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首页> 外文期刊>Monatsschrift fur Brauwissenschaft >Causes of the occurrence of malting barley kernel discoloration
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Causes of the occurrence of malting barley kernel discoloration

机译：大麦仁变色发芽的原因

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The blackened tips of barley grains disclose a certain flaw and they can bring a risk of a negative effect on the quality of malt and beer. The decisive effect on the occurrence of blackened tips of malting barley had rainy weather at the time of caryopsis formation and maturation, i.e. 20 days after earing till harvesting. The highest effect was found within the period of 30 - 40 days after earing of barley. One-shot, even high precipitations are not so dangerous as smaller amounts of precipitations, but frequent for a longer period of time. The factor of weather at the time period indicated to be as decisive and predominated over the effects of other ecological and growing factors. The data on precipitation course and relative humidity 15 to 40 days before harvesting could serve as a possible forecast of the occurrence of blackened tips of malting barley grains. The varietal susceptibility of malting barley varieties to the blackened tips of barley grains was found. This varietal susceptibility should be monitored during the new varieties of spring malting barley breeding and evaluation. The effect of some other factors influencing the occurrence of this kind of damage can be interpreted as reflection of plant stress. These factors can be a low pH value of soil (the effect of soil acidity), aluminium ions content and the effect of heavy soils. The similar effect had the damage of plant nutrition, e.g. a high content of nitrogen in soil or high fertilizing by nitrogen and potassium. On the other hand, the effect of phosphorus, magnesium and some microelements (Cu, Mo, Zn) was positive. The presence of pathogens, but in interaction with bad weather course at the time of caryopsis formation and maturation, is considered to be the main cause of the biological damage of barley grains. Health condition of vegetation also contributes to the damage of barley grains, when the attack of vegetation by powdery mildew (Blumeria graminis), net blotch (Helmithosporium teres) and scald (Rhynchosporium secalis) likely caused the enfeeblement of the plants and the percentage increase of damaged grains. For monitored vegetation pickled seeds were used and the vegetation was at least once treated against diseases, but also this procedure did not protect the vegetation from the occurrence of blackened tips. Also individual trials of treatment by means of various types of fungicides did not show demonstrably positive results. However, the blackened tips of barley grains do not have to be in all ways the carriers of fungal and bacterial pathogens causing so-called gushing - beer foaming over.
机译：大麦籽粒变黑的尖端显示出一定的缺陷，并且可能对麦芽和啤酒的质量带来负面影响。对发芽的大麦发黑的发果的决定性作用是在颖果形成和成熟时，即从穗到收获后20天的阴雨天气。在发大麦后的30至40天内发现了最高的效果。一口气，甚至是高降水量，都不如少量降水那么危险，但会持续较长时间。当时的天气因素是决定性的，并且胜过其他生态和增长因素的影响。收获前15至40天的降水过程和相对湿度的数据可以作为对发芽的大麦籽粒发黑的可能预测。发现麦芽大麦品种对大麦籽粒发黑的品种具有易感性。在春季制麦大麦育种和评估的新品种中，应监测这种品种的敏感性。其他一些影响这种损害发生的因素的影响可以解释为植物胁迫的反映。这些因素可能是土壤的pH值低（土壤酸度的影响），铝离子含量和重土壤的影响。类似的作用损害了植物营养，例如土壤中氮含量高或氮和钾肥高。另一方面，磷，镁和某些微量元素（铜，钼，锌）的影响是积极的。病原体的存在，但与颖果形成和成熟时的恶劣天气过程相互作用，被认为是大麦籽粒生物破坏的主要原因。当白粉病（Blumeria graminis），净斑点（Helmithosporium teres）和烫伤的（Rhynchosporium secalis）对植物的侵袭很可能导致植物的衰弱和百分率的增加时，植被的健康状况也对大麦籽粒造成了损害。损坏的谷物。对于受监控的植物，使用腌制的种子，并且至少对植物进行了一次防病处理，但是这种方法也不能保护植物免于发黑。同样，通过各种类型的杀真菌剂进行的单独治疗试验也未显示出明显的阳性结果。但是，大麦谷物的发黑尖端并不一定在所有方面都引起真菌和细菌性病原体的携带，从而导致所谓的喷涌-啤酒起泡。

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