Omono corn has a weight of 400-500 g with skin and a length of 22-24 cm, and can be harvested around 88 days after seeding. The fruit is packed to the tip, the grain is soft with thin skin, and the sweetness stands out even when raw. It seems that the sugar content is easily over 20 degrees at the highest level. It is a horsepower type that grows up to about 190 cm in height, and it seems that you can catch two if you make it well. Also, I heard that summer sowing (July-August sowing) is suitable for cropping in autumn.
It is an important crop to deal with food shortages and starvation, and our corn is famous as a fruit and vegetable that loses its freshness so much that we are told to boil it before harvesting it. This seems to be because the respiration continues even after harvesting, consuming sugar and converting it to carbohydrates. In order to prevent the deterioration of freshness, it is generally practiced to lower the temperature to lower the physiological activity seems to be done. When the temperature drops, physiological activity declines, so even if the temperature gradually rises during the transportation process, it is possible to suppress the deterioration of freshness compared to the case without pre-cooling. Also, it seems to be more preferable to keep the temperature low during transportation.
Normally, the boiling point of water is 100°C, but it seems that it can boil at a temperature of 100°C or less in places with low atmospheric pressure, such as on mountains. As the vacuum is approached, the atmospheric pressure approaches 0, so the boiling point becomes even lower, and water tends to evaporate more easily. At this time, the water absorbs a large amount of heat to generate the heat of vaporization. Vacuum pre-cooling utilizes this phenomenon, and by exposing corn to a vacuum state for a certain period of time in a vacuum pre-cooling device, it absorbs heat and cools this excellent agricultural product in a short time to maintain freshness.