Abstract
During 2012-2014, the sugar, protein and cellulose content in the grain of six of the most popular sweet corn hybrids in Bulgaria was fixed as part of creating Sweet Corn Producing Technology at the Agricultural University. Challanger (F1) and GSS keep their sugar content longest, which makes them most suitable for fresh storing. The content of cellulose and protein in the cobs of all tested hybrids was relatively low – less than 6%, which makes them extremely suitable for human food. Protein is at least about 4%, values comparatively low even for cereals, but they are registered in the milky maturity of the crop and considering the high sugar content in the grain the crop is characterized as dietary and healthy food.
Keywords: sweet corn, quality, sugar decomposition