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THE USE OF CHEMICAL AGENTS TO OVERCOME DORMANCY IN MALTING BARLEY *
Author(s) -
Doran Peter J.,
Briggs Dennis E.
Publication year - 1993
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.2050-0416.1993.tb01152.x
Subject(s) - steeping , dormancy , germination , gibberellic acid , carbon dioxide , chemistry , agronomy , horticulture , biology , food science , organic chemistry
Treatments were applied to dormant grains pre‐drying, during dry storage and in the immediate pre‐steep period. The effects on rates of recovery from dormancy were assessed. Only applications of sulphuric acid and gibberellic acid in the pro‐drying period subsequently enhanced germination. No treatments applied during dry storage were beneficial. It appeared that oxygen was not needed during storage for grain maturation. Atmospheres of carbon dioxide applied during warm storage reduced subsequent germination but this gas was without effect on grain stored at ambient temperatures. Steeping grains in dilute solutions of mineral acids and some sulphur containing compounds improved their germinability.