In Senegal, sweet corn is produced for export market while the canned ones are imported to supply national market. This work was carried out to investigate the effect of different processing conditions such as heating temperature and sterilization time on the microbial quality, color, ascorbic acid and shelf life of canned sweet corn produced in Senegal. The hygiene level of sweet corn samples at different preliminary processing stages before canning processing was evaluated also. Aerobic mesophilic total counts were lowest at blanching (1.8 log₁₀ CFU/g) and no microorganisms related to food spoilage and public health concerns were detected in all canned sweet corn regardless of treatment. However, treatment E (125°C/12 min) had the highest F-value (35.7 min) and the lowest C-value/F-value ratio (3.84 min). This treatment had also less impact on total color change (DE*=6.81) and ascorbic acid content. Canned sweet corn was shelf stable after 12 months of storage.

 

Key words: Sweet corn processing, canning processing, sterilization, thermal treatment, microbial quality, shelf life, color, vitamin C.