On - field assessment of the environmental modulation of malting quality in barley crops

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Malt extract is the most relevant parameter describing malting quality in barley. The observed differences in malt extract from crops grown in different environments are complex to explain, and their interpretation might represent an opportunity to improve malting quality for barley crops grown un...

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Detalles Bibliográficos
Otros Autores: Otero, Enrique Ariel, Miralles, Daniel Julio, Peton, Andrés, Conti, Verónica Andrea, Giménez, Fernando J., Benech Arnold, Roberto Luis
Formato: Artículo
Lenguaje:Inglés
Materias:
BARLEY
MALT EXTRACT
GRAIN FILING
HORDEINS
PASTING PROPERTIES
Acceso en línea:http://ri.agro.uba.ar/files/intranet/articulo/2021otero.pdf
LINK AL EDITOR
Aporte de:Registro referencial: Solicitar el recurso aquí
Biblioteca Central (FAUBA) de Universidad de Buenos Aires
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024 |a 10.1016/j.fcr.2021.108252 
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245 1 |a On - field assessment of the environmental modulation of malting quality in barley crops 
520 |a Malt extract is the most relevant parameter describing malting quality in barley. The observed differences in malt extract from crops grown in different environments are complex to explain, and their interpretation might represent an opportunity to improve malting quality for barley crops grown under field conditions. Although the effect of some grain attributes on malt extract are overall known (e.g. protein content and grain size) other are less understood and are complex to replicate across experiments, with few evidence of how they are controlled by the environment during grain filling (e.g. hordeins and pasting properties). Four commercial malting barley cultivars were sown on eleven sowing dates across four years to explore a wide range of thermal conditions during grain filling. Contrasting nitrogen availabilities were included to promote variability in the protein content. Grain plumpness, protein content, pasting temperature, and the amount of D- and γ-hordeins showed a significant effect on malt extract. Protein content showed a negative effect on malt extract only when it was above a threshold value of ca. 10 %, although that threshold varied between cultivars. Pasting temperature presented a significant interaction with protein content. D-hordein showed a negative effect on malt extract only when the protein content was below the threshold, explaining some of the contradictory results reported in the literature. Evidence of a negative effect of γ-hordeins on malt extract was found as well. The period between pollination and physiological maturity was arbitrarily divided into thermal-time intervals, and correlation analyses were performed between mean temperature during each period and the grain attributes affecting malt extract. For all the cultivars, only two attributes were found to be modulated by the thermal environment explored by the crop during grain filling: pasting temperature was positively correlated to the mean temperature explored by the crop during the middle of grain filling, whereas grain plumpness was negatively correlated with the mean temperature during the second half of grain filling. Quantitative models reported in the present study in addition to offering an explanation of how malting quality is shaped in the field, constitute a useful tool for agroclimatic zoning for the suitability of high-quality malting barley production. 
650 |2 Agrovoc  |9 26 
653 |a BARLEY 
653 |a MALT EXTRACT 
653 |a GRAIN FILING 
653 |a HORDEINS 
653 |a PASTING PROPERTIES 
700 1 |a Otero, Enrique Ariel  |u Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Cultivos Industriales. Buenos Aires.  |u Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |u CONICET – Universidad de Buenos Aires. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |9 37175 
700 1 |a Miralles, Daniel Julio  |u Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |u CONICET – Universidad de Buenos Aires. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |u Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Cerealicultura. Buenos Aires, Argentina.  |9 6438 
700 1 |a Peton, Andrés  |u Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Biología Aplicada y Alimentos. Cátedra de Bioquímica. Buenos Aires, Argentina.  |9 27255 
700 1 |a Conti, Verónica Andrea  |u Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Bordenave (EEA Bordenave). Bordenave. Buenos Aires, Argentina.  |9 73886 
700 1 |a Giménez, Fernando J.  |u Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Bordenave (EEA Bordenave). Bordenave. Buenos Aires, Argentina.  |9 74075 
700 1 |a Benech Arnold, Roberto Luis  |u Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Cultivos Industriales. Buenos Aires.  |u Universidad de Buenos Aires. Facultad de Agronomía. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |u CONICET – Universidad de Buenos Aires. Instituto de Investigaciones Fisiológicas y Ecológicas Vinculadas a la Agricultura (IFEVA). Buenos Aires, Argentina.  |9 663 
773 0 |t Field crops research  |w (AR-BaUFA)SECS000083  |g Vol.271 (2021), art.108252, 12 p.; grafs., tbls., fot. 
856 |f 2021otero  |i en reservorio  |q application/pdf  |u http://ri.agro.uba.ar/files/intranet/articulo/2021otero.pdf  |x ARTI202210 
856 |u http://www.elsevier.com/  |z LINK AL EDITOR 
942 |c ARTICULO 
942 |c ENLINEA 
976 |a AAG 

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