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STAGE OF HARVEST FOR SMALL GRAINS
This times, Ahli Artikel will give the article titled Stage Of Harvest for Small Grains. Please read below. . .
Stage of Harvest of Small Grains
Grains cease growing and gaining in dry weight when they reach, approximately the hard-dough stage, or when the moisture content of the grain drops below 40 per cent. Further ripening consists of desiccation unaccompanied by transport of nutrients into the kernel. Ripening is not entirely uniform among different heads or different grains within a head. Consequently, growth may continue until the average moisture content is appreciably below 40 per cent. Small grains usually are harvested with a binder when the grain is in the hard-dough stage, which corresponds roughly to a moisture content of 25 to 35 per cent. The heads then are usually light yellow, while the kernels are too firm to be cut easily with the thumbnail.
Effect Of Premature Harvest: Premature harvest reduces both yield and quality even when rust is damaging the grain. Underdeveloped grains are low in test weight, starch content, and market value.
Grain or seed crops may be harvested with a binder 7 days or more before they are dead ripe under cool humid conditions, or 3 to 4 days early under warm dry conditions, without appreciable loss in yield or quality. Briggs in 1895, and other since that time, reported that wheat grain draws material from the straw after it is cut when nearly ripe. Considerably more growth has occured when immature barley grains were left to dry in the head than when they were threshed immediately. However, others have found no significant transfer of material from the straw to the gain during the curing process.
Effects Of Delayed Harvest: When harvested with a combine, the small grains must stand in the field for 5 to 10 days past the period of normal binder harvest or until the moisture content of the grain has dropped to 14 per cent or less, a necessity for safe storage without artificial drying. When wheat grain has a moisture content of 13 per cent or less, the rachis of the wheat spike breaks readily, and the straw will burn freely. Losses from the delayed harvest are caused by shattering, crinkling, lodging, and leaching.
Cereal stems are likely to crinkle down or break over soon after maturity, especially in damp weather. Oats are more susceptible than barley to crinkling, while barley is more susceptible than wheat or rye. Most tall-stalked grain sorghum go down soon after maturity or after a frost, whereas flax stands erect for long periods.
Since weathered or sun-bleached grain is unattractive, it often brings a lower price on the market. In Utah, Kanred wheat was cut at 10-day intervals from the time it was ripe to 50 days afterwards to determine the deterioration of uncut wheat in the field. The dry weight of the kernel was unchanged, but the weight per bushel and density decreased due to the increased volume of the individual kernels. Baking studies, the final criterion, indicated that this wheat, subjected to alternate wet and dry conditions for 50 days after it was ripe, showed no deterioration in loaf volume or texture of the bread.
In Montana, when bound wheat stood in the shock for several months, the grade was lowered, the color impaired, and the number of damaged kernels increased as the exposure was prolonged. The germination was lowered, but the protein content was practically constant after the initial reduction in the first two months. The loaf volume, color, and texture of bread produced from weathered wheat was practically the same as that form normal wheat.
Thus the explanation an article about Stage Of Harvest for small Grains. Hope it is useful..
HAPPY LEARNING . . . . .
SOURCE:
Book Principles of Field Crop Production | John H. Martin - Warren H. Leonard | COLLIER Macmillan (1967)
This times, Ahli Artikel will give the article titled Stage Of Harvest for Small Grains. Please read below. . .
Stage of Harvest of Small Grains
Grains cease growing and gaining in dry weight when they reach, approximately the hard-dough stage, or when the moisture content of the grain drops below 40 per cent. Further ripening consists of desiccation unaccompanied by transport of nutrients into the kernel. Ripening is not entirely uniform among different heads or different grains within a head. Consequently, growth may continue until the average moisture content is appreciably below 40 per cent. Small grains usually are harvested with a binder when the grain is in the hard-dough stage, which corresponds roughly to a moisture content of 25 to 35 per cent. The heads then are usually light yellow, while the kernels are too firm to be cut easily with the thumbnail.
Effect Of Premature Harvest: Premature harvest reduces both yield and quality even when rust is damaging the grain. Underdeveloped grains are low in test weight, starch content, and market value.
Grain or seed crops may be harvested with a binder 7 days or more before they are dead ripe under cool humid conditions, or 3 to 4 days early under warm dry conditions, without appreciable loss in yield or quality. Briggs in 1895, and other since that time, reported that wheat grain draws material from the straw after it is cut when nearly ripe. Considerably more growth has occured when immature barley grains were left to dry in the head than when they were threshed immediately. However, others have found no significant transfer of material from the straw to the gain during the curing process.
Effects Of Delayed Harvest: When harvested with a combine, the small grains must stand in the field for 5 to 10 days past the period of normal binder harvest or until the moisture content of the grain has dropped to 14 per cent or less, a necessity for safe storage without artificial drying. When wheat grain has a moisture content of 13 per cent or less, the rachis of the wheat spike breaks readily, and the straw will burn freely. Losses from the delayed harvest are caused by shattering, crinkling, lodging, and leaching.
Cereal stems are likely to crinkle down or break over soon after maturity, especially in damp weather. Oats are more susceptible than barley to crinkling, while barley is more susceptible than wheat or rye. Most tall-stalked grain sorghum go down soon after maturity or after a frost, whereas flax stands erect for long periods.
Since weathered or sun-bleached grain is unattractive, it often brings a lower price on the market. In Utah, Kanred wheat was cut at 10-day intervals from the time it was ripe to 50 days afterwards to determine the deterioration of uncut wheat in the field. The dry weight of the kernel was unchanged, but the weight per bushel and density decreased due to the increased volume of the individual kernels. Baking studies, the final criterion, indicated that this wheat, subjected to alternate wet and dry conditions for 50 days after it was ripe, showed no deterioration in loaf volume or texture of the bread.
In Montana, when bound wheat stood in the shock for several months, the grade was lowered, the color impaired, and the number of damaged kernels increased as the exposure was prolonged. The germination was lowered, but the protein content was practically constant after the initial reduction in the first two months. The loaf volume, color, and texture of bread produced from weathered wheat was practically the same as that form normal wheat.
Thus the explanation an article about Stage Of Harvest for small Grains. Hope it is useful..
HAPPY LEARNING . . . . .
SOURCE:
Book Principles of Field Crop Production | John H. Martin - Warren H. Leonard | COLLIER Macmillan (1967)
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