Frost Injury to Maturing Barley1
- D. W. Robertson,
- T. E. Haus and
- J. C. Hoff
Frost damage reduced malting quality, weight per 100 kernels, and germination in all samples subjected to freezing temperatures at the milk, soft dough, and tough dough stages of maturity. Freezing temperatures at the turning stage of maturity caused visible damage in which the kernels were shrivelled, reduced in germination, and increased in nitrogen con- ' tent. Heads subjected to freezing temperatures when ripe showed little damage. Most of the damage occurred in the first hour of exposure.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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