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Time of harvesting corn by regions of Russia. How to boil corn on the cob

Boiled corn is perhaps the most favorite summer treat that will appeal not only to children, but also to adults. Of course, it may seem to many that preparing such a dish is quite simple, and there will be no problems in the process. However, in reality this is far from the case. In most cases, when cooked, corn loses almost all of its beneficial features, taste and nutritional value. Many do not even know how to cook corn on the cob properly. At the same time, this product is second only to watermelons and ice cream in popularity. It is worth noting that on many resort beaches, boiled corn is sold almost as a delicacy, and many vacationers buy it willingly. To prepare such a dish at home, you will need patience, time and knowledge of technology. Of course, the eternal debate about how and how much to boil corn has not yet been resolved. However, in reality, everything turns out to be much simpler. The main thing is to know some tricks.

Choosing the right corn for cooking

Before you cook corn on the cob, it must be properly selected. The most suitable option is freshly picked food varieties. If you buy corn in a store, then you should choose unpeeled corn, as the natural “wrapper” will indicate the freshness of the product and protect the grains from drying out.

To determine the freshness and degree of maturity of the product, you should carefully examine the cob. In young corn, the leaves are bright green when fresh, and the tendrils are slightly cool and slightly moist. If the cob has already begun to turn yellow, then this is the first sign that the corn has been plucked for a long time and has already lost a certain percentage of juiciness.

If the product is in doubt, then you can conduct a small test. At the base, gently press the grain with your fingernail. If the corn is young, or in other words - dairy, then when pressed, a little juice will come out. If the grain is hard, then the product is already overripe and has lost its juiciness. By the stiffness of the grain, you can determine the ripeness of the cob. Of course, the degree of maturity of the product affects both the taste and the cooking time. It is worth noting that in the old cob, the sugar in the grains turns into starch. As a result, the product loses its sweetness and aroma. It depends on the level of maturity how much and how to cook corn.

Preparing cobs for cooking

Before you cook fresh corn, you should prepare the cobs. Someone prefers to clean the product completely, eliminating all antennae and leaves. Others, on the contrary, remove only spoiled and dirty greens from the cobs. Each of these options is correct in its own way. Leaves and tendrils make the product more fragrant and juicy. However, once cooked, it is very difficult to remove them. So what is the right way to cook corn on the cob? Leaves and tendrils should be removed completely, and then placed on the bottom of the container, where the delicacy will be cooked.

Cooking utensils: what to choose

For cooking corn, you should choose a container that has sufficient height and width. You don't have to break the cobs. In this case, the dishes should be thick-walled. Perfect option- this is a cast iron pan or a cauldron, which is tightly closed with a lid. If there is neither one nor the other, then you can use a pressure cooker. It greatly speeds up cooking. It is better to opt for just such dishes, since it is much easier to cook corn in a pressure cooker. After all, the container closes tightly, and optimal conditions are created inside for the preparation of cobs. In addition, in order to preserve all the nutritional properties of the product, it should be cooked at a temperature of 200 to 250 ° on low heat.

Cob stacking

At the bottom of the pressure cooker, put the leaves and antennae from the cobs, and put the peeled corn on them. It is best to put the greens on the sides. This will keep the cobs from touching the sides of the pot. From above, corn should also be covered with leaves. Do not forget about the mustache. After all, they contribute to the fact that the grains are juicy and sweeter.

Filling the container with corn

If you are wondering how to properly boil young corn and how much liquid, then you should know that the cobs should be completely hidden under water. Only after the container is full, it can be put on fire. The water must be constantly boiling throughout the cooking.

How long to cook?

The exact answer to this question No. On average, the cobs are boiled for 40 minutes. It all depends on the variety. The process can take 20 minutes, or even five hours. During cooking, you should regularly check the product for readiness.

Add salt or not

Here, too, everything depends on the variety, since it is by no means recommended to cook sweet corn on the cob in salted water. It is worth noting that in such a product there is much more liquid than in feed. Salt also speeds up the process of removing liquid from the grains directly into the broth. As a result, corn may turn out not so juicy and tasty.

How to check the readiness of corn

If you do not know how to cook milk corn, then during cooking, check its readiness. Periodically pry the cob with a fork and try on the grain. This should be done until the corn boils soft. If the grains have become juicy, soft and very easy to chew, then the product is ready. You can remove the container from the fire and serve the dish to the table.

