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Corn Maturity Indicators
As the ear approaches maturity, a "line" can be seen on the smooth side of the kernels. This line is called the milk line, or the starch layer, and it marks the boundary between the solid and liquid portions of the maturing endosperm.
Soon after the fully dented stage, the milk line becomes visible on the kernel face opposite the germ.
When any hybrid in any environment has reached the half-milk stage (milk line positioned half-way between the tip and base of the kernel) kernel moisture was always very near 40 percent.
Approximately 3 weeks depending upon the temperature, are needed for the kernels to develop from the half-milk stage to a harvestable moisture of 25 percent. When kernels are at the half-milk stage they contain 90 percent of their final dry weight.
If a hard frost occurs while considerable milk is still present in the kernel, black layer may develop and the milk line or starch/milk interface may disappear. The entire kernel will then become "soft" or homogenously doughy. Dry-down then proceeds without the advancement of a discernable milk line.
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