Association of malting quality attributes under timely and late sown conditions in barley (Hordeum vulgare L.)
2015
Kumar, Vishnu | Verma, Ramesh Pal Singh | Kumar, Dinesh | Kharub, Ajit Singh | Sharma, Indu
The present study was carried out to identify genetically associated physical grain and malting quality attributes, which are also exerting high direct effects on hot water extract under different sowing times in barley. The mean hot water extract was depicted as 78.69 and 80.33 per cents, which ranged from 70.20 to 84.00 and 75.40-82.80 per cents,under timely and late sown conditions, respectively. Average grain protein content and malt friability were exhibited as 11.66 and 46.29 per cents, which ranged from 9.40 to14.30 and 36.34-69.58 per cents, respectively under timely sown conditions. The hot water extract was found negatively correlated with grain protein content (r=-0.42* and -0.40*) under both the production conditions. Hectolitre weight, germinative energy, malt friability and diastatic power exerted high positive direct effects on hot water extract, whereas thin grains and protein content were revealed with negative direct effects under timely and late sown conditions.
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