When does rice mature?

Rice is divided into early rice, middle rice and late rice. The so-called double-cropping rice generally refers to early rice and late rice. Early rice is harvested in the middle and late July, and late rice is harvested in the middle and late June of 10.

The sown area of rice in China accounts for about 1/4 of the total area of grain crops, and the output accounts for about 1/2 of the total national output, accounting for more than half of the commercial grain. Origin all over the country.

China has the longest history of planting rice and is one of the countries with the richest rice heritage resources. Carbonized rice unearthed in Hemudu, Zhejiang, Luojiajiao, Hunan and Jia Hu, Henan prove that rice cultivation in China has a history of at least 7,000 years and is one of the origins of rice cultivation in the world.

I personally like to eat rice from Wuchang, Heilongjiang, which is full and elastic.

Rice ripening goes through four stages: milk ripening, wax ripening, full ripening and dry ripening.

Milk ripening: rice begins to fill 3-5 days after flowering. After filling, the inside of the granules is white emulsion. With the accumulation of starch, the weight of dry matter is increasing. The fresh weight increased rapidly in the early stage of milk ripening, the dry weight increased rapidly in the middle stage, and the fresh weight reached the maximum in the later stage. The rice grains gradually hardened and turned white, and the back remained green after 7- 10 days.

Wax maturity: The contents of the grain are sticky, and there is no emulsifying phenomenon. When pressed by hand, the middle panicle grains were harder, the fresh weight decreased and the dry weight reached the maximum. The green color on the back of rice grains gradually disappeared, and the chaff was yellowish, which lasted for 7-9 days.

Yellow ripening stage: the husk turns yellow, the water content of rice grains decreases, and the rice grains become hard and not easy to break. This stage is the best harvest period.

Dry ripening period: the yellow skin fades, the branches and top branches are easy to break, and the rice grains occasionally have horizontal marks, which affects the rice quality.

The standard for rice to reach physiological maturity is the maximum dry matter weight in grain, that is, maturity. From the appearance, when more than 95% of the glume per panicle turns yellow or more than 95% of the glume axis and accessory glume turn Huang Shi, the rice grains will become hard and transparent, which is the best time for rice harvest. /0824 ab 18972 BD 407 ed 9d 182 f 70899 e 5 10eb 3098 e？ x-BCE-process = image % 2f resize % 2Cm _ lfit % 2Cw _ 600% 2Ch _ 800% 2c limit _ 1% 2f quality % 2Cq _ 85% 2f format % 2Cf _ auto