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THE INFLUENCE OF STORAGE TEMPERATURE ON THE RESPIRATION OF WATER‐IMBIBING BARLEY CORNS
Author(s) -
Crabb D.
Publication year - 1970
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.2050-0416.1970.tb03330.x
Subject(s) - respiration , raffinose , dormancy , sucrose , germination , respiratory quotient , aeration , chemistry , biology , botany , agronomy , horticulture , food science , biochemistry , ecology
The pattern of respiration of barley in aerated water is influenced by previous conditions of storage. Recently‐harvested barley or that stored in the cold gives a respiratory quotient close to 1·0 while barley stored at room temperature for more than 12–18 months gives much higher values. These result from increased levels of alcoholic fermentation and from non‐respiratory decarboxylation reactions. The differences between the two types of barley are not related to dormancy or to the vigour of germination. Barley stored in a warm environment shows increased ratios of sucrose to raffinose in the embryo.