Hungarian Wheat Varieties Research Articles

The Effect of Abiotic Stresses on the Protein Composition of Four Hungarian Wheat Varieties.

Global climate change in recent years has resulted in extreme heat and drought events that significantly influence crop production and endanger food security. Such abiotic stress during the growing season has a negative effect on yield as well as on the functional properties of wheat grain protein content and composition. This reduces the value of grain, as these factors significantly reduce end-use quality. In this study, four Hungarian bread wheat cultivars (Triticum aestivum ssp. aestivum) with different drought and heat tolerance were examined. Changes in the size- and hydrophobicity-based distribution of the total proteins of the samples have been monitored by SE- and RP-HPLC, respectively, together with parallel investigations of changes in the amounts of the R5 and G12 antibodies related to celiac disease immunoreactive peptides. Significant difference in yield, protein content and composition have been observed in each cultivar, altering the amounts of CD-related gliadin, as well as the protein parameters directly related to techno-functional properties (Glu/Gli ratio, UPP%). The extent of changes largely depended on the timing of the abiotic stress. The severity of the negative effect depended on the growth stage in which abiotic stress occurred.

SNP-based genetic diversity assessment among hungarian bread wheat (Triticum aestivum L.) genotypes

World’s food supply will be a great challenge due to the rapid growth of human population. Therefore, wheat breeders are facing a great task to improve further the crop quality and quantity. Genetic improvement could be the key in this progression, which is based on the exploitation of genetic resources. So it is important to hold exact information about the wheat population structure, especially the genetic diversity of elite crop germplasm. Here, we provide the characterisation of 85 Hungarian wheat varieties from 3 different Hungarian breeding programmes (Szeged, Martonvásár and Karcag) trough Competitive Allele-Specific PCR (KASP) technique. Population structure of these accessions were examined by STRUCTURE software and the ΔK values were calculating by the STRUCTURE HARVESTER. These investigations revealed 3 subgroups in our wheat population with 21, 19 and 45 genotypes in GrI, GrII and GrIII, respectively. We could conclude that the GrI and GrIII subgroups contained genotypes from all three origins while GrII contained genotypes only from Szeged. We also examined the allele distribution of the Xgwm261 locus since the 192 bp allele is reported to be linked to semi-dwarfing gene Rht8, which has important role in the breeding process. Altogether we could observe 5 size variant products, but the 174 bp (22.35%), 192 bp (55.29%), and 198 bp (12.94%) long fragments could be found the most frequently. The present study confirms that population structure and genotype relatedness, based on molecular data, are consistent with the geography origin and available pedigree data. Moreover, this study could be the starting point of a following association mapping work.

Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

Baking trials of eleven Hungarian wheat varieties were performed on macro- and micro-scale. The aim of this work was to investigate the applicability of a micro-scale bread making method using 10 g flour/loaf compared to a standard method requiring 250 g flour/loaf. Volume, height and sensory properties of loaves were evaluated. Chemical and physicochemical properties, like crude protein content, wet gluten content, Zeleny sedimentation index, damaged starch, Falling number, RVA, Mixolab, Alveograph and Farinograph parameters were determined.According to the results, the micro-scale method can be a valuable tool for laboratory research, even the crumb quality showed comparable results with the conventional method. Specific volume of micro loaves had significant positive correlation with the results of the standard baking method and related mainly to the parameters characterizing starch properties. Specific volume of standard loaves correlated positively to falling number, wet gluten content, water absorption and setback.However, the micro-scale method was not able to differentiate significantly the investigated wheat varieties, which can be caused by the increased level of variance and error of the method and the volume measurement. These results are indicating the necessity of further method development, standardization and the investigation of the boundaries of sample size reduction.

Behavior of some Hungarian wheat varieties to seed soaking in gibberellic acid under salt stress

Various abiotic stresses including high salinity strongly affect seed germination. Three Hungarian wheat landraces Gamási, Fóti and Kartali have been tested for seed germination, seedling growth and chemicals parameters when seeds were soaked in gibberellic acid (GA3) at the concentrations of 0, 75 and 150 ppm and at four levels of salinity stress 0, 5, 10 and 15 dSm-1. A laboratory experiment took place at Research Institute of Nyíregyháza. Factorial Experiment based on Randomized Complete Block Design (RCBD) in four replications has been conducted. Seed soaking in GA3 before sowing significantly affected germination characteristics, seedling properties and the results of chemical analysis. The highest germination as well as K+ content of seeds were observed at seed soaking into 150 ppm GA3. However, Na+ and proline contents in seedling were decreased. The behavior of the tested Hungarian wheat varieties was genotype-dependent. Increasing salinity stress up to 15 dSm-1 significantly affected germination characteristics, seedlings parameters and chemical analysis. Fóti variety turned out to be the best at 150 ppm GA3 compared to the other two varieties. Moreover, it had the lowest Na+ and proline contents and highest K+ content.

