Sweet corn is sweet primarily due to its high sugar content, a result of genetic mutations and harvesting practices.
Here's a breakdown:
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Genetic Mutations: Unlike field corn, which is bred for starch production, sweet corn varieties carry recessive genes that interfere with the conversion of sugar to starch within the kernels. The most common of these genes is su1 (sugary 1), but other genes like se (sugary enhancer) and sh2 (shrunken 2) also contribute to increased sugar levels and slower starch conversion.
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Harvesting Time: Sweet corn is harvested when the kernels are in the "milk stage." This is the period when the sugar content is at its peak and the kernels are plump and juicy. If left on the stalk for too long, the sugar will convert to starch, resulting in a less sweet and more starchy ear of corn.
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Sugar Content: Sweet corn kernels at the milk stage contain a significantly higher percentage of sugar than mature field corn kernels. This difference in sugar content is what gives sweet corn its characteristic sweetness.
In summary, a combination of specific genes that inhibit starch production and harvesting the corn at its peak sugar content allows sweet corn to be significantly sweeter than other types of corn.
