Gibberellic acid (GA3) induced changes in proanthocyanidins and malt quality of two- and six-row husked barleys.
Analysis of husked barleys for proanthocyanidins and malt quality attributes has shown that not a single variety is free of proanthocyanidins. The proanthocyanidins in barley grains varied from 3.85 to 4.94 mg/g as catechin equivalent. The concentration of proanthocyanidins decreased, while total soluble sugars, reducing sugars, diastatic power and beta-amylase activity increased during maltings as well as with exogenous gibberellic acid (GA3) application. Alfa 93 (two-row) and RD2560 (six-row) varieties appeared to be superior for malting and brewing purposes on the basis of proanthocyanidins, total phenols, diastatic power and beta-amylase activity. It is suggested that exogenous application of GA3 at 15 ppm may be useful for producing good quality malt from barley grains.
Yadav
S K
SK
Department of Biochemistry, CCS Haryana Agricultural University, India.
Luthra
Y P
YP
Sood
D R
DR
Aggarwal
N K
NK
D000872:Anthocyanins / Q000235:genetics / Q000378:metabolism*; D000975:Antioxidants / Q000378:metabolism*; D001515:Beer; D014644:Genetic Variation; D005838:Genotype; D005875:Gibberellins / Q000494:pharmacology*; D001467:Hordeum / Q000187:drug effects* / Q000235:genetics / Q000378:metabolism; D010937:Plant Growth Regulators / Q000494:pharmacology*; D044945:Proanthocyanidins
D000872:Anthocyanins; D000975:Antioxidants; D005875:Gibberellins; D010937:Plant Growth Regulators; D044945:Proanthocyanidins; C013221:proanthocyanidin; C007842:gibberellic acid