Abstract:To explore the texture characteristics of fresh edible corn，three corn cultivars belonged to sweet corn（S1-S3），waxy corn （W1-W3）and general corn （G1-G3）and harvested at three time.The texture characteristics of cooked.corn samples were analyzed using total profile analysis （TPA），and sensory acceptance analysis.Results showed that the hardness，cohesiveness，springiness，adhesiveness and chewiness were not significant differed among S1，S2 and S3，and all of them were lower than those attributes of waxy corn and general corn.The hardness，adhesiveness and chewiness in waxy corn and general corn were significant increased with harvest time delay，W1＜W2＜W3 and G1＜G2＜G3.The sensory acceptance scores of the samples were arranged as W3≈G3≤S3≤S1≈S2≈W1≈G1≤W2≈G2，the latest harvested samples showed lowest scores.At room temperature in sealed package，the hardness of S3，W1-W3，and G3 increased significantly after 6 h，but these in S1，S2，G1 and G2 were not significantly changed.After immersed in 60℃ water，W2 could obtain better texture quality within 3.5h，compared with the samples in the open air with reduced hardness and springiness.These results would contribute to the process and storage conditions of different fresh edible corns for better quality.