Abstract: The changes of nutritional content and respiration rate of fresh-eating waxy maize in different harvest period were analyzed. The results showed that:the major nutritional content of the same species fresh-eating waxy maize such as soluble sugars, water, starch( amylose and amylopectin), crude protein and crude fat content was significantly change with the extension of harvest time. The change trendency of the major nutritional content was consistent with the same harvest time in different fresh-eating waxy maize. A case study in Yu-Tian correlations between the collection periods and nutritional indexes showed that starch(amylase and amylopectin),protein,respiration rate,water,soluble sugar could be considered to determine the maturity of fresh-eating waxy maize feature index. Studied cooking quality it was found that in 25 d after pollination waxy maize was especially suitable for fresh-eating food.