Abstract: As the key taste quality index of waxy maize, the soluble sugar directly determines the sweetness and affects the palatability of waxy maize. In this paper, the fresh ears of waxy maize were harvested timely as the experimental materials, and the anthrone-sulfuric acid method was used to determine the changes of soluble sugar content of the fresh ears with bract or without bract under the room temperature or low temperature in different storage time, respectively. These results can provide theoretical basis for the storage and timely processing of fresh ears of waxy maize.

Key words: waxy maize, fresh ear, kernel, soluble sugar