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Dormancy in Stored Malting Barley: Quantifying the Rate of Break and the Effect of Cooling
Author(s) -
Robson Emily J.,
Woods J. Lyn
Publication year - 2001
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.2050-0416.2001.tb00109.x
Subject(s) - dormancy , horticulture , biology , botany , agronomy , germination
The rate of break of dormancy of the varieties Plaisant, Fanfare, Pearl, Halcyon and Chariot, was examined at storage temperatures of 8, 16, 25 and 33°C. The data was fitted using a probit model and the results were compared with those for three previously tested varieties, Triumph, Blenheim and Pipkin. Three varieties ‐ Plaisant, Fanfare and Pearl ‐ were found to emerge from dormancy more slowly than the slowest previously‐tested variety, Triumph, suggesting that breeding programs are not assigning a high priority to the issue of dormancy‐break‐rate. Data provided by Cochrane was also fitted, quantifying the rate of break for a further three varieties. To make the results more accessible to maltsters and store managers, a three‐level banding scheme has been proposed. A second experiment examined whether sudden cooling could induce ‘secondary dormancy’. Samples of Fanfare and Plaisant were stored at 12% and 15% moisture content, and dormancy was broken at 33°C and 25°C. Samples were transferred to 8°C at different times. Cooling did not result in a drop in Germinative Energy. Evidence of ‘secondary dormancy’ was not observed .