Hungaro triticale cultivar was bred for human consumption and animal fodder in Kisvárda, Hungary. The breeding method applied for the recombinant secondary hexaploid triticale proved to be effective since the fav...Hungaro triticale cultivar was bred for human consumption and animal fodder in Kisvárda, Hungary. The breeding method applied for the recombinant secondary hexaploid triticale proved to be effective since the favourable traits of wheat, durum wheat and rye were successfully combined in the genome of the new cultivar. The first aim was to characterize the genome composition. Multicolour genomic in situ hybridization (mcGISH) was used for the genome compositional analysis. According to the results, the cultivar contains the wheat AB genome (AABB = 28 chromosomes) and the whole rye (R) genome (RR = 14 chromosomes). The presence of D genome, however, could not be detected within the detection limit of the GISH method. Hungaro is the very first triticale in Hungary that has been used for human consumption (milling industry, baking industry, pasta production). In this study, amino acid content of flours was measured. Amino acid investigations on Hungaro durum rye’s flour showed that the quantity of essential amino acids, especially of methionine and cysteine, are higher in Hungaro durum rye than in the also investigated Ryefood rye cultivar and the GK ?thalom wheat cultivar. The genes inherited from the wheat species ensure high yield and great baking and dough making qualities. Therefore, its flour is suitable in itself for pastry and dough production (without mixing it with other flours). Its characteristics inherited from rye guarantee excellent abiotic and biotic resistance.展开更多
The Al tolerance of newly developed wheat/barley disomic addition, substitution and translocation lines carry chromosomes of three different barley cultivars was evaluated by comparing the root growth in solution cont...The Al tolerance of newly developed wheat/barley disomic addition, substitution and translocation lines carry chromosomes of three different barley cultivars was evaluated by comparing the root growth in solution containing 75 μM AlCl3 at pH 4.0 to that of known Al-tolerant and sensitive wheat genotypes. The wheat Asakaze komugi, barley Manas cultivars and their hybrid derivatives were found to have high levels of Al tolerance. The wheat line Mv9kr1, barley cultivar Igri and progenies of the hybrids were sensitive to Al. In most cases, the Al tolerance of the wheat/barley introgression lines derived from Al-sensitive wheat Mv9kr1 and barley Betzes with moderate Al tolerance was similar to that of the wheat parents, but the 2DS.2DL-1HS translocation line of Mv9kr1/Betzes exhibited more intensive root growth, while accumulating less Al than the parental lines. This indicates that either the lack of the distal part of chromosome 2DL or the presence of the distal part of 1HS improved the Al tolerance level.展开更多
文摘Hungaro triticale cultivar was bred for human consumption and animal fodder in Kisvárda, Hungary. The breeding method applied for the recombinant secondary hexaploid triticale proved to be effective since the favourable traits of wheat, durum wheat and rye were successfully combined in the genome of the new cultivar. The first aim was to characterize the genome composition. Multicolour genomic in situ hybridization (mcGISH) was used for the genome compositional analysis. According to the results, the cultivar contains the wheat AB genome (AABB = 28 chromosomes) and the whole rye (R) genome (RR = 14 chromosomes). The presence of D genome, however, could not be detected within the detection limit of the GISH method. Hungaro is the very first triticale in Hungary that has been used for human consumption (milling industry, baking industry, pasta production). In this study, amino acid content of flours was measured. Amino acid investigations on Hungaro durum rye’s flour showed that the quantity of essential amino acids, especially of methionine and cysteine, are higher in Hungaro durum rye than in the also investigated Ryefood rye cultivar and the GK ?thalom wheat cultivar. The genes inherited from the wheat species ensure high yield and great baking and dough making qualities. Therefore, its flour is suitable in itself for pastry and dough production (without mixing it with other flours). Its characteristics inherited from rye guarantee excellent abiotic and biotic resistance.
文摘The Al tolerance of newly developed wheat/barley disomic addition, substitution and translocation lines carry chromosomes of three different barley cultivars was evaluated by comparing the root growth in solution containing 75 μM AlCl3 at pH 4.0 to that of known Al-tolerant and sensitive wheat genotypes. The wheat Asakaze komugi, barley Manas cultivars and their hybrid derivatives were found to have high levels of Al tolerance. The wheat line Mv9kr1, barley cultivar Igri and progenies of the hybrids were sensitive to Al. In most cases, the Al tolerance of the wheat/barley introgression lines derived from Al-sensitive wheat Mv9kr1 and barley Betzes with moderate Al tolerance was similar to that of the wheat parents, but the 2DS.2DL-1HS translocation line of Mv9kr1/Betzes exhibited more intensive root growth, while accumulating less Al than the parental lines. This indicates that either the lack of the distal part of chromosome 2DL or the presence of the distal part of 1HS improved the Al tolerance level.
