Table 5. Pearling quality parameters of high β-glucan cultivars/lines (Means of 2019–2021 growing years).
| Cultivar | Row type | Semi-dwarf type | Waxy type | amo1 type | lys5h type | Proantho-cyanidin-free type | SKCS Hardness index | Pearling time (s) | Whiteness of pearled grain (%) | Broken kernel rate (%) | β-glucan (%) | Cooked pearled barley | Discoloration of the cooked pearled barley after incubating | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L* | a* | b* | L* | a* | b* | |||||||||||||
| Fukumi Fiber | six | uzu | amylose-free | amo1 | – | ant28.2131 | 110 aa | 732 a | 35.0 c | 0.4 b | 15.1 a | 74.1 b | 1.4 c | 19.7 a | –3.7 a | +0.8 b | –1.2 b | |
| Waxy Fiber | two | –b | amylose-free | – | lys5h | – | 84 b | 523 b | 35.8 bc | 1.0 b | 14.3 a | 67.6 c | 2.8 a | 18.5 a | –9.6 b | +3.8 a | +0.6 ab | |
| Ichibanboshi | six | uzu | – | – | – | – | 56 c | 302 c | 42.5 a | 24.1 a | 4.3 c | 76.7 a | 1.0 c | 12.0 b | –7.4 b | +3.4 a | +2.3 a | |
| Daishimochi | six | uzu | Low-amylose | – | – | – | 79 b | 473 b | 40.6 ab | 2.5 b | 6.8 b | 71.5 b | 2.1 b | 14.0 b | –7.9 b | +3.3 a | +2.3 a | |
| Kirari-mochi | two | – | amylose-free | – | – | ant28.494 | 72 b | 426 bc | 41.7 a | 5.4 b | 6.8 b | 72.8 b | 1.1 c | 17.5 a | –3.0 a | +0.8 b | –1.1 b | |
Basel dressing N–P–K = 0.6–0.6–0.6 kg/a; top dressing N–K = 0.3–0.3 kg/a. The plot design was 3.15 m2 with two replications.
a The same letters in the same column are not significantly different (P < 0.05), as revealed by Tukey’s test.
b –: Normal type.