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Changes in nitrogen distribution in crop conservation. II —protein breakdown during wilting
Author(s) -
Macpherson H. T.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030806
Subject(s) - wilting , moisture , dry matter , crop , silage , nitrogen , agronomy , water content , permanent wilting point , chemistry , biology , environmental science , field capacity , geotechnical engineering , organic chemistry , irrigation , engineering
Considerable chemical changes take place during the wilting of a crop. Protein breakdown in the presence of sufficient moisture is very rapid and the extent of breakdown is influenced by the time taken in the removal of moisture, nitrogen equilibrium being reached at a dry‐matter content of 40–45%. Rapidly dried material shows little breakdown and its use as an alternative to silage is discussed.