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Phenotypic and alpha-acid content diversity of wild hop populations in Croatia

Author

Listed:
  • S. Srečec

    (KriževciCollege of Agriculture, Križevci, Republic of Croatia)

  • V. Zechner-Krpan

    (Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Republic of Croatia)

  • V. Petravić-Tominac

    (Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Republic of Croatia)

  • A. Čerenak

    (Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia)

  • Z. Liber

    (Department of Botany and Botanical Garden, Faculty of Science, University of Zagreb, Zagreb, Republic of Croatia)

  • Z. Šatović

    (Department of Seed Science and Technology, Faculty of Agriculture, University of Zagreb, Zagreb, Republic of Croatia)

Abstract

An ecogeographical survey of wild hop populations was conducted in the northwest of Croatia in two consecutive years. A total of 121 plants was documented on eight locations. Along with the passport data, the data on three phenotypic traits (no. of leaflets, cone shape, aroma) were gathered during collection, while the content of α-acids in hop cones was determined by lead conductance. Shannon's information index was calculated for each phenotypic trait and was used as a measure of intra- and inter-population diversity. For all analyzed traits, most of the total phenotypic diversity was attributable to differences among plants within populations. The differences in proportions of individuals having a particular trait state between all pairs of populations in the case of leaflet number and cone shapes were non-significant. Four out of 28 pairwise comparisons for aroma were proven significant, indicating the existence of differences in proportions of individuals across populations recorded to have 'typical hoppy', 'fine hop' or 'rough' aroma. No significant differences were observed for α-acids content among populations. Plants exhibiting elongated cone shape had significantly higher α-acids content than those having oval or round cone shapes. Similarly, plants categorized as 'rough' aroma hop cones had the highest content of α-acids compared with those categorized as 'typical hoppy' or 'fine hop aroma' hop cones.

Suggested Citation

  • S. Srečec & V. Zechner-Krpan & V. Petravić-Tominac & A. Čerenak & Z. Liber & Z. Šatović, 2010. "Phenotypic and alpha-acid content diversity of wild hop populations in Croatia," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 56(1), pages 37-42.
    • Handle: RePEc:caa:jnlpse:v:56:y:2010:i:1:id:130-2009-pse
    DOI: 10.17221/130/2009-PSE
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    Cited by:

    1. Liana-Claudia SALANŢĂ & Maria TOFANĂ & Sonia SOCACI & Elena MUDURA & Anca FĂRCAŞ & Carmen POP & Anamaria POP & Antonia ODAGIU, 2015. "Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 148-155.

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