Post-harvest quality management of sweet corn: Disorders, losses and preservation strategies

Abstract

Sweet corn ( Zea mays L .) a staple food crop, serves as a significant nutritional source for humans. Belonging to the Poaceae family, sweet corn comes in diverse varieties worldwide, with regional preferences influencing the choice of specific type. Unlike field corn, sweet corn is harvested at the milk stage, characterized by high sugar and moisture content, which enhances its sensory appeal but also renders it highly perishable. Key consumer-valued traits such as sweetness, aroma, and vibrant color are particularly vulnerable to rapid deterioration after harvest. Major post-harvest disorders—including loss of sweetness due to sugar-to-starch conversion, kernel dehydration, fungal contamination, and post-cooking browning—contribute significantly to quality loss and market value reduction. Effective post-harvest management strategies, particularly low-temperature storage and controlled handling, are critical in mitigating these issues by slowing respiration rates and microbial activity. This comprehensive review examines the physiological and biochemical changes affecting sweet corn quality post-harvest, identifies the primary causes of deterioration, and evaluates current and emerging preservation techniques aimed at reducing losses and extending shelf life. The review also highlights existing research gaps and proposes integrative strategies to ensure the delivery of high-quality sweet corn from farm to consumer. • Sweet corn is perishable due to its higher respiration rate • Loss of sweetness, dehydration, fungal growth are major post-harvest issues • Use of appropriate techniques can prevent post-harvest losses