Breeding of a new malting barley variety ‘Satuiku 5 go’ for Hokkaido exhibiting improved grain yield and malting quality

Notes

Yoshiro Tokizono , Satoshi Asayama, Hironobu Jinno, Kazuya Araki, Nana Ashikaga, Ryohei Fujita, Hirotake Ito, Toshihisa Watanabe, Ryoichi Kanatani, Makoto Kihara, Naohiko Hirota, Masahito Nanamori, Hozumi Yoshida, Takehiro Hoki

Author information

Yoshiro Tokizono Corresponding author
Crop Research Laboratories, Sapporo Breweries Ltd.
Satoshi Asayama
Kitami Agricultural Experiment Station, Hokkaido Research Organization
Hironobu Jinno
Kitami Agricultural Experiment Station, Hokkaido Research Organization
Kazuya Araki
Kitami Agricultural Experiment Station, Hokkaido Research Organization
Nana Ashikaga
Kitami Agricultural Experiment Station, Hokkaido Research Organization
Ryohei Fujita
Kamikawa Agricultural Experiment Station, Hokkaido Research Organization
Hirotake Ito
Tokyo University of Agriculture
Toshihisa Watanabe
Product & Technology Innovation Department, Sapporo Breweries Ltd.
Ryoichi Kanatani
Crop Research Laboratories, Sapporo Breweries Ltd.
Makoto Kihara
Crop Research Laboratories, Sapporo Breweries Ltd.
Naohiko Hirota
Crop Research Laboratories, Sapporo Breweries Ltd.
Masahito Nanamori
Crop Research Laboratories, Sapporo Breweries Ltd.
Hozumi Yoshida
Tokyo University of Agriculture
Takehiro Hoki
Crop Research Laboratories, Sapporo Breweries Ltd.

Keywords: malting barley, lipoxygenase-1, high yield, beer flavor stability, Hokkaido, Satuiku 5 go

JOURNAL OPEN ACCESS FULL-TEXT HTML

2024 Volume 74 Issue 4 Pages 382-387

DOI https://doi.org/10.1270/jsbbs.23094

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Abstract

Hokkaido-specific malting barley varieties have been developed to improve the grain yield, disease resistance, malting quality, and brewing quality. In this report we describe the breeding and evaluation of brewing quality of a hulled two-row malting barley (Hordeum vulgare L.) variety ‘Satuiku 5 go’ lacking lipoxygenase-1 (LOX-1-less). ‘Satuiku 5 go’ was evaluated in the joint field trials for malting barley in Hokkaido from 2016 to 2018. ‘Satuiku 5 go’ exhibited 11% higher grain yield and 7.6 cm shorter plant height than the control variety, ‘Ryohfu’. However, the disease severity of Fusarium head blight (FHB) in ‘Satuiku 5 go’ was higher than in ‘Ryohfu’. For malting quality, ‘Satuiku 5 go’ exhibited higher diastatic power, soluble nitrogen content, and fine extract content, and lower wort β-glucan content than ‘Ryohfu’. 100-litter pilot scale brewing trials were conducted with ‘Satuiku 5 go’ and ‘Satuiku 2 go’ as a control variety, also a LOX-1-less variety, and no clear differences were observed.

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