Maturity indices of major agronomical crops

Harvesting

Harvesting is the process of removal of entire plants or economic parts after maturity. The economic product
may be grain, seed leaf, root or entire plant. The remaining portion of the stem that is left on the field after
harvest is known as stubble.

Criteria for harvesting of crops

Sl. Crops Maturity indices
No.
Cereals
1. Rice 1. 32 days after flowering
2. Green grains not more than 4 to 9 per cent
3. Percentage of milky grains less than 1 per cent
4. Moisture content of grains less than 20 per cent
5. 80 per cent panicles straw coloured and grains in lower portion
of panicle in hard dough stage. At least five hills are to be
studied at maturity.
2. Wheat 1. About 15 per cent moisture in grain
2. Grains in hard dough stage
3. Yellowing of spikelets
3. Maize 1. Less than 22 to 25 per cent moisture in grain
2. Husk colour turns pale brown
3. 25 to 30 days after tasseling
4. Sorghum 1. 40 days after flowering
2. Grain moisture content less than 28 per cent
3. Yellow coloured ears with hard grains
Millets
5. Pearl millet 1. 28 to 35 days after flowering
2. Compact ears, on pressing hard seeds come out
6. Finger millet 1. Brown coloured ears with hard grains
Pulses
7. Redgram 1. 35 – 40 days after flowering
2. 80 – 85 per cent of pods turn brown
8. Blackgram & Greengram 1. Pods turn brown or black with hard seeds inside pods
Cash crops
9. Groundnut 1. Pods turn dark from light colour.
2. Dark coloured patches inside the shell.
3. Kernels red or pink
4. On pressing the kernels, oil is observed on fingers
10. Sugarcane 1. The ratio of brix between top and botton part of cane nearly one
2. Brix reading is 18 to 20 per cent
3. Leaves turn yellow, sucrose content more than 10 per cent
11. Cotton 1. Bolls fully opened
12. Jute 1. Harvesting begins four months after planting (100-150 DAS).
2. Before the flowers go to seed, the plants are usually harvested
after they flower.