Four winter wheat varieties (Srbijanka, Partizanka, KG-56 and PKB-111) have been selected for diallel crossing in other to study the mode of inheritance, gene effect and genetic variance components for the plant height in F2 generation. Sixty plants of parents and F2 generation were used for analysis. The mode of inheritance was done on the basis of the significance of components of genetic variance and the regression analysis. The inheritance of plant height in the most crossing combinations was superdominance. The combining ability analysis was found to be highly significant, which means both additive and non-additive type of gene actions. The best general combining ability manifested KG-56 variety, and the best specific combining ability have shown hybrids KG-56 x PKB-111, Srbijanka x PKB-111 and Partizanka x KG-56. The genetic variance components, average degree of dominance and regression line indicated superdominance in the inheritance of plant height. The dominant alleles frequency was higher than recessive alleles frequency, which confirmed the ratio of dominant/recessive alleles

The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubicevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubicevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality.

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