In recent years, researchers have studied the grain filling rates of several wheat varieties, and the maximum grain weight was at the end of wheat waxing. After 3 days of harvesting, the average daily weight per 1,000 kernels was reduced by 0.3 to 9.4 grams, and by the 4th to the 5th day of harvest, the average daily weight per 1000 kernels was reduced by 1 to 1.2 grams. If the per acre by 350,000 to 400,000 ear, 35 per panicle calculation, 1000 grams per weight reduction of 1 g, a yield of 13 to 15 kg per acre.
Studies have shown that wheat is most suitable for harvesting at the end of waxing, as the nutrients in the stems and leaves of the wheat during the milk ripening phase suddenly run into the grains, and it slows down after entering the wax ripening period, and when the wax ripens, it basically stops. The nutrients in the grains accumulated to the highest peak, the best quality and the highest yield. After the ripening period, the roots, stems, and leaves of the wheat have dried up, and no nutrients can be produced. However, it is still breathing and needs to consume nutrients, so the hydrolysis of the grain nutrients occurs, so that the grain weight of the wheat is reduced, and the grain size and color are poor. Affecting the yield and quality, and secondly during the ripening period, due to the loosening of the wheatgrass and grains, the cobs are fragile. In case of windy weather, the friction will be shaken, and it is inevitable that the grains will be lost. If it is rainy, it will not be lost in time if it is caught. Long-term practice has also proved that the yield of wheat at the ripening stage is about 10% lower than that at the wax ripening stage, and the starch and protein content is reduced by about 5%. Therefore, the wheat has the idiom of “nine maturity, ten percent income, ten mature, and one percent lostâ€.
To collect wheat in a timely manner, the key is to scientifically grasp the appearance of wheat at the end of waxing. Mature wheat is divided into three stages: milk-cooking, wax-cooking, and ripening. The wax ripening period is divided into the early stage of wax ripening, the middle stage of wax ripening and the later stage of wax ripening. In the early waxing stage of wheat, the wheat grains are broken with nails, and the grains of wheat are easily broken. The waxy substances like the solidified waxes are discharged. The wheat grains are cut with a knife. Although they can be cut, they will be deformed. During this period, the moisture content of the wheat grains is 30. %about. In the mid-wax ripening stage of wheat, the grains are full and moist. With the nail buckwheat flour, traces can appear. The grain is easily broken with a knife, but it is not deformed. The water content of the grain during this period is about 25%. In the later stage of waxing, the grains were light yellow waxy. At this time, except for the two sections on the plant that were still yellow-green, the leaves, internodes and panicles all turned yellow, and the water content of the seeds was about 20%. After the wheat matures, the grains harden and the water content drops below 16%.
When inspecting the grains, the representative panicles of the plot should be selected, and then the middle grains of the panicles should be taken for examination. Because the same spike wheat is not matured at the same time, it gradually matures from the top down.
"In the summer, we must take the lead, and we must steal the wheat." To harvest wheat, it is also necessary to rationally arrange the best harvest period for wheat according to the weather, the condition of the harvester, and labor and other scientific conditions so as to achieve a bumper harvest.
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