Abstract: In order to explore the sugar metabolism law of fresh waxy maize kernels after harvest, fresh waxy maize varieties at different ripening stages were used as test materials, the contents of soluble sugar, starch and related enzymes activity in waxy maize kernels were determined at different shelf stages at room temperature. The results showed that with the extension of shelf life, the contents of sucrose, glucose, fructose, maltose and sorbitol in the kernels of all three fresh waxy maize varieties with different ripening stages were significantly decreased. Among which, the late-maturing maize variety had larger descent range, the contents of fructose, glucose and maltose decreased by 97.3%～99.8%, while the contents of total starch and amylopectin significantly increased, the contents of early-maturing corn variety showed the highest increase, rising by more than 20% after 8 days of storage. The activity of key enzymes of starch synthesis including adp-glucose pyrophosphorylase and udp-glucose pyro-phosphorylase, showed a single peak curve, and the peak appeared from 2 to 4 days in the shelf life, this trend coincided with the content changes of several soluble sugars in terms of time. During the shelf stage at room temperature, the change rule of fresh waxy maize varieties with different ripening stages was not entirely consistent in the contents of soluble sugar and starch in kernel. Which can provide theoretical basis for selection of fresh-eating waxy corn varieties suitable for storage and appropriate storage period.