Growth characteristics and malting qualities of a new malting barley cultivar, 'HARUMIYABI', in relation to different sowing periods
2015
Hamada, M. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Haraguchi, Y. | Takata, K. | Baba, T. | Yamaguchi, O. | Kai, H.
To evaluate the growth characteristics and malting qualities of a new malting barley cultivar, 'HARUMIYABI', in relation to different sowing times, a cultivation test was conducted with three sowing periods: (middle of November; early, late of November; intermediate and middle of December; late). The measured traits for 'HARUMIYABI' were compared with those of 'HOUSHUN'. The heading date of 'HARUMIYABI' was 1-3 days earlier than that of 'HOUSHUN' and maturity of 'HARUMIYABI' was attained 1 day later than that of 'HOUSHUN' for all sowing periods. Following an intermediate sowing period, 'HARUMIYABI' showed the highest plump yielding, a superior grade of grain appearance, and the fewest damaged grains. Overall malting quality of 'HARUMIYABI' was superior to that of 'HOUSHUN' with an intermediate or late sowing period, and crude protein content of the grain was within the acceptable range. Although the Kolbach index of 'HARUMIYABI' was slightly lower than that of 'HOUSHUN' with an intermediate sowing period, the value was within the acceptable range for the other sowing periods. The β-glucan content of wort in 'HARUMIYABI' was slightly higher with an early sowing period. These results suggested that the optimal sowing period for 'HARUMIYABI' was from November 25 to December 5. It was concluded that early and late sowing should be avoided because a lower yield, inferior appearance grade, and poor malting quality will result.
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