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本文对鲜食期甜玉米的碳水化合物和游离氨基酸的组成、含量以及采后的生理变化进行了研究。结果发现，甜玉米的蔗糖含量占总糖量的６２ ％以上。游离氨基酸有１７种，以丙氨酸、谷氨酸和苏氨酸的含量较多。收获后，所有参试品种贮藏在常温下（３０℃）可溶性糖和游离氨基酸的含量迅速下降，淀粉含量增加，水溶性多糖含量变化因品种不同而异。品质、鉴定和相关分析表明，贮藏期间甜玉米的鲜食品质与可溶性糖的含量是显著正相关。果穗的呼吸强度，在常温下极高，约为低温（０℃）下。的８～１０倍。
In this paper, the composition and content of carbohydrates and free amino acids in sweet corn during the fresh-eating period and the physiological changes after harvest were studied. The results showed that sweet corn’s sugar content accounted for more than 62% of the total sugar. There are 17 kinds of free amino acids, alanine, glutamic acid and threonine content more. After harvest, the content of soluble sugar and free amino acid of all the tested varieties stored at room temperature (30 ℃) decreased rapidly, the content of starch increased, the content of water-soluble polysaccharide varied with different varieties. Quality, identification and correlation analysis showed that there was a significant positive correlation between fresh-eating quality and soluble sugar content of sweet corn during storage. Respiration intensity of ear, at very high temperature, about low temperature (0 ℃). 8 to 10 times.