The effect of two different thermal units (flame and hot steam) and three types of mulch on the percentage of weeds killed was studied in a series of experiments over 2 years. The factors studied were driving speed (2, 3, 4 km/h), flame treatment (first, second, third), growth stage (<6, 6–8, >8 true leaves), hot steam treatment (single, double), mulch type (none, coarse bark, sawdust, hay), and chemical application. The results suggest that a driving speed of 2 km/h kills the highest percentage of weeds, and for weed species with unprotected growth points and thin leaves, the first flame application can completely kill weeds with <6 leaves. However, a second or third flame application is required for those with 6 or more leaves. The hot steam method is effective when it is applied twice, with the second application 1 week after the first. However, there is room for improving its technology to make it cost effective for large-scale applications. Mulches after chemical herbicide application are effective for controlling weeds. However, mulching cannot be recommended with flaming because of fire hazard. The effectiveness of herbicide depends on the weed species and on whether the same herbicide was used in the preceding years. Compared to using herbicide with mulching, herbicide alone was less effective in controlling weeds and more costly in terms of cost per hectare and the environment. Key words: thermal weed control, flame, hot steam, mulching, herbicides, apple orchard, logit models.

During the last decade older (ancient) wheat species, such as spelt (Triticum spelta L.), emmer (Triticum dicoccon Schrank), and einkorn (Triticum monococcum L.) have been recognised as an interesting option to increase the biodiversity of cultivated cereals. The aim of this study was to compare polyphenols content in the ancient species of cereals (including six accessions of spelt, four of emmer, and one of einkorn) cultivated in the three-year controlled plot experiment under organic management. It has been found that the content of almost all free and bound phenolic acids was significantly higher in einkorn than in emmer and spelt wheat species. Moreover, the concentrations of ferulic, p-coumaric, and caffeic acids in einkorn and emmer was higher in dry and very warm cultivation years. It is concluded that ancient wheat species, especially einkorn, could be an important source of phenolic acids in the human diet.

Agroecology is a discipline of science that is based on several disciplines, primarily ecology and agronomy. Although the first mention of agroecology was more than 100 years ago, it has recently been more intensely developed throughout Eastern European countries, beginning in the 1990s. Basically, such interest developed due to the intensification of agriculture in the second half of the 20th century, which was based on the premise of agricultural research, and related specifically to production. Agroecology is also strongly associated with sustainable agricultural activities, especially organic farming, which began to develop in Eastern European countries around 1990. Due to the unique environment of Eastern European countries, and a combination of several disciplines within them as well as other factors, agroecology in these differing countries can be perceived as somewhat different from one another. This overview focuses on the current state of agroecology in the Czech Republic

Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 -2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard method and expressed as crumb firmness (N), stiffness (N.mm -1 ) and relative elasticity (%). Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81 ++ , -0.78 ++ ). The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.Keywords: crumb texture, firmness, relative elasticity, spelt bread, stiffness Abstrakt Textúra striedky chleba je jedna z dôležitejších charakteristík pri určovaní a definovaní kvality chleba. Analýza textúry sa týka mechanických vlastností materiálu vystaveného pôsobeniu kompresnej sily a pomocou deformačnej krivky objektívne hodnotí pekárske výrobky. V nadväznosti na reologické testy poskytuje priame 1326Journal of Central European Agriculture, 2013, 14(4), p.1326-1335 DOI: 10.5513/JCEA01/14.4.1352 1343 Journal of Central European Agriculture, 2013, 14(4), p.1343-1352 DOI: 10.5513/JCEA01/14.4.1352 informácie o kvalite múky a je preto jednou z najdôležitejších analytických metód vývoja produktu. V rokoch 2008 -2009 boli analyzované vybrané ukazovatele textúry špaldového chleba piatich odrôd Triticum spelta L. -Altgold, Oberkulmer Rotkorn, Ostro, Rubiota a Franckenkorn pestovaných v podmienkach ekologického poľnohospodárstva. Textúra špaldového chleba (tvrdosť (N), tuhosť (N.mm -1 ) a relatívna elasticita striedky (%) bola hodnotená na analyzátore textúry TA.XT Plus (Stable Micro Systems, Surrey, Veľká Británia) podľa štandardnej metódy AACC (74-09). Všetky vybrané ukazovatele boli preukazne ovplyvnené vonkajšími (poč...