Normal field corn development stages in August for Minnesota
Kernel dough stage (R4)
About 24 to 28 days after silking, the kernel’s milky inner fluid is changing to a “doughy” consistency as starch accumulation continues in the endosperm. The shelled cob is now light red or pink. By dough stage, four embryonic leaves have formed and the kernels have reached about 50 percent of their mature dry weight. Kernel moisture content is approximately 70 percent by R4.
Kernel dent stage (R5)
Drawing from Dr. Bob Neilsen, Purdue University
About 35 to 42 days after silking, all or nearly all of the kernels are denting near their crowns. The fifth (and last) embryonic leaf and lateral seminal roots form just prior to the dent stage. Kernel moisture content at the beginning of the dent stage is approximately 55 percent.
A distinct horizontal line appears near the dent end of the kernel and slowly progresses to the tip end of the kernel over the next three weeks or so. This line is called the “milk line” and marks the boundary between the liquid (milky) and solid (starchy) areas of the maturing kernels.
Physiological maturity (R6)
About 55 to 65 days after silking, kernel dry weight usually reaches its maximum and kernels are said to be physiologically mature and safe from frost. Physiological maturity occurs shortly after the kernel milk line disappears and just before the kernel black layer forms at the tip of the kernels.