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As locus-specific co-dominant PCR-based markers that allow semi-automated, high-throughput investigation technologies, microsatellites are ideal tools for genotype identification. Eleven of a set of 114 microsatellite markers available at the Agricultural Biotechnology Center proved to be suitable to distinguish between the parents of at least one of nine sweet pepper hybrid combinations. Markers with the highest information capacity were found to be capable of distinguishing between the parents of four different hybrid combinations and exhibited up to four different alleles in 18 haplotypes.
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.
The physiologically-based pruning methods elaborated by the authors were found to increase intensity in various ways, including early fruiting, improved yield and quality, and a reduction in the height of the cropping area, allowing at least 80% of the fruit to be picked from the ground. Compared with the Lespinasse control, crowns with a valve-like central leader on a sectorial spindle gave a surplus yield of 8.5 t/ha/year over the average of 3 years, including an increase of 2.3 t/ha/year in the yield of extra quality and grade I fruit.
The aim of the present study was to investigate whether the Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin in dairy products and in fat replacer mixtures. Rheological properties of milk drinks were tested by rotational method measuring the flow curve and fitting the Herschel-Bulkley model. The Jerusalem artichoke powder showed similar rheological behaviour as the commercially available inulin and proved to be a more effective thickener in milk drinks as indicated by the higher consistency values at the same concentration. Panelists found milk drinks prepared with Jerusalem artichoke powder to have similar sensorial quality as prepared with inulin. Fat replacer mixtures were tested by oscillatory tests using amplitude sweep method. The samples containing Jerusalem artichoke powder had lower complex viscosity and initial G’ and G” values indicating weaker gel forming properties compared to inulin. However, lower slope of G’ and G” indicated their better spreadability. The organoleptic texture properties of fat replacer prepared with Jerusalem artichoke powder proved to be slightly better than that of the inulin containing mixture. Based on our results, the Jerusalem artichoke powder seems to be suitable to replace inulin as a natural additive in certain food products.
The aim of the present study was to investigate whether Jerusalem artichoke powder produced by a simple drying method is suitable for replacing inulin as a dietary fibre in bread. Baking probe was performed using 0, 5, and 10% Jerusalem artichoke (JA) powder and 2.5 and 5% inulin (IN) on wheat flour weight basis. Functional properties of bread loafs were tested by Stable Micro System TA TX2i Texture Analyser (SMS) after 0, 24, 48, and 72 h storage. It was concluded that using inulin as a dietary fibre did not deteriorate the baking quality of bread, however, shelflife slightly decreased. Jerusalem artichoke powder compared to inulin had similar effect on the baking properties of bread. Based on our results, JA powder proved to be a promising alternative for fibre enhancement in bread.
The first version of the map of the Hungarian vegetation-based landscape regions were prepared at the scale of 1: 200,000 (1 km or higher resolution). The primary goal of the map was to provide an exact background for the presentation and evaluation of the data of the MÉTA database. Secondly, we intended to give an up-to-date and detailed vegetation-based division of Hungary with a comprehensive nomenclature of the regions. Regions were primarily defined on the basis of their present zonal vegetation, or their dominant extrazonal or edaphic vegetation. Where this was not possible, abiotic factors that influence the potential vegetation, the flora were taken into consideration, thus, political and economical factors were ignored. All region borders were defined by local expert botanists, mainly based on their field knowledge. The map differs in many features from the currently used, country-wide, flora-or geography-based divisions in many features. We consider our map to be temporary (i.e. a work map), and we plan to refine and improve it after 5 years of testing.
