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The sweet taste of freshly picked corn maize is due to the high level of...

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Biology

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The sweet taste of freshly picked corn maize is due to the high level of sugar in the kernels Store bought corn several days after picking is not as sweet because about 50 of the free sugar is converted to starch within one day of picking To preserve the sweetness of fresh corn the busked ears can be immersed in boiling water for a few minutes blanched then cooled in cold water Corn processed in this way and stored in a freezer maintains its sweetness What is the biochemical basis for this procedure A pH change caused by the boiling procedure inhibits the enzymes needed to convert sugars to starch Boiling breaks down starch independent of enzymes Boiling activates enzymes that break down starch into sugar Heat from the boiling procedure destroys the enzymatic activity needed to convert sugars to starch

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