Event Title

Morphological and biological characteristics of wheat (Triticum vulgare L.) cultivated in Kosovo

Session

Food Science and Technology

Description

Wheat (Triticum vulgare L.) is one of the four main crops that are planted on the earth. It meets over 30% of Europe's calorie needs. The origin of wheat is Asia Minor, western Iran, Iraq and southeast Turkey. Wheat cultivation began 7,000 years ago in Asia Minor. Historical data show the growth of this culture also in Albanian regions, since the Illyrian era. Wheat production is a grain with high energy values. This refers to the carbohydrate content of about 70% of the grain weight. In addition, grains of wheat contain 10-15% proteins and 1.5 - 2% of fat. This study was conducted: in the experimental scientific research field with agricultural crops such as plant-based food products at the Innovative Campus in Lipjan, UBT. The variety of planted wheat used in this study was Europe 90. Study was conducted during the vegetative period 2017, 2018 as per a 4 series scheme, 25 m2 x 100 m2. The following wheat biology phases have been studied: germination, emergence, elongation, caning, flowering and ripening. Wheat germination started 15-20 days after sowing and while emergence phase started wheat formed its first 3-4 leaves. The full ripening stage of the wheat seeds was reached in the first part of July.

Keywords:

Wheat, Morphological characteristics, Biological, Productivity, Seeds

Session Chair

Mufail Salihaj

Session Co-Chair

Imri Demelezi

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-69-1

Location

Pristina, Kosovo

Start Date

27-10-2018 1:30 PM

End Date

27-10-2018 3:00 PM

DOI

10.33107/ubt-ic.2018.180

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Oct 27th, 1:30 PM Oct 27th, 3:00 PM

Morphological and biological characteristics of wheat (Triticum vulgare L.) cultivated in Kosovo

Pristina, Kosovo

Wheat (Triticum vulgare L.) is one of the four main crops that are planted on the earth. It meets over 30% of Europe's calorie needs. The origin of wheat is Asia Minor, western Iran, Iraq and southeast Turkey. Wheat cultivation began 7,000 years ago in Asia Minor. Historical data show the growth of this culture also in Albanian regions, since the Illyrian era. Wheat production is a grain with high energy values. This refers to the carbohydrate content of about 70% of the grain weight. In addition, grains of wheat contain 10-15% proteins and 1.5 - 2% of fat. This study was conducted: in the experimental scientific research field with agricultural crops such as plant-based food products at the Innovative Campus in Lipjan, UBT. The variety of planted wheat used in this study was Europe 90. Study was conducted during the vegetative period 2017, 2018 as per a 4 series scheme, 25 m2 x 100 m2. The following wheat biology phases have been studied: germination, emergence, elongation, caning, flowering and ripening. Wheat germination started 15-20 days after sowing and while emergence phase started wheat formed its first 3-4 leaves. The full ripening stage of the wheat seeds was reached in the first part of July.