Moisture in maize kernels at physiological maturity

Abstract

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 if the kernel “milk” line with the decrease in moisture content during grain filling. This communication discusses an interpretation of these results. Key words: Crop heat units, milk line, kernel moisture