Legume Science最新文献

Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads

Legume Science Pub Date : 2024-12-16 DOI: 10.1002/leg3.70017

Beatrix Sik, Georgina Takács, Erika Lakatos, Zsolt Ajtony, Rita Székelyhidi

{"title":"Valorization of Pea Pod (Pisum sativum L.) Waste: Application as a Functional Ingredient in Flatbreads","authors":"Beatrix Sik, Georgina Takács, Erika Lakatos, Zsolt Ajtony, Rita Székelyhidi","doi":"10.1002/leg3.70017","DOIUrl":"https://doi.org/10.1002/leg3.70017","url":null,"abstract":"Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and dietary fiber (13.1%), with significant antioxidant properties (total polyphenol content: 463 mg GAE/100 g, total flavonoid content: 159 mg QE/100 g, DPPH radical scavenging activity: 166 mg AAE/100 g; IC50: 2.31 mg/mL, chlorophyll a: 17.4 mg/100 g, chlorophyll b: 17.4 mg/100 g, and total chlorophyll: 32.6 mg/100 g). Rutin, chlorogenic acid, and p-coumaric acid were identified and quantified by HPLC-DAD, with concentrations of 15.2, 2.94, and 6.60 mg/100 g, respectively. Flatbreads fortified with PPP at 5%w/w and 10%w/w showed increased thickness, reduced diameter and spread ratio, and enhanced antioxidant properties. However, consumer acceptance significantly declined at the 10%w/w level, likely due to off-flavors that affected sensory appeal.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour 小麦-斑巴拉落花生（Vigna subterranean）面粉制成的糙米饼的营养、抗氧化和结构特性

Legume Science Pub Date : 2024-12-16 DOI: 10.1002/leg3.70015

Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, Mpho Edward Mashau

{"title":"Nutritional, Antioxidant and Structural Properties of Rusk Developed From Wheat–Bambara Groundnut (Vigna subterranean) Flour","authors":"Shonisani Eugenia Ramashia, Rilwele Calmon Sikhipha, Gbeminiyi Olamiti, Mpho Edward Mashau","doi":"10.1002/leg3.70015","DOIUrl":"https://doi.org/10.1002/leg3.70015","url":null,"abstract":"Bambara groundnut (BGN) is an underutilised legume that has been utilised in bakery products to enhance the protein and crude fibre content. The aim of this study was to evaluate the effect of BGN flour on the nutritional, antioxidant and microstructural properties of wheat flour rusks. Five formulations of rusks were produced by adding different levels (0%, 5%, 10%, 15% and 20%) of BGN flour. Increasing BGN flour from 0% to 20% decreased bulk density, water and oil absorption capacity, swelling capacity and cold paste viscosity of the wheat flour. Nonetheless, addition of BGN flour increased the hot paste viscosity of flour samples ranging from 1132 to 1162.67 cP. It was observed that the inclusion of BGN flour increased the ash, fat, protein, crude fibre content, polyphenols and antioxidant activity of wheat flour and rusk, while moisture, carbohydrate and energy content decreased. As the amount of BGN flour increased, darkening in colour of the wheat flour and rusks were observed. Distinct functional groups exhibited peaks in flour and rusk with increased in percentages of BGN flour. The addition of BGN flour decreased physical properties of the rusks such as loaf volume and specific volume, hardness and fracturability. Furthermore, inclusion of BGN flour altered the microstructural properties of the rusks. Overall, this study provides valuable insights into the sustainability and application of BGN flour in bakery products.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional and Nutritional Characterization of a Natural Diet Based on BIO102 Iron Biofortified Beans in Newly Weaned Mice

Legume Science Pub Date : 2024-12-13 DOI: 10.1002/leg3.70016

N. Jiménez-Cardozo, Magda C. Díaz-Vesga, Sonia Gallego-Castillo, Daniel Álvarez, Juan Camilo Orozco-Agredo, José Guillermo Ortega, Camilo Morales-Jiménez

