Barley E-Book

Steven E. Ullrich

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: World Agriculture Series
• Sprache: Englisch

Seitenzahl: 1893

Veröffentlichungsjahr: 2011

Beschreibung

Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and morphology through to end use. Barley will fill this increasing void. Barley will stand as a must have reference for anyone researching, growing, or utilizing this important crop.

Leseprobe

Table of Contents

Cover

Table of Contents

Half title page

Title page

Copyright page

Contributors

Preface

Chapter 1 Significance, Adaptation, Production, and Trade of Barley

SIGNIFICANCE OF BARLEY

ADAPTATION OF BARLEY

GLOBAL PRODUCTION OF BARLEY

GLOBAL TRADE OF BARLEY

CONCLUDING REMARKS

Chapter 2 Barley Origin and Related Species

INTRODUCTION

THE TRIBE TRITICEAE

THE GENUS HORDEUM

THE SPECIES IN HORDEUM

DOMESTICATION OF BARLEY

Chapter 3 Barley Genome Organization, Mapping, and Synteny

INTRODUCTION AND HISTORY

DARTS AND SNPS—HIGH-THROUGHPUT GENOTYPING SYSTEMS

MERGING MOLECULAR AND TRADITIONAL MAPS

SYNTENY WITH OTHER SPECIES

PHYSICAL MAPPING OF THE BARLEY GENOME

CONCLUSIONS

Chapter 4 Genome Analysis: The State of Knowledge of Barley Genes

INTRODUCTION

STRUCTURAL GENOMICS TOOLS

EXPRESSION PROFILING

FUNCTIONAL GENOMICS

GENOMICS INFORMATION AND DATABASES

GENE CLONING AND CHARACTERIZATION

FUTURE DIRECTIONS

Chapter 5 Cytogenetics and Molecular Cytogenetics of Barley: A Model Cereal Crop with a Large Genome

INTRODUCTION

CYTOGENETICS

MOLECULAR GENETICS

MOLECULAR CYTOGENETICS

MICROSCOPY

PROSPECTS

ACKNOWLEDGMENTS

Chapter 6 Application of Molecular Genetics and Transformation to Barley Improvement

