Starch Content in a Wheat Genotypes Collection – Comparative Study

Wheat is an important crop for food safety and security. Starch is the main component by weight in the structure of wheat grains, with high importance for the processing process and the quality of the finished products. The present study evaluated the starch content in wheat grains in a collection of 25 genotypes. The field experiment was organized within ARDS Lovrin, in the agricultural year 2023 – 2024. The wheat genotypes were noted L5026 to L5050. The wheat crop was located on a chernozem type soil, with medium fertility, in a non-irrigated system. The previous crop was field peas, and uniform crop technology was applied for wheat. The starch content (STA, %) was determined in the Wheat Breeding Laboratory, ARDS Lovrin. Values ​​between STA = 61.80±0.83% (L5045) and STA = 82.50±0.83% (L5042) were recorded, with normal distribution of the data series. In the case of the L5045 genotype, the outlier value was confirmed, at the p