Total soluble sugars (TSS), reducing sugars (RS), moisture and starch directly influence flavor and consumption. In this work, TSS, RS and starch were determined at harvest in young kernels of nine corn cultivars. The experiment was carried out in Ponte Nova, MG, Brazil. To determine chemical characters of young kernels a sample was obtained of three cobs from each experimental plot. Corn ears were harvested using an empirical method, when the silk was loose from the ear. Moisture varied among samples of different cultivars at harvest. Moisture content ranged from 56 to 64%. There were no differences among cultivars regarding RS. However, cultivars P3232 and AG4051 showed good RS to TSS ratio, being adequate for fresh consumption.
Corn; chemical composition; soluble carbohydrates
