REACTION OF BARLEY VARIETIES TO SOIL WATER STRESS

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Abstract
Varietal differences in reaction to soil water stress of 8 bars were demonstrated in the greenhouse on each of two different soil types. The effects of stress on grain yield and protein content were greater at the early boot stage than at the soft dough stage and they were greater at the soft dough stage than at the onset of tillering or ripening stages. The lower yields of Betzes and Hannchen resulting from stress at the early boot stage were due mainly to a decrease in number of seeds per spike. Protein content of the two varieties was increased by stress at this stage. Yield and protein content of Compana were not appreciably affected. The ratio of water used to grain produced was essentially the same for each variety but was higher on Cavendish than on Lethbridge soil and was directly related to stage of stress.