Corn kernels achieve black layer or physiological maturity when a black film develops at the tip of a kernel (Figure 1). The black film or layer seals the kernel from further development or increase in test weight. The kernel moisture content at black layer formation usually ranges from 25 to 40 percent, but averages around 30 percent.
Physiological maturity is greatly influenced by an individual product’s bred-in relative maturity (RM). Short season products mature earlier than fuller season products. This genetic characteristic allows for the selection and planting of different corn products to spread out (over time) the maturation of a farming operation’s corn crop. This helps with harvest scheduling as all corn acres are not maturing at the same time.
With high temperatures, it is extremely easy to underestimate the rate that grain dries. Grain that matures in late July can have an average daily drydown rate of approximately 0.8 percentage point per day compared to 0.4 percentage point per day for grain nearing maturity later in the season. Regardless of the environment, it is normal to see later RM corn products reach harvestable moisture levels (around 25%) later than earlier RM products. Product drydown rates are influenced by many product characteristics, such as tightness of husk leaves and pericarp thickness of the seed.2
In addition to harvesting at an optimum grain moisture content, achieving proper combine settings can help increase combine efficiency, maximize grain quality, and minimize field losses. Always follow the manufacturer’s equipment setting recommendations.
1 Nielsen, R.L. 2013. Grain fill stages in corn. Corny News Network Articles, Purdue University. https://www.agry.purdue.edu/ext/corn/news/timeless/GrainFill.html.
2 Nielsen, R.L. 2013. Field drydown of mature corn grain. Corny News Network Articles, Purdue University. https://www.agry.purdue.edu/ext/corn/news/timeless/GrainDrying.html.