Differences Of Barley Quality Traits And Correlations Between Grain And Malting Qualities

As the main raw material for brewing,barley grain quality and malting quality are the main indicators for evaluating malting barley quality.Barley grain quality characters and starch physiochemical properties are the main factors affecting the quality of the malting and brewing.Based on 30 domestic and foreign barley varieties sources,the barley grain physiochemical properties(protein content,total starch content,amylose content,amylopectin content,RVA of starch and DSC of starch,swelling power)and malting quality traits(diastatic power,malting extract,?-amino nitrogen,kolbach index)were determined in two locations.The diversity and correlation of quality traits were carried out with ANOVA,correlation analysis,multiple regression analysis and other statistical methods.The comprehensive assessment of grain and malting quality characters were carried out with TOPSIS analysis.The main results were as follows:1.The contents of protein,total starch,amylose and amylopectin in barley grain showed extensive genetic diversity between testing varieties and were affected by environment,genotype and genotype-environment interaction.The RVA profile,thermodynamic property and swelling power of starch showed a wide range of genetic differences between testing varieties,and were affected by environment.Malting diastatic power,malting extract,?-amino nitrogen and kolbach index were significant or remarkable genetic differences between testing varieties,and were affected by environment,genotype and genotype-environment interaction.Barley grain quality,starch physicochemical properties and malting quality were relatively stable between different replicates in the same experiment.2.The amylose and total starch contents in barley grain were positively correlated with malting extract;the protein content was positively correlated malting diastatic power but significantly negatively correlated with malting extract;the values of starch peak viscosity and break down were positively correlated with malting extract but negatively correlated with malting diastatic power;the starch peak time and pasting temp were positively correlated with malting diastatic power but negatively correlated with malting extract;the starch TP and T0 were negatively correlated with malting extract;the starch swelling power under 90? was positively correlated with malting extract.3.The regression analysis of barley grain quality and malting quality showed that the peak viscosity,breakdown,final viscosity,setback and peak time of grain starch can preliminary predict malting diastatic power.While grain amylose content,starch swelling power under 90?and starch gelatinization temperature could preliminary predict the malting extract.4.In this paper,the TOPSIS comprehensive evaluation method was used to comprehensively evaluate the grain quality and malting quality between the two trials.The quality of the tested varieties was comprehensively evaluated and ranked.The top 10 ranked barley varieties were Hu1154,Supi4,Harrinonijo,Naso Nijo,Yangnongpi2,Supi4,Yangnongpi12,Supi7,Zhudamai5 and Huadamai7.In addition to the quality of the Hu1154,which was ranked first in the barley production was not widely used,other varieties were the main varieties of malting barley production.The breeding of barley varieties with high quality and yield should considerate the agronomic characters,yield characters and quality characters.