Molecular analysis and malting quality of spring barley varieties (Hordeum vulgare L.) Valtický and Diamant.

With the help of all the techniques used (RAPD, SSR and AFLP), it was possible to find differences on the DNA level between the varieties Valtický and Diamant. It was not possible to differentiate the varieties related to Diamant from the other varieties but the methods used differentiated all the varieties studied in the experiment from one another. A great number of polymorphisms between the varieties Vatický and Diamant was found: 39% in RAPD, 42.8% in SSR and 11.4% in AFLP, this confirms either a very vast mutation caused by X-ray irradiation or genetic nonhomogeneity of the original varieties. A considerable discrepancy is found between molecular and pedigree data, this confirms the importance of molecular methods for determination of the pedigree and further breeding. The variety Diamant in comparison with the variety Valtický showed higher extract content, higher proteolytic modification; other studied technological parameters showed similar values. Compared to the variety Diamant, the variety Valtický exhibited higher weight of thousand grains and higher volume weight of grain and malt.With the help of all the techniques used (RAPD, SSR and AFLP), it was possible to find differences on the DNA level between the varieties Valtický and Diamant. It was not possible to differentiate the varieties related to Diamant from the other varieties but the methods used differentiated all the varieties studied in the experiment from one another. A great number of polymorphisms between the varieties Vatický and Diamant was found: 39% in RAPD, 42.8% in SSR and 11.4% in AFLP, this confirms either a very vast mutation caused by X-ray irradiation or genetic nonhomogeneity of the original varieties. A considerable discrepancy is found between molecular and pedigree data, this confirms the importance of molecular methods for determination of the pedigree and further breeding. The variety Diamant in comparison with the variety Valtický showed higher extract content, higher proteolytic modification; other studied technological parameters showed similar values. Compared to the variety Diamant, the variety Valtický exhibited higher weight of thousand grains and higher volume weight of grain and malt.