Influence of Starch Content on the Germination Speed of Spring Barley Seeds

被引：0
|
作者：
Sottnikova, Viera [1 ]
Hrivna, Ludek [1 ]
Hartman, Ivo [2 ]
机构：
[1] Mendelova Univ Brne, Zemedelska 1, Brno 61300, Czech Republic
[2] VUPS, Brno, Czech Republic
来源：
SEED AND SEEDLINGS XI | 2013年
关键词：
barley; starch; speed of germination; extract; MALT QUALITY; FRACTIONS; NITROGEN;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The work deals with the relationship between the content of starch in barley and malt extract in quantity the speed germination. There was evaluated eight varieties of malting barley during the years 2009 - 2011. From the compared year 2011 showed the strongest positive correlation meal extract to the starch content and starch content the speed of germination. It was recorded the strongest negative correlation between crude protein and extract, the same strength and orientation showed a correlation between the content of crude protein and starch content. Malt extract is strongly influenced by the variety as well as the content of starch and crude protein. As with the starch content can be achieved by selecting the optimum values of germination suitable variety.
引用
收藏
页码：118 / 123
页数：6
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