Spring barley: varieties, sowing dates, cultivation, economic importance

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Spring barley is an important food, fodder and industrial grain crop. This article will discuss the main characteristics of this crop, as well as the features of its cultivation.

Economic value

Groats (barley and barley) and flour are made from spring barley. Pure barley flour is not used, it, in the amount of 20-25%, is mixed with rye or wheat flour. Barley is also used to fatten pigs, and in areas where oats are not cultivated, to feed horses. In addition, this culture is a raw material for the production of alcohol and beer. Barley seed contains: nitrogen-free extractives - 64.6%, protein - 12%, fiber - 5.5%, water - 13%, fat - 2.1% and 2.8% ash.

Culture Origins

Barley is one of the most ancient agricultural crops. As excavations show, it, together with wheat, was known to people in the Stone Age. The Egyptians cultivated barley for 50 centuries BC. In Greece, Italy and China, it has been cultivated since prehistoric times. According to the materials of excavations, in the territory of Central Asia, barley was grown in irrigated agriculture.4-5 thousand years before our era. On the territory of Moldova and Ukraine, it began to be cultivated in the 3rd millennium BC. Today, the cultivation of spring barley is practiced all over the world.

Botanical description

The genus Hordeum L consists of three cultivated and many wild barley species. Cultivated barley is classified according to the number of fertile spikelets, which are located on the stem segment. Consider these species:

• Hordeum vulgare. This species is called multi-row or ordinary. On each segment of the rod, it has three fertile spikelets that give grain. Depending on the density of the ear, ordinary barley is divided into two subspecies: regular 6-row (the ear is dense and thick, relatively short, resembles a regular hexagon in cross section) and irregular 6-row (the ear is less dense, rows with grains are arranged incorrectly, lateral spikelets can go behind each other and lag behind the average ones in development; in cross section, the spike forms a quadrangular figure).
• Hordeum distichon. This is a two-row barley, on the segment of the stem of which there are three spikelets (the middle one is fertile, and the side ones are barren). By the nature of the lateral spikelets, two-row barley is divided into two subspecies. In the first subspecies, flowering and spikelet scales are located on the lateral sterile spikelets, and in the second, only spikelets.
• Hordeum intermedium. This is an intermediate barley. It can develop 1-3 grains on the ledge of the spikelet.

In our latitudes, only multi-row andtwo-row barley. The first is usually more early and drought-resistant. Multi-row and two-row barley is divided into many varieties. Classification can be based on features such as awning, awn character, ear and grain color, grain filminess, and ear density.

Biological features

Spring barley adapts well to different soil and climatic conditions.

Temperature. Barley seeds begin to germinate at a temperature of 1 degree. At the same time, the optimal indicator of the germination temperature is 20-22 degrees. Seedlings of this crop can withstand frosts up to 8 degrees below zero. The plant becomes especially sensitive to frost during flowering and ripening. During the filling period, the embryo of the grain can suffer even from 1.5-3 degrees of frost. Grain exposed to extreme frost can completely lose its germination capacity. Cold tolerance differs depending on the variety of barley. Varieties from polar regions are the most resistant.

High temperatures during grain filling barley tolerates better than oats and wheat. According to the research of V. R. Zelensky, at a temperature of 38-40 degrees, the stomata of the leaves of this culture lose their ability to close after 25-30 hours. In spring wheat, this figure is from 10 to 17 hours. The increased resistance of barley to high temperatures is due to its precocity and ability to intensive nutrition in the early stages of growth.

Humidity. In terms of drought tolerance, spring barley is one of theleaders among the breads of the 1st group. Its transpiration rate is around 400. In dry areas, barley crops are often larger than wheat crops.

Tolerance to air and soil drought may vary by variety. Barley is most susceptible to a lack of moisture in the booting phase. If the soil does not contain enough water during this period, the spike will not be able to develop properly and the number of barren spikelets will increase.

Soil. As already mentioned, spring barley is successfully cultivated in different soil and climatic zones, which illustrates its adaptability to different types of soils. In terms of responsiveness to soil fertility, barley is more like wheat than oats. Structural fertile soils with a deep arable horizon are most acceptable for it. On sandy and sandy loamy soils, this grain crop develops poorly. Also unfavorable for barley are acidic peat and saline soils. It develops well in soils with a pH of 6.8 to 7.5.

Vegetation. Depending on the variety, growing area and climatic conditions, the growing season of spring barley can vary from 60 to 110 days.

Varieties

Today, there are a lot of varieties of spring barley. We will look at a few popular ones in order to get a general idea of \u200b\u200bthe issue.

Viscount. The variety was created by the method of intraspecific hybridization. It has an upright bush with a hollow stem of medium thickness. The grain mass is 0.042-0,054 grams. The growing season ranges from 73 to 127 days depending on the region. The variety is considered grain forage, but in favorable conditions it can produce grain suitable for brewing. The average grain contains 11 to 13% protein. Filminess does not exceed 10%. Extractivity is 77.8-80.1%.

