• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.52 no.1
• /
• pp.17-28
• /
• 2007

To understand the spring freezing injury symptoms during sensitive growth stage and yield loss of barley and wheat, field tests were done by using vinyl mulching and natural cold weather. The growth stage sensitive were booting, spikelet differentiation and flower organ development stages for both crops. However, barley and wheat differed in their growth responses, in that barley was less affected than wheat. For instance, barley recorded 28 percent dead ears, 10 percent dead plants and 18 percent ear degenerations while wheat recorded higher values of 59 percent, 44 percent and 44 percent, respectively. Although there were no recorded froze-resistant varieties in both barley and wheat, some showed tolerance as their yields were not affected by freezing stress. The 'Chalbori' cultivars of barley and 'Geurumil' and 'Chokwang' cultivars of wheat recorded steady yields. The yield components of barley and wheat that were greatly affected by freezing stress were the number of spike per square and the number of grain per spike. The major cause of yield loss in Suwon 259 and Kangbori was the number of spike per square but not the number of grain per spike. The study showed, however, that both the number of spike per square and the number of grain per spike were vulnerable to freezing and that which contribute much to yield loss of barley and wheat.

• Weed & Turfgrass Science
• /
• v.2 no.4
• /
• pp.362-367
• /
• 2013

This study was conducted to develop an efficient control method for water foxtail in the field sowing barley and wheat seeds before rice harvesting. When thifensulfuron-methyl (75%) was applied 0, 5 and 10 days after rice harvesting, little phytotoxicity was observed on both barley and wheat. Percent of water foxtail control with thifensulfuron-methyl (75%) was more than 88% at three different application timing. When butachlor (5%) was applied 5 days before barley and wheat sowing, phytotoxicity on barley and wheat was severe. However, no phytotoxicity was observed on barley and wheat 5 and 10 days after rice harvesting. Percent of water foxtail control with butachlor 0 and 5 days after rice harvesting was 85-89%. However, it dropped to 74-80% when applied 10 days after rice harvesting. In the thifensulfuron-methyl treatment, the dry matter of barley and wheat was 96-108% and 100-108%, respectively when compared with untreated control. While, in the butachlor treatment, the dry matter of barley and wheat was 53-73% and 106%, respectively when compared with untreated control. Therefore, we recommend thifensulfuron-methyl (75%) 0-10 days after rice harvesting or butachlor (5%) 5 days after rice harvesting to provide efficient water foxtail control and safe barley and wheat production.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1990.10a
• /
• pp.54-55
• /
• 1990

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.11
• /
• pp.105-117
• /
• 1972

This experiment has been made to study the relationship between several characters affecting the field lodging and to establish some useful standards for selection of lodging resistant varieties and to classify the degree of lodging resistance in wheat and barley varieties of different sources. The experiment was carried at the Crop Experiment Station, Suwon in 1968. The results obtained are summarized as followings. a. The lodging index modified with bending moment of culm at breaking seemed to be the most useful character in checking the lodging resistance. Highly significant positive correlation (Barley; r=0.40-0.67, Wheat; r=0.46-0.68) was obtained between the lodging index and actual field lodging. b. Between two essential components expressing bending stiffness of the culm, the bending moment at breaking and secondary moment of inertia, a highly significant positive correlation (Barley; r=0.59, wheat; r=0.46-0.53) was observed. c. The bending stiffness of culm got stronger as the dry weight per unit culm, which express the quantity of accumulated dry matters in culm, increased. The correlation coefficient between those two factors was 0.35 to 0.40 in barley and 0.33 to 0.76 in wheat respectively. d. In both wheat and barley, highly significant negative correlation between lodging index and the other factors such as dry weight per unit culm (Barley; r=-0. 51 to -0.70, Wheat; r=-0.65 to -0.83) and bending moment of culm at breaking (Barley; r=-0.29 to -0.69, Wheat: r=-0.54 to -0.89) were observed. Particulary, weight of culm at breaking, secondary moment of inertia and section modulus showed significant negative correlation with lodging index in wheat. e. Outside diameter of culm expressed more intimate relationship with physical characteristics of culm than inside diameter and also showed highly significant correlation with weight of culm at breaking (Barley; r=0.42-0.56, Wheat; r=0.39-0.44) and with bending moment of culm at breaking (Barley; r=0.40-0.41, Wheat; r=0.38-0.49) and with secondary moment of inertia (Barley; r=0.56-0.57, Wheat; r=0.28-0.98) and with section modulus (Wheat; r=0.22-0.96). Between the thickness of culm and physical characteristics of culm also showed the positive correlation. f. There was positive correlation between the culm length and actual field lodging in several groups of variety among the varieties tested. But the culm length seemed to undesirable as a selection measure for the selection of the lodging resistant variety considering the stiffness of culm. g. In classification of lodging resistance for the varieties tested, many Korean barley varieties expressed excellent lodging resistant than wheat, but most of the wheat and barley varieties from Japan considered quite resistant to lodging. h. In selection of lodging resistant varieties, lodging index lower than 1.67 in barley and 1. 76 in wheat considered highly resistant to actual field lodging.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.370-374
• /
• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.5
• /
• pp.1034-1043
• /
• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• Korean journal of applied entomology
• /
• v.16 no.4 s.33
• /
• pp.209-210
• /
• 1977

