This experiment was conducted to clarify the effect of the high temperature on physicochemical properties of barley kernels during ripening stage. High temperature treatment was lasted from each 10, 17 and 24 days after heading(DAH) until the harvest time at 21oC, 24oC, 27oC in artificial climate room. The results showed that ripening period from heading to maturity was tend to be shorter at higher temperature treatment condition and at longer duration treatment condition. and 1000-grain weight was decreased as the ripening period shortened. Furthermore, gelatinization properties was changed by high temperature due to the reduction of starch and amylose contents. As the shortening of grain filling period by a high temperature treatment, the protein content was increased. In the 10 DAH at 27oC treatment, the grain filling period was shortened by 9 days. The starch contents was reduced by 5.7 %, and the protein content was increased by 5.6 % in a such condition. Protein contents was showed negative correlations with amylose, starch contents and gelatinization properties, respectively. Starch contents, however, showed positive correlations with amlyose content and gelatinization properties.

재료 및 방법
  재료
  종실중, 립장, 립폭, 전기전도도
  단백질, 호화특성
  아밀로스, 전분
  통계 처리
 결과 및 고찰
  등숙기 고온처리에 따른 등숙 기간 및 종실의 형태적특성 변화
  등숙기 고온처리에 따른 종실의 이화학적 특성 변화
 적 요
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