NOTE ON THE EFFECT OF LOOSE SMUT ON THE YIELD AND MALTING QUALITY OF BARLEY

1963 ◽  
Vol 43 (2) ◽  
pp. 222-225 ◽  
Author(s):  
D. R. Metcalfe ◽  
V. M. Bendelow ◽  
W. H. Johnston
Keyword(s):  
Malting Quality ◽  
Loose Smut

not available

FIELD CONTROL OF LOOSE SMUT IN BARLEY WITH THE SYSTEMIC FUNGICIDES VITAVAX AND PLANTVAX

1968 ◽  
Vol 48 (1) ◽  
pp. 31-35 ◽  
Author(s):  
E. Reinbergs ◽  
L. V. Edgington ◽  
D. R. Metcalfe ◽  
V. M. Bendelow
Keyword(s):  
Seed Treatment ◽  
Kernel Weight ◽  
Malting Quality ◽  
Loose Smut ◽  
Apparent Effect ◽  
Untreated Seed ◽  
Complete Control ◽  
Field Control ◽  
Smut Spores

Vitavax (2,3-dihydro-5-carboxanilido-6-methyl-1,4-oxathiin) applied as a seed treatment at a rate of 113 g per 45.4 kg of barley seed gave complete control of loose smut under field conditions. The seed treatment increased yield significantly in Parkland where smut in untreated plots was 49%. In York, with 16% smut in plants grown from untreated seed, yield increases were not significant. A higher dosage (227 g) also controlled smut but appeared to cause some toxicity. Seed treatment had no apparent effect on the malting quality of the seed subsequently harvested.Plantvax (2,3-dihydro-5-carboxanilido-6-methyl-1,4-oxathiin-4,4 dioxide) applied as a soil treatment at the rates of 5.6 kg/ha and 11.2 kg/ha also resulted in effective loose smut control in York barley but did not result in increased yield. There were indications that yield was depressed at the higher rate in York and at both rates in the variety Herta.There were also indications that treatments with either chemical had a slight effect on height, date of maturity, weight per hectoliter and 1,000-kernel weight. Seed treatment at planting time did not prevent infection of barley florets by loose smut spores 55 to 60 days after planting.

Relationship between grain milling energy and malting quality of barley

2008 ◽  
Vol 36 (1) ◽  
pp. 97-105 ◽  
Author(s):  
K. Vejražka ◽  
V. Psota ◽  
J. Ehrenbergerova ◽  
P. Hrstkova
Keyword(s):  
Malting Quality ◽  
Grain Milling

scholarly journals PREDICTION OF THE MALTING QUALITY OF BARLEY BY A MODIFIED ZELENY SEDIMENTATION TEST

1979 ◽  
Vol 85 (3) ◽  
pp. 141-143 ◽  
Author(s):  
S. G. Reeves ◽  
E. D. Baxter ◽  
H. L. Martin ◽  
T. Wainwright
Keyword(s):  
Malting Quality

scholarly journals Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas

2021 ◽  
pp. 1-12
Author(s):  
Outmane Bouhlal ◽  
Jean Raymond Affricot ◽  
Damiano Puglisi ◽  
Adil El-Baouchi ◽  
Fatima El Otmani ◽  
...  
Keyword(s):  
Hordeum Vulgare ◽  
Winter Barley ◽  
Malting Quality ◽  
Hordeum Vulgare L ◽  
Middle Atlas

scholarly journals Assessment of malting quality of lines from a barley breeding programme

1982 ◽  
Vol 25 (4) ◽  
pp. 497-502 ◽  
Author(s):  
R. M. Haslemore ◽  
C. R. Slack ◽  
K. N. Brodrick
Keyword(s):  
Breeding Programme ◽  
Malting Quality ◽  
Barley Breeding

scholarly journals Redox-dependent interaction between thaumatin-like protein and β-glucan influences malting quality of barley

2017 ◽  
Vol 114 (29) ◽  
pp. 7725-7730 ◽  
Author(s):  
Surinder Singh ◽  
Rajiv K. Tripathi ◽  
Peggy G. Lemaux ◽  
Bob B. Buchanan ◽  
Jaswinder Singh
Keyword(s):  
Transcript Abundance ◽  
Malting Quality ◽  
Enzyme Linked Immunosorbent Assay ◽  
Telomeric Region ◽  
Brewing Industry ◽  
Genetic Components ◽  
Chromosome 4H ◽  
Expressed Sequence ◽  
Dependent Interaction

Barley is the cornerstone of the malting and brewing industry. It is known that 250 quantitative trait loci (QTLs) of the grain are associated with 19 malting-quality phenotypes. However, only a few of the contributing genetic components have been identified. One of these, on chromosome 4H, contains a major malting QTL, QTL2, located near the telomeric region that accounts, respectively, for 28.9% and 37.6% of the variation in the β-glucan and extract fractions of malt. In the current study, we dissected the QTL2 region using an expression- and microsynteny-based approach. From a set of 22 expressed sequence tags expressed in seeds at the malting stage, we identified a candidate gene,TLP8(thaumatin-like protein 8), which was differentially expressed and influenced malting quality. Transcript abundance and protein profiles ofTLP8were studied in different malt and feed varieties using quantitative PCR, immunoblotting, and enzyme-linked immunosorbent assay (ELISA). The experiments demonstrated that TLP8 binds to insoluble (1, 3, 1, 4)-β-D glucan in grain extracts, thereby facilitating the removal of this undesirable polysaccharide during malting. Further, the binding of TLP8 to β-glucan was dependent on redox. These findings represent a stride forward in our understanding of the malting process and provide a foundation for future improvements in the final beer-making process.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART IV

1939 ◽  
Vol 17c (3) ◽  
pp. 57-71 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Standard Variety ◽  
Real Difference ◽  
Mean Values ◽  
Reasonable Range ◽  
Diastatic Activity ◽  
The Mean

An investigation was undertaken to compare the relative magnitudes of the differential effects of environment (i.e., stations) and of malting methods on the malting quality of barley varieties. Samples of Olli, O.A.C. 21, Hannchen, and Regal from four stations were malted by eight methods representing the combinations of germinating at 50° and 56° F., at 42 and 46% moisture, and for six and nine days.Statistical analyses showed that, with respect to diastatic activity, wort nitrogen, and extract yield, the variations due to the differential effect of environment on varieties were greater than the variations due to the differential effect of malting methods on varieties. As a result of this study and earlier ones, it appears that the former effect is the limiting factor in studies of the comparative malting qualities of varieties. The latter effect is of less importance but must be kept in mind if errors in the interpretation of the results of routine tests are to be avoided. In general, it appears that if routine tests show that the mean values for any variety, when grown at 12 stations representing a reasonable range of environment, differ from the values for the standard variety by more than 1% in extract, or 10% in diastatic activity or wort nitrogen, a real difference exists between the varieties, which cannot be overcome by any reasonable change in malting conditions.

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