Triticeae Genomics and Genetics, 2024, Vol.15, No.5, 266-276 http://cropscipublisher.com/index.php/tgg 267 development and its current genetic diversity (Pankin et al., 2018; Wang et al., 2019). This knowledge is essential for improving barley varieties to meet future agricultural challenges, including climate change and food security (Dawson et al., 2015; Pankin et al., 2018). This study explores the close relationship between barley and beer brewing by examining its botanical characteristics, ecological adaptability, and domestication history. By investigating the genetic and phenotypic changes that occurred during barley’s domestication, we can better understand how this ancient grain became the foundation of modern brewing. The study focuses on various aspects of barley’s evolution and its significance in both agriculture and brewing. It delves into the genetic adaptations that have enabled barley to thrive in diverse environments, the historical and archaeological evidence of its domestication, and the ongoing efforts to conserve and improve barley genetic resources for future agricultural applications. Understanding the botanical and genetic traits of barley will help enhance its brewing performance through breeding and biotechnology, and address the agricultural challenges posed by climate change. 2 Botanical Characteristics of Barley: Morphology and Growth Environment 2.1 Morphological structure and developmental traits of barley Barley (Hordeum vulgare L.) exhibits distinct morphological traits that are crucial for its identification and cultivation. The spike, a key feature, can be categorized into two-rowed or six-rowed types, which significantly influence grain yield and quality. The spikelets, arranged along the central rachis, can develop into either fertile or sterile forms, impacting the overall grain production. The grain itself is typically elongated with a husk that remains attached, although some varieties, known as "naked barley," have a hull-less grain. The root system of barley is fibrous and extensive, allowing efficient nutrient and water uptake, which is essential for its growth in various soil types (Terzi et al., 2017; Youssef et al., 2020). Barley’s performance varies across different ecological environments. In temperate regions, barley thrives due to its adaptability to cooler climates and shorter growing seasons. In contrast, in arid and semi-arid regions, barley's deep root system and efficient water use enable it to survive and produce yields under drought conditions. This adaptability is further enhanced by genetic variations that allow barley to modify its growth patterns and physiological responses to suit diverse environmental conditions (Terzi et al., 2017; Youssef et al., 2020). 2.2 Ecological adaptability and environmental adaptation mechanisms of barley Barley’s global distribution is a testament to its remarkable ecological adaptability. Through genetic adaptation and selective breeding, barley has developed mechanisms to survive and reproduce in a wide range of environments. Key adaptive traits include early flowering time, which allows barley to complete its life cycle before the onset of adverse conditions, and reduced seed dormancy, which ensures rapid germination and establishment. These traits are controlled by complex genetic networks that have evolved over millennia, enabling barley to expand its ecological niche (Wang et al., 2019). Malting Barley is specifically bred for certain characteristics that make it suitable for brewing, including tolerance to various climatic conditions such as salinity and drought, which are crucial for maintaining consistent grain quality and yield. For instance, the application of ascorbic acid (AsA) has been shown to improve barley's tolerance to salinity stress by regulating morphophysiological traits and reducing oxidative stress, thus ensuring stable grain production even under adverse environmental conditions (Figure 1). Studies have indicated that under salt stress, as the salt concentration increases, the sodium content in barley roots and stems increases significantly, while calcium and potassium levels decrease notably. However, the application of ascorbic acid, especially at higher concentrations (AsA 60), alleviated the negative effects of salt stress on calcium and potassium uptake to some extent and reduced sodium accumulation. This suggests that ascorbic acid may enhance barley's adaptability to saline conditions by regulating ion balance. These findings provide potential strategies for improving salt tolerance in crops such as barley, helping them achieve better growth and productivity in saline soils and other harsh environments. This adaptability is crucial for meeting the brewing industry's demands, where consistent grain quality is essential for producing high-quality beer (Hassan et al., 2021).
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