CURRENT STATUS OF BARLEY IMPROVEMENT

MOLECULAR MARKERS IN BARLEY

APPLICATIONS OF MOLECULAR MARKERS

TRANSFORMATION

FUTURE PROSPECTS OF MOLECULAR TECHNOLOGIES AND TRANSFORMATION

ACKNOWLEDGMENTS

Chapter 7 Barley Germplasm Conservation and Resources

INTRODUCTION

WORLD BARLEY GERMPLASM RESOURCES

BARLEY GERMPLASM IN THE UNITED STATES

Chapter 8 Barley Breeding History, Progress, Objectives, and Technology

EUROPE

POSITION OF BARLEY PRODUCTION AND BREEDING

CURRENT SPRING BARLEY CULTIVARS COMBINING HIGH QUALITY AND DISEASE RESISTANCE

CURRENT WINTER BARLEY VARIETIES COMBINING HIGH YIELD AND MALTING QUALITY

BROAD-BASED VIRUS-RESISTANT WINTER BARLEY CULTIVARS

BIOTECHNOLOGY-BASED AND MARKER-ASSISTED APPROACHES: EVOLUTION OF BREEDING METHODS

CONCLUSIONS AND PERSPECTIVES

ACKNOWLEDGEMENTS

NORTH AMERICA

BARLEY PRODUCTION IN CANADA

BARLEY PRODUCTION IN THE UNITED STATES

BREEDING PROGRAMS IN CANADA

BREEDING PROGRAMS IN THE UNITED STATES

SELECTING SOURCES OF RESISTANCE TO ABIOTIC AND BIOTIC STRESSES IN CANADA AND THE UNITED STATES

BREEDING METHODS AND TECHNIQUES IN CANADA AND THE UNITED STATES

COLLABORATION BETWEEN BREEDING PROGRAMS IN THE UNITED STATES AND AMBA FOR DEVELOPING MALTING BARLEY CULTIVARS

CULTIVAR RELEASE IN CANADA

CULTIVAR RELEASE AND INTELLECTUAL PROPERTY ISSUES IN THE UNITED STATES

AUSTRALIA

HISTORY—BARLEY PRODUCTION IN AUSTRALIA

HISTORY—BARLEY IMPROVEMENT IN AUSTRALIA

RECENT PROGRESS IN AUSTRALIAN BARLEY IMPROVEMENT PROGRAMS

AUSTRALIAN BARLEY BREEDING OBJECTIVES

INTEGRATION OF TECHNOLOGIES IN AUSTRALIA

NEAR EAST, NORTH AND EAST AFRICA, AND LATIN AMERICA

NEAR EAST

NORTH AFRICA

EAST AFRICA

LATIN AMERICA

ACKNOWLEDGMENTS

Chapter 9 Cultural Practices: Focus on Major Barley-Producing Regions

EUROPE

EUROPEAN PRODUCTION AND YIELD TRENDS

CROP MANAGEMENT

TECHNICAL EXPERTISE AND INVESTMENT

RUSSIAN FEDERATION, UKRAINE, AND KAZAKHSTAN

BARLEY TYPES PLANTED AND ECOREGIONAL DISTRIBUTION

BARLEY IN CROP ROTATIONS

SEEDING DATES

SEEDING RATE

SEEDING DEPTH

TILLAGE PRACTICES

WEEDS AND WEED CONTROL

SOIL FERTILITY MANAGEMENT

COMPLEX OF CULTURAL PRACTICES

SUMMARY

NORTH AMERICA

INTRODUCTION

CLIMATE IN RELATION TO BARLEY PRODUCTION

CROPPING SYSTEMS

CULTURAL PRACTICES

FERTILIZER MANAGEMENT

WEEDS, DISEASES, AND INSECTS

FUTURE OUTLOOK

WEST ASIA AND NORTH AND EAST AFRICA

INTRODUCTION

FERTILIZER USE

ROTATIONS

TILLAGE

SOWING

SEEDING RATES

PLANTING DATES

WEED CONTROL

ACKNOWLEDGMENTS

AUSTRALIA

CROPPING ENVIRONMENT FOR BARLEY IN AUSTRALIA

BARLEY PRODUCTION—AREA AND TONS

TYPES OF BARLEY GROWN

PLACE OF BARLEY IN THE FARMING SYSTEM

SOIL TYPES ON WHICH BARLEY IS GROWN

DATE OF SEEDING

PLANT POPULATION AND SEED RATE

NUTRITION WITH A FOCUS ON NITROGEN

PEST MANAGEMENT

TILLAGE

Chapter 10 Abiotic Stresses in Barley: Problems and Solutions

INTRODUCTION

ASSESSMENT OF ADAPTATION OF GENOTYPES TO STRESS

BARLEY DIVERSITY FOR ADAPTATION TO ENVIRONMENT

PHYSIOLOGICAL BASES SUSTAINING YIELD UNDER STRESS: THE CASE OF DROUGHT

BREEDING PROGRESS IN STRESSED ENVIRONMENTS

MOLECULAR MARKERS TO DISSECT TOLERANCE-RELATED TRAITS

GENES AND METABOLITES CONFERRING TOLERANCE

FUTURE DIRECTIONS

ACKNOWLEDGMENT

Chapter 11 Biotic Stress in Barley: Disease Problems and Solutions

INTRODUCTION

FOLIAGE DISEASES OF BARLEY

ROOT AND CROWN DISEASES OF BARLEY

Chapter 12 Biotic Stress in Barley: Insect Problems and Solutions

RUSSIAN WHEAT APHID

GREENBUG

BIRD CHERRY-OAT APHID

HESSIAN FLY

CEREAL LEAF BEETLE

ACKNOWLEDGMENTS

Chapter 13 The Development, Structure, and Composition of the Barley Grain

INTRODUCTION

DEVELOPMENT AND STRUCTURE

COMPOSITION OF THE MATURE GRAIN

CONCLUSIONS

ACKNOWLEDGMENTS

Chapter 14 Biochemistry, Physiology, and Genetics of Endosperm Mobilization in Germinated Barley Grain

