Freezing Storage Prior to Processing Preserves Flavor and Nutritional Quality of Vacuum-Packed Sweet Corn

Sweet corn deteriorates rapidly postharvest, creating challenges for continuous industrial processing. Freezing storage prior to processing (IQFP) is widely used, yet its mechanistic effects on product quality remain unclear. Here, sensory evaluation, texture profiling, color analysis, flavor omics, and metabolomics were integrated to compare IQFP with immediate postharvest processing in vacuum-packed sweet corn during 120 days of storage. Although both treatments showed similar quality once processed after the freezing stage, IQFP maintained significantly higher sensory scores during prolonged storage, delaying rancid flavor development and reducing color fading. IQFP produced a more desirable texture with lower cohesiveness and moderate hardness. Aroma analysis showed reduced accumulation of lipid-oxidation-derived off-flavor compounds while preserving key Maillard-derived odorants. Metabolomics revealed enhanced accumulation of protective sugars, slower sucrose degradation, and reduced oxidative-stress-associated metabolites. Together, IQFP improves flavor stability and metabolic resilience, supporting its use to stabilize product quality and alleviate peak-harvest processing pressure.