Wheat Last Irrigation time( ਕਣਕ ਦੇ ਮੋਟੇ ਦਾਣੇ ਤੇ ਚਿੱਟੇ ਨਾੜ ਲਈ ਆਖਰੀ ਪਾਣੀ ਬੰਦ ਕਰਨ ਦਾ ਸਹੀ ਸਮਾਂ )Shergill

Описание: Best time for last irrigation in wheat discussed in the video
Note :- last irrigation depends on soil type, water table, date of Sowing, local conditions, environmental conditions etc.
Milk development stage (7) starts once the flowering is complete and is the early kernel formation stage. It is subdivided in early, medium and late milk. The developing endosperm starts as a milky fluid that increases in solids as the milk stage progresses. Kernel size then increases rapidly during this stage which occurs one to two weeks after pollination. The dough development stage (8) is the stage during which most of the kernel dry weight (starch and protein content) accumulates. Hard dough stage represents the attainment of maximum dry weight with approximately 30 % moisture content. This stage is also known as physiological maturity.


Soft dough refers to the time at which the fully developed grain kernels are moving from the “milk” stage into the hard grain (Feekes 11). If you squeeze a kernel in the milk stage the white starchy liquid will squirt out. However, in soft dough stage the starchy substance will be doughy


After pollination, the ripening stage begins. Ripening is divided into four levels of maturity: milk, soft dough, hard dough, and finally mature. It is during this time that the wheat plant turns to a straw color and the kernel becomes very hard. The kernel becomes difficult to divide with a thumbnail, cannot be crushed between fingernails, and can no longer be dented by a thumbnail. Harvest can begin when the grain has reached a suitable moisture level. Many farmers can tell maturity by chewing on a kernel to determine hardness and approximate moisture level.