Abstract：
:Spring barley was grown in a field experiment under moderately elevated soil temperature and changed summer precipitation (amount and frequency). Elevated temperature affected the performance and grain quality characteristics more significant than changes in rainfall. Except for the decrease in thousand grain weight, warming had no impacts on aboveground biomass and grain yield traits. In grains, several proteinogenic amino acids concentrations were increased, whereas their composition was only slightly altered. Concentration and yield of total protein remained unaffected under warming. The concentrations of total non-structural carbohydrates, starch, fructose and raffinose were lower in plants grown at high temperatures, whereas maltose was higher. Crude fibre remained unaffected by warming, whereas concentrations of lipids and aluminium were reduced. Manipulation of precipitation only marginally affected barley grains: amount reduction increased the concentrations of several minerals (sodium, copper) and amino acids (leucine). The projected climate changes may most likely affect grain quality traits of interest for different markets and utilisation requirements.
journal_name
Food Chemjournal_title
Food chemistryauthors
Högy P,Poll C,Marhan S,Kandeler E,Fangmeier Adoi
10.1016/j.foodchem.2012.09.056subject
Has Abstractpub_date
2013-02-15 00:00:00pages
1470-7issue
3-4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01460-4journal_volume
136pub_type
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