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Kernel Development
A wheat kernel’s growth and the storage of food stuffs in it form in three phases:
Accumulation of protein (milk procession)
The first material accumulated in endosperm is protein.There is almost no farina in 3-5 days old young endosprem cells. Almost half of the accumulated proteins are formed of those remains from the accumulation on stem and leaves before pollination and also the proteins grow on these parts after pollunation to be carried into kernel. These proteins form a reticulum with a honeycomb structure in endosperms.Kernel reaches its maximum volume in this phase.Within this 20-25 days period after pollution,the percentage of water is %60 and the inside of kernel turns to a boza-like stiffness.
Accumulation of farina (yellow procession)
After the percentage of water in kernel go down below %60,accumulation of protein stops and the farina’s increases quickly.The protein particals formed in endosperms during accumulation are stuffed with farina.Kernel’s volume decreases and endosperms become wax-like.After this 25 days long period,the percentage of water goes down to %40 and accumulation of food substances stops.
Physiological procession(full Procession)
After the food substance accumulation stops,the ripenning of accumlated substances goes on until the kernel becomes seed.This period lasts for 2-3 days (in hot and dry regions) or 10-15 days (in humid and coastal regions).Water percentage goes down below %18.5-33.Kernel losts only its water after this period.When the percentage of water goes down to %14.5-13.5,kernel more mature.Humidity in a kernel can go down to %7 in dry regions.
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