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Flight activity and species composition of alata aphids was monitored by yellow water pan traps for 20 years (1982-2001). Yellow pan traps were placed into potato fields, the species composition of potato colonizing aphids was also studied in Mosonmagyaróvár, Hungary. The results of the study are relevant to the region of Kisalföld. The dominance of the aphid species was the following: A. nasturtii 44%, M. euphorbiae 6%, M. fragariae 1% and M. persicae 49%. Based on our data M. persicaee dominated among the species that damaged potatoes in the region of Kisalföld. Linear regression analyses revealed a significant relationship between the relative number of species caught and those living on the plants R2=0.7734 proving a reliable forecast. There was significant relationship between number of flying and potato colonizing aphids and the mild temperature values (R2=0.5224 and 0.4494), respectively. There was a strong relationship between the effective heat sum, calculated from the temperature data between 1st May and 31st August, and the number of aphids caught in traps and those of feeding on the plants R2=0.8755 and 0.9233, respectively.

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Acta Alimentaria
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.

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