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INFLUENCE OF SOIL NUTRIENT LEVELS ON HARVEST YIELD AND MALTING QUALITY OF BREWING BARLEY
Author(s) -
Béndek György,
Kádár Imre
Publication year - 1988
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.2050-0416.1988.tb04597.x
Subject(s) - chernozem , brewing , loam , yield (engineering) , agronomy , fertilizer , soil fertility , calcareous , nutrient , mathematics , environmental science , agriculture , field experiment , biology , soil water , botany , food science , materials science , fermentation , metallurgy , ecology , soil science
Four levels of N, P and K nutrition (poor, moderate, satisfactory and high) and all their possible combinations with 64 treatments in two replications (128 plots) were studied in a long term field trial on barley yield and malting quality. A standard East‐European spring barley “Opal” (bred in Czechoslovakia) was grown in 1986, 13th year of the agricultural experiment, involving various crops in previous years, on a calcareous loamy chernozem soil. The optimum fertility levels for yield enhancement resulted in the poorest malting quality: low modification and extract but long saccharification time and high protein. To solve this problem the brewing industry will have to apply the well‐known technological methods available since growers are not likely to give up their fertilizers. Applying soil and plant analysis data, having knowledge about both soil and plant optimum values, the danger of the excessive use of fertilizers can be realized and decreased.