Seed priming techniques on seed qualities related to malt productivity of barley

Name: Pinpinatt Junhaeng

LCSH: Kasetsart University -- Dissertations. Ph.D. (Agronomy) 2018

Classification :.LCCS: SB191.B2

LCSH: Kasetsart University. -- Department of Agronomy -- Dissertations

LCSH: Barley -- Seeds

LCSH: Malt -- Production

LCSH: Seeds -- Quality

LCSH: Plants -- Hydration

Abstract: Efficient of barley seed germination was an important for malt production. Nevertheless, the barley seed quality of Thai-grown was often found to be lower than required for commercially malt production, especially in the aspect of seed germination and vigor. Barley seeds in Thailand brewing industry were found lower in germination percentage for less than 75% and pathogen contamination for more than 70%. This problem can cause 30-40% loss of malting process. Seed priming is one of the most effective techniques to improve germination and vigor in several crops. Thus, the objectives of this study was to describing and interpreting the effects of seed priming techniques on barley seed physiology and biochemistry properties, which related to malt productivity and malt qualities. The experiments were conducted to evaluate four method of seed priming technique including hydro-priming, polyethylene glycol 4000 (PEG4000) osmo-priming, potassium nitrate (KNO3) osmopriming, and gibberellin (GA3) hormonal priming under low temperature. The best improving primed barley seed qualities were selected from hydro-priming for 14 and 16 hours, PEG4000 osmo-priming at -0.75 MPa and -1.50 MPa for 12 hours, KNO3 osmo-priming at -0.12 MPa and -0.24 MPa for 8 hours, and GA3 hormonal priming at 150 ppm for 6 hours under 15 0C and 25 0C. Subsequently, the initial barley seed germination was varied to 75%, 80%, and 85%. Then, priming techniques were done with the selected method. The experiment found that selected seed priming techniques activated protein and starch hydrolysis, and prepared for mobilization. Furthermore, seed priming techniques induced defenses mechanism by enhancing antioxidant enzymes activity such as catalase (CAT), superoxide dismutase (SOD), and ascorbate peroxidase (APX), enhancing non-enzymatic antioxidant such as total phenolic compounds, and enhancing antioxidant or free radicle scavenging such as free amino acid, soluble sugars, reducing sugar, and soluble protein. Therefore, less malondialdehyde content (MDA) was found as results of the decreasing of reactive oxygen species (ROS), although lipoxygenase activity (LOX) was increased. Accordingly, the advantages of primed barley seed influenced to high in malt yield, extract yield, free amino nitrogen (FAN), starch content, and low in starch viscosity. Nevertheless, the improving in total phenolic compounds could induced beer hazed formation. Primed barley seeds might benefits for food industry. Therefore, seed priming techniques could be applied to malting process to reduce steeping and germinating step time used, to improve malt qualities, and to profit malt productivity.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Pitipong Thobunluepop

Role: Thesis Advisor

Name: Sutkhet Nakasathien

Role: Thesis CO-Advisor

Name: Damrongvudhi Onwimol

Role: Thesis CO-Advisor

Created: 2018

Modified: 2025-07-03

Issued: 2025-07-03

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2561/pinpinatt-jun-all.pdf

CallNumber: SB191.B2 .P56

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degraee

Descipline: Agronomy

Grantor: Kasetsart University

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