The variety is resistant to diseases and changing soil and climatic conditions. Its potential yield reaches 70 centners per hectare. Sowing of this variety is carried out at the first opportunity to enter the field. Approximately 4.5-5 million seeds are sown per 1 hectare. If sowing is late, and spring promises to be dry, then this figure is increased by 1 million.

Vakula. The variety is characterized by increased adaptability to changes in growing conditions. It has a reduced photoperiodic sensitivity, which ensures a good harvest, regardless of the time of arrival of spring and the specifics of a particular latitude. Grain mass can vary from 0.046 to 0.052 g. With abundant moisture supply, the mass reaches 0.060 g. The variety has a high grain growth energy, low filminess and low protein content. The last feature allows us to attribute it to brewing. The sowing rate can vary from 2 to 3 million seeds per 1 hectare. Thickened crops in dry conditions do not produce large seeds of high quality. The yield of the Vakula variety can range from 50 to 90 centners per hectare of land.

Helios. The barley of this variety is similar in its characteristics to the Vakula variety. However, in comparison with it, it has higher grain qualities. Bushes better and gives higherharvest in conditions of good moisture supply. The variety is intended for intensive cultivation with reduced seeding rates. The mass of grain can be from 0.048 to 0.050 grams. The growing season varies in a very narrow range - 90-93 days. The seeding rate is 3.7-4.16 million seeds per 1 hectare. The yield of such barley can reach 89 q/ha.

Duncan. Spring barley of this variety was bred in Canada and spread throughout the world due to its excellent yield, germination and germination vigor. Due to the strong stem, this variety of barley is resistant to overmature and lodging. The mass of one grain averages 0.049 g. The yield of the variety reaches 80 centners per hectare. And this despite the fact that it has a very low seeding rate - 2-2.2 million seeds per hectare. The latter indicator is due to the fact that in a thickened state, the culture develops poorly. Priazovsky 9. The sowing barley of this variety is included in the list of valuable varieties of the Russian Federation. It is characterized by high drought resistance and good plasticity. The vegetation period of such barley is 80-82 days. Its straw has high strength and resistance to lodging. The variety is resistant to powdery mildew, dwarf rust and all kinds of pests. It is best suited for cultivation in the Central Black Earth, North Caucasus and Middle Volga regions of the Russian Federation. The yield of barley of this type is 42-63 centners per hectare. The mass of one grain can vary between 0.045-0.055 grams.

Mamluk. This variety has a high photoperiod sensitivity,due to which it develops rapidly in the initial stages of growth. The lodging resistance of this variety is not as high as that of the previous one, however, it is included in the list of valuable varieties of the Russian Federation. Most of the grain is used for fodder, but processing into cereals is also common. The variety has an average resistance to drought and, subject to agricultural technology, is practically not affected by diseases. Mamluk is most popular in the Krasnodar and Stavropol Territories of the Russian Federation. The yield of the variety can reach up to 68 centners per hectare. The productivity of spring barley and the yield are higher the earlier it is sown. The seeding rate ranges from 4.5 to 5 million grains per hectare. If the timing of sowing spring barley is not met, it should be increased by a million.

Place in crop rotation

Row crops such as potatoes, corn and sugar beet are the best forerunners for spring barley. Winter crops that follow a clean fertilized fallow are also a good option. Barley is also sown after spring wheat, if it was placed on a bare fallow or on a layer of perennial grasses. Row-sown barley is particularly well suited for brewing. It gives a high yield and quality grain, which is rich in starch.

For food purposes or for livestock feed, barley is also sown after legumes, which accumulate nitrogen in the soil. In beet-growing areas, it is often sown in place of beets. According to studies, the highest yield of barley is observed when it is preceded by(in descending order): potatoes, corn, flax and beets, spring wheat, barley.

Because it is an early maturing crop, barley is considered a good forerunner for spring and, in some regions, winter crops. Thanks to early harvesting, it is also valued as a cover crop and outperforms other spring cereals in this regard.

Fertilizers

Spring barley responds well to soil fertilization. The formation of 100 kilograms of grain requires up to 2.5-3 kg of nitrogen, 2-2.4 kg of potassium and 1.1-1.2 kg of phosphorus. In the initial phases of development, the culture consumes a small amount of fertilizer. During the "shoot-tillering" period, it consumes about half of the phosphorus, half of the nitrogen and three-quarters of the potassium of the total mass of fertilizers used during the growing season.

The application of manure directly under barley is practiced in the northern regions, where it is the main grain crop. In other regions, they use its ability to benefit from the effects of manure - they are sown as a second crop.

Such fertilizers for spring barley as phosphorus and potassium are applied under chilly plowing. Nitrogen is best applied when top dressing for pre-sowing cultivation. Potassium and phosphorus improve the brewing qualities of the culture. The best result, especially in the western regions of cultivation, barley gives when top dressing with complete mineral fertilizers.

The proportion of one or another fertilizer component may depend on the type of soil on which the crop is cultivated. On podzolic gray and degrading black soils, as well as in the zone of chestnut soils, barley responds stronglyfor phosphate and nitrogen fertilizers. On drained swampy soils, potassium gives the greatest results. On normal chernozems, the greatest effect can be achieved using phosphorus-potassium complexes.

