Brad Cowan wrote:
>>>>> Does anybody have any info on managing cool season grasses and white
clover
for higher sugar and starches?
====
I have never found a lot of practical information on this subject. Some
things are discussed with fruit growers. Some of the comments I have read is
to increase the reflectivity of the ground with a light colored mulch and to
restrict water levels. You could only do the latter with pasture if you
irrigated.
The factor that affects higher brix levels are primarily the amount of
sunlight that permits the plant to convert more of the raw materials into
the sugars and starches depending upon the amounts of ATP and NADPH that the
light can produce during photosynthesis, the "light cycle." I would expect
that there are genetic differences as well but is anyone working on higher
brix grasses and legumes?
The "dark cycle," (Calvin Cycle) is busily taking the stored energy and
through the magic of my (our?) favorite enzyme, Rubisco, is converting CO2
in the air and water from the ground into those starches and sugars.
I seem to recall that adequate magnesium levels are important since Mg is
the chelated mineral in the chlorophyll molecule that is required for
photosythesis.
By the same token, that is why calcium is so important since Rubisco
requires its chelate of Ca. Then when you include ATP into the mix, you
realize that you must have adequate phosphorus since it is the
phosphorulation that is allowing all this energy transer in the plant
between the ADP/ADT changing back and forth depending upon sufficient energy
availability.
Perhaps the key here is to insure that the inorganic soil minerals are
available for the plant to take up easily?
As a side note, I am sure you know that when making hay, it is better to cut
as late as possible since the brix levels are higher after exposure to
sunlight due to all the light cycle activity during the day.
Sincerely,
Rick Williams
Misty Ridge Farm
contract dairy heifer grazing and direct marketed farm meat and produce
Viroqua, WI
www.mistyridgefarm.com
