Variety traits

Sugar Content — Sweet Corn

Zea mays L. subsp. mays (Sweet Corn Group)

A key quality trait of sweet corn, determined by its membership in the su1, sh2, or se genetic groups. Sugar levels are unstable and require strict adherence to harvesting schedules, cooling, and isolation from other types of the crop.

In the reference 61 varieties crop Sweet corn, where this is mentioned in the description.

Sugar content is determined by genetic groups: the standard su1 group contains 4–6% sugar in kernels at the technical maturity stage, the sh2 (supersweet) group contains more than 12%, and the se group includes varieties with enhanced characteristics. Measuring this parameter with a refractometer using the Brix scale is difficult due to the presence of starch and other insoluble substances, so evaluation is most often based on the genetic potential for sugar accumulation.

This trait is extremely unstable, as sugars are actively converted into starch after harvest, especially at high temperatures. To maintain quality, harvesting must be done in the morning hours followed by immediate cooling of the produce. During cultivation, spatial isolation from other types of corn is mandatory, as cross-pollination drastically reduces the sweetness of the kernels. Hybrids with high sugar content require a soil temperature of no less than +13…+15°C to ensure uniform emergence.

General information about the subject — on the page Sugar content.

Sources7

Varieties of Sweet corn mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.