Feekes scale
Encyclopedia
The Feekes scale is used to identify wheat growth stage.
Other systems of identifying wheat group stages include the Haun, Zadoks
and BBCH
scales.
Other systems of identifying wheat group stages include the Haun, Zadoks
Zadoks scale
The Zadoks scale is a cereal development scale proposed by the Dutch phytopathologist Jan C. Zadoks that is widely used in cereal research and agriculture....
and BBCH
BBCH-scale (cereals)
In biology, the BBCH-scale for cereals describes the phenological development of cereals using the BBCH-scale.The phenological growth stages and BBCH-identification keys of cereals are:...
scales.
| Wheat growth stages identified by the Feekes scale. |
|
|---|---|
| Stage | Description |
| Tillering | |
| 1 | One shoot (number of leaves can be added), first leaf through coleoptile. |
| 2 | Beginning of tillering; main shoot and one tiller. |
| 3 | Tillers formed; leaves often twisted spirally. Main shoot and six tillers. In some varieties of winter wheat, plant may be “creeping,” or prostrate. |
| 4 | Beginning of the erection of the pseudo-stem; leaf sheaths beginning to lengthen. |
| 5 | Pseudo-stem (formed by sheaths of leaves) strongly erected. |
| Stem Extension | |
| 6 | First node of stem visible at base of shoot. |
| 7 | Second node of stem formed; next-to-last leaf just visible. |
| 8 | Flag leaf (last leaf) visible but still rolled up; ear beginning to swell. |
| 9 | Ligule of flag leaf just visible. |
| 10 | Sheath of flag leaf completely grown out; ear swollen but not yet visible. |
| Heading | |
| 10.1 | First spikelet of head just visible. |
| 10.2 | One-quarter of heading process completed. |
| 10.3 | Half of heading process completed. |
| 10.4 | Three-quarters of heading process completed. |
| 10.5 | All heads out of sheath. |
| Flowering | |
| 10.51 | Beginning of flowering. |
| 10.52 | Flowering complete to top of head. |
| 10.53 | Flowering completed at base of head. |
| 10.54 | Flowering completed; kernel watery ripe. |
| Ripening | |
| 11.1 | Milky ripe. |
| 11.2 | Mealy ripe; contents of kernel soft but dry. Soft dough. |
| 11.3 | Kernel hard (difficult to divide with thumbnail). |
| 11.4 | Ripe for cutting. Straw dead. |