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BARLEY DORMANCY AND FATTY ACID COMPOSITION OF LIPIDS ISOLATED FROM FRESHLY HARVESTED AND STORED KERNELS
Author(s) -
Hareland G. A.,
Madson M. A.
Publication year - 1989
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.2050-0416.1989.tb04652.x
Subject(s) - dormancy , steeping , distilled water , germination , composition (language) , chemistry , food science , formaldehyde , fatty acid , botany , kernel (algebra) , chromatography , biology , biochemistry , mathematics , linguistics , philosophy , combinatorics
The influence of kernel surface lipids on barley dormancy was investigated. Kernels with surface lipids extracted by chloroform:methanol (2:1) germinated nearly as well as Intact kernels subsequent to steeping in either distilled water or a solution of formaldehyde (ca 800 mg/l). Both water‐sensitivity and innate dormancy were reduced in intact and surface‐lipid extracted kernels stepped in formaldehyde when compared with kernels steeped in distilled water. Differences in fatty acid composition occurred in both surface and total kernel lipids of grain held in storage. However, compositional changes in fatty acids could not be used to predict kernel dormancy since increasing germination properties of kernels during the storage period were influenced by environmental conditions at time of harvest and varietal differences.