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The biochemical properties of hybrid maize at different phases of ripening in relation to storage and drying conditions.

, : The biochemical properties of hybrid maize at different phases of ripening in relation to storage and drying conditions.. Doklady Akad. Nauk SSSR, (Proc. Acad. Sci. USSR), 131: 4, 976-9. bibl. 13

In this study of the maize hybrid VIR-42, there is confirmation that drying the grain at different stages of ripeness lowers the activity of enzymes to the level of that at post-harvest-ripeness. This lowering is greatest by drying at milk-and wax-ripeness, and less by drying at full ripeness.


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