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  • 1 Plant Protection Institute, Hungarian Academy of Sciences, H-1525 Budapest, P.O. Box 102, Hungary
  • | 2 Plant Protection Institute, Hungarian Academy of Sciences, H-1525 Budapest, P.O. Box 102, Hungary
  • | 3 Plant Protection Institute, Hungarian Academy of Sciences, H-1525 Budapest, P.O. Box 102, Hungary
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Plant sucking aphids cause both quantitative and qualitative yield losses in cereals; moreover aphid-transmitted viruses are responsible for other quantitative and qualitative damages, thus direct or indirect effects of aphid infection are in focus of interest. Bread-making quality of wheat flour is determined primarily by the protein content and composition, the gluten proteins (glutenins, gliadins) being the prime factors. Allelic composition of the gliadin- and glutenin loci as well as the absolute amount and/or the relative ratio of gliadins to glutenins are very important in dough making and in determining baking quality. Wheat plants were caged at the beginning of stem elongation. Cages were treated with 0.1% methyl parathion. One week later, the caged plants were artificially infected with 5 alata individuals of Metopolophium dirhodum, Diuraphis noxia, Sitobion avenae and Rhopalosiphum padi. Flour from grains originating from plants infected artificially with cereal aphids were analyzed for glutenin and gliadin and total protein content, using Size Exclusion HPLC. It was found that aphid infection had significant effect on the glutenin and gliadin content, the total protein content and the gliadin/glutenin ratio. Both the glutenin and gliadin content was significantly higher in the seeds harvested from aphid infected plants. However, the gliadin/glutenin ratio was significantly lower in wheat flour prepared from aphid infected plants than in those from uninfected control. The most significant decrease in gliadin/glutenin ratio was caused by M. dirhodum, D. noxia, S. avenae infection followed by R. padi at high-abundance and low-abundance, respectively. As the gliadin/glutenin ratio was significantly lower in flours made from aphid infected wheat seeds, it may be suggested that aphid feeding results in decreased bread making quality of wheat flour.

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Editor-in-Chief:
Jenő KONTSCHÁN 
(Centre for Agricultural Research, Plant Protection Institute)

Technical editor: Ágnes TURÓCI (Centre for Agricultural Research, Plant Protection Institute)

Editorial Board

  • Pál BENEDEK (Hungarian University of Agriculture and Life Sciences)
  • José Antonio Hernández CORTÉS (CEBAS – Spanish National Research Council)
  • Tibor ÉRSEK (Hungarian University of Agriculture and Life Sciences)
  • Wittko FRANCKE (University of Hamburg)
  • László HORNOK (Hungarian University of Agriculture and Life Sciences)
  • József HORVÁTH (University of Pannonia, Faculty of Georgikon)
  • Mehmet Bora KAYDAN (Cukurova University)
  • Zoltán KIRÁLY (Centre for Agricultural Research, Plant Protection Institute)
  • Levente KISS (University of Southern Queensland)
  • Karl-Heinz KOGEL (University of Giessen)
  • Jenő KONTSCHÁN (Centre for Agricultural Research, Plant Protection Institute)
  • Tamás KŐMÍVES (Centre for Agricultural Research, Plant Protection Institute)
  • László PALKOVICS (Hungarian University of Agriculture and Life Sciences)
  • Miklós POGÁNY (Centre for Agricultural Research, Plant Protection Institute)
  • James E. SCHOELZ (University of Missouri)
  • Stefan SCHULZ (Technical University of Braunschweig)
  • Andrzej SKOCZOWSKI (Pedagogical University of Kraków)
  • Gábor SZŐCS (Centre for Agricultural Research, Plant Protection Institute)
  • Miklós TÓTH (Centre for Agricultural Research, Plant Protection Institute)
  • Ferenc VIRÁNYI (Hungarian University of Agriculture and Life Sciences)
  • Pedro Díaz VIVANCOS (CEBAS – Spanish National Research Council)

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2020  
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Acta Phytopathologica et Entomologica Hungarica
Language English
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Foundation
1966
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2020 Volume 55
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