The relationships between ripeness, vigour and methods of harvest of winter wheat grain

The purpose of our vigour tests was to reveal the relationships betwen the viability of wheat grains, their germination rate and capacity and respiration intensity. The wheat grain was collected in two ways. The first grain was removed from the ears immediately after harvest (denoted as series A) and the second grain was left in the ears at room temperature for two weeks after harvest (denoted as series B). This grain was harvested at three stages of ripeness (milk, wax and full ripeness). Our results demonstrated that wheat grain at the full ripeness stage was of better biological quality than that at milk and wax ripeness stages. The grain of series B from all ripeness stages showed a higher viability than the grain of series A. On the other hand, grains at milk, wax and full repeness in series B were more mature than those at milk, wax and full ripeness in series A. Therefore it can be concluded probably that the embryo and endosperm in the latter grains were much more developed and much organic matter was passing from the stalk to the seeds when they were kept in the ear for two weeks after harvest