Fresh 24 sweet corn varieties which planted at The Royal Kao Hin Sorn Development Center, Chachoeng-sao province were harvested in early August, 1996 and canned in the same days of harvesting at ...IFRPD, Kasetsart University, Bangkok. The physical properties of the sweet corn were investigated both prior and after canning. Sensory evaluation of the canned samples was done by using 15 Thai food scientists as the taste panelists. It was found that the corn variety had effects on ear weight, yield of the whole kernel corns, total soluble solids, drained weight, color, favor and texture of the canned sweet corn, from which the sensory scores of the canned samples were affected. The sweet corn variety, CB 6022, which had the ear weight and yield more than the means performed good color, flavor and texture got the highest scores in texture preference and the over-all acceptability. However, there was no significantly different at 5 percent level between CB 6022 and Chat thong 14, Chakra and SB 606 B which had less scores in the texture preference and the overall acceptability. There was no direct correlation between total soluble solids of the corn and the sweetness.