INTRODUCTION

BARLEY GRAIN STRUCTURE AND COMPOSITION

HORMONAL REGULATION OF GERMINATION IN BARLEY GRAIN

MOBILIZATION OF RESERVE POLYMERS OF THE STARCHY ENDOSPERM

GENETICS AND FUNCTIONAL GENOMICS OF STARCHY ENDOSPERM MOBILIZATION IN BARLEY

FUTURE PROSPECTS

ACKNOWLEDGMENTS

Chapter 15 Malting and Brewing Uses of Barley

INTRODUCTION

MALTING AND BREWING

THE MALTING AND BREWING PROCESSES

MALTING

BREWING

BIOCHEMISTRY OF MALTING AND MASHING

MALT TYPES AND MALT USE

OTHER USES OF MALT

BARLEY AND MALT QUALITY TESTING

STANDARD BARLEY TESTS

STANDARD MALT TESTS

DP

DELETERIOUS FACTORS

LIMITATIONS OF STANDARDIZED TESTS

NONSTANDARD MALT QUALITY TESTS

YEAST PERFORMANCE

FILTERABILITY

BEER FLAVOR STABILITY

FUTURE CONSIDERATIONS

Chapter 16 Barley Feed Uses and Quality Improvement

INTRODUCTION

FEED QUALITY

SUMMARY

Chapter 17 Food Uses of Barley

INTRODUCTION

HISTORICAL OBSERVATIONS ON THE USE OF BARLEY AS FOOD

ANATOMY AND COMPOSITION OF THE BARLEY KERNEL

PHYSICAL CHARACTERISTICS OF BARLEY KERNELS

HEALTH BENEFITS OF BARLEY FOODS

BARLEY FOOD PRODUCTS

PROCESSING BARLEY FOR FOOD USES

SUMMARY

Chapter 18 Adapting Cereal Plants and Human Society to a Changing Climate and Economy Merged by the Concept of Self-Organization

INTRODUCTION AND SCOPE

THE NEED FOR A CONNECTION BETWEEN THE MICRO AND MACRO ASPECTS OF THE WORLD

INTRODUCING AN EXPERIMENTAL MODEL OF SELF-ORGANIZATION BASED ON NEAR INFRARED SPECTROSCOPY (NIRS) OF THE BARLEY ENDOSPERM MUTANT MODEL INTERPRETED BY CHEMOMETRICS

CHEMICAL AND GENETIC INTERPRETATION OF THE NIR SPECTRAL OVERVIEWS EXPLAINS THE LIMITS IN MATHEMATICAL EVALUATION OF DATA FROM EMERGENT SYSTEMS

CROSSING THE FRONTIER BETWEEN THE MICRO AND MACRO ASPECTS OF EMERGENCE

SURVEILLANCE OF SELF-ORGANIZATION OF THE BIOSPHERE BY SPECTROSCOPY AND IMAGE ANALYSIS AS A BASIS TO PREDICT CLIMATE AND GROWTH CONDITIONS FOR PLANTS

STRENGTHENING THE SYMBIOSIS BETWEEN THE CEREAL PLANT AND THE HUMAN SOCIETY

CONCLUSION: MAN AS SELECTOR—A DARWINIAN BOOMERANG STRIKING THROUGH NATURAL SELECTION

ACKNOWLEDGMENTS

Index

Color Plates

Barley

Production, Improvement, and Uses

This edition first published 2011 © 2011 by Blackwell Publishing Ltd.

Chapters 6, 7, 9 (North America section), 11, and 12 remain with the U.S. Government.

Chapter 8 ©The State of Queensland (through the Department of Employment, Economic Development and Innovation) 2011.

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Library of Congress Cataloging-in-Publication Data

Barley : production, improvement, and uses / edited by Steven E. Ullrich.

p. cm.

 Includes bibliographical references and index.

