Harvesting is the operation of gathering the useful part or parts of the plant and is carried out at the time when all the nutrients have developed and the edible parts have reached the appropriate degree of maturity.
In general, the harvest takes place 10 or 15 days after the grain has reached physiological maturity. At the time of maturity, the grain has specific moisture content and special physical characteristics. The most appropriate time of harvest is determined based upon the length of the growing cycles (which differ according to the crop and varieties) and also the degree of maturity of the grain.
Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-intensive activity of the growing season.
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Harvesting is the operation of gathering the useful part or parts of the plant and is carried out at the time when all the nutrients have developed and the edible parts have reached the appropriate degree of maturity.
In general, the harvest takes place 10 or 15 days after the grain has reached physiological maturity. At the time of maturity, the grain has specific moisture content and special physical characteristics. The most appropriate time of harvest is determined based upon the length of the growing cycles (which differ according to the crop and varieties) and also the degree of maturity of the grain.
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Harvesting is the process of gathering a ripe crop from the fields. Reaping is the cutting of grain or pulse for harvest, typically using a scythe, sickle, or reaper. On smaller farms with minimal mechanization, harvesting is the most labor-intensive activity of the growing season.
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