EFFECT OF GENOTYPES AND LOCATIONS ON WHEAT YIELD COMPONENTS

According to FAO (2017), all types of wheat in the world are cultivated in 220.107.550 ha, and, in the Republic of Serbia about 588.820 ha. Wheat bread with a nutritive, vitamin and energy value of 8,500-9,400 joules is more nutritious than the bread of other types of grain, as it contains 77-78% of carbohydrates, 16-17% of total proteins, 1.2-1.5% of oil, 0.5-0.8% of mineral salts (most salts of Ca, P, Fe) is rich in vitamins B (B1-thiamine, B2-riboflavin and PP (nicotinamide). Besides flour, significant by-products of wheat grains milling are wheat germs rich in easily digestible proteins and high-quality edible oil, and are used to prepare baby food and certain treats. CONCLUSIONS Based on our test results on the influence of the variety of different lengths of the vegetation period on the components of the winter wheat yield, which were carried out in different agro-ecological conditions, the following conclusions can be drawn: - Meteorological conditions during the winter wheat vegetation period, especially the amount of precipitation, differed considerably in the cultivation sites, which also affected significant differences in the values of the tested parameters. - ACKNOWLEDGMENTS This study was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, and was created as a result of the projects: TR 31078 and TR 31025 and bilateral projects (Montenegro and Serbia; 2019-2020): "Alternative cereals and oil crops as a source of healthcare food and an important raw material for the production of biofuel" and FAO project: "Redesigning the exploitation of small grains genetic resources towards increased sustainability of grain-value chain and improved farmers' livelihoods in Serbia and Bulgaria - GRAINEFIT; 2019-2021".