Free-flowing, individually frozen
IQF Whole Kernel Sweet Corn
Kernels are the format that gets used, not admired. They go into a mix, a sauce, a ready meal, a salad bar — which means the only…
Shengtian Baizhu · flagship variety
Pearl White super-sweet fruit corn
Most sweet corn is bred to be cooked. Pearl White is bred to be bitten into. The skin on each kernel is thin enough to break under your teeth, which is the difference a buyer's customer notices before they read a single line of your packaging.
The problem
What usually goes wrong
Buyers who have been burned by "sweet" corn know the failure mode: hulls that stay behind in the mouth, a starchy finish, and sweetness that reads as sugar rather than fruit. Those are variety problems. No amount of careful freezing or clever packaging fixes a corn that was bred for volume.
How this product answers it
Shengtian Baizhu is a white super-sweet fruit corn from seed bred by Longping High-Tech, selected for exactly the attributes that fail elsewhere — thin pericarp, high water-soluble sugar, low crude starch, and an early, dependable harvest. It is the base for every format Yuyuan sells; the fresh, frozen and ambient lines are the same corn handled three ways.
What you get
Why buyers specify it
Sweet enough to eat raw
18–24° Brix with water-soluble total sugar up to 34.95%. Kernels are crisp and clean-tasting straight off the cob, which is why the variety is sold as fruit corn rather than as a vegetable.
Pericarp residue as low as 4.08%
The pericarp is the skin that stays behind as a chewy hull. At 4.08% residue there is effectively nothing left to chew, and the variety scores 85 / 100 in standardized taste evaluation.
Early and dependable in the field
Fresh ears reach harvest in 72–81.6 days, about 6.6 days ahead of the control variety, with strong lodging resistance and high resistance to stalk rot, southern leaf spot and Curvularia leaf spot.
Low crude starch
Field corn tastes floury because it is starchy. Pearl White is not — which is what lets the sweetness read as clean rather than heavy, cooked or raw.
Specification
| Botanical name | Zea mays L. — super-sweet fruit corn |
|---|---|
| Variety | Pearl White (Shengtian Baizhu) |
| Type | White super-sweet, early-maturing |
| Seed breeding | Longping High-Tech |
| Sweetness (Brix) | 18–24° |
| Water-soluble total sugar | Up to 34.95% |
| Pericarp (skin) residue rate | As low as 4.08% |
| Taste evaluation score | 85 / 100 |
| Crude starch | Low |
| Kernel colour | Pearl white (some yellow) |
| Cob colour | White |
| Ear length | 19.3–20.4 cm |
| Plant height | 173–219 cm |
| Ear position | 52–68 cm |
| Fresh-ear maturity | 72–81.6 days (~6.6 days earlier than control) |
| Field performance | Strong lodging resistance; high resistance to stalk rot, southern leaf spot and Curvularia leaf spot |
| Growing base | 10,000+ mu of Yuyuan company farmland, Shandong, China |
| Available as | Fresh cob · IQF quick-frozen · vacuum-pack |
Figures describe typical performance of the Shengtian Baizhu variety and may vary with season and growing conditions.
The corn itself
Pearl White Super-Sweet Fruit Corn in the field and the pack
Questions about this product
What does "fruit corn" actually mean?
It describes corn eaten the way fruit is eaten — raw, off the cob, for its sweetness and juice. It requires a thin pericarp and high sugar; Pearl White carries 18–24° Brix and a pericarp residue rate as low as 4.08%, which is what makes raw eating pleasant rather than a novelty.
Is the corn white all the way through?
Kernel colour is pearl white with some yellow, and the cob itself is white. Some colour variation between ears is normal for the variety.
Can we get the variety data verified independently?
The figures above are the published characteristics of the Shengtian Baizhu variety. Third-party certificates of analysis against a specific lot can be arranged — tell us which parameters your market requires.
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