Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Lentil Spanish Germplasm Characterization: Seed Composition and Agronomic Performance Evaluation

Version 1 : Received: 14 January 2024 / Approved: 15 January 2024 / Online: 15 January 2024 (06:15:59 CET)

A peer-reviewed article of this Preprint also exists.

Brun, P.; de los Mozos, M.; Alcántara, M.C.; Perea, F.; Camacho, M.; Rodriguez Navarro, D.N. Characterization of Spanish Lentil Germplasm: Seed Composition and Agronomic Performance Evaluation. Sustainability 2024, 16, 2548, doi:10.3390/su16062548. Brun, P.; de los Mozos, M.; Alcántara, M.C.; Perea, F.; Camacho, M.; Rodriguez Navarro, D.N. Characterization of Spanish Lentil Germplasm: Seed Composition and Agronomic Performance Evaluation. Sustainability 2024, 16, 2548, doi:10.3390/su16062548.

Abstract

Lentil (Lens culinaris Medik) is an annual herb that belongs to family Fabaceae, it is one of the most ancient food crops that has been grown in the world, and originated from southwestern Asia as early as 7000 BC. In Spain lentil acreage raised 42,200 ha in 2022, two authonomous regions Castilla-León and Castilla-La Mancha are traditionally the large producers. Lentils have the capacity to fix atmospheric N2 in symbiosis with rhizobia and, additionally it is considered moderately tolerant to drought which in turn makes this pulse a low water and carbon fingerprint crop. The aim of this study was to assess the symbiotic responsiveness to rhizobia strains of several lentil accessions from the Spanish germplasm bank, to determine the nutritional value and mineral seed composition and, to evaluate the agronomic performance of six selected accessions in two regions under rainfed conditions and different management systems. The protein content of all genotypes was higher than 25%, with two outstanding seeds from accessions: BGE025596 and BGE026702 which account for >30% of protein and <2% of fat. Accessions BGE016362 and, BGE026702 had an exceptional Fe content, > 1 g/100 g of seed flour. The agronomic performance varied depending upon the cropping región.

Keywords

Lentils; Rhizobium; seed nutritional composition; seed mineral composition; phenolic compounds

Subject

Biology and Life Sciences, Agricultural Science and Agronomy

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