Abstract: Fresh corn quality declined during storage. The pulsed light( PL) and UV irradiation( UVR) treatment were used to preserve fresh corn to analyze the moisture content,weight loss rate,TPA index,odors,color difference and sensory quality in order to research quality changes of fresh corn during storage.The results showed that moisture content of PL and UVR were higher significantly( p = 0.012) and extremely significantly( p = 0.003) than the control exhibiting that PL and UVR could effectively inhibit moisture loss of fresh corn,but without significant difference between PL and UVR.In weight loss rate,PL was lower significantly than control( p = 0.018),UVR was lower extremely significantly( p = 0.010) than control and PL was lower significantly( p = 0.035) than UVR,which showing PL and UVR were helpful to reduce the weight loss of fresh corn. PL was higher extremely significantly than UVR( p = 0.0002) and control( p = 0.0019) in corn cohesiveness while there was no significant difference between UVR and control. PL and UVR were extremely significantly higher than control( hardness: p =0.0011,p = 0.0024,gumminess: p = 0.0004,p = 0.0063,chewiness: p = 0.0003,p = 0.0019) and also PL were extremely significantly higher than UVR( hardness: p = 0.0003,gumminess: p = 0.0005,chewiness: p = 0.0002) in hardness,gumminess and chewiness.It displayed that PL and UVR could raise corn kernel hardness and increase gumminess and chewiness. There were no significant differences in color difference among PL,UVR and control. The sensory evaluation score of PL was 84.4,UVR was 80.6 and the control was 73.2 when fresh corn storage 10 d. The sensory quality of PL was extremely significantly better than UVR( p = 0.005) and control( p = 0.002),and the sensory quality of UVR was extremely significantly better than control( p = 0.002).The effects of PL on fresh corn were better and could better maintain sensory qualities such as color,odor and taste.