Research endeavors focused on examining genetic diversity play a pivotal role in advancing agricultural practices, as they furnish valuable insights for breeding programs and the preservation of germplasm. Wheat holds significant global importance as a cereal crop, serving as a primary source of sustenance for almost one-third of the global human population. In the current study, a total of 80 bread wheat genotypes were characterized using the start codon targeted (SCoT) marker system. A set of 14 polymorphic primers yielded a cumulative count of 399 bands with an average of 28.05 bands per primer. The range of diversity markers, such as polymorphism information content (0.26–0.59), effective numbers of alleles (1.27–1.59), Shannon’s information index (0.30–0.51), and gene diversity (0.18–0.34), provided evidence of elevated genetic differences within the examined germplasm. According to the findings of the molecular variance analysis, greater genetic variations are found within populations (92%). The model-based structural approach partitioned the 80 bread wheat genotypes into two distinct populations (Population A and B). The diversity indices based on the structures of the populations revealed that population A had greater diversity compared to population B. Both the principal coordinate analysis and the neighbor-joining analysis also differentiated the 80 different bread wheat genotypes based on their respective collection points. The present crop diversity offers great opportunities for enhancing crop quality and increasing tolerance to environmental challenges, both of which will lead to a reduction in the problem of food insecurity.

Breeding and selection of winter pea for seed quality is a serious challenge to every breeder. The result of breeding mainly depends on good knowledge of the genetic material. Chemical and technological analysis is necessary for an accurate determination of the following traits of technologically mature seed of the winter pea collection: protein content, total nitrogen content, total sugars content, starch content, fatty oil content, cellulose content, and ash content (g (100 g)-1). The protein content in the tested lines of pea was in the range 22.86?28.04 g (100 g)-1, the total nitrogen content 3.66?4.49 g (100 g)-1, total sugars content 10.30?14.67 g (100 g)-1, starch content 39.44?46.23 g (100 g)-1, fatty oil content 1.48?1.89 g (100 g)-1, cellulose content 8.79?10.28 g (100 g)-1 and ash content 3.08?3.67 g (100 g)-1. PCA analysis was used to identify the three components that collectively explained 81.59 % of the total variation. The first component was mainly defined by the ash and the total nitrogen, protein and cellulose contents. The second one, independent from the first one, was mainly correlated to the fatty oil and starch contents, while the third was defined by the content of total sugars.