EFFECT OF STORAGE ON SUGAR CONTENT. 



13 



Effect on green corn of thirty-six hours' storage at room temperature. 

 (June 21 to June 23, 1905.) 



Sample had a soar odor. 



Attention is called to the fact that these analyses were made on 

 corn (Adams Early) bought on the market, and which had very 

 probably boon pulled for a day or more before the work was begun. 

 This might account for the low percentage of sugars found before 

 storage. More extended studies on this point made at the Maryland 

 station on a large number of samples verify the tendency here indi- 

 atr.l for the com to decrease in sugar content during storage. 



In connection with the problem of shipping the corn from the 

 various stations for analysis, and also because of the interest of the 

 unit trr to canners, a further study w r as made as to the effect of storage 

 HI various temp< and under various conditions; that is, husked 



and unhusked, and wrapped in oiled paper. The detailed results of 

 this study have been reported by the Maryland station, in coopera- 

 tion with which station the work was done. The temperatures 

 varied from the normal room temperature of 77 F. (25 C.) to 

 refrigerator temperature, 63 F. (17 C.). 



In the freshly pulled samples the sugars present were 4.59 and 

 1 .74 per cent. On standing twenty-four hours at room temperature, 

 unhuskod, about one-third of the sugars disappeared; after the next 

 twenty-four hours another loss was noticed, but when the sugars 

 reached 1.80 per cent no further decrease took place. The taste was 

 not so good after twenty-four hours as when the sample was first 

 pulled. As the time of storage increased, the flavor deteriorated, 

 and after ninety-six hours the corn tasted flat and sour and the kernels 

 were wrinSled. The data do not show that any material difference 

 resulted from husking the ear, wrapping it in oiled paper, or storing 

 it in the refrigerator. This is true both of the taste and the per- 

 centage of sugars found. The work shows that corn should not be 

 pulled until ready for use, and should be put on the market or canned 

 with as little delay as possible after gathering. 



a Maryland Agr. Exper. Sta., Bui. 120, Sweet Cora Investigations, 1907. 