How to properly serve

Now you know how to cook young corn properly. However, this is only half the story. You also need to know how to properly serve cooked corn. It is best to consume the product hot, so it is much tastier. To do this, remove all the cobs from the pan and let the broth drain. After that, the corn must be cleaned of fibers and leaves. Ready cobs are served on hot plates. To avoid getting your hands dirty, you can use skewers. Corn is rubbed with salt and only in this form is used. You can also season the corn with spices and butter.

How to store cooked corn

Storage also matters. The remaining corn on the cob is best left to cool in a saucepan in the broth. If the cobs are removed from the water, then the grains can wrinkle and lose their appetizing taste. appearance. It is worth noting that corn can be left in the broth for four hours at a liquid temperature of 70 °. Cooled cobs can be put in the refrigerator and stored there for no more than two days.

How to cook frozen corn

So, you know how to cook corn on the cob. But what to do with frozen? When the hot summer has come to an end, and the fresh corn season has passed, you can satisfy your desires by purchasing a semi-finished product in the store. Do not think that such a product does not have useful qualities. Corn cobs are first steamed and then quickly frozen. It is this processing technology that allows you to save all the qualities of the product. Cooking such a semi-finished product is much easier. Simply place the product in boiling water and boil until fully cooked. After the water boils for the second time, you need to cook the corn for about 25 minutes. As a result, the delicacy cooks much faster, and is not inferior in taste to fresh.

Finally

Cooked corn according to all technologies retains all its useful qualities. And she doesn't have too many of them. It is worth noting that this product is an excellent source of trace elements and vitamins. To saturate your body with everything you need, you can consume 50 grams of yellow grains daily. Since it is difficult to cook milk corn, you can buy a ready-made product. However, it is worth remembering that properly cooked corn contains the amino acids tryptophan and lysine, magnesium, iron, phosphorus, calcium, ascorbic acid, vitamins PP, B, E, C.

In addition, the product contains a lot of fiber, which helps to quickly cleanse the body of toxins and toxins, while improving the functioning of the entire digestive system. It is worth noting that doctors recommend using corn for those who suffer from diabetes, obesity, various metabolic disorders, allergic diseases and gastrointestinal pathologies.

If you regularly eat this product, you can significantly reduce the risk of oncology, diseases of the cardiovascular system and other diseases. Corn contains very useful components that can improve memory and speed up all processes in the brain.

As you can see, properly cooked cobs are of great benefit. After all, subject to all the rules of cooking in corn, many trace elements and vitamins are preserved, which in a positive way affect human health.

Some hybrids must be experimentally matured to produce high yields of healthy grain within the growing season or multiple crops per year.

Other areas require late maturing hybrids that should take full advantage of the exceptionally long growing season. Fortunately, hybrids vary greatly in maturity. For example, in 1952, hybrids with a growing season of 70 to 155 days participated in FAO variety trials. These estimates were calculated as the number of days from emergence to maturity. The variety trials were located from Vidarshof in Norway, located at 60°48′N. lat., to Seeds in Egypt at 25°54'N. sh.

Some countries are more interested in growing corn for silage and green fodder than for grain. The ripeness of corn intended for silage can be assessed by the dry matter yield and the ratio of stalks to ears in the crop.

Francis et al. believed that isolating daylength neutral genotypes and incorporating this insensitivity into different races, synthetics, and improved varieties would make more efficient use of the new maize germplasm. They tested tropical-adapted genotypes for sensitivity to photoperiod changes. Near the equator, where the light and dark periods of the day are naturally equal, a method was used to evaluate the material, including an increase in the length of the day due to artificial lighting and creating a gradient in the intensity of illumination. Some genotypes, including one temperate hybrid, were found to be relatively insensitive to day length or differences in light intensity. In many genotypes, when grown on an extended day at a light intensity exceeding one or two critical levels, the differentiation of generative organs was delayed. This method has made it possible to evaluate many lines in the field and will probably find application in winter time at higher latitudes.

