STUDIES IN BARLEY AND MALT XIV. EFFECTS OF RESTRICTING GROWTH ON THE BEHAVIOUR OF BARLEY DURING MALTING
Open Access
- 6 May 1959
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 65 (3) , 259-265
- https://doi.org/10.1002/j.2050-0416.1959.tb01455.x
Abstract
When coumarin is present in the water in which barley is soaked prior to germination, the subsequent development of roots is markedly inhibited though many of the other changes which take place during malting, including those involved in modification, occur to at least the normal extent. Phthalide exerts similar effects, but substituted coumarins or analogous compounds show little or no activity of this type.Keywords
This publication has 4 references indexed in Scilit:
- Temperature and Root Cell ElongationPhysiologia Plantarum, 1956
- The Relation between the Structure of Coumarin and its Derivatives, and their Activity as Germination InhibitorsJournal of Experimental Botany, 1952
- Inhibition of Plant Growth by Protoanemonin and Coumarin, and Its Prevention by BalProceedings of the National Academy of Sciences, 1949
- Germination inhibitorsThe Botanical Review, 1949