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The process of improving barley varieties in China
The evolution process of barley varieties in China has been divided into four stages from the early days of liberation. 1. The first stage (50s) was based on local farm breeds. From a large number of farm breeds, a number of excellent farm breeds were selected for promotion. For example, in the middle and late 1950s in Tibet, the Jinpu Highland Barley Production Trial was introduced; Ganzi Prefecture Heilongjiang Highland Barley and Litang Black Mountain White Barley were selected. 2. The second phase (in the 60s) was applied simultaneously with improved varieties of local farmers. The improved varieties were selected from the fine varieties of farmhouses and cross-breeded with farm varieties. For example, Zhejiang Academy of Agricultural Sciences uses Xiaoshan Xiamang Xiaolang Xiahuang combing line as the female parent, Xiaobaiyang as the parent to develop Mimai 114; Jiangsu Dafeng County in 1962 uses the shakuhachi barley as female parent, Xiaoshan Li Xia Huangwei The parent dwarfed early-maturing varieties such as Lixin 1, etc. 3. The third stage (in the 1970s) replaced both farm breeds with improved varieties and introduced varieties. For example, in Zhejiang Province Academy of Agricultural Sciences, in 1966, the Kanto No. 3 No. 3 and other varieties were imported from Japan. After comparison and identification, the early-maturing No. 3 variety was selected to improve the barley yield, increase the total output, and promote the development of the beer industry. A great contribution has been made and it has become a major species in the southern winter barley region. 4. In the fourth phase (80s), the introduction of varieties was widely promoted, while vigorously developing breeding varieties.