Different researchers have used different criteria for assessing the ripeness of corn:

1. Number of days from sowing or emergence until 50% of ears or panicles bloom.

2. Number of days from sowing or germination to ripening or browning of half of the cob wraps.

3. The percentage of dry matter or moisture in the grain at the time of harvest.

4. Sums of temperatures for the growing season or thermal units.

5. Comparison with standards or ripeness grading systems.

6. Number of leaves and ripeness.

7. Number of days from sowing or germination to the formation of a dark layer at the point of attachment of the grain to the stem of the cob.

Slife found that 10 days after pollination, the moisture content of the grains reached 85%. Within two weeks after pollination, the moisture content of the grains exceeded that of the cob stalk, but then the grains became drier than the stalk. Apparently, there is no close relationship between the date of appearance of pistillate filaments and the moisture content of caryopses in inbred lines.

According to Shaw and Tom, the ripening period of corn can be divided into two stages - vegetative and cob development. The vegetative stage, in turn, can be divided into three periods: from sowing to germination; from the emergence of seedlings to the emergence of panicles; from the emergence of panicles to the appearance of pistillate filaments. They found that the interval between germination and panicle formation is a phase of great importance in determining the timing of maturation. Warm weather and appropriate humidity shorten this period. The interval between the appearance of pistillate filaments and the maturation of ears is constant. Therefore, the time of onset of maturation can be predicted even during the appearance of pistil filaments. If the average date of appearance of the threads in a given field is known, then by adding 50 days to it, one can determine the approximate date of ripening of the cobs.

The moisture content of the grain at the time of harvesting the ears is a reliable indicator of their maturation. Allison came to the conclusion that to determine the moisture content of the grain, it is enough to take one sample from the site. However, it is desirable to determine the moisture content of the grain in several places on the site. The moisture sample can be the entire crop from the plot or a random selection of 10 ears per variant. You can thresh all the grain from the cob or take grain from two rows of each ear. Electric moisture meters allow you to quickly and accurately determine the moisture content of the grain.

Snelling and Honer found a relationship between the number of days from sowing to filaments, the percentage of plants that had discolouration or desiccation by September 5, and the percentage of dry matter in the grain by September 14 and October 12 harvest. The highest correlation was noted in all types of offspring between the date of appearance of the pistillate filaments and the percentage of dry matter in the grain by September 14th.

Aldrich used plant measurements as indices of relative and absolute ripeness of corn. He found that corn did not mature until the dry matter content of the grain reached at least 65%. The content of dry matter in the grain served as the best criterion for ripeness; the second good criterion was considered the number of days before the appearance of 50% of the threads.

Jugenheimer et al. report the following data from collaborative hybrid maize trials in Europe and the Mediterranean. They used the following measures of cob maturity: number of days from germination to panicle emergence; number of days from germination to harvest; grain moisture content at the time of harvesting. The data for 1950, 1951 and 1952 were summarized. for 45 hybrids, the duration of the vegetation period of which varied from 70 to 155 days. Tests were carried out at 200 sites in 24 countries, from Norway in the north to Egypt in the south. They reflected the wide genetic differences between hybrids and a wide variety of conditions. environment. Thus, it was found that in hybrids with a 70-day vegetation period, the interval between germination and panicle formation in Sweden was 21 days, and in Switzerland - 51. This circumstance indicated a differential response of hybrids with the same genetic duration of maturation to sowing in very different areas among themselves. The study of these reactions showed what a profound effect the environment has on hybrid corn plants.

Andrew et al. found that hybrids in the Netherlands required a growing season 9 weeks longer than their growing season in Wisconsin to achieve comparable stages of maturity, as measured by moisture content, dry weight of caryopses, and yield percentage. In Wisconsin, the maturation of hybrids lasted 80-85 days, while in the Netherlands the same hybrids, according to the average five-year data, matured in 155 days. In variety trials conducted in the Netherlands, populations were grown at high density (72,267 plants/ha).

Jugenheimer gives the following significant positive correlation coefficients: between the number of days before flowering of 50% panicles and the number of days before the appearance of 50% pistil filaments +0.934; between the number of days before flowering 50% panicles and the number of days before maturation +0.928; between the number of days before the appearance of 50% threads and the number of days before maturation +0.896. The number of days until flowering of 50% panicles, until 50% of filaments appear, and until maturation positively correlated with plant height and ear attachment height.

