Effects of a period of high temperature during grain filling on the grain growth characteristics and malting quality of three Australian malting barleys

Abstract

Short periods of high temperatures (up to 35°C) during mid grain filling appear to reduce yield and quality in barley. Plants of 3 malting barley varieties, Schooner, Arapiles, and Sloop (a new South Australian malting variety), were grown under constant environment conditions from germination to maturity and exposed to 5 days of high temperatures (up to 35°C) during mid grain filling. Schooner and Sloop showed similar patterns of accumulation of dry matter under control conditions (21°C/16°C, day/night temperature) and in response to high temperatures. In all varieties, the reduction in starch accumulation represented the most significant detrimental effect of high temperature and made the greatest contribution to the reduction in final grain weight. The reduction in absolute grain nitrogen (N) in heat-treated Arapiles grains represents a potentially important response under high temperature conditions.

In this study, water loss did not have a decisive role in the termination of grain filling. Continued accumulation of endosperm dry matter at low moisture levels suggested that water distribution and/or components of water potential may be more important than overall water content in the cessation of grain filling.

Final grain composition depended not only on the amount of endosperm storage component present in the grain but also on the contribution of the non-endosperm components (including the embryo and husk) to final grain dry weight. In some cases, changes in the contribution made by the non-endosperm components of the grain to final grain weight masked important high temperature effects on key endosperm storage components.

Hot water extract (HWE) values were similar within treatments and ranged from 73% to 78%. High temperature exposure reduced HWE for all varieties. Malt b-glucan was lower in heat-treated grains than in control grains. Despite relatively high malt protein levels in all varieties, higher free amino N levels in heat-treated grains indicated a higher protein modification than in control grains.