 ISBN 978-0-8138-0123-0 (hardcover : alk. paper) 1. Barley–Genetics. 2. Barley–Genetic engineering. 3. Barley–Physiology. 4. Barley–Utilization. I. Ullrich, Steven E.

 SB191.B2B357 2010

 633.1′6–dc22

2010027034

A catalogue record for this book is available from the British Library.

This book is published in the following electronic formats: ePDF 9780470958612; Wiley Online Library 9780470958636; ePub 9780470958629

Contributors

Hussein Abdel-Haleem

University of Georgia

Athens, GA

USA

Byung-Kee Baik

Washington State University

Pullman, WA

USA

Tom Blake

Montana State University

Bozeman, MT

USA

Victoria C. Blake

Montana State University

Bozeman, MT

USA

Harold E. Bockelman

USDA-ARS

Aberdeen, ID

USA

Roland von Bothmer

Swedish University of Agricultural Sciences

Alnarp

Sweden

Janice G.P. Bowman

Montana State University

Bozeman, MT

USA

Flavio Capettini

International Center for Agricultural Research in Dry Areas (ICARDA)

Aleppo

Syria

Luigi Cattivelli

Genomic Research Centre

Fiorenzuola D’ Arda

Italy

Salvatore Ceccarelli

ICARDA

Aleppo

Syria

Lynn S. Dahleen

USDA-ARS

Fargo, ND

USA

Arnis Druka

Scottish Crop Research Institute (SCRI)

Dundee, Scotland

UK

Neil A. Fettell

New South Wales Department of Primary Industries

Condobolin, New South Wales

Australia

Geoffrey B. Fincher

Australian Centre for Plant Functional Genomics

Adelaide University

Glen Osmond, SA

Australia

Wolfgang Friedt

Justus-Liebig-Universitat Giessen

Giessen

Germany

John R. Garstang

ADAS UK Ltd

Cambridge

UK

Stefania Grando

ICARDA

Aleppo

Syria

Andreas Graner

Leibniz Institute (IPK)

Gatersleben

Germany

Sabrine Gubatz

Rothamsted Research

Hertfordshire

UK

Bryan L. Harvey

University of Saskatchewan

Saskatoon, SK

Canada

Patrick M. Hayes

Oregon State University

Corvallis, OR

USA

Waheeb K. Heneen

Swedish University of Agricultural Sciences

Alnarp

Sweden

Richard D. Horsley

North Dakota State University

Fargo, ND

USA

Andrzej Kilian

Diversity Arrays Technology Pty Ltd

Yarralumla, ACT

Australia

Andris Kleinhofs

Washington State University

Pullman, WA

USA

Takao Komatsuda

National Institute of Agrobiological Sciences

Tsukuba

Japan

Reg C.M. Lance

InterGrain Pty Lyd

Kensington, Western Australia

Australia

Ross H. McKenzie

Agriculture and Agri-Food Canada

Lethbride, AB

Canada

Birthe Møller Jespersen

University of Copenhagen

Frederiksberg C

Denmark

Yin Li

North Dakota State University

Fargo, ND

USA

Dolores W. Mornhinweg

USDA-ARS

Stillwater, OK

USA

Gary J. Muehlbauer

University of Minnesota

St. Paul, MN

USA

Lars Munck

University of Copenhagen

Frederiksberg C

Denmark

Rosemary K. Newman (Montana State University Professor Emeritus)