According to official US trade grades, Grade No. 2 corn grain moisture should not exceed 15.5%. In order to allow reasonable comparisons, grain yields of hybrids in yield tests are usually compared on a moisture basis of 15.5%.

Temperature data can be used to predict when corn will ripen. The more solar energy the corn receives, the faster the ripening occurs. Corn with different growing season lengths requires different amounts of solar energy to reach maturity.

The Illinois Cooperative Crop Information Service and the Weather Bureau calculate and publish total temperature accumulation data for the growing season (April 1 to November 1) in this state. The following formula is used to calculate:

((Max daily temperature + Minimum daily temperature) / 2) -10 = sum of temperatures over the growing season.

Since corn grows poorly or not at all below 10°C, this temperature is substituted for the actual temperature minimum on days when the daily minimum temperature falls below 10°C, and 30°C is substituted as a maximum when the daily maximum temperature exceeds 30 ° C. Thus, 10 ° C is the lower, and 30 ° C is the upper temperature limit for the development of corn.

Ferwerda reports that Stolwijk in Wageningen (Netherlands) and Angulo-Basquets in Saragossa (Spain) grew a number of hybrids. Approximately 11° latitude separates the two areas, and thus the hybrids were grown under very different climatic and soil conditions. Accordingly, in Wageningen, hybrids took 1.5 times longer to reach certain developmental phases than in Saragossa. But the specific sum of thermal units necessary for development was the same at both points.

Becker et al. have determined a specific sum of heat units for corn. For this purpose, they used four temperatures during the day: maximum, minimum, temperature at 8 am and 7 pm. To calculate the daily temperature, the minimum development temperature was subtracted from each indicator, taking negative values as zero. The authors emphasized the importance of knowing the minimum development temperature below which growth stops.

Becker et al. pointed out that if the calculated minimum development temperature turned out to be underestimated, the sum of heat units was overestimated, while if the minimum development temperature was overestimated, the sum of heat units was underestimated. A similar error occurs when inefficient temperatures are taken into account or, accordingly, effective temperatures are not taken into account. They also showed that the minimum temperatures for the development of inbred lines, hybrids and free-pollinating varieties may differ. The authors suggest that late maturation may correlate with a high minimum development temperature, and early maturity with a low minimum development temperature.

Gunn and Christensen came to the conclusion that the effective sum of temperatures allowed relatively accurate determination in various localities and in different years the duration of the period from sowing to the appearance of 50% pistil filaments. Throughout the season, i.e., from 30 to 100 days after the appearance of 50% of the threads, the moisture content of the ears of early-ripening hybrids was lower than that of the ears of late-ripening ones. The moisture loss regression lines were essentially parallel for hybrids of all maturity groups, although for each later maturity group the line corresponded more high level humidity. Early-ripening hybrids reached physiological ripeness in fewer days than late-ripening ones, and were distinguished by a lower weight of ripened grains. In order to get a realistic assessment of the ripeness group of a hybrid, it is necessary to compare it with standard hybrids, the ripening period of which has already been pre-estimated.

Baker raises the following objections to using the sum of temperatures over the growing season until the appearance of a dark layer at the point of attachment of the grain to the cob as an indicator of the relative ripeness of corn.

1. Evaluation of hybrids by the sum of temperatures during the growing season, as well as by humidity, is not an accurate and constant figure. It will vary depending on the conditions of the year and the place of cultivation.

2. Some farmers will tend to interpret it too literally and assume that a hybrid will definitely mature if the average sum of temperatures during the growing season corresponds to the area where it is grown.

3. Premature death of plants makes it impossible to accurately assess hybrids based on the sum of temperatures over the growing season.

4. In some cases, hybrids with a long growing season will give maximum yields, which die from frost before reaching physiological ripeness.

5. Moisture content of maize at the stage of physiological ripeness is too high and hinders its harvesting. The use of the indicator of the sum of effective temperatures until the appearance of a dark layer at the place of attachment of the grain to the cob core provides the following advantages.

1. The appearance of a dark layer at the base of the grain always facilitates the determination of physiological ripeness. It is a more accurate indicator of the maximum development than humidity or the number of days after the appearance of pistillate filaments.

