Rye ( Secale cereale L.) has been cultivated since ancient times in Europe and is the second most important crop after wheat for production of bread and other bakery products. In botanical
Authors:D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas
than 90% of commercial beers are ﬁltered, the grain is the primary source of folate in the majority of the ﬁnal products. The most often used cereal for beer brewing is barley, but wheat, oat, and rye are also applied besides barley. Grains used for
Authors:Adnan Eser, Hajnalka Kató, Laura Kempf, and Márton Jolánkai
Water availability is one of the major physiological factors influencing plant growth and development. An assessment study has been done at the Szent István University, Gödöllő to evaluate and identify the water footprint of protein yield of field crop species. Twelve field crop species (Sugar beet Beta vulgaris, spring and winter barley Hordeum vulgare, winter wheat Triticum aestivum, maize Zea mays, sunflower Helianthus annuus, peas Pisum sativum, potato Solanum tuberosum, alfalfa Medicago sativa, oilseed rape Brassica napus, rye Secale cereale and oats Avena sativa) were involved in the study. Evapotranspiration patterns of the crops studied have been identified by the regular agroclimatology methodology and physiologically reliable protein ranges within crop yields were evaluated.
The results obtained suggest, that water footprint of cereals proved to be the lowest, however maize values were highly affected by the high variability of protein yield. Oilseed crops had considerably high protein yield with medium water efficiency. Alfalfa, potato and sugar beet water footprints were in accordance with their evapotranspiration patterns.
Protein based water footprint assessment seems to be more applicable in crop species evaluations than that of yield based methodologies.
Authors:F. Békés, K. Ács, Gy. Gell, Cs. Lantos, A-M. Kovács, Zs. Birinyi, and J. Pauk
Consumption of “gluten-containing” diet causes disease for a significant minority of people who consume foods derived from wheat, rye, barley, and possibly oat. The fact is, however, that in several types of diseases related to the consumption of “gluten-containing” cereals, the trigger compounds are not components of gluten. The current view of medical experts is that, excluding people suffering from celiac disease, the majority of individuals who are feeling better on the “wheat-free” or “gluten-free” diet could select a food containing much healthier, low level of fermentable oligosaccharides (often called as FODMAP). To satisfy the specific health related demands of certain consumer groups, the challenge is in front of cereal breeding to develop new, “healthier” germplasms, suitable to produce such products by the food industry. This report aims to give an overview of some aspects of recent developments in this booming area, (i) summarizing the up-to-date knowledge on cereals-related health disorders; (ii) reporting on the status of developing celiac-safe cereals, and finally (iii) highlighting the potential of developing “healthier” spelt-based cereal products through the progress in an ongoing spelt breeding program.
Authors:János Kátai, Ágnes Zsuposné Oláh, Marianna Makádi, István Henzsel, and Magdolna Tállai
The Westsik’s long-term crop rotation experiment was set up in 1929 at the Nyíregyháza Experimental Station (NE Hungary) on a slightly acidic Arenosol. Besides fallow crop rotation (CR), effects of different organic amendments (lupine as green manure, lupine as main crop, straw manure, and farmyard manure (FYM) were studied with or without N or NPK-fertilizers. The crop rotation consisted of rye, potato, lupine, and oat with common vetch. The soil of potato plots was analysed in 2019 at the 90th anniversary of Westsik’s crop rotation experiment.
The following chemical and microbiological soil parameters were determined: soil pH, available nutrient contents, organic carbon (OC) and nitrogen (ON) contents, microbial biomass carbon (MBC) and nitrogen (MBN), soil respiration, net nitrification, and activity of some soil enzymes.
In the CRs, the soil pHH2O varied from acidic to weakly alkaline and it largely differed from pHKCl. The results showed a significant increase in the content of nitrate, available phosphorus and potassium in most of the fertilized plots. Applying straw, green manure, or FYM significantly increased the OC and ON contents. The total count of cultivable bacteria increased upon the application of the organic manures. Combined application of straw manure and N-fertilization heavily improved the abundance of the microscopic fungi.
While all the applied organic manures significantly enhanced the MBC, the MBN increased only by the green manure amendment. Our results revealed higher soil respiration rate in the plots receiving straw or FYM than in the control. Both green manure and FYM elevated the net nitrification rate. Phosphatase, saccharase, urease, and dehydrogenase enzymes showed a hesitating response to the manure application in the different CRs.
The soil respiration and dehydrogenase activity correlated to most of the measured chemical parameters. Among microbiological properties, the MBC and MBN, as well as dehydrogenase and other enzyme activities displayed a positive correlation. Results proved the need for the exogenous application of organic matter in the form of organic manures to enhance the nutritional status and health of the soil.
kiemelhető Owen S. Rye 1981-es munkája, melyben számos fejezeten át foglalkozik az edények formázási technikáival, valamint az egyes technikák lehetséges makronyomaival. 31 Ezek a kötetek szintén kulcsfontosságúak a régészeti korú kerámiák
Authors:D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas
malting barleys, which are cultivated to be suitable for brewing, while Andersson et al. (2008) and Edelmann et al. (2013) investigated other barley varieties, as well. Compared to the folate content of oat, wheat, and rye ( Table 1 ), the
Authors:Marcell Tóth, Timea Kaszab, and Anikó Lambert-Meretei
treatment is a lifelong, strict gluten-free diet (GFD) ( Khoury et al., 2018 ). The absence of gluten (found in wheat (gliadin), barley (hordein) and rye (secalin), including all their subtypes and genus) in the gluten-free (GF) bread formulations ends up