Abstract
Season-dependent fluctuation of hop latent viroid in meristem tips enabled selection of viroid-free cultures from Osvald's clone 31, 72, 114, and cv. Premiant. These mericlones were used to evaluate effect of viroid infection on the composition of hop resins and essential oils in the first production year. Healthy plants were compared with naturally re-infected individuals under field conditions. On average, viroid infection decreased content of α-bitter acids by 40 %. The content of β-bitter acids, as well as the ratios of humulone/cohumulone and lupulone/colupulone was not influenced by viroid infection. The content of all monoterpenes was for 29, 37.4 and 41.6 % higher for myrcene, α- and β-pinene, respectively, in infected plants compared with the healthy controls. The contents of sesquiterpenes like β-caryophyllen α-humulene, α-copaene, γ-muurolene, β-bisabolene, γ-cadinene, and δ-cadinene decreased by 13.7, 13, 14, 18.5, 29, 21.7 and 18.5 %, respectively, due to viroid infection. The possible influence of some oxidative-reduction processes activated by viroid-caused pathogenesis was assumed to be involved in the accumulation of terpenes alcohols like geraniol and methylgeranate, and in the reduction of the contents of the majority of ketones detected in the spectra of essential oils.
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