Variability of some qualitative characters of spring barley traits
Andrzej Bichoński
a.bichonskli@ihar.edu.plZakład Roślin Zbożowych, Instytutu Hodowli i Aklimatyzacji Roślin, Kraków (Poland)
Abstract
The malting quality of 353 home-bred cultivars and lines of spring barley was evaluated in the years 1999–2001. Barley grain came from the pre-preliminary and preliminary experiments performed each year at three locations. Coefficients of heritability were determined for 1000 grains, grain filling, total grain protein, and those, for percentage of total and soluble protein of the malt, Kolbach index, extractability, wort viscosity, diastatic power and final fermentation degree were determined after micromalting. The influence of environment was high for malt protein and wort viscosity The heritability of the characters was high for 1000 grains weight, diastatic power and soluble protein of malt. Advantageous or disadvantageous correlations between the traits, as important from a practical point of view, were determined. The obtained results indicate a significant influence of genotype and environment for breeding quality of spring barley.
Keywords:
brewing quality, heritability, spring barleyReferences
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Authors
Andrzej Bichońskia.bichonskli@ihar.edu.pl
Zakład Roślin Zbożowych, Instytutu Hodowli i Aklimatyzacji Roślin, Kraków Poland
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