Triticeae Genomics and Genetics, 2024, Vol.15, No.5, 266-276 http://cropscipublisher.com/index.php/tgg 274 in conditions where other cereals might fail. This adaptability is particularly relevant in the context of climate change, where barley serves as a model for developing climate-resilient crops. In the realm of brewing, barley’s biochemical properties, such as its starch, protein, and polyphenol content, have made it the preferred grain for malting and brewing. The evolution of brewing techniques and the selection of barley varieties with desirable traits have further cemented its status as a fundamental ingredient in beer production. The cultural significance of barley is also noteworthy, with historical records indicating its use in brewing beer in ancient civilizations such as Mesopotamia and Egypt, where it was an integral part of daily life and economy. In conclusion, the journey of barley from a wild grain to a brewing staple is a remarkable narrative of domestication, adaptation, and cultural integration. Its importance in agriculture, brewing, and cultural history cannot be overstated, as it continues to be a vital crop with significant economic and nutritional value. The ongoing research and breeding programs aimed at improving barley’s resilience and quality will ensure its continued relevance in the face of global challenges. Acknowledgments We are grateful to Dr Feng from Hainan Institute of Tropical Agricultural Resources for critically reading the manuscript and providing valuable feedback that improved the clarity of the text. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Allaby R., Brown T., and Fuller D., 2010, A simulation of the effect of inbreeding on crop domestication genetics with comments on the integration of archaeobotany and genetics: a reply to Honne and Heun, Vegetation History and Archaeobotany, 19: 151-158. https://doi.org/10.1007/S00334-009-0232-8 Allaby R., Stevens C., Lucas L., Maeda O., and Fuller D., 2017, Geographic mosaics and changing rates of cereal domestication, Philosophical Transactions of the Royal Society B: Biological Sciences, 372(1735): 20160429. https://doi.org/10.1098/rstb.2016.0429 Badr A., Mller K., Schafer-Pregl R., Rabey E., Effgen H., Ibrahim S., Pozzi C., Rohde W., and Salamini F., 2000, On the origin and domestication history of Barley (Hordeum vulgare), Molecular Biology and Evolution, 17(4): 499-510. https://doi.org/10.1093/oxfordjournals.molbev.a026330 Baik B., and Ullrich S., 2008, Barley for food: characteristics, improvement, and renewed interest, Journal of Cereal Science, 48, 233-242. https://doi.org/10.1016/J.JCS.2008.02.002 Bahmani M., O'Lone C., Juhász A., Nye-Wood M., Dunn H., Edwards I., and Colgrave M., 2021, Application of mass spectrometry-based proteomics to barley research, Journal of Agricultural and Food Chemistry, 69: 8591-8609. https://doi.org/10.1021/acs.jafc.1c01871 Chen F.P., 2024, Genetic diversity and adaptability analysis of wild rice germplasm resources, Rice Genomics and Genetics, 15(2): 58-68. https://doi.org/10.5376/rgg.2024.15.0007 Dawson I., Russell J., Powell W., Steffenson B., Thomas W., and Waugh R., 2015, Barley: a translational model for adaptation to climate change, The New Phytologist, 206(3): 913-931. https://doi.org/10.1111/nph.13266 Doe J., 2019, Sustainable malting barley and climate change, CSA News, 64(11): 12. https://doi.org/10.2134/csa2019.64.s053 Fox G., and Bettenhausen H., 2023, Variation in quality of grains used in malting and brewing, Frontiers in Plant Science, 14: 1172028.. https://doi.org/10.3389/fpls.2023.1172028 Fuller D., 2007, Contrasting patterns in crop domestication and domestication rates: recent archaeobotanical insights from the old world, Annals of Botany, 100: 903-924. https://doi.org/10.1093/aob/mcm048 Gupta M., Abu-Ghannam N., and Gallaghar E., 2010, Barley for brewing: characteristic changes during malting, brewing and applications of its by-products, Comprehensive reviews in Food Science and Food Safety, 9(3): 318-328. https://doi.org/10.1111/J.1541-4337.2010.00112.X Haas M., Schreiber M., and Mascher M., 2019, Domestication and crop evolution of wheat and barley: genes, genomics, and future directions, Journal of Integrative Plant Biology, 61(3): 204-225. https://doi.org/10.1111/jipb.12737
RkJQdWJsaXNoZXIy MjQ4ODYzNQ==