Determination of organic acids on the development periods in bread wheat genotypes

The purpose of this study is to determine changes of organic acid levels (oxalic acid, propionic acid, tartaric acid, butyric acid, malonic acid, malic acid, lactic acid, citric acid, fumaric acid, maleic acid succinic acid, gibberellic acid, salicylic acid, indol acetic acid, abscisic acid) in thirteen bread wheat genotypes (BW1: Es-26, BW2: Bezostaja-1, BW3: Müfitbey, BW4: Altay-2000, BW5: Sönmez-01, BW6: Soyer-02, BW7: Çetinel-2000, BW8: Harmankaya-99, BW9: Sultan-95, BW10: Alpu-01, BW11: Atay-85, BW12: Özdemir and BW13: Gerek-79) during growth stages of wheat (tillering, flowering, maturity stages and seeds) in growing periods of 2012-2013.The highest and the lowest levels of organic acids belonged to BW5 (Sönmez-01) and BW7 (Çetinel-2000) in all amino acids. Bread wheat genotypes and developmental stages have significant changes in organic acids. Great different levels on organic acids in bread wheat genotypes means that they are acted in different intensity and level under genetic capacity and differences. Differences of organic acid levels in different growth stages shows that genotype x environment interaction monitors organic acid levels and metabolic processes in different development stages.