Germination dynamics during post harvest maturation of malting barley.

Viera ŠOTTNÍKOVÁ; Vratislav PSOTA; Luděk HŘIVNA; Gregor TOMÁŠ; Lenka SACHAMBULA

doi:10.18832/kp2011026

Germination dynamics during post harvest maturation of malting barley.

Kvasny Prumysl ◽

10.18832/kp2011026 ◽

2011 ◽

Vol 57 (7-8) ◽

pp. 242-245

Author(s):

Viera ŠOTTNÍKOVÁ ◽

Vratislav PSOTA ◽

Luděk HŘIVNA ◽

Gregor TOMÁŠ ◽

Lenka SACHAMBULA

Keyword(s):

Malting Barley ◽

Post Harvest

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Breeding of a new malting barley ‛Harusayaka’ with high yield, resistance to BaYMV, and low occurrences of both damaged grain and post-harvest sprouting

Breeding Research ◽

10.1270/jsbbr.20j09 ◽

2021 ◽

Author(s):

Hiroomi Kai ◽

Kinuko Takata ◽

Takahide Baba ◽

Yuhi Haraguchi ◽

Michio Hamada ◽

...

Keyword(s):

High Yield ◽

Malting Barley ◽

Post Harvest

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Germination index as an indicator of malting potential

Czech Journal of Food Sciences ◽

10.17221/314/2010-cjfs ◽

2012 ◽

Vol 30 (No. 4) ◽

pp. 377-384 ◽

Cited By ~ 7

Author(s):

H. Frančáková ◽

M. Líšková ◽

T. Bojňanská ◽

J. Mareček

Keyword(s):

Enzyme Activity ◽

Raw Material ◽

Germination Index ◽

Physiological Parameter ◽

Malting Barley ◽

Technological Parameters ◽

Beta Glucan ◽

Post Harvest ◽

Excellent Quality ◽

Beer Production

The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.  

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