Four stages of rice ripening

Rice maturation generally requires maturation, including milk ripening, wax ripening, ripening, and dry-tree.

1, milk maturity: 3 to 5 days after the flowering of rice began to grouting. After grouting, the content of grain contents was white whey, and the starch accumulated continuously. The dry weight and fresh weight continued to increase. At the beginning of milk ripening, the fresh weight increased rapidly. During the middle period of milk ripening, the fresh weight reached the maximum, and the rice grains gradually hardened and turned white. Still green. In the period of the hand, there is a hard object in the middle of the ear, and the duration is about 7 to 10 days.

2. Wax ripening period: During this period, the contents of grains are thick and sticky, and there is no milky substance. The hand presses the grain in the middle of the ear and has a hard feeling. The fresh weight begins to drop, and the dry weight is close to the maximum. The green color on the back of rice gradually disappeared, and the husks turned yellow slightly. About 7 to 9 days in this period.

3, the maturity phase: the husk turns yellow, the rice grain moisture decreases, the dry matter weighs a certain value, the grain hardens, is not easy to break. This period is the harvest period.

4, dry tree period: yellow chaff fade, stems dry, easy to break off the top branches, rice grains occasionally cross marks, affect the quality of rice.

The criterion for the physiological maturity of rice is that the dry matter weight in the grain reaches the maximum, that is, the ripening period. From the appearance point of view, when more than 95% of the grain husks per panicle turn yellow or more than 95% of the grain axis and vice guard yellow, the rice grains are set to become hard and transparent, which is the best time for rice harvest. period.

In production, attention should be paid to the cultivation and management of rice during its mature period, especially the management of water. In some areas, the degree of grain plumpness is often affected by the early withdrawal of water. The reasonable water use of rice during the grain filling period can achieve the purpose of raising the roots and protecting the leaves, light stalks being cooked, and the pulp full of grains. For this reason, the last water is usually poured about 7 to 10 days before maturity, and the specific time can be flexibly controlled according to the soil moisture content and weather and grain maturation.

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