3.2.3. Ripening phase

3.2.3. Ripening phase

 

  The ripening phase may be subdivided into three stages which are milky grain, dough grain,  and mature grain stage. The ripening phase from flowering to maturity lasts for 25 to 35 days regardless of variety. In low temperature areas, ripening may last for 45 to 60 days. Ripening  actually stars when the individual grain starts to harden. The rice grain develops after fertilization and undergoes distinct changes before it fully matures. At the milky grain stage, the emdosperm is at first watery, but later turns milky. The grain pops when pressed between fingers and leaves a white pour. At the dough grain stage, The milky emdosperm turns into soft dough and later into hard dough. The individual grain is mature when it is fully developed in size. When the lemma and palea are removed, the remaining kernel is hard, clear and not greenish.