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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011The starch content recorded in 2010 by the three varieties analyzed ranged from56,6% in variety Annabell (variant N0P0x400bg/m 2 ) and 63,2% (variant N80P80x600bg/m 2 ), between 56,2% (variant N0P0x600bg/m 2 ) and 60,1% (range N80P80x400bg/ m 2 ),the variety Thuringia and the starch content variety Cristalia ranged from 57,5% (variantN0P0x600bg/m 2 ) and 62,8% (variant N80P80x400bg/m 2 ).Table 2. Summary of results regarding the influence of experimental factors on the starch content ofbarley grainsVariantStarch content (% )2008 2009 2010 Years average% difference % difference % difference % differencea1b1c1 60.7 1.82 57.8 -1.08 58.8 -0.08 59.1 0.22a1b1c2 60.2 1.32 58.2 -0.68 58.6 -0.28 59.00 0.12a1b2c1 58.8 -0.08 55.0 -3.88 OO 57.9 -0.98 57.23 -1.65a1b2c2 57.0 -1.88 55.2 -3.68 OO 57.0 -1.88 56.40 -2.48a1b3c1 59.1 0.22 56.9 -1.98 58.9 0.02 58.30 -0.58a1b3c2 58.8 -0.08 56.6 -1.98 60.0 1.12 58.46 -0.42a2b1c1 64.1 5.22*** 60.1 1.22 63.2 4.32** 62.46 3.58**a2b1c2 64.0 5.12*** 60.7 1.82 62.9 4.02** 62.53 3.65**a2b2c1 62.7 3.82** 58.2 -0.68 60.0 1.12 60.30 1.42a2b2c2 63.0 4.12** 57.9 -0.98 60.1 1.22 60.33 1.45a2b3c1 63.4 4.52** 58.8 -0.08 62.3 3.42** 61.50 2.62a2b3c2 63.7 4.82*** 59.4 0.52 62.8 3.92** 61.96 3.08*a3b1c1 61.3 2.42 58.7 -0.18 59.7 0.82 59.90 1.02a3b1c2 60.8 1.92 57.9 -0.98 59.3 0.42 59.33 0.45a3b2c1 57.9 -0.98 55.9 -2.98 O 57.0 -1.88 56.93 -1.95a3b2c2 58.2 -0.68 55.6 -3.28 O 56.8 -2.08 56.86 -2.02a3b3c1 60.1 1.22 58.2 -0.68 58.9 0.02 59.06 0.18a3b3c2 60.7 1.82 57.7 -1.18 58.2 -0.68 58.86 -0.02a4b1c1 60.0 1.12 56.8 -2.08 58.9 0.02 58.56 -0.32a4b1c2 60.3 1.42 57.9 -0.98 56.6 -2.28 58.26 -0.62a4b2c1 57.3 -1.58 55.3 -3.58 OO 56.2 -2.68 56.26 -2.62a4b2c2 56.9 -1.98 55.0 -3.88 OO 56.5 -2.38 56.13 -2.75 Oa4b3c1 59.2 0.32 56.3 -2.58 57.5 -1.38 57.66 -1.22a4b3c2 59.0 0.12 56.6 -2.28 58.0 -0.88 57.86 -1.02Control Average 58.88DL 5% =2,67% DL 1% =3,57% DL 0,1% =4,68208
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Fig. 1. Crude protein content in every variant of experienceContinutul de amidon %7065605550454035302520151050a1b1c1a1b1c2a1b2c1a1b2c2a1b3c1a1b3c2a2b1c1a2b1c2a2b2c1a2b2c2a2b3c12008 2009 2010 MEDIAFig. 2. Starch content in every variant of experience4. CONCLUSIONSa2b3c2a3b1c1a3b1c2a3b2c1a3b2c2a3b3c1a3b3c2a4b1c1a4b1c2a4b2c1a4b2c2a4b3c1a4b3c2martorInteraction of three factors of experience shows that N120P120 doses, regardlessof seeding density are favorable for barley for brewing, resulting in a protein content thatexceeds 11.5%.The smallest protein content in grains was recorded at the variant58.88209
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