Gibberellic acid (GA(3)) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys

Analysis of husked barleys for proanthocyanidins and malt quality attribute s has shown that not a single variety is free of proanthocyanidins. The pro anthocyanidins in barley grains varied from 3.85 to 4.94 mg/g as catechin e quivalent. The concentration of proanthocyanidins decreased, while total so luble sugars, reducing sugars, diastatic power and beta-amylase activity in creased during maltings as well as with exogenous gibberellic acid (GA(3)) application. Alfa 93 (two-row) and RD2560 (six-row) varieties appeared to b e superior for malting and brewing purposes on the basis of proanthocyanidi ns, total phenols, diastatic power and beta-amylase activity. It is suggest ed that exogenous application of GA(3) at 15 ppm may be useful for producin g good quality malt from barley grains.