2. It is less subject to changes depending on the year and place of cultivation.

3. It was assumed that, since the dark layer c. The basis of the grain develops prematurely, for the farmer, it is a worse indicator of corn ripeness than grain moisture. Premature dieback also causes premature drying, and thus the time it takes to reach 28% moisture can be as disorienting compared to a normal year as the appearance of a dark layer at the base of the grain.

4. Agricultural advisory service staff and other advisors should encourage farmers to use a uniform system for estimating the harvest maturity of commercial maize varieties.

5. Today's farmers require and are able to use more sophisticated information to compare maturity groups of hybrids and decide on the choice of varieties for different purposes and planting dates. Like any biological indicator, the sum of effective temperatures during the growing season should be compared with the corresponding indicator for well-studied standard hybrids. The sum of temperatures over the growing season to the appearance of a dark layer at the base of the grain can give reliable comparable ripening indicators, which production is in dire need of.

Sutton et al. measured the sum of temperatures over the growing season until the appearance of a dark layer at the base of the grain. Hybrids were grown in three localities. Three hybrids from each group of relative ripeness - 80, 85, 90, 95, 100, 105, 110 and 115 were taken as standards. degree of correlation (r=0.95 for averages for hybrids for a number of years and for a number of points). Among the standard hybrids, there were several cases of misclassification, which invalidated the usefulness of the system of the sum of temperatures over the growing season for the system of accurate classification of the degree of ripeness used in. state of Minnesota.

Ponleit et al. examined 20 maize inbred lines in terms of maturity at dark spot, grain filling time, and related traits. The sum of temperatures during the growing season, necessary to achieve the phases of darkening of the layer and grain filling, varied greatly both in inbred lines and in different years, but the difference over the years was relatively small compared to genotypic differences. The need of inbred lines in the sum of temperatures to reach the dark spot phase ranged from 2406 to 3254, and to complete grain filling - from 922 to 1478. The need of inbred lines in the sum of temperatures to reach the dark spot phase at the base of the grain and to complete grain filling was per year relatively constant. The formation of a closed dark layer at the base of the grain accurately indicated the maximum accumulation of dry matter. The grain moisture content in the dark spot phase ranged from 15.4 to 35%. The rate of accumulation of dry matter during the period of grain filling differed in inbred lines.

Dinar and Duncan and Dinar studied the darkening of the layer at the base of the grain and the degree of ripeness of the corn kernel. They recorded and measured the dates of 50% filament appearance, 50% dark layer formation, grain moisture in the 50% dark layer at the base of the grain, and final harvest. Weather data were used to calculate the accumulated heat units from the Ontario system of heat units or from the sum of effective temperatures over the growing season, ranging from 10 to 30°C from planting or 50% filaments to 50% filaments. dark layer. The premature formation of a dark layer at the base of the grain was a consequence of cool weather during the week preceding its development.

Seeding delay resulted in a decrease in the number of days from seeding to 50% filaments and an increase in the number of days from 50% filaments to maturity (50% dark layer formation). As a result of the delay in sowing, the number of heat units accumulated in the period from sowing to the appearance of 50% of the filaments increased, and the number of heat units in the period from the appearance of 50% of the filaments to maturation decreased. The sums of units were calculated according to the system adopted in the state of Ontario, or according to the sum of effective temperatures during the growing season. The accuracy of both systems was quite comparable, and for characterizing the length of the interval from sowing to the appearance of 50% of the threads, both of them turned out to be more suitable than the number of days itself.

Having information about the amount of temperatures needed to complete the growing season can help with seed selection. Many corn seed companies have begun publishing total temperatures needed to get their varieties through the growing season. Using this information, the farmer can purchase seeds, the best way corresponding to the growing season in his area. Approximately five years out of ten, a variety that requires the specified sum of temperatures during the growing season will ripen here without suffering from frost.

Day maturity estimates are highly variable as they are strongly influenced by factors such as temperature, day length and growing season, rainfall, seeding rate, sowing time, and soil fertility. In addition, workers different countries may interpret maturation stages differently.

Comparing maturation data for new and standard hybrids has advantages over trying to classify hybrids by the number of days to maturity. Nine maturity groups and types of hybrids used for many years by workers in the north-central and north-eastern parts of the United States and countries in Europe and the Mediterranean are indicated. Many of these hybrids are not currently commercially grown.

Neil lists the following benefits of using ripeness groups.

