A recent research breakthrough by Chinese scientists allows for a reduction of around 7 percent in the moisture content of maize kernels at maturity, facilitating mechanical harvesting and threshing.

Last month, the journal Cell published a research paper online titled "A Zea genus-specific micro-peptide controls kernel dehydration in maize" by a team led by Yan Jianbing, a professor at Huazhong Agricultural University.

The dehydration rate of maize kernels can impact the efficiency of mechanical harvesting. Maize kernels suitable for mechanized harvesting require a moisture content less than 25 percent, but most maize varieties in China typically have a moisture content at harvest between 30 and 40 percent, according to the research team.

The team studied the gene responsible for controlling the dehydration rate of maize kernels, pinpointing a specific DNA sequence and further uncovering the mechanism through which it operates.

This discovery enables rapid dehydration of kernels before maturity without affecting yield.

"After adjustment, the moisture content at the time of maize harvesting can be reduced to approximately 23 percent. On average, the moisture content can be reduced by around 7 percent compared to ordinary maize, apart from being influenced by different climates and varieties," he said.

He mentioned that once this technology is implemented, direct threshing can be achieved during harvesting, reducing breakage and loss during harvesting.

"This essentially saves costs in maize production and increases additional income, benefiting the common people," Yan added.

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