Abstract

Waxy corn is fresh-eating fruit. Quality performance of waxy corn can separate in 3 categories. There are flavor, texture and aroma and there are 3 types of carbohydrate (sugar content, phytoglycogen and starch) which effects to eating quality of waxy corn. So, this research is studying on sugar content in kernel on eating quality of 5 varieties of waxy corn and analyze the samples by RCBD with 4 replications. Fancy Purple Color 111, Big White 852, Ratchata 1, LV-CM and MX 10 are the varieties which were used in this experiment and observes the sweetness by eating and measurement the concentration of solid in the solution. Phenol-sulfuric acid method is used for measurement the whole sugar content and DNS method for reducing sugar. Big White 852 has the tenderness and favorite difference with other varieties. There are no difference in the concentration of solid in the solution and carbohydrate content. And Fancy Purple Color 111 has the highest reducing sugar which is 78.58 percent.