1. The effectiveness of this method has been proven over many years of use in maize breeding programs at the experimental station.

2. The method is based on the assumption that with its help breeders can more easily determine the ripeness group of the hybrids they breed.

3. The method is a practical and relatively simple approach to the problem of classification of ripeness groups and does not present difficulties for training seed growers of trading companies and farmers in its application.

4. This method evaluates the early maturation of hybrids relative to each other, which is completely exempt from reference to a specific number of days and from applying recommendations for any particular zone. Each state may develop its own maturation zones according to local conditions.

5. The method creates a uniform scheme for determining the maturity groups, which can be used by all seed companies and official agencies, regardless of the latitude of the area.

Some researchers have reported a significant relationship between the number of leaves and the ripeness of corn. According to Kuleshov, the number of leaves can be used to group hybrids according to maturity, and hybrids that ripen later have largest number leaves. He concluded that the number of leaves per plant was a better index of ripeness than the number of days after sowing.

Chase and Nanda also discovered a very a high degree correlation between the number of leaves and ripeness, with early-ripening hybrids developing fewer leaves than late-ripening hybrids. Arnold noted that the timing of the appearance and flowering of panicles, the appearance of pistillate filaments were negatively related to total number leaves per plant. According to Allen et al., the number of leaves significantly correlated with plant height, date of appearance of filaments, and grain moisture content at harvest. Seed source and growing conditions had only a slight effect on the number of leaves in the same hybrid.

The number of leaves is affected by environmental conditions and growing methods. New leaves on the main stem of corn do not develop after the terminal inflorescence is established. However, according to available data, with an increase in temperature and soil fertility, the number of leaves slightly increases, and with an increase in plant density, it decreases. The number of leaves is affected by the length of the photoperiod.

Nass and Crane studied the effects of nine mutant endosperm genes on dry matter accumulation and percentage moisture reduction in three near-isogenic hybrid backgrounds in three near-isogenic hybrid backgrounds 35-77 days after pollination. Eight endosperm mutants were inferior to conventional forms of corn in terms of dry matter accumulation, while flauri-1 gave several top scores. Mutants shrunken-1 and sugary-1 accumulated the least amount of dry matter: only 75 and 64% of the total dry matter content in normal forms. Mutants accumulating large amounts of sugar and water-soluble polysaccharides produced less total dry matter. The mutant flowery-1 was slightly less moist than the usual form. All other mutants contained a higher percentage of moisture, with sugary-1 having the highest moisture content. The authors concluded that by selecting forms with a thinner and more permeable pericarp and endosperm types with a low content of hydrophilic compounds, it is possible to obtain lines that dry quickly after reaching physiological ripeness.

Shaw and Tom concluded that it usually takes 51 days after filaments to reach physiological ripeness. Andrew et al., Dessureaux et al. found greater variability in the length of this period associated with changes in weather conditions.

Hollauer and Russell studied the rate of grain moisture decline from 40 days after filament emergence to physiological maturity and determined the effect of six selected weather factors on grain moisture decline from filament emergence to physiological ripeness. These six weather factors were studied in vegetation experiments: they studied the evaporative capacity of air, wind speed, relative humidity, sunshine duration, precipitation, and the sum of effective temperatures during the growing season, or thermal units. The regression coefficients for the rate of grain moisture decline varied significantly from year to year. Consequently, fluctuations in weather conditions in different years influenced the decrease in humidity.

Simple and multiple correlation coefficients were calculated between six selected weather factors and grain moisture. None of these weather factors, except for the sum of temperatures during the growing season, found a stable relationship with a decrease in grain moisture. The coefficients r 2 showed that the proportion of total humidity variability that could be attributed to the influence of any of the weather factors is very small. The use of any of the six weather factors to determine the decrease in grain moisture during the study period gave unreliable results. Although multiple correlations were generally higher, they are also not recommended for predictive purposes.