{"title":"Functional and Nutritional Characterization of a Natural Diet Based on BIO102 Iron Biofortified Beans in Newly Weaned Mice","authors":"N. Jiménez-Cardozo, Magda C. Díaz-Vesga, Sonia Gallego-Castillo, Daniel Álvarez, Juan Camilo Orozco-Agredo, José Guillermo Ortega, Camilo Morales-Jiménez","doi":"10.1002/leg3.70016","DOIUrl":"https://doi.org/10.1002/leg3.70016","url":null,"abstract":"Childhood malnutrition persists as a critical issue in Latin America, particularly affecting protein and iron intake among children. Biofortification, enhancing crop nutritional content, offers a promising solution rooted in Latin American culinary traditions. This study describes the nutritional features of a natural diet based on iron biofortified red beans (BIO102) and examines its physiological impact in newly weaned Balb/C male mice over a 4-week period. We evaluated weight gain, food intake, fasting blood glucose levels, and physical performance compared to control and regular maize diets. Results indicate that BIO102 and control diets show similar weight gain and food intake, with significant differences noted compared to the regular maize diet. BIO102 diet, characterized by reduced phytic acid content and increased in vitro iron bioaccessibility, significantly lowers fasting blood glucose levels by Week 4. Physical performance measures, encompassing aerobic endurance and limb strength, show no significant differences between BIO102 and control groups. Nutritional analysis highlights BIO102-based diet's enriched protein content relative to regular maize. This study suggests that BIO102 could offer an alternative to address childhood nutritional deficiencies in Latin America through effective biofortification strategies, serving as a preliminary basis for future clinical investigations.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implications of Pea–Barley-Mixed Cropping on Gross Margin, Root Rot Infestation, and Nitrogen Supply—A Swiss Case Study 豌豆-大麦混作对毛利、根腐病侵染和氮供应的影响--瑞士案例研究

Legume Science Pub Date : 2024-11-21 DOI: 10.1002/leg3.70014

Seraina Vonzun, Michael Schneider, Valentin Gfeller, Pierre Hohmann, Benedikt Haug, Matthias Meyer, Monika M. Messmer

{"title":"Implications of Pea–Barley-Mixed Cropping on Gross Margin, Root Rot Infestation, and Nitrogen Supply—A Swiss Case Study","authors":"Seraina Vonzun, Michael Schneider, Valentin Gfeller, Pierre Hohmann, Benedikt Haug, Matthias Meyer, Monika M. Messmer","doi":"10.1002/leg3.70014","DOIUrl":"https://doi.org/10.1002/leg3.70014","url":null,"abstract":"A growing demand for plant-based proteins and renewable nitrogen supplies has necessitated an intensification of legume cultivation in Europe. However, the cultivation of grain legumes is inherently exposed to various risks, including lodging and fungal infections. Mixed cropping of pea (Pisum sativum L.) and barley (Hordeum vulgare L.) presents a promising approach to increase plant-based protein production while also improving yield stability. We performed a multi-environment-mixed cropping comparison with pure pea and pure barley to determine the effects of the cultivation method on root rot resistance, N supply in successive crops, grain yield, and economic performance. While the economic performance was similar for pure pea and mixed cropping, we observed a lower variability of the farmer's gross margin in mixed cropping compared with pure cropping across 3 years and two locations. Especially in seasons with high precipitation, the mixed cropping approach prevented lodging and harvest losses. The N supply in the successive crop was equal or higher in mixed cropping compared with pure pea cropping. No variation in the pea root rot infestation levels was observed between mixed and pure cropping, indicating a general demand for resistance breeding. Our experiment indicated genotype-specific effects on the gross margin in regard to culture (pure pea and mixed cropping). Leafy genotypes in particular demonstrate substantial performance gains when cultivated in mixed cropping systems. The conclusion is that mixed cropping leads to similarly positive crop rotation nitrogen effects as pure pea cropping, with the advantage of reduced gross margin and yield variability.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142674280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and Pasting Properties of Lentil Starch: A Comprehensive Review 扁豆淀粉的结构和糊化特性：全面回顾

Legume Science Pub Date : 2024-11-06 DOI: 10.1002/leg3.70013

Najmun Nahar, Md. Hafizur Rahman, Seyashree Hazra, Jasim Ahmed

{"title":"Structural and Pasting Properties of Lentil Starch: A Comprehensive Review","authors":"Najmun Nahar, Md. Hafizur Rahman, Seyashree Hazra, Jasim Ahmed","doi":"10.1002/leg3.70013","DOIUrl":"https://doi.org/10.1002/leg3.70013","url":null,"abstract":"Lentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose-to-amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X-ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular 13C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant-Based Food Analogs: A Review 绿豆（Vigna radiata L.）蛋白在植物基食品模拟物中的潜在应用：综述

