-The leaves and husks starts to dry out.
-The part of the kernel where it is attached to the cob starts to turn brownish or blackish in 90% of the kernels of the cob. This is called black layer formation.
-The cobs are no longer appreciated for roasting.
-Upon breaking a kernel the inside of it is no longer milky.
-At least a quarter of the cobs have started to droop.
-Moisture content is about 30%.
Titany answered the question on August 16, 2021 at 07:42
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