| 啤酒大麦种子在成熟过程中品质形成的研究 |
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| 引用本文： | 唐桂香.啤酒大麦种子在成熟过程中品质形成的研究[J].大麦与谷类科学,2001(3):28-30. |
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| 作者姓名： | 唐桂香 |
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| 作者单位： | 浙江大学农业与生物技术学院农学系,杭州,310029 |
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| 基金项目： | 浙江省“九五”攻关课题 |
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| 摘 要： | 以 4个啤酒大麦品种 ,研究啤酒大麦种子在种子发育过程中啤酒大麦品质的形成 ,结果表明 :啤酒大麦种子的千粒重随种子的成熟呈直线上升的趋势 ,而蛋白质的含量在种子成熟过程中变化较小 ,呈波状变化 ;抽穗后 36d内随种子的发育成熟 ,发芽率呈上升的趋势 ,抽穗后 36d是大麦种子最佳收获时间 ,此时收获的大麦种子具较高的发芽势与发芽率相对应的 ,此时收获的大麦种子活力、POD和a -淀粉酶活性也最高
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| 关 键 词： | 啤酒大麦 品质 抽穗后天数 |
| 修稿时间： | 2001年3月26日 |
Studies On the Quality Formation of Brewing Barley During Seed Development |
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| Tang Guixiang.Studies On the Quality Formation of Brewing Barley During Seed Development[J].Barley and Cereal Sciences,2001(3):28-30. |
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| Authors: | Tang Guixiang |
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| Abstract: | The experiment dealt with the formation of brewing barley during seed development using four different kind of cultivars The results showed:the kilo-seed weight enhanced with the seed development,the content of protein changed less during the seed development,it changed undulantly Seed can germinate after earing 15 days and seed germination percentage ascended with the seed development The seed germination percentage reached most after earing 36 days,this is the optimal time of brewing barley harvest The changes of seed vigor,the activity of POD and a-amlyase were corresponded with the seed germination percentage |
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| Keywords: | Brewing barley Quality Days after earing |
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