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STUDIES IN BARLEY AND MALT: VII. DISAPPEARANCE OF DORMANCY IN BARLEY ON STORAGE
Author(s) -
Essery R. E.,
Pollock J. R. A.
Publication year - 1956
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1956.tb02869.x
Subject(s) - dormancy , water content , chemistry , agronomy , botany , horticulture , biology , germination , geology , geotechnical engineering
The rate of improvement of germinative energy in dormant barley samples increases with increasing temperature of storage. The rate of disappearance of water‐sensitivity during storage is inversely related to the moisture‐content after drying.