Early in the growing season of 1976, rain and cool weather favored the blighting of leaves of young plants of barley by Fusarium nivale. The fungus was recovered in culture from infected foliage, and the perithecia of Calonectria nivalis were demonstrated to be present as well as the Fusarium state. On 22 April 1976, in Suweon, plants pulled at random revealed stem lesions from which F. nivale was cultured. On S May 1976 near Kwangju. Perithecia were found embedded within leaf sheaths and blades of mature wheat and barley plants. It was evident in the 1976, 1977 season that Fusarium(Calonectria) nivale was common but unrecognized as an early season pathogen of barley in Korea. The probable source of primary inoculum was the infected refuse from the previous season's barlry and wheat crops. Stem lesions caused by this fungus were considered to he detrimental to the maximum yield of barley or wheat.

• Research in Plant Disease
• /
• v.26 no.4
• /
• pp.250-255
• /
• 2020

In order to find if a ferulic acid (FA) can be used as a selection index in cereal breeding for resistance to head blight and mycotoxin production, we analyzed FA in the grains of 80 cultivars of barley, rice, and wheat. FA content ranged 1.66-2.77 mg/g in barley (n=20), 0.56-1.53 mg/g in wheat (n=40), and 0.91-2.13 mg/g in rice (n=20). Among these, 7 cultivars each of barley and wheat with different FA content were tested for head blight and mycotoxin production by 2 Fusarium graminearum and 2 F. asiaticum strains. Mean pathogenicity of the wheat cultivars was significantly less than that of barley with higher FA and among wheat cultivars, there was no correlation between FA content and pathogenicity. Mycotoxin production was also lower in the wheat than in the barley as pathogenicity. However, pathogenicity and toxins produced by F. asiaticum were negatively correlated with FA content in barley. These results indicate that FA is not a resistance factor to head blight by F. asiaticum and F. graminearum or its mycotoxin production in barley and wheat.

• 한국균학회소식:학술대회논문집
• /
• 2016.05a
• /
• pp.33-33
• /
• 2016

Mycotoxins are toxic secondary metabolites produced by fungi. They can be present in where agricultural-based commodities are contaminated with toxigenic fungi. These mycotoxins cause various toxicoses in human and livestock when consumed. Small grains including corn, barley, rice or wheat are frequently contaminated with mycotoxins due to infection mainly by toxigenic Fusarium species and/or under environment favorable to fungal growth. One of the most well-known Fusarium toxin groups in cereals is trichothecenes consisting of many toxic compounds. Deoxynivalenol (DON), nivalenol (NIV), T-2 toxin, and various derivatives belong to this group. Zearalenone and fumonisin (FB) are also frequently produced by many species of the same genus. In order to monitor Korean cereals for contamination with Fusarium and other mycotoxigenic fungal species as well, barley, corn, maize, rice grains, and soybean were collected from fields at harvest or during storage for several years. The fungal colonies outgrown from the grain samples were identified based on morphological and molecular characteristics. Trichothecene chemotypes of Fusarium species or presence of FB biosynthetic gene were determined using respective diagnostic PCR to predict possible toxin production. Heavy grain contamination with fungi was detected in barley, rice and wheat. Predominant fungal genus of barley and wheat was Alternaria (up to 90%) while that of rice was Fusarium (~40%). Epicoccum also appeared frequently in barley, rice and wheat. While frequency of Fusarium species in barley and wheat was less than 20%, the genus mainly consisted of Fusarium graminearum species complex (FGSC) which known to be head blight pathogen and mycotoxin producer. Fusarium composition of rice was more diverse as FGSC, Fusarium incarnatum-equiseti species complex (FIESC), and Fusarium fujikuroi species complex (FFSC) appeared all at considerable frequencies. Prevalent fungal species of corn was FFSC (~50%), followed by FGSC (<30%). Most of FFSC isolates of corn tested appeared to be FB producer. In corn, Fusarium graminearum and DON chemotype dominate within FGSC, which was different from other cereals. Soybeans were contaminated with fungi less than other crops and Cercospora, Cladosporium, Alternaria, Fusarium etc. were detected at low frequencies (up to 14%). Other toxigenic species such as Aspergillus and Penicillium were irregularly detected at very low frequencies. Multi-year survey of small grains revealed dominant fungal species of Korea (barley, rice and wheat) is Fusarium asiaticum having NIV chemotype.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.52-57
• /
• 2008

The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars ('Sharpshooter', 'Russ', and 'AcAriss') blended with barley (40%) or soy (20%) flour were investigated. In the rapid visco-analyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G') and loss (G") moduli of the sample pastes increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. In all wheat cultivars, G', G", and $\eta$ were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.