STARCH QUALITY IN WHEAT AND BARLEY AT DIFFERENT MATURITY STAGES IN RELATION TO SEED DORMANCY

STARCH QUALITY IN WHEAT AND BARLEY AT DIFFERENT MATURITY STAGES IN RELATION TO SEED DORMANCY

Starch quality of wheat and barley grown in south eastern Norway, measured by the falling number test, is mainly depending on the α-amylase activity of the samples. In wheat, differences in falling number at the same α-amylase activity were found. Varieties with a high dormancy index have higher fal...

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Veröffentlicht in:Cereal research communications 1980-01, Vol.8 (1), p.193-197
1. Verfasser: Ringlund, Kåre
Format: Artikel
Sprache:eng
Schlagworte:
Barley
Breeding
Data lines
Dormancy
Fall lines
Harvesting seasons
Index numbers
Maturity stage
Starches
THE PHYSIOLOGY OF PRE-HARVEST SPROUTING
Wheat
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Zusammenfassung:Starch quality of wheat and barley grown in south eastern Norway, measured by the falling number test, is mainly depending on the α-amylase activity of the samples. In wheat, differences in falling number at the same α-amylase activity were found. Varieties with a high dormancy index have higher falling number than non dormant varieties. The varietal difference of up to 20% according to the Norwegian price grading system.
ISSN:0133-3720
1788-9170