Sugar and Soluble Solids Changes in Refrigerated Sweet Corn ( Zea mays L)

ABSTRACT Three sweet corn ( Zea mays L) genotypes, one cultivar each, were tested for sugar and soluble solids changes at 6°C for 5 days. Genotypes and cultivars were sugary ( su ), ‘Silver Queen’; sugary enhanced ( se ), ‘Incredible’ and super sweet ( sh 2 ), ‘How Sweet It Is.’ Fructose, glucose, sucrose, maltose, total sugars and °Brix were measured. Sucrose predominated. Generally, °Brix, fructose, glucose and sucrose decreased and maltose increased, sh 2 had lowest °Brix and highest sucrose and total sugars, and su had highest °Brix and lowest sucrose and total sugars, su consisted of 3.8% total sugars (DWB); se , 7.2% and sh 2 , 10.9%. Overall correlation coefficient between °Brix and total sugars was −0.99.