Development of chemical composition of grain during growth and ripening

Authors

• Maija-Liisa Salo Department ofAnimal Husbandry, University of Helsinki, SF-00710 HELSINKI, Finland

DOI: https://doi.org/10.23986/afsci.72198

Abstract

The development of chemical composition of barley and oat grains was investigated in samples taken weekly from the beginning of kernel development to about two weeks over the normal harvesting time. The chemical composition of both grain species, but especially that of barley, was complete when the colour of crops was turning from green to yellow: the starch content increased from the initial zero level to its maximum, the sugar and crude fibre contents decreased to the low level of ripe grains. Over-ripening decreased the starch content and kernel weight.