Wrench and Shaw studied the influence of environmental conditions, variety and sowing time on the length of the filling period of corn grains. They defined the grain filling period as the time interval between the appearance of 50% of the threads and the degree of ripeness, determined by the appearance of a dark layer in 75% of the grains. The duration of the filling period various forms strongly and significantly differed. The greatest differences (45-70 days) arose as a result of the interaction of variety, sowing time and environmental conditions. As a result of changing the sowing dates, the differences in the duration of the grain filling period for different varieties were 0-8 days. Depending on the environmental conditions, the differences in the duration of the grain filling period for different varieties were 10-20 days. Further analysis of the material showed that the duration of the filling period can be related to the air temperature. The R 2 (squared mixed correlation) values between flood duration (in days) and heat units per day were 0.62 and 0.49. The sums of thermal units for the filling period differed little for most variants.

Rinke and Zenz described effective methods northward movement of the germplasm of the corn belt.

Ripening times vary from variety to variety, so it is important to know how to determine the maturity of this crop without a calendar. Check the top ears first, as they ripen the earliest. Therefore, if you want to try it, feel free to break off the top and cook. Usually, it is the top cobs that deviate to the side, showing the degree of ripeness, until they fall perpendicular to the stem.

The next step is to test the cob. The grains should become swollen over the entire area of the cob, and the threads with which it is studded should dry out. It is by the color of these threads that ripeness can be determined. When they turn brown, dry and separate easily, the crop is ready to be harvested. Examine the top of the cob. It should be round and blunt, which means that the grains have ripened.

If the previous steps did not give you an idea of the maturity of the corn, carefully move the leaves and inspect the grains - the cob should be completely covered with them. Press a few grains with your fingernail, if the liquid that comes out is white, you can pluck the corn. If the liquid is clear, the corn has not yet ripened, and if it is very thick, then it is overripe.

And the color of the grains can tell a lot. When corn enters the milky stage, they are light yellow, the closer the corn to the full ripeness stage, the darker and richer their color becomes.

If you're growing popcorn, which is used to make popcorn, wait until the stalk turns brown first. For the bursting variety, the harvest period shifts as the cobs are harvested at peak maturity. That is, the later the better. Therefore, you should wait until Brown color will acquire the stem, and the cob, and the leaves.

The ripening time of the crop varies depending on the variety and the region of Russia in which it is grown. For example, in the Moscow region, early-ripening varieties are most often grown, the harvest of which can be harvested as early as late July and early August. Among the varieties that are sown in fields in the Moscow region, the best are: Dobrynya, Lakomka 121, Early Golden 401, Spirit F1. They are distinguished by high yield, resistance to many diseases and ripen among the first among all varieties.

On average, it takes from 65 to 150 days from germination to full ripening. The flowering period begins around 60-65 days, but this depends on the variety, as well as the stage of milky ripeness occurs at 75-85 days. The term varies not only depending on the variety, but also on the region of Russia in which corn grows, as well as on the quality of care for it.

So, when you understand that the corn is ripe (in the Moscow region this period falls on the end of August and lasts almost until the end of September), it's time to harvest it. No special preparation is needed for this procedure, so harvesting will be easy and hassle-free.

Collection is best done in the early morning. Put on gloves first so you don't hurt your hands. Squeeze the cob in the palm of your hand, hold the stem with the other palm, pull the cob down and turn.

It should be noted that most sweet varieties lose their taste within a day after harvest. This means that the crop must be immediately sent for processing or eaten. However, there are tricks to keeping the beans sweet.

Place the cobs in a cold place, such as the vegetable storage compartment in the refrigerator. In this way, you will slow down the conversion of sugar to starch and keep the corn tasty for a week.

Considering that most varieties, especially hybrids, produce 2-4 ears per plant, pick them off gradually, keeping a harvest interval of at least 10 days.

When collecting popcorn (in the Moscow region this period begins by mid-September), try to be in time before the onset of frost. Again, arm yourself with gloves and start breaking off the cobs. When the stems and leaves dry out, this procedure will not take you much time and effort.

Subsequently, popcorn is dried for at least 4 weeks, and it is better to stand 6-7 weeks to leave only a small amount of moisture in the grains. They dry it by putting it in mesh bags, which are then hung in a warm room with good ventilation. At the end of the drying stage, the grains are separated from the cobs by scrolling it between the palms. This procedure is also recommended to be carried out with gloves so as not to damage the skin with the sharp edges of the grains.

Properly dried popcorn kernels can be stored in airtight jars in a dark and dry place. High humidity will cause them to become damp and unusable.