Flour quality and kernel hardness connection in winter wheat

Abstract Kernel hardness is controlled by friabilin protein and it depends on the relation between protein matrix and starch granules. Friabilin is present in high concentration in soft grain varieties and in low concentration in hard grain varieties. The high gluten, hard wheat our generally contains about 12.0–13.0% crude protein under Mid-European conditions. The relationship between wheat protein content and kernel texture is usually positive and kernel texture influences the power consumption during milling. Hard-textured wheat grains require more grinding energy than soft-textured grains. The aim of our research was to determine the possible relationship between kernel hardness and various other parameters of the our (dough visco-elastic characteristics, wet gluten, water absorption, our recovery, alveograph). We used Perten SKCS 4100 to determine the kernel hardness, while the Perten 3303 mill was used to establish Particle Size Index (PSI). Registered and widely used Hungarian wheat varieties (7 of HRWW and 4 of SRWW) were applied in the study. Twin correlations were used to determine the relationship among the various traits. According to the results, there is a very strong correlation between milling energy and kernel hardness (r = 0:99): The correlation between hardness index and the examined our parameters was also significant (r = 0:81–0:87). We found strong correlation between the milling energy and water absorption (r = 0:88) of our. The associations found in this study will help the better understanding of the technological aspects concerning wheat grain and our quality.

Effectiveness of major resistance genes and identification of new sources for disease resistance in wheat

Among the factors which determine yield reliability an important role is played by disease resistance. One of the breeding aims in the Martonvásár institute is to develop wheat varieties with resistance to major diseases. The winter wheat varieties bred in Martonvásár are examined in artificially inoculated nurseries and greenhouses for resistance to economically important pathogens. The effectiveness of designated genes for resistance to powdery mildew and leaf rust has been monitored over a period of several decades. None of the designated major resistance genes examined in greenhouse tests is able to provide complete resistance to powdery mildew; however, a number of leaf rust resistance genes provide full protection against pathogen attack (Lr9, Lr19, Lr24, Lr25, Lr28 and Lr35). In the course of marker-assisted selection, efficient resistance genes (Lr9, Lr24, Lr25 and Lr29) have been incorporated into Martonvásár wheat varieties. The presence of Lr1, Lr10, Lr26, Lr34 and Lr37 in the Martonvásár gene pool was identified using molecular markers. New sources carrying alien genetic material have been tested for powdery mildew and leaf rust resistance. Valuable Fusarium head blight resistance sources have been identified in populations of old Hungarian wheat varieties. Species causing leaf spots (Pyrenophora tritici-repentis, Septoria tritici and Stagonospora nodorum) have gradually become more frequent over the last two decades. Tests on the resistance of the host plant were begun in Martonvásár four years ago and regular greenhouse tests on seedlings have also been initiated.

Study of Fusarium head blight resistance in old Hungarian wheat cultivars

Some of the lines developed from old Hungarian wheat varieties bred prior to 1960 have above-average FHB resistance. As many other characteristics of these varieties (winter habit, winter hardiness, excellent breadmaking quality) are more favourable under Hungarian conditions than those of the Far Eastern genotypes used worldwide, their use as resistance sources would definitely be beneficial in wheat breeding. The results achieved so far indicate that the phenotypic and genotypic analysis of the lines should be continued in order to obtain a detailed knowledge of the genetic background of FHB resistance. The use of new resistance sources with diverse genetic backgrounds could help to avoid genetic vulnerability. The cultivation of FHB-resistant varieties would lead to a reduction in pesticide application, contributing through lower costs and environment pollution to an improvement in the sustainability of wheat production.

Starch Properties in Different Lines of an old Hungarian Wheat Variety, Bánkúti 1201

AbstractThe old Hungarian wheat variety, Bánkúti 1201 was previously divided into lines on the basis of high molecular weight (HMW) glutenin subunit composition. In this work the starch properties of these lines were studied. The amylose contents of the lines ranged from 14.4% to 24.2%, which means a wide variation. The Rapid Visco Analyser (RVA) peak viscosity of the starch ranged from 232 to 372 Rapid Visco Units (RVU) and the enthalpy of gelatinisation (ΔH) measured by Differential Scanning Calorimetry (DSC) varied between 8.3 and 16.3 J/g. To study the relationship between the different lines on the basis of starch properties, Hierarchical Cluster Analysis was carried out based on RVA, DSC and HPLC results. Five groups of Bánkúti lines could be distinguished on the basis of these traits. According to the results, Bánkúti lines heterogeneous with respect to their HMW glutenin composition are also heterogeneous for their starch properties. Nevertheless, there was no correlation between the variability in protein composition and starch properties.