Montana State University, Retired

Bozeman, MT

USA

C. Walter Newman (Montana State University Professor Emeritus)

Montana State University, Retired

Bozeman, MT

USA

Timothy C. Paulitz

USDA-ARS

Pullman, WA

USA

Blakely H. Paytner

Centre for Cropping Systems

Northam, Western Australia

Australia

David M.E. Poulsen

Department of Employment, Economic Development and Innovation

Warwick, Queensland

Australia

Ignacio Romagosa

University of Lleida-IRTA

Lleida

Spain

Kazuhiro Sato

Okayama University

Kurashiki

Japan

William F. Schillinger

Washington State University

Cheney, WA

USA

Paul Schwarz

North Dakota State University

Fargo, ND

USA

Peter R. Shewry

Rothamsted Research

Hertfordshire

UK

John H. Spink

Oak Park Crops Research Centre

Carlow

Ireland

Michele Stanca

University of Modena and Reggio Emilia

Reggio Emilia, Emilia-Romagna

Italy

Brian J. Steffenson

University of Minnesota

St. Paul, MN

USA

Mekhlis Suleimenov

Almaty

Kazakhstan

Donald L. Tanaka

USDA-ARS

Mandan, ND

USA

William T.B. Thomas

Scottish Crop Research Institute

Dundee, Scotland

UK

Steven E. Ullrich

Washington State University

Pullman, WA

USA

Jan Valkoun

Prague

Czech Republic

Preface

Barley is a major world crop today and is one of the first agricultural domesticates. Yet it had been harvested and used long before the dawn of agriculture in the area known today as the Middle East. Barley is grown worldwide in many countries and regions with temperate climates in summer and in winter in some temperate and subtropical climates. Barley is highly variable in adaptation and utilization. These factors alone have caused barley to be the subject of much agronomic and end-use research. And largely because of its diploid and self-pollinated nature, barley has been the subject of much physiological and genetic research. Barley has been an important research model among plants long before the rise of Arabidopsis in this genre.

Because of the global status of barley, five books have been published in English dating back to 1978, some of which have summarized broad topics and others narrower topics of barley research and use. It has been some years since a broad compilation of barley research has been published. The aim of the book herein is to bring up-to-date reviews of the literature to reflect the broad nature of barley research on a global scale to a wide audience of students and professionals working in essentially all aspects of barley research, production, trade, and utilization.

Of course, literature is the foundation of a book such as this, and older classical publications are important, as are the latest findings in the various fields of knowledge. The authors of this book drew from nearly 3000 references from the world literature with more than a half (52%) published since 2000 and almost a third (30%) since 2005. The publication dates of the five books on barley mentioned above are 1978, 1985, 1992, 1993, and 2002.

Barley: Production, Improvement, and Uses contains 18 chapters, and after an introductory chapter on barley as a crop species, it covers the broad topics of the barley plant (three chapters); barley genetics, cytogenetics, germplasm, and breeding (six chapters); barley adaptation and cultural practices (four chapters); and barley utilization (four chapters). The chapters tend to include a historical perspective, current situations, and a look to the future. The chapters on breeding and cultural practices have four and five subchapters, respectively, to reflect the regionality of this global crop. Information from every continent, except Antarctica, is presented in this book.

A total of 51 expert renowned authors from 15 countries contributed to this book. The authors represent world class universities, federal and state or provincial government agencies and research centers or institutes, an international agriculture research center (International Center for Agricultural Research in the Dry Areas [ICARDA]), and the private industry. Yet there are many other internationally or nationally renowned “barley scientists” that could have contributed equally well in many of the topics covered in this book. Of course, there has to be a finite number of contributors to a book such as this.

It has truly been a pleasure to edit this book and to work with so many colleagues in barley from around the world. I am indebted to these many authors for their willingness and cooperation to contribute to this important book. I am also indebted to the editors, namely, Justin Jeffryes, Shelby Hayes Allen, and Susan Engelken, and Carrie Horn from Wiley-Blackwell, as well as Stephanie Sakson, editor and project manager from Best-set Premedia. Finally, I thank Mary Hope Ullrich, wife, teacher, book author, and artist, for her patience, understanding, professional advice, and the barley sketch on the title page.

