Physicochemical Properties and Sensory Attributes of Sweetcorn (Zea Mays L. var. Macho F1) to Combined Application of Organic and Inorganic Fertilizers

Fertilizer application does not only influence the growth and yield of sweetcorn but also its physicochemical and sensory attributes. This study was conducted to determine the effects of the combined application of organic and inorganic fertilizers on the total soluble solids (TSS), titratable acidity (TA), pH and sugar contents of freshly harvested sweetcorn, and on the sensory qualities of newly cooked and five (5) day stored sweetcorn. The treatments were designated as follows: T0- Control (without fertilizer applied), T1 - Inorganic fertilizer at 90-60-60 kg ha-1 N, P2O5, K2O, T2- 5,000 kg ha-1 of vermicompost + 45-30-30 kg ha-1 N, P2O5, K2O, T3- 5,000 kg ha-1 of poultry manure + 45-30-30 kg ha-1 N, P2O5, K2O, T4- 5,000 kg ha-1 of cow manure + 45-30-30 kg ha-1 N, P2O5, K2O, T5- 5, 000 kg ha-1 of goat manure + 45-30-30 kg ha-1 N, P2O5, K2O, T6 – 5,000 kg ha-1 of mudpress + 45-30-30 kg ha-1 N, P2O5, K2O, T7 - Foliar spray (Fermented Golden Snail applied five times at 150ml/16liters of water) + 45-30-30 kg ha-1 N, P2O5, K2O. These were laid out in RCBD with three replications. Results showed that the highest pH values and sugar contents were detected from plants applied with 5,000 kg ha-1 regardless of organic fertilizer and half of the recommended rate of inorganic fertilizers. Likewise, sweetcorn stored for five days in an ambient condition maintains its color, taste, aroma, and texture when applied with organic and inorganic fertilizer regardless of the sources of organic materials. It is advisable not to dehusk the sweetcorn during harvest to preserve its marketing potential, especially when it is to be stored. Likewise, only the sweetness/taste of sweetcorn was reduced after five days of storage but still acceptable by the consumers` preference. These results suggested that fertilizer, either pure inorganic or in combination with organic, can significantly increase the yield and also influence its sweetness.