Bánkúti 1201--an old Hungarian wheat variety with special storage protein composition.

Bánkúti 1201, an old Hungarian wheat variety with special quality traits, was analysed to determine the relationships between its storage protein composition and superior quality-attributes for breadmaking. Based on the storage protein composition, the variety appears to have the nature of a population, containing several genotypes with different gluten protein alleles. Using molecular markers, a new mutant x-type HMW glutenin allele was identified, containing an extra cysteine residue and showing a moderate, positive-effect on gluten properties. In lines possessing subunits Bx7+By8 the overexpression of the Bx-type subunit could be detected, resulting in a higher unextractable polymeric protein (UPP) content and increased dough strength. It was found that the presence or absence of subunit Bx7 has an equilibrating effect on the dough extensibility, which is generally characteristic of the Bánkúti 1201 population. The complex good bread-making quality of the variety, which has strong but highly extensible dough, is probably due to the balance between lines which express subunit Bx7 and those which do not.

Molecular cloning and characterization of low-molecular-weight glutenin sequences from an old Hungarian wheat variety, Bánkúti 1201

The old Hungarian wheat variety Bank´uti 1201 was widely grown in Hungary mainly because of its outstanding breadmaking quality. In order to isolate and preserve the genes of this remarkable variety a cDNA library wascreated from the immature kernels of a selected line of Bank´uti 1201.When the library was screened a large number of LMW glutenin-specific clones were isolated and of these eight genes were finally sequenced. The sequence alignments revealed several new LMW glutenin genes. The results obtained so far suggest that this old variety may carry many other unknown storage protein genes of either theoretical or commercial importance.

Identification, Cloning and Characterisation of a HMW-Glutenin Gene from an Old Hungarian Wheat Variety, Bánkúti 1201

Despite its good functional properties, the variety Bankuti 1201 has been found to possess 2+12 or 3+12 allele composition on chromosome 1D. In order to determine the reason for its quality traits a gene-specific PCR technique was applied in preliminary experiments to examine the HMW glutenin allele composition of the variety. In the course of the analysis a fragment characteristic of Bankuti 1201 was identified and the nucleotide sequence was determined. This showed the presence of a 1Ax2* gene variant which, despite near homology, differed from the original 1Ax2* gene at one important point. At 1181 bp of the 1Ax2* sequence nucleotide exchange was observed which is the middle nucleotide of the TCT-TGT base triplet, involving the exchange of serine for cysteine. The gene was designated 1Ax2*B. The presence of an extra sulphydryl group, like that of the extra cysteine in the 1Dx5 gene, facilitates the formation of further disulphide bonds, might lead to an improvement in gluten quality characters.

OCCURRENCE OF THE 1RS/1BL WHEAT–RYE TRANSLOCATION IN HUNGARIAN WHEAT VARIETIES

Acta Agronomica Hungarica, 48(3), pp. 227–236 (2000) OCCURRENCE OF THE 1RS/1BL WHEAT–RYE TRANSLOCATION IN HUNGARIAN WHEAT VARIETIES B. K Ő SZEGI, G. LINC, A. JUHÁSZ, L. LÁNG and M. MOLNÁR-LÁNG AGRICULTURAL RESEARCH INSTITUTE OF THE HUNGARIAN ACADEMY OF SCIENCES, MARTONVÁSÁR, HUNGARY Received: August 15, 2000; accepted: October 15, 2000 The translocation which involves the substitution of the short arm of the 1R rye chromosome for the short arm of the 1B wheat chromosome by means of centric fusion has exercised an enormous influence on the world’s wheat breeding. Since the first mention of this translocation in 1937 the incidence of the 1RS/1BL translocation has been reported in connection with several hundred wheat varieties. Varieties carrying the translocation possess a chromosome segment which includes the resistance genes Sr31 (stem rust, Puccinia graminis), Lr26 (leaf rust, P. recondita), Yr9 (yellow rust, P. striiformis), Pm8 (powdery mildew, Erysiphe graminis) and Gb (aphid, Schizaphis graminum). The present paper investigates the occurrence of the 1RS/1BL translocation in wheat varieties bred in Hungary in recent years. It was found that 35 (53%) of the 66 Hungarian-bred wheat varieties registered in Hungary between 1978 and 1999 carried the 1RS/1BL translocation.