Why does corn spoil when bought back

Corn that breaks after being bought may be related to factors such as humid storage environment, prolonged storage time, damage during transportation, lack of freshness of the corn itself, and failure to handle it in a timely manner.

1. Storage environment is humid

Corn is prone to mold and bacteria growth in humid environments, leading to rapid spoilage. High humidity can accelerate the evaporation and absorption of moisture in corn, causing mold or softening on the surface of the corn. It is recommended to store corn in a dry and ventilated place, avoiding direct contact with the ground or walls. Breathable mesh or paper bags can be used for packaging to reduce moisture accumulation. Areas with high humidity such as kitchens or balconies are not suitable for long-term storage of corn.

2. Long storage time

Corn is a perishable food ingredient that can easily spoil after being stored at room temperature for more than two days. The sugar content of harvested corn will quickly convert into starch, resulting in a gradual loss of taste and nutrition. When purchasing, you should choose corn with bracts, which can delay water loss. If you need to store for a long time, you can remove the bracts and refrigerate, but it is best to consume within three days. Freezing storage can extend the shelf life, but the taste may decrease after thawing.

3. Damage during transportation

Squeezing or colliding during transportation can cause damage to corn kernels, making them susceptible to microbial contamination after juice leakage. Some vendors may use chemical agents to extend the shelf life, and excessive use can accelerate spoilage. When purchasing, pay attention to checking the appearance of the corn to avoid selecting those with mechanical damage or abnormal spots. During transportation home, handle with care to minimize bumps and squeezing.

4. Corn itself is not fresh

Some vendors may sell aged corn that has been stored for too long, with yellow and dry bracts and withered roots. The fibrous roots of fresh corn should be in a moist state, and the bracts should be lush green and tightly attached. After peeling off the bracts, the corn kernels should be plump, shiny, and elastic when pressed. Fresh corn has a low sugar content and is more likely to spoil and deteriorate in a short period of time. Suggest purchasing locally harvested corn on the same day for fresher quality.

5. Failure to handle

Corn has strong respiration after harvesting, and failure to handle it in a timely manner will accelerate spoilage. refrigeration should be done as soon as possible in hot weather to avoid prolonged exposure to room temperature. If preservation is required, corn can be steamed and frozen, which can effectively extend its shelf life. Peel off the bracts and roots before cooking, as early processing increases the risk of contamination. It is best to consume on the same day after purchasing in summer to avoid nutrient loss and spoilage.

To maintain the freshness of corn, it is recommended to purchase in small quantities multiple times and prioritize products with intact bracts and plump grains. Keep the storage environment dry and ventilated, and control the temperature within an appropriate range. If corn is found to have an odor, discoloration, or mold spots, it should be discarded immediately. Reasonably matching meals and consuming corn, beans, and other ingredients together can improve protein utilization efficiency. Pay attention to the changes in corn status to ensure food safety and health.