Premium
Hop maturation and resin formation: Field trials
Author(s) -
Skinner Raymond N.,
Kavanagh Terence E.,
Hildebrand Robert P.,
Clarke Brian J.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250908
Subject(s) - humulus lupulus , hop (telecommunications) , chemistry , sowing , horticulture , period (music) , botany , zoology , food science , biology , computer network , physics , pepper , computer science , acoustics
The resin and essential oil contents of hops ( Humulus lupulus L., var., Pride of Ringwood) together with cone weight were studied over a period of 4 weeks prior to and 1 week subsequent to the estimated time of normal harvesting. The petrol ether‐ and methanol‐soluble fractions of the hop cone showed no significant change during this period. Essential oil and α‐acid contents increased gradually over the sampling period, whilst cone weight increased up to the estimated time of normal harvesting and decreased thereafter. The results indicate that, with the particular variety studied, harvesting could have been conducted over a 4‐week period without significantly affecting α‐acid or hop cone yield. The advantages of harvesting high‐yielding hops over a 4‐week period rather than planting an earlier maturing but lower‐yielding variety are discussed.