J. Anim Sci.
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J. Anim Sci. 1969. 29:977-982.
© 1969 American Society of Animal Science
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Corn Maturity. I. Composition of Corn Grain of Various Maturities and Test Weights1,2,

J. H. Thornton3, R. D. Goodrich and J. C. Meiske

University of Minnesota, St. Paul4,5,

Abstract

Since corn producers strive for maximum yields by planting varieties which will utilize the full growing season and because environmental conditions and the length of the growing season vary each year, it is not uncommon to encounter a killing frost before the entire crop is mature. Corn grain from a crop which has had its growth interrupted is generally soft; consequently, kernel moisture levels have often been equated with corn maturity. However, it has been established (Dessureaux, Neal and Brink, 1948; Shaw and Thorn, 1951) that physiological maturity of corn grain (maximum dry kernel weight) occurs at kernel moisture levels ranging from 30 to 44 percent. Thus, corn can be soft and at the same time mature. Conversely, physiologically immature corn grain would be both dry and immature after drying. Therefore, kernel moisture levels do not always indicate degree of maturity.

Several authors (Kennedy et al., 1904; Thatcher, 1929; Robison, 1944; Shaw and Thorn, 1951; Heidenreich and Wilson, 1952; Olson and Gastler, 1953) have observed that a reduction in corn grain test weight often accompanies hail, frost or drought damage.

Footnotes

1 Paper No. 6858 of the Scientific Journal Series of the Minnesota Agricultural Experiment Station.

2 Data taken from a thesis submitted by the senior author to the Graduate School in partial fulfillment of requirements for the degree of Master of Science.

3 Present address: Department of Animal Science, Iowa State University, Ames.

4 Department of Animal Science.

5 Acknowledgment is due R. J. Meade and W. L. Stockland for assistance in conducting amino acid analyses.






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