Sweet corn (Zeamays) was precooled by slurry ice and then stored at 0 °C to determine the effect of slurry ice on the subsequent quality of the corn. Changes of sensory index

total soluble solids (TSS)

soluble protein content

soluble starch content

soluble total sugar content

and vitamin C (Vc) content were determined. Compared with the conventional 0 °C treatment

slurry ice maintained the sensory quality of sweet corn to 28 d

inhibited the decomposition and decline of TSS

soluble protein

soluble starch

soluble sugar and Vc contents

maintained the nutritional quality of sweet corn

and retained the smell and taste of sweet corn. Thus

slurry ice precooling can reduce stress-induced damage

while maintaining the storage quality and prolonging the shelf life of sweet corn.