Sweet corn and waxy corn are common corn varieties on the market, and many friends often cannot tell the difference between the two when purchasing. So, what are the differences between sweet corn and waxy corn?

The difference between sweet corn and waxy corn

Sweet corn

Sweet corn is commonly known as sweet corn. It is different from ordinary corn and has sweet, fragrant and It is crispy and tender and is known as "fruit corn". It is divided into three types: ordinary sweet corn, super sweet corn and enhanced sweet corn. Sweet corn contains more sugar and water, and the sugar content of its fresh ears is generally 14% to 25%, which is significantly higher than that of ordinary corn. The content of protein, fat and other amino acids is also higher than that of ordinary corn. It also contains a variety of vitamins, mineral elements, linoleic acid and nutritional fiber. It has good medical and health care effects, and people regard it as a healthy food. Sweet corn can be used for canning and quick-frozen processing.

Most of the endosperm of sweet corn kernels is horny starch. After drying, the kernels shrink and become hard and translucent. The dry matter content of the seeds is low, the soil arching ability is poor, the seedling emergence rate is low, and the seedlings are weak. Plants tend to have tillers and multiple bracts, well-developed male flowers, more branches, and large amounts of pollen. However, they have poor resistance to the environment. In environments such as high (low) temperature and low light, they are prone to poor fruiting and long bald tips. .

Compared with ordinary corn, most sweet corn varieties have a shorter growth period and mature early or very early. Due to the special growth and development characteristics of sweet corn and the commodity requirements for fresh ear harvest, it requires high cultivation environment and management level.

Waxy corn

Waxy corn, also known as waxy corn or sticky corn, is a genetic mutation of ordinary corn through selection and breeding. Domestic and foreign scholars generally believe that the origin of waxy corn is in China. The endosperm of waxy corn kernels is entirely composed of amylopectin, which is easier to digest than ordinary corn. The digestibility of waxy corn is about 85%, while that of ordinary corn is about 69%. The unique flavor and rich kernel color of waxy corn are more attractive to people. favored. In addition to being eaten fresh, waxy corn can also be used to process specialty foods and make industrial raw materials and feed.

Compared with ordinary corn, ordinary waxy corn varieties have lower thousand-kernel weight, so the seedlings are weaker. The leaf emergence speed and ear differentiation process are the same as those of ordinary corn. For waxy corn varieties, it only takes 70 to 100 days from emergence to harvesting of fresh ears. The sowing and harvesting periods can be adjusted according to the characteristics of the variety and commodity needs. If necessary, cultivation in protected areas and harvesting of dry kernels can be carried out.