The effect of nitrogen fertilisation, biostimulant application and extra-root phosphorus fertilization on yield and quality of malting barley grain

Renáta  Dufková; Luděk Hřivna; Veronika Kouřilová; Tomáš Gregor; Roman Maco; Nikol Šimečková; Karolína Špačková; Iva Burešová

Authors

Renáta Dufková Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Luděk Hřivna Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Veronika Kouřilová Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Tomáš Gregor Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Roman Maco Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Nikol Šimečková Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Karolína Špačková Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Czech Republic
Iva Burešová Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic

Keywords:

malting barley, quality, nitrogen, phosphorus, biostimulants

Abstract

A series of small-plot field trials were conducted between 2019 and 2021 with the spring barley variety Francin. The impact of Vital Root and YaraVita KOMBIPHOS on the grain quality of malting barley at varying nitrogen fertilization rates (50 kg·ha^-1 N, 70 kg·ha^-1N, 90 kg·ha^-1N, and 110 kg·ha^-1 N) was investigated. The following parameters were evaluated: grain size, thousand grain weight, specific weight, starch content, and protein content. The portion of grain <2.5 mm, weight of thousand grains, and specific weight decreased with increasing nitrogen fertilization. Additionally, a decrease in starch content was observed with an increase in protein content in the grain. The application of Vital Root and YaraVita KOMBIPHOS at lower nitrogen fertilization rates up to 70 kg·ha^-1N had a positive effect on grain quality.

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