Boiled cobs are very tasty and juicy. They are good for health, like children and adults. The fruits of the culture contain vitamin A, B9, C. Being a source of fiber, it has a beneficial effect on digestion. Due to the high content of dietary fiber in the composition of the vegetable, its grains are chewed for a long time, which leads to rapid saturation. The fruits of the plant are boiled in water. Juicy grains are eaten on the cob or separated from the inflorescence and added to salads, soups, cereals.

How to cook corn?

1. Cleaning cobs.

The fruits of the plant are freed from leaves and panicles, rotten or unripe grains are examined and removed. To prevent vegetables from molding, when buying ears, give preference to those with fresh stems. good leaves and do not throw out the mustache. They will come in handy later.

2. The choice of dishes for cooking.

The process of preparing a plant takes a long time. So that during this period the water does not boil away completely, use a saucepan or other container with a closed lid - a slow cooker, an electric kettle, a cauldron. It is better to choose dishes deep, wide and thick-walled. Well, if you do not have to break the cobs. They may lose juice and taste.

In order for corn to retain its nutritional properties during cooking, it is cooked over low heat, at t 200-250 °.

3. Bookmark cobs.

We lay the leaves of the plant on the bottom of the cooking container. We place the cobs on them. We also lay leaves and antennae on top of the inflorescences and on the sides.

4. Filling with water.

The liquid must be added so that it completely covers the fruits of the plant. It is good to leave some excess water to boil away.

When is corn harvested?

Corn of early varieties reaches ripeness in 2-2.5 months after sowing. Provided that the seedling method of planting them is often used, this allows you to remove ripe cobs from plants already in August. With direct sowing of corn seeds and when transferring seedlings to the ground, you have to wait until the soil warms up to at least + 10˚C. Thus, in cold springs, the beginning of the term when the corn is harvested can shift in accordance with the temperature regime.

Photo: when the corn is harvested

With the seedling method, the seeds actually begin to grow much earlier than the appropriate ground temperature is established. Due to this, more or less accurate forecasts can be done starting from the date of sowing. Other factors have little effect on harvest time. The size of the ears and grains, the total weight of the useful product depends on them.

What month is corn harvested in the country

Small farms and summer residents, as a rule, use a little trick when growing corn, which allows them to constantly harvest from August to the end of September (and even longer in warm regions). The trick is to use varieties with different growing times, such as three hybrid varieties that produce crops in 60, 70 and 90 days, respectively. With such a planting, after harvesting fruits from plants of one variety, the cobs of another will already be ready for harvesting.

If you have preferences for a particular one, you can organize a similar campaign. To do this, it is necessary to sow seedlings in the spring with a break of a couple of weeks, and then appropriately transfer them to the ground. Plants in the same bed will consistently reach maturity, which will create a semblance of conveyor growing.

To determine the appropriate time for harvesting corn cobs, many Russian gardeners in the period of milky ripeness are guided by the following signs:

A drying edge appears on the outer layers of the leafy wrapper of the ears.
The pistillate threads at the edge of the caryopsis darken, but do not dry out yet.
There are no wrinkles or dents at the top of the grains.
If you press on the grain with your fingernail, the shell bursts and a liquid of a milky-white texture flows out.

Photo: what month to harvest corn

The following indicators help determine the collection time during the period of biological ripeness:

The outer leaves of the cob wrapper dry out and resemble parchment in appearance.
The tassel crowning the cob dries up and turns brown.
The caryopsis shell hardens and takes on an orange or honey-yellow color.
Due to the increase in the starch content, when pressing on the grain shell, no juice is released.

Time of harvesting corn by regions of Russia

In Russian agriculture The start time of the harvesting campaign varies due to strong geographic and climatic diversity. In addition, the destination of the harvested crop is important. For example, corn for silage is harvested when the milky-wax stage is nearing its end. At this time, the maximum concentration of sugar in the grains. According to chemical and physical indicators, this is the best corn silage.

Photo: harvesting corn in autumn

In central Russia, the optimum soil and ambient temperature for corn growth is established in the second half of May. Thus, the harvest of ripe cobs, as a rule, begins in mid-August and can continue, depending on the variety, until September-October.

IN Krasnodar Territory and neighboring warm regions, the "queen of the fields" is planted earlier, and the harvesting campaign lasts longer - from July to mid-autumn.