 5.0 3.5 4.0 3.75 2.5 3.25 2.25 3.75 5.25 7.0 8.0 7.75 8.0 4.75 7.25 29314-79108 5,0 8,0 7.25 9.5 6.25 9.0 10.25 10.0 8.75 7.75 7.75 7.5 7.25 7.25 6.75 7.0 8.0 7,5 Sum 11,75 8.25 7.0 8.0 5.25 6.25 6.5 6.25 6.75 27.7527.00 23.50 25.50 27.25 28.75 26.00 Mean 24.00 26,7529.50. 26.7524.25 25.00 28.50 25.7523.00 25.00 1.96 4.63 4.50 3,92 4.25 4.54 4.79 4.33 4.00 4.46 4.92 4.46 4.04 4.17 4.75 4.29 3.83 4.16 29414.■19198 0 0 0 0 0 0 0.5 0 0 29414-■29198 0.5 0 0 0.25 0.5 0.75 0.25 1.250.25 0 2.0 1.75 2.0 1.75 2.25 1.0 1.5 1.25 1.25 29414-■39198 1.25 1.25 0.75 2.5 2.25 2.5 1.25 1.5 0 0.75 0.75 0.75 1.0 0.25 1.25 0.5 29414-■49198 0 0 0.25 0 0.25 0.25 0.5 0.5 0 0.5 0 4.0 5 .0 4.5 4.5 5.25 4.75 4.75 29414-59198 2.75 3.25 4.25 5 .0 4.75 4.75 5.75 5.25 4.75 5.25 0.25 3.0 3.5 4.25 3.5 3.75 3.25 3.5 3.0 3.25 29414-69198 3.75 6.25 7.25 6.75 4.5 2.25 2.0 2.0 2.25 3.5 0.75 2.25 .6.5 6.0 5.5 6.75 7.0 6.0 6.75 6.5 6.5 7.25 6.75 6.25 29414-79198 3.0 5.25 5.75 4.75 5.0 5.25 6.0 5.0 5.75 5.75 5.5 4 .0 5,5 3,75 5.0 5.0 4,75 5.0 5.0 5.25 Sum 7.50 21.25 24.00 23.00 22.25 22.50 22.00 22.75 19.50 17.75 21.00 18.50 20.00 21.7522.25 25.2518.75 21.00 Mean 1.07 3.04 3.43 3.29 3.19 3.21 3,14 3.25 2.79 2.54 3.00 2.64 2.86 3.11 3.183.61 2.68 3.00 29514-19238 0 1.75 2.5 2.5 3.75 1.25 2.25 2.75 3.25 2.5 3.25 1.25 1.25 3.75 3.25 2.75 3.5 4.25 29514-29238 1.75 4.5 5.0 4.5 6.75 6.25 4.25 5.0 4.75 4.5 5.0 5.75 6.5 5.75 6.25 4.5 6.0 6.0 29514-39238 1.25 3.75 4 .5 5.0 4.25 4.0 4.75 4.75 5.0 4.0 4.0 3.75 5.25 5.0 3.5 4.75 5.0 5 .0 29514-49238 4.0 8.0 8.75 8.5 9.0 9.0 8.25 8.25 9.25 8.5 8.75 8.75 7.756.5 7.5 8.25 8.75 8.25 29514-59238 4.25 6.0 7.75 7.75 8.5 7.25 6.0 7.25 8.25 8.5 6.75 7.5 8.75 8.75 8.0 8.0 6.75 8.5 29514-69238 7.5 8.75 9.0 9.5 9.0 9.25 10.0 9.75 10.0 8.75 10.25 9.5 9.0 9.5 9.5 8.0 9 0 9.5 29514-792387.5 9.5 9.5 10.0 10,75 10.25 10.0 10.25 10.5 8.25 9.75 10.0 9.5 9.75 9.25 9.25 8.75 9.25 29514-89238 0 3.5 4.5 3.5 4.25 4.5 2.75 4.25 6.0 2.5 2.5 3.25 5.0 4.75 4.5 1.25 5.25 5.5 Sum 26.25 45.75 52.25 50.50 56.25 51,75 48.25 52.25 57,00 47.50 50.25 49.7553.00 53.75 51,75 46.7553.00 56.25 Mean 3.28 5.72 6.31 6.53 7.03 6.47 6.03 6.53 7.13 5.94 6.28 6.22 6.63 6.72 6.47 5.84 6.63 7.03 Grand Sum - ~ ’ - « ' - IU lltpOU 1C7U»VU 172.50199.25201,00 194.50206.25195.50192.75 202.25 Mean 2.04 3,89 5.00 4.64 5.02 4.95 4.82 4.53 4.93 4.714,93 4.74 4.79 4,63 4.91 4.65 4.59 4.82 aSae Table 45 for explanation of sample codes. 198 TABLE 48, -Consistency (Adams values) for cream style sweet corn of the variety Deep Gold stored at 90° F. and measured at room temperature (1958 season)® Filler Storage time (in weeks) Samplea 190° 78° 2 4 6 8 10 12 16 Consistency (Adams values) 29104-18188 0 0 0 0.75 0.25 0.25 0.25 0.5 0.25 29104-28188 0 3.25 3.75 4.75 4.0 4.25 3.0 4.5 3.0 29104-38188 0 1.25 2.0 0 3.5 2.75 0.75 0.5 1.75 29104-48188 1.25 4.0 5.0 5.0 6.0 6.75 5.0 5.5 5.5 29104-58188 2.25 4.0 5.0 4.0 4.5 4.0 4.25 4.75 3.75 29104-68188 6.25 8.0 8.5 8.75 8.75 8.75 9.25 8.25 9.25 29124-18218 0 