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Yellow rust protection on the wheat
Hanzalová, Alena ; Bartoš, Pavel
Heavy incidence of yellow rust in the years 2014 and 2015 has proved high deleterious effects of this rust. For this reason this publication deals with yellow rust on wheat. Rusts on wheat cause losses every year. In the years of an epidemic yield can be decreased by more than a half. Epidemics of stem rust and yellow rust occur in irregular intervals. Leaf rust causes damage every year particularly in central and southern part of Moravia. Chemical control limits yield losses, however in the case of heavy rust incidence this control particularly on susceptible cultivars is not sufficient. Repeated chemical treatments increase the costs and are limited by phytosanitary regulations. Economic and ecologic rust control consists in resistance breeding and growing resistant cultivars. Knowledge of virulence in the rust poppulation and suitable sources of resistance are prerequisites for successful resistance breeding. This publication presents a summary of data from literature on the yellow rust on wheat. Data on resistance of the grown cultivars and possibilities of the chemical control are included.
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Evaluation of grain yield formation and state of health in winter wheat: line versus hybrid cultivar
MAGOČI, Jan
The aim of this thesis is the evaluation of grain yield formation and state of health of the line and hybrid wheat. For this target it was founded a one-year small-land experiment on the land of the Faculty of Agriculture of The University of South Bohemia in České Budějovice in September 2014. The experiment had 16 different variants in four repetitions, where the main factor was the different cultivar - Hybrid Hymack and line Tobak were sown at two different dates (early date 20th September, late date 29th October). In both of sowing dates, cultivars also differed in amount of seed quantity, where for Hymack it was 1,1 and 2,2 MKS/ha and for Tobak it was 3,5 and 4,2 MKS/ha. The last option was the stimulation by using the products from the company EGT and checking. During the vegetation, the number of plants per square meter, number of tillers and number of spikes were monitored and the state of health was evalueted. After the harvest were evalueted the grain yield, volume weight, HTZ and the number of grains per spike. The indicative measurement was made by the N - tester and a Sun Scan. The results achieved during the one-year small-land experiment show, that due to the influence of favorable year and high intensity of cultivation, a line cultivar Tobak achieved a higher yield (10,4 t/ha) compared to hybrid cultivar Hymack (10,4 t/ha) about 7 %. In the evaluated parameters the biggest difference was in HTZ, when Tobak had 47 grams and Hymack had 43,5 grams. This difference was the reason for higher yield of the line cultivar. Both of cultivars have achieved a better yield in the early sowing date and responded positively to the application of the growth stimulators. On the contrary, in the late date of sowing, cultivars reached a higher volume weight of the grain. During the growing season, the hybrid cultivar had better state of health and considerably higher tillering capability and the leaf area. The hybrid wheat's yield potential can be applied especially in unfavorable conditions such as drought or poor quality soil. At high intensity of cultivation supported by suitable climatic conditions, hybrid wheat hasn´t got an economic application in comparison with profitable line cultivars. The reason for this, is the high price of the seed and need for higher doses of nitrogen. The hybrid wheats are suitable for unfavorable growing regions with early sowing.
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Comparisson of technological quality of bread and spelt wheat flour from organic farming
VOPÁTKOVÁ, Linda
In the bakery industry the alpha and omega is to ingredients of a sufficient quality. The quality should be repeatedly controlled. The most important component for the production in the bakery industry is the flour. A great emphasis is therefore laid on its quality, which is controlled using a range of appropriate methods. This Bachelor's Thesis is focused on the flour, of the common wheat and spelt produced by organic farming. It evaluates differences between the two grains which are very much favoured in the milling and baking industries.
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Wheat competiveness against weeds in organic farming
MACHKOVÁ, Božena
This study is concentrated on the evaluation of competitive ability of spring and winter wheat varieties by selected characteristics affecting competitiveness against weeds. They evaluated the characteristics (shape tuft, the length of the plant, LAI, coverage and the position of the flag leaf). For the evaluation of characters (tuft shape, length and position of flag leaf) methodology was used, based on the methodical approach ÚKZÚZ for tests of its utility varieties. For the analysis was used LAI (SunScan Devices - Canopy Analysis Sytem).
