FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of nitrogen fertilisation on technological value of spring barley grain


The objective of the research study was to determine the effect of nitrogen fertilisation level on changes in the  technological value of five spring barley cultivars intended for food production. A pot experiment with spring  barley was performed in the greenhouse run by the Institute of Soil Science and Plant Cultivation. The barley cultivars studied were compared for the quantity and quality of grain yield including their response to three levels  of nitrogen fertilisation (NH4NO3): 1, 2 and 3 g N/pot. The nitrogen fertilisation level proved to have a significant  effect on the yield and quality of grains of the barley cultivars examined. With the increase in the nitrogen dose  levels to 3 g/pot, a significant increase was reported in the grain yield and number of spikes per pot in all the  spring barley cultivars, however there was a decrease in the weight of 1000 kernels. The levels of nitrogen  fertilisation and the barley cultivars proved to have a significant impact on the contents of total dietary fibre (TDF)  and (1,3)(1,4)-β-D-glucans but no interaction was found between the level of fertilisation and the cultivar.  Significantly higher contents of TDF and (1,3)(1,4)-β-D-glucans were reported in the examined spring barley  cultivars at a dose of 2 and 3 g N/pot compared to 1 g N/pot. With the increase in the nitrogen dose to 3 g N/pot, a  significant increase was reported in the protein content in all the cultivars. Owing to the highest contents of  dietary fibre and (1,3)(1,4)-β-D-glucans, and to a high protein content, the ‘Bordo’ and ‘Tocada’ varieties can be  recommended as the best varieties to produce food.


barley, fertilisation, quality, dietary fibre, Mitscherlich pot