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尽管人们普遍认为籽粒灌浆期间的环境条件是导致大麦麦芽品质下降的一个因素，但有关不同环境条件对大麦籽粒产量和品质的特定影响却知道得很少。本研究试图利用便携式气候室在田间评价短期高温（＞３５℃）对大麦籽粒产量和品质的影响。在连续两年（１９９３和１９９４）内进行了两套试验，两年的供试品种分别为啤酒大麦栽培品种Ｓｃｈｏｏｎｅｒ（１９９３年）和Ｐａｒｗａｎ（１９９４年）。试验处理为：①全灌浆期对照（不置气候室，不加热）；②从扬花后第１７ｄ开始置气候室，并用可控式恒温电热器加温至４０℃，每天６ｈ，共处理５ｄ；③从扬花后第１７ｄ开始置气候室，但不加温，也处理５ｄ。高温处理使Ｓｃｈｏｏｎｅｒ和Ｐａｒｗａｎ的单粒重分别降低１４％和２５％。高温处理的淀粉含量比对照的低，氮含量比对照的高，β－葡聚糖含量与对照相近。高温处理使Ｓｃｈｏｏｎｅｒ和Ｐａｒｗａｎ的麦芽浸出率分别降低了６％（从７９％降到７３％）和２．２％（从６８．４％降到６６．２％）。淀粉粒体积的测定结果还表明，籽粒干物质的降低是由淀粉粒数量的减少引起的，而不是淀粉粒体积的减小所致。高温胁迫会通过对籽粒体积的减小和筛过百分率的提高而降低“可制麦芽”籽粒的产量，并使麦芽浸出?
Although it is generally accepted that environmental conditions during grain filling are a contributing factor to barley malt quality, little is known about the specific effects of different environmental conditions on grain yield and quality in barley. This study attempted to evaluate the effects of short-term high temperatures (> 35 ° C) on grain yield and quality in barley in a portable climate chamber. Two trials were conducted in two consecutive years (1993 and 1994), with two years of tested barley varieties Schooner (1993) and Parwan (1994), respectively. The experimental treatments were as follows: (1) Control of the whole filling period (no climate chamber and no heating); (2) The climatic chamber was set up from the 17th day after flowering and heated to 40 ℃ with a controlled thermostatic electric heater for 6 hours a day for 5 days; From the blooming 17d began to set the climate room, but did not warm, also deal with 5d. High temperature treatments reduced the single grain weights of Schooner and Parwan by 14% and 25%, respectively. The content of starch in high temperature treatment was lower than the control, nitrogen content was higher than the control, β-glucan content was similar to the control. High temperature treatments reduced the malt extraction rates of Schooner and Parwan by 6% (from 79% to 73%) and 2.2% (from 68.4% to 66.2%), respectively. The results of the determination of starch granule volume also showed that the reduction of grain dry matter was caused by the reduction of the starch granule number rather than the decrease of the starch granule volume. High-temperature stress reduces the yield of “malt” grains and leaching the malt by reducing the grain size and increasing the screening percentage.