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Impact of elevated carbon dioxide concentration and nitrogen nutrition on protein content of glutenin and gliadin fraction in winter wheat
Chadimová, Klára ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
The present study investigates effects of elevated atmospheric carbon dioxide concentration, different nitrogen fertilization levels, drought and UV radiation on protein content of wheat gluten fractions glutenins and gliadins. Winter wheat cultivar Bohemia was grown under ambient CO2 concentration (AC; 400 mol CO2.mol-1) and elevated CO2 concentration (EC; 700 mol CO2.mol-1). Half of the samples was fertilized with 200 kg N.ha-1 (N+) and the other part stayed unfertilized (N–). Other environmental factors were UV radiation exclusion (UV–, UV+) and drought (DRY, WET). Gliadins were separated by A-PAGE, glutenins by SDS-PAGE. Proteins were quantified by computer densitometry. Nitrogen fertilization caused an significat increase of gliadins and glutenins. While some gliadins subfractions were significantly lowered by drought, HMW glutenin subunits showed significant increase. UV radiation exclusion resulted in significant decrease of some gliadin subfractions and glutenin subunits. CO2 enrichment caused significant increase of glutenin subfractions HMW 1 and 2, while gliadin subfractions -5 1 and 1 were significantly decreased by elevated CO2 concentration.
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Influence of carbon dioxide elevated concentration on wheat flour quality
Drahovzalová, Kateřina ; Márová, Ivana (referee) ; Hrstka, Miroslav (advisor)
This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.
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Effects of elevated atmospheric carbon dioxide and nitrogen supply on grain quality of wheat
Chadimová, Klára ; Babák, Libor (referee) ; Hrstka, Miroslav (advisor)
The aim of this study was to examine the effect of elevated atmospheric carbon dioxide concentration and different nitrogen fertilization levels on wheat grain quality. Winter wheat cultivar Bohemia was grown under ambient carbon dioxide concentration (AC) and elevated carbon dioxide concentration (EC; 700 mol carbon dioxide per mol) half of the samples was fertilized with 200 kg N per ha (N+) and the other part stayed unfertilized (N-). Zeleny value and Hagberg-Perten value was determined. Bulk density was determined by routine method. Grain hardness, dry matter content, starch concentration and crude protein concentration was determined by NIR spektroscopy. No effect on grain quality was detected due to carbon dioxide enrichment. However nitrogen fertilizer influenced grain quality significantly. Zeleny value and crude protein concentration were decreased and starch concentration was increased in samples that stayed unfertilized. Other grain quality parameters stayed unaffected.
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Monitoring of the wheat quality for food production
Slavíčková, Radka ; Hýsková, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this study was to monitor the quality of wheat Triticum aestivum, imported into the laboratory MORAGRO after harvest by eight different suppliers, and to evaluate the main quality parameters decisive for the final use of cereal crops. The introduction of the theoretical part was devoted to understanding commercial and agricultural importance of wheat and description of morphological and physiological characteristics of wheat grain. The core of the theoretical part has been focused on the description and explanation of physical and chemical properties of the wheat grain, which largely affect the final product quality of wheat. External factors affecting final quality and yields of wheat were also commented. The experimental part was based on measurements of main quality parameters of wheat (moisture content, bulk density, falling number, amount of gluten and the wheat proteins, sedimentation value and content of additives and impurities). In most cases, measurements were carried out using automated instruments. The quality of wheat was determined based on the obtained results, which allows deciding, whether it is appropriating for food production.
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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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Influence of elevated carbon dioxide concentration on the quality of wheat flour
Zítková, Jana ; Vránová, Dana (referee) ; Hrstka, Miroslav (advisor)
This work treats of influence of carbon dioxide increased concentration on wheat yield and quality of wheat grains and flour. It focuses above all on total content nitrogenous substances in flour, content of proteins, gluten and bake charackteristics. Generally, increased carbon dioxide concentrations cause an increase of wheat yield and decrease of total content of nitrogenous substances. Gluten content is lower and that is why the bake properties are worse too.
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