0 2.25 2,5 1.0 0.75 0 1.5 1.5 29124-28218 0 0 4.0 2.5 3.5 3.0 3.25 3.0 2.0 29124-38218 0 0 2.0 2.0 2.5 1.25 1.75 1,75 1.0 29124-48218 0.75 0.5 4.0 3.75 4.25 4.5 3.5 4.75 3.75 29124-58218 0.5 1.75 5,75 5.5 5.5 6.0 6.0 6.5 5.25 29124-68218 6.0 6.75 8,0 7.75 8.75 9.0 9.0 8.0 8.0 29124-78218 2.5 2.75 7.0 6.5 7.0 6,75 5.75 7.0 6.5 29134-18258 0 2.0 3.25 3.75 3.75 3,0 3.25 3,25 2,0 29134-28258 0 2.0 4.0 3,5 2.75 3.25 4.75 4.0 3.25 29134-38258 1.5 3.0 4.5 3.0 1.75 4*0 3.0 3.25 1.0 29134-48258 3.0 6.25 8.25 7.25 6.5 7.25 7.5 7.0 6.75 29134-58258 4.5 5.5 8.0 7.25 6.75 8.0 8,0 6.0 7.5 29134-68258 5.0 7.0 7.75 8.0 8.25 8.25 7.5 9.0 8.5 29134-78258 6.5 8.25 9.5 9.5 9.25 8.5 9.0 9.25 8.0 29134-88258 0 2.25 4.0 4.25 0.5 2.5 0.75 2.75 1.25 29314-19108 0 0 0.25 0 0 0.25 1.0 0 0 29314-29108 0 4.0 2.0 2.75 2.25 2.5 2.5 2.75 2.25 29314-49108 0 2.5 4.25 4.0 3.0 5.0 4.25 4.75 3.75 29314-59108 1.5 4.0 4.50 3.5 3.5 3.5 0.5 3.75 2.75 29414-19198 0 0 0 0.75 0.25 1.0 1.5 0 0.25 29414-29198 0.5 2.0 2.5 1.75 1.75 2.5 2.5 2.0 1.5 29414-39198 0 0.75 0 0 0 0 0.75 0.5 0 29414-49198 0 4.0 4.5 4.5 3.5 3.75 5.5 3.5 3.5 29414-59198 0.25 3.0 4.75 3.5 4.25 3.75 3.5 3.0 3.25 29414-69198 3.75 6.25 7.75 7.0 7.0 7.0 7.0 6.5 7.0 29414-79198 3.0 5.25 5.5 5.0 4.5 4.75 5.0 3.75 4.75 199 TABLE 48. Continued Filler ______Storage time (in weeks ) Sample3, 190° 78° 2 4 6 8 10 12 16 Consistency (Adams values) 29514-19238 0 1.75 2.25 2.75 0.5 1.5 2.25 1.25 1.25 29514-29238 1.75 4.5 4.75 5.0 5.0 7.5 6.0 5.0 4.5 29514-39238 1.25 3.75 3.25 4.75 5.5 3.5 4.0 2.75 4.0 29514-49238 4.0 8.0 8.0 8.0 8.5 9.0 8.0 6.75 7.0 29514-59238 4.25 6.0 8.5 8.5 8.75 5.5 8.5 8.0 7 . 7 5 29514-69238 7.5 8.75 10.25 10.0 9.75 9.75 10.25 10.0 10.0 29514-79238 7.5 9.5 8.75 8,25 8.0 9.0 8.5 8.5 9.0 29514-89238 0 3.5 2.25 4,25 4.75 4.0 5.75 5.0 5.25 aSee Table 45 for explanation of sample code* LITERATURE CITED 1. Adams, M. C. and F. L. Birdsall. New consistome ter measures corn consistency. Food Industries, 18 (6): 844-846, 992-993, (1946) 2. Anonymous. Buyers guide to food grade starches. Food Processing, 19 (3); 44, 47, 48, 51, 56-63, (1958). 3. Anonymous. Modem labels for canned food. National Canners Assoc. pp. 168, Oct., 1951. 4. Anonymous. Recording corn consistency. The Canner, 64 (26): 19- 22, (1927). 5. 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AUTOBIOGRAPHY I, David Robert Davis, was born in Lakewood, Ohio, August 22, 1929„ I received my secondary school education in the public schools of Cleve land Heights, Ohio, and my undergraduate training at The Ohio’State Uni versity, which granted me the Bachelor of Science degree in Agriculture in 1952. From The Ohio State University, I also received the Master of Science degree in 1957. While taking my graduate work in the Department of Horticulture, I was appointed a research assistant for the Ohio Agri cultural Experiment Station in 1956 and held this position for three years while completing the requirements for the degree Doctor of Philos ophy. 203