Potential longevity (Ki) of malting barley (Hordeum vulgare L.) grain lots relates to their degree of pre-germination assessed through different industrial quality parameters

Abstract Barley ( Hordeum vulgare L.) grain germination is required to perform the malting process. Maintenance of barley seed viability during storage is crucial for the malt industry; and modern cultivars are bred for rapid grain dormancy release after physiological maturity. Low dormancy level combined with rain close to harvest induces pre-germination/pre-harvest sprouting damage. Pre-germination might not affect viability in the short term after harvest, but it could reduce potential longevity ( K i ) of a barley seed lot. K i value is inherent for each barley lot; however, its determination is time-consuming which precludes its assessment at an industrial scale. In this study we sought quantitative relationships between K i and the pre-germination degree of barley grain lots, assessed through quality tests routinely performed by malthouses [Falling Number (FN), α-Amylase Activity and Carlsberg]. Field pre-germinated lots from one old barley cultivar (Quilmes Palomar) and artificially pre-germinated lots from major varieties currently grown in Argentina were used. Associations between K i and values obtained from all quality tests analysed were found for Q. Palomar. However, FN was the parameter that yielded the best and simplest explanation of K i variability. A significant positive linear K i -FN relationship was also obtained for each modern barley cultivar.