Abstract: The effect of conditions of pre heating and sterilizing on the quality and storability of vacuum packed sweet corn was studied. The results showed that the sucrose content of sweet corn processed by high pressure sterilizing and/or pre heating (120 ℃) would be decreased and the color would become darker and redder. Between the two factors, pre heating had bigger effect on the quality of sweet corn than sterilizing. The quality of vacuum packed sweet corn processed by pre heating and sterilizing at 100 ℃ was good on the whole after stored at 4～6 ℃ for 3～6 months.