Association of malting quality attributes under timely and late sown conditions in barley (Hordeum vulgare L.)

Abstract

The present study was carried out to identify genetically associated
physical grain and malting quality attributes, which are also exerting
high direct effects on hot water extract under different sowing times
in barley. The mean hot water extract was depicted as 78.69 and
80.33 per cents, which ranged from 70.20 to 84.00 and 75.40-82.80 per
cents,under timely and late sown conditions, respectively. Average
grain protein content and malt friability were exhibited as 11.66 and
46.29 per cents, which ranged from 9.40 to14.30 and 36.34-69.58 per
cents, respectively under timely sown conditions. The hot water extract
was found negatively correlated with grain protein content (r=-0.42*
and -0.40*) under both the production conditions. Hectolitre weight,
germinative energy, malt friability and diastatic power exerted high
positive direct effects on hot water extract, whereas thin grains and
protein content were revealed with negative direct effects under timely
and late sown conditions.