This method describes the rapid method for determining the germinative capacity of an individual lot of barley.
Barley intended for the production of malt is evaluated on the basis of its germinative capacity.
In living kernels, in the presence of oxidoreductases and their corresponding coenzymes, the colorless compound triphenyltetrazolium chloride is reduced to formazan, which is red in color [1].
Barley intended for the production of malt; therefore, the barley must be evaluated on the basis of its germinative capacity.
Under the influence of oxygen, which is liberated through the degradation of hydrogen peroxide, the barley kernels emerge from dormancy. In this way, germination can be induced at any given time.