Dormancy of malting barley in relation to physiological parameters of barley grain | Dormancia sladovníckeho jačmeňa vo vzťahu k fyziologickým parametrom zrna jačmeňa
2009
Frančáková, H., Slovenská poľnohospodárska univ. v Nitre (Slovak Republic). Fakulta biotechnológie a potravinárstva,, Katedra skladovania a spracovania rastlinných produktov | Líšková, M.
In this paper there was investigated development of dormancy in three malting barley genotypes and in control variety Nitran during twenty-five weeks after harvest. Our aim was to predict optimal ripeness of malting barley with regard to malting process and thus contribute to the increase of the quality of processed malt. The results revealed that the most appropriate physiological parameters for determination of the barley recovery from dormancy are: germination energy, germination speed and germination index. It was found out that the first variety, which recovered from the dormancy in the forth week after the harvest, was the variety Nitran, and the genotypes that recovered from the dormancy in the sixth week after the harvest were SK 5,976, SK 5,374 and SK 5,734. Moreover, the dormancy of barley was influenced also by climatic conditions during the vegetation and during the harvest, as well as by locality. The barley from the locality Jakubovany, which is situated in the growing area colder than the localities Sládkovičovo and Veľké Ripňany, were more dormant.
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