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COMPARATIVE EFFECT OF GIBBERELLINS AND THEIR DERIVATIVES ON GERMINATION AND MALTING OF BARLEY
Author(s) -
Griffiths C. M.,
MacWilliam I. C.,
Reynolds T.
Publication year - 1967
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.2050-0416.1967.tb03035.x
Subject(s) - gibberellin , germination , chemistry , agronomy , botany , horticulture , biology
At various concentrations including 0·5 parts per million, gibberellins A 1 , A 4 and A 7 stimulate the germination of dormant and mature barley in a similar manner to that brought about by gibberellin A 3 (gibberellic acid). Gibberellins A s , A 8 and A 9 together with the derivatives of gibberellin A 3 , gibberellenic acid and allogibberic acid also show some stimulatory activity but less than that of gibberellic acid; epiallogibberic acid and gibberic acid are inactive. The individual gibberellins and some of the derivatives induce enzyme synthesis in the endosperm. Gibberellins A 1 , A 4 and A 7 exhibit a similar action to that of gibberellic acid whilst the other compounds show lower activity in the following decreasing order: gibberellenic acid>gibberellin A 8 >allogibberic acid>gibberellin A s > gibberellin A 9 >gibberic and epiallogibberic acids, which are inactive. In malting trials in which the compounds were dissolved in the steep liquors at a concentration of 0· p.p.m. the malts prepared using gibberellins A 1 and A 7 were generally similar to those obtained with gibberellic acid having usually greater hot water extracts, soluble nitrogens, diastatic powers and colours than those prepared using water alone. Gibberellenic acid also gave increases in these values but the other derivatives did not induce significant differences.