Postharvest Ripening of Seed

a process occurring in seed after harvesting and as a result of which the seed attains full physiological maturity and acquires a normal germinative capacity. This process is accompanied by complex biochemical conversions (such as the completion of protein synthesis) with the involvement of enzymes. Until the completion of the postharvest ripening, the seed has a reduced germinative capacity or does not sprout at all. The duration of the postharvest seed ripening period depends upon the plant species and the external conditions. Thus, for winter wheat in the northwestern regions of the USSR, it can vary from 12 to 60 days, and in the southern regions from ten to 20 days. Of the field crops, oats have the longest period of postharvest seed ripening; wheat, barley, and rye have a shorter period; and corn has the shortest (almost unnoticeable). Before the end of the postharvest seed ripening period, the grain also has poor baking qualities.