Moisture in maize kernels at physiological maturity

被引：0
|
作者：
Brown, DM [1 ]
Bootsma, A
机构：
[1] Univ Guelph, Dept Land Resource Sci, OAC, Guelph, ON N1G 2W1, Canada
[2] Agr & Agri Food Canada, Cereal & Oilseed Res Ctr, Ottawa, ON K1A 0C6, Canada
来源：
CANADIAN JOURNAL OF PLANT SCIENCE | 2002年 / 82卷 / 03期
关键词：
crop heat units; milk line; kernel moisture;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The "desirable" kernel moisture that was used for the original heat unit rating of the "check" corn hybrids in Ontario for 30 yr was replaced with a kernel moisture of 32% in 1993. This level of moisture at physiological maturity was confirmed in a study by Ma and Dwyer (2001) that related the progression of the kernel "milk line" with the decrease in moisture content during grain filling. This communication discusses an interpretation of their results.
引用
收藏
页码：549 / 550
页数：2
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