Dormancy of the selected varieties of malting barley in 2001-2004.

• Main Author: Josef PROKEŠ
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2005-10-01
• Series: Kvasný průmysl
• Subjects: barley; dormancy
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200510-0001_Dormance_vybranych_odrud_sladovnickeho_jecmene_v_letech_2001_az_2004.php
• ISSN: 0023-5830; 2570-8619

Dormancy of barley belongs today to the parameters of malting barley quality evaluation. The following malting barley varieties were assessed - Jersey, Kompakt, Scarlett, and Tolar, since 2002 a new variety Prestige and in 2004 also the variety Malz, they are the supporting malting varieties. Samples were selected based on the following quality parameters: germinative capacity of barley is higher than 96% and protein content in barley is from 10 to 12% in dry matter, in 2004 however the bottom limit was lowered to 9.5% due to generally lower protein content in barley. Intensity of barley dormancy was checked by determination of germinative energy on Petri dishes with 4 ml of water after 72 hours in a thermostat at 20 °C. Determination of germinative energy of malting barley was done in 2001 to 2004 always 6 weeks after harvest. Germination rate was determined by the calculation from the data of germinative energy.Dormancy of barley belongs today to the parameters of malting barley quality evaluation. The following malting barley varieties were assessed - Jersey, Kompakt, Scarlett, and Tolar, since 2002 a new variety Prestige and in 2004 also the variety Malz, they are the supporting malting varieties. Samples were selected based on the following quality parameters: germinative capacity of barley is higher than 96% and protein content in barley is from 10 to 12% in dry matter, in 2004 however the bottom limit was lowered to 9.5% due to generally lower protein content in barley. Intensity of barley dormancy was checked by determination of germinative energy on Petri dishes with 4 ml of water after 72 hours in a thermostat at 20 °C. Determination of germinative energy of malting barley was done in 2001 to 2004 always 6 weeks after harvest. Germination rate was determined by the calculation from the data of germinative energy.