Effect of Stem Intact on Sugar Content of Harvested Thai Supersweet Composite # 1 DMR Sweet Corn

Abstract

Thai Supersweet Composite # 1 DMR sweet corns were harvested at milk stage with and without stem intact and stored at room temperature (25"C), 1 ", 5" and 10°C respectively. It was found that sweet corns with stem intact, stored at all tested temperatures had tendency to lose soluble solids and sucrose less than those without stem intact. Sweet corns stored at 1" and 5°C for 4 - 6 days had nearly the same levels of soluble solids and sucrose as freshly harvested sweet corns especially those with stem intact and stored at 1°C. Sweet corns with stem intact and stored at 10°C for 4 - 8 days had sucrose content much more than those without stem intact, All of sweet corns with stem intact lost moisture content from the kernels much more than those without stem intact and caused the fresh kernels wrinkle.