Sweet corn is harvested at an immature stage, rich in sugars and water, making it highly perishable. Sweet corn seeds are rich in soluble sugars and highly sensitive to storage stress. It has one of the highest respiration rates among vegetables, which can lead to fast sugar degradation.

Major post-harvest disorders include sugar loss, dehydration, microbial spoilage, and off-flavors or browning after cooking.

The critical factor influencing these outcomes is temperature, with near 0 °C being ideal to slow down respiration and preserve quality.

For effective anaerobic storage, the goal is to control insects and oxidative damage without triggering sugar depletion or fermentation.

In anaerobic storage conditions, where oxygen is lacking, the mitochondria in the seed can no longer perform aerobic respiration. To generate energy, the seed shifts to fermentation, a much less efficient pathway. As a result, to maintain even minimal cellular functions, the seed must consume its sugar reserves at a dramatically accelerated rate—up to 18 times faster than in aerobic conditions.

However, in dry and cold conditions, anaerobic metabolism are not activated, so risks of fermentation and sugar depletion are low.

Sweet corn controlled respiration through Modified Atmosphere—by lowering O₂ and increasing CO₂—helps reduce decay and sugar loss. Optimal MA conditions identified in trials are around 5–10% O₂ and 10–15% CO₂ at 0–5 °C.

Key Scientific References on Sweet Corn Modified Atmosphere (MA) Storage

1. Riad, G. S. & Brecht, J. K. (2003). "Sweetcorn tolerance to reduced O2 with or without elevated CO2." Proc. Florida State Horticultural Society, 116, 390–393.
• Investigated multiple MA gas combinations; found best results with 2% O2 + 15% CO2 at 5°C for preserving sugar content and appearance.
2. Smyrniotaki, M. (2011). "Postharvest biochemical and textural characteristics of Sh2 sweetcorn cobs." Cranfield University Thesis.
• Studied Sh2 cultivars under controlled atmospheres (8% O2 and 12% CO2 at 3°C), showing good sugar retention for 24 days.
3. Rodov et al. (2000). "Nested modified-atmosphere packages maintain quality of trimmed sweet corn during cold storage and the shelf life period." Postharvest Biology and Technology, 18(3), 259–266.
• Demonstrated how nested packaging reduces oxygen flow, preventing anoxic fermentation and prolonging shelf life.
4. Morales-Castro et al. (1994). "Modified atmosphere packaging of sweet corn on cob." Journal of Food Processing and Preservation, 18(4), 279–293.
• Describes the relationship between oxygen levels and respiration rate; validates the need to optimize MA for each genotype.
5. Meng et al. (2013). "Effect of multiple gas media package on preservation of fresh sweet corn at room temperature." Applied Mechanics and Materials, 477–478, 1354–1358.
• Confirms that modified atmospheres (O2 < 10%, CO2 > 10%) can reduce browning and prolong marketable quality.
6. Blanchard et al. (1996). "Modified atmosphere preservation of freshly prepared diced yellow onion." Postharvest Biology and Technology.
• Though on onion, relevant for understanding non-Maillard browning in corn and the inhibitory effect of MA on polyphenol oxidation.
7. Sebők & Baár (2009). "Influence of the preparation, storage temperature, modified atmosphere and vacuum packaging on shelf-life of sliced, chilled yellow pepper and pre-cooked sweet corn." Acta Alimentaria, 38(2), 161–178.
• Provides evidence that vacuum and MA packaging significantly delay microbial growth in pre-cooked sweet corn.
8. Riad, G. S., Brecht, J. K., & Talcott, S. T. (2003). "Browning of fresh-cut sweet corn kernels after cooking is prevented by controlled atmosphere storage." Acta Horticulturae, 628, 387–394.
• Links post-cooking browning inhibition with MA use.