Drying down after physiological maturity

L. Márton, T. Árendás, P. Bónis, E. Nagy, D. Q. Lap, Z. Berzsenyi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The grain moisture contents of 49 hybrids representing four different maturity groups (FAO 200-FAO 500) were recorded during the grain filling period over three years (1999-2001). At the latest sampling date (early November) the grain moisture content of the hybrids was almost 4% lower than in late September. In different years the trends in grain moisture content showed considerable variation. It should be noted, however, that when October was cool and wet, the average grain moisture content of the tested hybrids was greater in November than in late September. The increase in the grain moisture of earlier hybrids during October could be as high as 5-8% in some years.

Original languageEnglish
Pages (from-to)319-324
Number of pages6
JournalMaydica
Volume52
Issue number3
Publication statusPublished - 2007

Fingerprint

drying
water content
filling period
maturity groups
sampling

Keywords

  • Drying down
  • Late harvest
  • Maize moisture content

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Plant Science

Cite this

Márton, L., Árendás, T., Bónis, P., Nagy, E., Lap, D. Q., & Berzsenyi, Z. (2007). Drying down after physiological maturity. Maydica, 52(3), 319-324.

Drying down after physiological maturity. / Márton, L.; Árendás, T.; Bónis, P.; Nagy, E.; Lap, D. Q.; Berzsenyi, Z.

In: Maydica, Vol. 52, No. 3, 2007, p. 319-324.

Research output: Contribution to journalArticle

Márton, L, Árendás, T, Bónis, P, Nagy, E, Lap, DQ & Berzsenyi, Z 2007, 'Drying down after physiological maturity', Maydica, vol. 52, no. 3, pp. 319-324.
Márton L, Árendás T, Bónis P, Nagy E, Lap DQ, Berzsenyi Z. Drying down after physiological maturity. Maydica. 2007;52(3):319-324.
Márton, L. ; Árendás, T. ; Bónis, P. ; Nagy, E. ; Lap, D. Q. ; Berzsenyi, Z. / Drying down after physiological maturity. In: Maydica. 2007 ; Vol. 52, No. 3. pp. 319-324.
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