The Change of Yield, Quality and Growth Properties in Barley by High Temperature During the Winter Period and Spring Sowing
2017
Lee, H.S., NICS, RDA, Wanju, Republic of Korea | Hwang, W.H., NICS, RDA, Wanju, Republic of Korea | Jeong, J.H., NICS, RDA, Wanju, Republic of Korea | Ahn, S.H., NICS, RDA, Wanju, Republic of Korea | Baek, J.S., NICS, RDA, Wanju, Republic of Korea | Jeong, H.Y., NICS, RDA, Wanju, Republic of Korea | Kim, D.W., NICS, RDA, Wanju, Republic of Korea | Yun, J.T., NICS, RDA, Wanju, Republic of Korea | Lee, G.H., NICS, RDA, Wanju, Republic of Korea | Choi, K.J., NICS, RDA, Wanju, Republic of Korea
This study was conducted to clarify the effect of high temperature during winter period(autumn sowing) and spring sowing on yield, quality and growth and development in barley. The varieties used for the experiments were heenchalssalbori and keunalbori 1 having a strong spring habit characteristics. In spring sowing treatment, spikelet differentiation was proceeded rapidly and tillering was proceeded slowly compared to the development stage, because the barley sowed at spring is cultivated in high temperature and long day conditions from sowing to spikelet differentiation stage compared with autumn sowing(control). And in high temperature treatment during winter period, like spring sowing, tillering was inhibited compared to the development stage. The number of grain per panicle and the period required to heading stage from spikelet differentiation were reduced largely at spring sowing, because spring sowing treatment was conducted in high temperature and long day condition compared with autumn sowing and high temperature treatment during the period from spikelet differentiation to heading stage. Meanwhile in spring sowing treatment, average temperature during ripening stage was higher than the autumn sowing and high temperature during winter, because heading stage was so late. After all, starch, amylose content and grain weight were reduced while protein content was relatively increased in spring sowing treatment due to difference of average temperature of ripening stage. These changes affected the decrease of viscosity of peak, trough, breakdown and the increase of setback viscosity.
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