The dose of fertilizer, as well as its type, depends on the characteristics of the soil, the planned yield and the nutrient utilization factor. For normal crop growth, in addition to the listed fertilizers, it is also necessary to use a number of microfertilizers, which are based on: boron, manganese, zinc, copper, molybdenum, and so on. The lack of microelements in the soil can lead to plant diseases, metabolic disorders and a significant decrease in yield.

On drained peat soils, copper sulphate and pyrite calcine are applied as fertilizers. It is worth noting that the effects of the use of copper fertilizers affect the crop only after a few years.

Tillage

Culture grows favorably in fields with deep autumn plowing. The depth of plowing can reach up to 30 cm. On soddy-podzolic soils, a special effect can be achieved by deepening the arable layer with the simultaneous introduction of manure and mineral fertilizers. Snow and melt water in areas intended for sowing spring barley are retained in the same way as in areas for spring wheat. Spring tillage may include harrowing or plowing and cultivation with simultaneous harrowing.

Now consider the cultivation of spring barley by stages.

Seed preparation

For sowing use large seeds of barley. They have high vigor of germination, give heap shoots and grow well. To increase the yield, the seeds are treated by the method of air-thermal heating. They are also pickled from major diseases and pests in a dry or semi-dry way.

Sowing calendar

Spring barley is an early sowing crop. If sowing is delayed by a week, the yield may decrease by 10-40%, depending on the region. When sown early, barley produces large grains with a minimum content of films and resistant seedlings.

As a rule, spring barley is sown with or after spring wheat. In Siberia and northern Kazakhstan, the barley sowing calendar starts from May 15-25, depending on the year. February crops are practiced in the Crimea, Kuban and Central Asia. Thus, the timing of sowing spring barley can vary dramatically and depend on the specifics of the region.

Sowing method

Sowing spring barley in a cross and narrow row way is the most effective. As practice shows, these methods, compared with conventional row sowing, give about 15% more yield.

Seeding Rates

Sowing rates depend on the area of barley cultivation. For example, in the Far East they range from 1.6 to 2 centners per hectare (about 4.5 million viable seeds), and in the North Caucasus - 1.3-1.6 centners per hectare (about 3.5-4. 5 million seeds). Thus, seeding rates can fluctuate in a fairly wide range, depending on the agrotechnical andsoil conditions of the region. In thickened crops, the protein content in grains is reduced. This should be taken into account if the culture is grown for brewing.

Sowing depth

On heavy clay soils, seeds are sown to a depth of no more than 4 cm, and on light sandy soils - no more than 6 cm. In conditions of lack of precipitation, the sowing depth can increase up to 8 cm. Sown seeds swell slowly, so they must be to close up in a moist layer of the earth.

Crop care

To make seedlings friendly, in arid areas post-sowing rolling is carried out simultaneously with light harrowing. In humid areas, seedling harrowing is used. These measures allow you to destroy weeds, loosen the soil and increase the access of oxygen to the roots. If, after a heavy rain, a crust has formed on the ground, and seedlings have not yet appeared, it is destroyed by harrows.

Harvesting

Barley ripens together. With the onset of ripeness, the ear becomes brittle, and the grain crumbles easily. Two-phase harvesting starts approximately from the middle of wax ripeness, and single-phase harvesting - at full ripeness, in an accelerated mode.

Miller's barley features

Special requirements are placed on the characteristics of spring barley used in brewing. For brewing, two-row barley varieties are best, which produce large, even and evenly germinating grains. Grain for brewing should be large (mass approximately 0.040-0.050 g) and thin-film, have straw-yellow color, contain at least 78% starch and have high germination energy (at least 95%).

Previously, it was believed that only the grain of barley, in which the protein content is minimal, is suitable for brewing beer. However, later it was found that everything here depends not on the amount of proteins, but on their quality. According to studies, the best results can be achieved when using barley, which contains high molecular weight proteins (globulins and prolamins), which are practically insoluble in water. Non-protein nitrogen, as well as albumin nitrogen, have a bad effect on the production of beer. The most valuable precursors for such barley are winter crops, corn, potatoes, beets and flax.

When growing barley for the brewing industry, the best results are achieved when planted early. This allows you to get a high yield of even, large grains with a high starch content and reduced filminess.

In the cultivation of such grain, the most productive sowing methods are also narrow-row and cross. Post-sowing rolling has a positive effect on crop quality. And when a crust is formed or the soil is strongly compacted, harrowing is used. Thanks to these techniques, the stem is homogeneous, and the grain is leveled. In crops of m alting barley, it is not advisable to resort to trimming, as in this case the grain may turn out to be smaller and with reduced characteristics.

The quality of m alting barley is largely affected bycleaning method and time. The greatest efficiency is shown by single-phase harvesting, carried out during the period of full ripeness, when the moisture content of the grain is not more than 22%. However, in the southern regions, two-phase harvesting is often used. If the barley is overstayed, the amount of starch in the grain drops, as increased respiration begins. Low air temperature and excessive moisture during the period of full ripeness can adversely affect the quality of seeds of late harvesting. After threshing, the grain is carefully sorted and dried, which allows it to maintain its light color and ensure high germination energy.