ABSTRACT
Barley (Hordeum vulgare L., 2n=14) is an important cereal used for food and feed. It is a rich source of fermentable sugars to produce malt for alcoholic beverages. Barley is one of the most ancient cereal crops, and archaeological study has documented that barley was cultivated as early as 7000 B.C. in Iran (Harlan 1979). In total production, barley is ranked fourth among world cereals after maize (Zea mays L.), rice (Oryza saliva L.), and wheat (Triticum aestivum L.). Barley is cultivated worldwide and is more tolerant to cold, drought, saline, and alkaline soils than other important cereals (Bothmer et al. 1995). It normally grows from 350 to 1500 m above sea level, although Tibetan barleys are cultivated from 2800 to 4050 m above sea level (Shao et al. 1982).
