79 Selcuk J Agr Food Sci, 30(2): 79-87 Selcuk Journal of Agriculture and Food Sciences Changes in the Mineral Contents of Bread Wheat Genotypes during the Development Periods of Wheat Murat Olgun 1,* , Murat Ardiç 2 , Metin Turan 3 , Okan Sezer 2 , Zekiye Budak Başçiftçi 1 , N. Gözde Ayter 1 , Onur Koyuncu 2 1 Deparment of Field Crops, Faculty of Agriculture, Eskişehir Osmangazi University, 26160, Eskişehir/ Turkey 2 Eskişehir Osmangazi University, Faculty of Science and Letters, Department of Biology, 26480, Eskişehir/Turkey 3 Department of Genetics and Bioengineering, Yeditepe University, Faculty of Engineering and Architecture, 34755, İstanbul/Turkey ARTICLE INFO ABSRACT Article history: Received 15 April 2016 Accepted 25 September2016 The purpose of the presented study is to investigate mineral content and their distribution and changes during growth periods of wheat. Twelve bread wheat genotypes were used (Es-26, Bezostaja-1, Müfitbey, Altay-2000, Sönmez-01, Soyer-02, Çetinel-2000, Harmankaya-99, Sultan-95, and Alpu-01, Atay-85 and Gerek-79). Samples for determining minerals were taken at tillering period (Za- doks 20-29), flowering period (Zadoks 60-69), maturity period (Zadoks 90-99) and seed. Considerable differences occured between genotypes and growth stages for minerals. Trends of mineral levels in genotypes are polynomial, it in- creased and reached at highest level in flowering then decreased. Principal anal- ysis explained that concentrations of ten minerals are homogenous at W11 Atay- 85 and W1 Es-26 genotypes. W7 Çetinel-2000 and W9 Sultan-95 genotypes also have homogenous content of all ten minerals. It was concluded that W10 Alpu- 01, W2 Bezostaja-1 genotypes have the highest content of K, Mg, Na and Mn; W5 Sönmez-01 genotype has the lowest Zn level and the highest N level. The other genotypes had homogenous mineral concentration. The large variation among genotypes showed that the genetic potential with higher mineral levels could be used in further breeding programs that involve genotypes with large variations, crossing and selection processes, selecting better genotypes for yield, quality, minerals for different environmental conditions. Keywords: Bread wheat genotypes Mineral composition Growth periods Principle component analysis 1. Introduction Wheat (Triticum spp.) is a major food source in the world and it is commonly grown in most of the count- ries. It has wide adaptability to various environments including irrigated and dry land conditions, this explains why it prevails in food production of the world literature. Wheat is also considered a good source of protein, mi- nerals, B-group vitamins and dietary fiber (Shewry 2007). The nutritional value of wheat is represented by nutritional value of seed and it is grounded for flour, se- molina, etc. forming ingredients such as bread, pasta etc. (Lindsay 2002, Welch and Graham 2002, Bouis 2003). Roughly 50% of the cereal production is met by wheat and it is vital role in supplying about 60% of carbohyd- rates, proteins and minerals (Schulthess et al. 2000). Moreover, wheat serving as seed, green parts of plant * Corresponding author email: molgun@ogu.edu.tr and straw is used for animal feed. Straw especially in developing countries fill the gap of fodder crop (Ashraf and Harris 2004). Minerals in plants act basic and im- portant roles in physiological and biochemical proces- ses. Hussain et al. (2010) found that minerals supply more than half of daily intake of Cu, Se, Fe, Mg, Zn, Mn, Mo and P. Existence and availability of them are necessary for every periods of plant growth. Concentra- tions of minerals in wheat are determined by the choice of genotypes, environmental factors such as soil, climate and management practices and nutritional value of ve- getation for minerals significantly depends upon level and availability of minerals in plants and soil, develop- ment period of plant. Besides, functionality of plant nut- rients is termed as availability of nutrients in right form, quantity, and ratios at a suitable environmental conditi- ons and growth stages (Dikeman and Pomeranz 1982, Akman and Kara 2003, Welch and Graham 2004,