In the present study the degree of partial resistance (PR) of eleven hexaploid wheat (Triticum aestivum L.) genotypes was evaluated in laboratory (ratio of infection units in stage of second germ tube elongation versus stage of appressorium formation -ESH/App) and field conditions (calculating area under the disease progress curve -AUDPC). Based on the obtained data, genotypes with high degree of PR (Estica, GK Csornoc and Lívia), middle-resistant genotypes (Sana, Mv Vilma and Folio), genotypes with low portion of PR (Barbara, Torysa and Proteinka), and supersensitive genotypes (Renesansa and Am22/99) were differentiated. Both approaches appeared to be suitable for PR measuring with a good discriminating capability between the given genotypes. The results were equivalent in both instances. In addition, a new statistical approach permitting comparison of the obtained data is described.

Abstract:The objective of this paper was to adapt PCR-based detection method for R. secalis and P. teres DNA isolated from pathogens and also from artificially infected juvenile leaves and seeds using pathogen-specific primers. It has been proven that primers specific to P. teres and R. secalis can reliably diagnose pathogen DNA as well as its presence in the mixture with barley DNA. Two primers set for detection of R. secalis were compared. The intensity of the corresponding DNA band after amplification with primer pair RS1-RS3 was higher than that amplified with RS8-RS9. The primer set RS1-RS3 was also used to detect R. secalis in barley seeds. DNA from infected seeds was isolated by two ways -according to the method of D��������� et al. (1983) or by the Adgen DNA Extraction System. The DNA extracted using the Adgen kit showed higher quality, however the amplification of the pathogen DNA was accomplished in both cases.

In addition to the structural and storage functions of the (1,3; 1,4)-β-d-glucans (β-d-glucan), the possible protective role of this polymer under biotic stresses is still debated. The aim of this study was to contribute to this hypothesis by analyzing the β-d-glucans content, expression of related cellulose synthase-like (Csl) Cs1F6, CslF9, CslF3 genes, content of chlorophylls, and β-1,3-glucanase content in oat (Avena sativa L.) leaves infected with the commonly occurring oat fungal pathogen, Blumeria graminis f. sp. avenae (B. graminis). Its presence influenced all measured parameters. The content of β-d-glucans in infected leaves decreased in all used varieties, compared to the non-infected plants, but not significantly. Oats reacted differently, with Aragon and Vaclav responding with overexpression, and Bay Yan 2, Ivory, and Racoon responding with the underexpression of these genes. Pathogens changed the relative ratios regarding the expression of CslF6, CslF9, and CslF3 genes from neutral to negative correlations. However, changes in the expression of these genes did not statistically significantly affect the content of β-d-glucans. A very slight indication of positive correlation, but statistically insignificant, was observed between the contents of β-d-glucans and chlorophylls. Some isoforms of β-1,3-glucanases accumulated to a several-times higher level in the infected leaves of all varieties. New isoforms of β-1,3-glucanases were also detected in infected leaves after fungal infection.

Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.