Effect of Harvesting Wheat and Oats at Different Stages of Maturity<sup>1</sup>

Wilson, H. K.; Raleigh, S. M.

doi:10.2134/agronj1929.00021962002100110006x

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…Mature plants were grown in the greenhouse from seed harvested at each of the harvest dates in 1955, but all mature plants were of equal size regardless of the stage of maturity when the seed were harvested. Frey and Wiggans (14) obtained similar results from mature oat seed of varying weights. Because the trends in germination percentage of prematurely harvested seed differed in the 2 years of study, a number of chilling and drying treatments were used to attempt to improve the germination of prematurely harvested oat seeds.…”

Section: Resultsmentioning

confidence: 65%

Dry Weights and Germination of Developing Oat Seeds¹

Frey¹,

Ruan²,

Wiggans³

1958

Agronomy Journal

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Synopsis Oat seeds reached a near‐maximum dry weight when they contained as high as 45% moisture. Very little dry matter was laid down after they dried to this moisture content. Germination increased with maturity up to 20 to 28 days after anthesis even though a few germinated when harvested 4 days after anthesis. A pregermination chilling treatment of oat seeds at 4° C. for 10 days considerably increased the germination of prematurely harvested seeds.

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Section: Resultsmentioning

confidence: 65%

Dry Weights and Germination of Developing Oat Seeds¹

Frey¹,

Ruan²,

Wiggans³

1958

Agronomy Journal

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“…Arny' and Sun (2) found the f ield of oats to be variable but indicative of lower vield and bushel \\-eight, and higher hull and protein contelrt when harvested early. This rvork u,'as continued by \\/ilson and Rzrleigh (7) in a year when crown and stem rust \vere prevalent. They concluded that therewas no advantage from premature harvesting of rust-infected oats.…”

Section: Introductionmentioning

confidence: 89%

Yield and Chemical Composition of Oats When Harvested at Four Stages of Maturity

MacLaren¹,

Carson²

1958

Can. J. Plant Sci.

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Yield and chemical composition of three varieties of oats harvested at four stages of maturity were studied over a 4-year period. Yields increased as harvesting was delayed from "early dough" to "late dough" and to the "ripe" stage, but decreased when the grain was over-ripe. Percentage of hull decreased with increasing maturity at harvest. There were no significant differences in the proximate constituents due to stage of maturity at harvest. Calcium, phosphorus and magnesium did not appear to be affected by stage of maturity at harvest, but potassium was significantly lower at both the "ripe" and "over-ripe" stages.

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“…Few reports of this nature are available and most investigations have been restricted to changes in nitrogen content during seed development. Booth (3) with oats, Olson (8) with wheat, and Wilson and Raleigh (10) with wheat and oats reported decreasing percentages of nitrogen with approaching maturity of seds. Different gene combinations were reported, by Cameron and Cole ( 4), to slow the accumulation of starch in developing maize kernels of several inbred and hybrid backgrounds.…”

mentioning

confidence: 98%