Steven E. Ullrich

Chapter 1

Significance, Adaptation, Production, and Trade of Barley

Steven E. Ullrich

SIGNIFICANCE OF BARLEY

Barley (Hordeum vulgare L.) is one of the most ancient crops, and it has played a role in the human development of agriculture, civilizations, and cultures and the sciences of agronomy, physiology, genetics, breeding, malting, and brewing. It is grown and/or used around the world. For many centuries, barley has fed livestock, poultry, people, and people’s spirit. Barley was among the first domesticates playing an important role during the hundreds or thousands of years of human transition from a hunting and gathering to agrarian lifestyle in the “Fertile Crescent” of the Near East starting at least 10,000 years ago. The Fertile Crescent is considered the first of at least seven centers of agriculture origin in the world (Smith 1998). Barley, along with wheat (Triticum spp.), pea (Pisum sativum L.), lentil (Lens culinaris L.), goat (Capra aegagrus hircus), sheep (Ovis aries), and cow (Bos taurus), set the stage for the evolution of agriculture in the Near East, which eventually spread to North Africa, further east and north in Asia, and to Europe (Smith 1998). A concise history of the spread of barley cultivation is presented by Fischbeck (2002), and an update on the probable origin or origins of barley is presented in Chapter 2 of this book.

The prominence of barley can be seen from the interpretation of its genus name, Hordeum, which derives from the word by which Roman gladiators were known, “hordearii,” or “barley men,” for eating barley to give them strength and stamina (Percival 1921). The English word “barn” derives from barley plus “aern” or barley house/building (Webster’s Dictionary, various versions). Barley was presumably first used as human food, raw or roasted and in breads, porridges, and soups, but eventually evolved primarily into a feed, malting, brewing, and distilling grain. Barley’s decrease in prominence as a food grain was due in part to the rise in prominence of wheat and rice. In recent times, 55%–60% of the barley crop has been used for feed, 30%–40% for malt, 2%–3% for food, and about 5% for seed.

Barley is best known around the world today as a feed grain and as the premier malting and brewing grain. Barley varieties are quite variable in feed quality, and barley is often compared to maize or corn (Zea mays) and wheat in feed quality. Considerable research and debate about the attributes of each have ensued throughout modern times. The presence of a fibrous hull on barley grain generally puts barley at a disadvantage, especially for use by nonruminants, mainly swine and poultry. However, the advantage of maize or wheat over barley is not clear-cut, and some studies have shown that barley can be of equal or greater quality compared with maize or wheat (Bowland 1974; Owens et al. 1995). Furthermore, hulless barley, due to removal of the hull with threshing, tends to be superior to hulled barley and more on par with maize and wheat (Joseph 1924; Mitchall et al. 1976; Bhatty et al. 1979). Given the adaptation of barley versus maize, barley is very important in areas where maize is not produced, especially where the climate is cool and/or dry, that is, in western North America, northern Europe, the Middle East, North Africa, and the Andean region of South America. Barley is utilized as forage as well as for grain. Details of barley feed use, characteristics, and value are given in Chapter 16 of this book.

When most people think of the composition of beer, they think of barley (but not necessarily malt). However, in much of Africa, sorghum (Sorghum bicolor), maize, and/or millet (various genera/species) beers abound and are part of cultural traditions. The history of alcoholic drinks including beer goes back thousands of years. The use of barley for beer likewise goes back thousands of years and dates from archeological evidence to at least 8000 years ago in the Middle East and in Egypt (Arnold 1911). The long history of brewing means that barley has long been selected for improvements in malting and brewing qualities. The traditions of using barley for brewing in the Middle East gradually migrated north into Europe where these traditions grew even stronger. Eventually, with the far reach of Europeans during the exploration and colonization of unknown and lesser known parts of the world (Americas, Africa, East Asia, and Australia), barley brewing traditions spread worldwide. Today, the sciences of malting and brewing are highly developed. Malting barley breeding is quite refined as well, with a host of barley and malt traits under consideration by industry. However, in spite of advanced technologies of analyses (e.g., near infrared) and breeding (marker-assisted selection), actual malting of grain and wet chemical analyses are still the principal procedures for analysis and selection. Major traits relate to the germination process and the physical and chemical composition of barley and malt including such things as kernel conformation, hull, carbohydrates, proteins, enzymes, and enzyme activity. Whereas the preponderance of malted barley is used for beer, some types are used for distilling (e.g., Scotch whisky and Irish whiskey) and for food applications. Details of traits and trait improvement can be found in Chapters 8 and 15 of this book.