Effects of treatment with microwave on carbohydrate content and regulation of sugar synthesis enzyme activity of sweet corn were studied. Sweet corn was packaged with polyethylene films after treatment with microwave and stored at 2℃. The results showed that after being processed by microwave the respiration rate of sweet corn was decreased almost 25%

but the moisture content has no significant differences compared with control group. After being stored for 15 days

the soluble sugar content

reducing sugar content and starch content in microwave treatment samples was 29.47% higher

19.32% higher and 10.97% lower respectively than that in control group. The microwave also promotes the activity of sucrose phosphate synthase and phosphatase in the late storage

and effectively delays the sugar loss during sweet corn storage.