Legume Science Pub Date : 2024-10-20 DOI: 10.1002/leg3.70011

Mohammad Tarahi

{"title":"The Potential Application of Mung Bean (Vigna radiata L.) Protein in Plant-Based Food Analogs: A Review","authors":"Mohammad Tarahi","doi":"10.1002/leg3.70011","DOIUrl":"https://doi.org/10.1002/leg3.70011","url":null,"abstract":"The increasing demand for plant-based food products by consumers along with the growing global population requires the discovery of novel and sustainable protein sources to address environmental challenges and meet nutritional requirements. Among various plant proteins, mung bean protein (MBP) exhibits several unique characteristics that make it a valuable ingredient in the field of plant-based food analogs. This literature review aims to express the unique structure and composition of MBP, in addition to its physicochemical, functional, and nutritional properties. Furthermore, its potential applications in novel meat, dairy, and egg analogs are highlighted to meet the growing demand for sustainable, nutritious, and delicious plant-based food alternatives. Structurally, MBP consists of a complex arrangement of amino acids, forming a globular protein with distinct functional properties. Its composition is also rich in essential amino acids, particularly leucine and lysine, making it a promising protein source for plant-based diets. From a techno-functional perspective, MBP exhibits remarkable gelling, emulsifying, foaming, and binding properties, which are necessary for the development of stable emulsions, airy foams, firm gels, and cohesive textures in various plant-based food formulations. Moreover, MBP and its derivatives can possess notable bio-functional properties, including antioxidant activity and anti-inflammatory benefits, as well as cholesterol-lowering, anti-obesity, antidiabetic, antihypertensive, and anticancer effects. Consequently, the production of food analogs based on MBP not only improves the techno-functional attributes of the final products but also can promote consumer health and well-being.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142451732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean 部分安第斯蚕豆基因型的蒸煮时间、种子变黑及铁和锌浓度

Legume Science Pub Date : 2024-10-20 DOI: 10.1002/leg3.70012

Swivia Hamabwe, Kuwabo Kuwabo, Carlos Urrea, Karen Cichy, Kelvin Kamfwa

{"title":"Cooking Time, Seed Darkening, and Iron and Zinc Concentrations of Selected Andean Genotypes of Common Bean","authors":"Swivia Hamabwe, Kuwabo Kuwabo, Carlos Urrea, Karen Cichy, Kelvin Kamfwa","doi":"10.1002/leg3.70012","DOIUrl":"https://doi.org/10.1002/leg3.70012","url":null,"abstract":"Cooking time (CT), post-harvest darkening (PHD), and micronutrient content influence consumer preference of common bean (Phaseolus vulgaris L.) varieties. The objective of this study was to evaluate Andean genotypes for CT, PHD, and seed iron and zinc concentration. A total of 52 genotypes belonging to three market classes, namely, purple-speckled (Kabulangeti), yellows, and cranberry (sugar beans), were grown at the Golden Valley Agricultural Research Trust (GART) Farm and the Mpika Research Farm in Zambia and assessed for CT, PHD, and seed iron and zinc concentration. The fastest cooking genotype among all 52 genotypes was a yellow genotype, Y1612-5. Yellow genotypes generally cooked faster than the Kabulangeti and sugar types. Among the elite lines with Kabulangeti seed types, which is a dominant market class in Zambia, the elite line K175 had faster CT and higher iron and zinc concentration than the Kabulangeti landrace race currently available on the Zambian market. Kabulangeti and sugar genotypes showed regular darkening, whereas yellows did not darken. The yellow genotype Y1612-3 was particularly outstanding because of its unique combination of high concentrations of both iron and zinc. Therefore, it can be used to introgress these two essential minerals into variable genetic backgrounds. The significant variability and high to moderate heritability for CT (0.85) and iron (0.81) and zinc (0.58) concentration observed in the current study suggest that it is possible to make progress in breeding for faster cooking varieties that are rich in iron and zinc.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142451722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Growth, Yield and Grain Quality of Cowpea (Vigna unguiculata (L.) Walp.) and Weed Flora as Affected by Physical and Chemical Methods of Weed Control 物理和化学除草方法对豇豆（Vigna unguiculata (L.) Walp.）的生长、产量和谷物品质以及杂草菌群的影响

Legume Science Pub Date : 2024-10-17 DOI: 10.1002/leg3.70010

Asare Osei Dennis, Kwadwo Gyasi Santo, Abdul Aziz Khalid, Kwabena Atakora, Daniel Afreh Ntiamoah, Muntala Abdulai, Adjei Eric

{"title":"Growth, Yield and Grain Quality of Cowpea (Vigna unguiculata (L.) Walp.) and Weed Flora as Affected by Physical and Chemical Methods of Weed Control","authors":"Asare Osei Dennis, Kwadwo Gyasi Santo, Abdul Aziz Khalid, Kwabena Atakora, Daniel Afreh Ntiamoah, Muntala Abdulai, Adjei Eric","doi":"10.1002/leg3.70010","DOIUrl":"https://doi.org/10.1002/leg3.70010","url":null,"abstract":"This study sought to identify the most effective weed control methods for enhancing growth, yield and grain quality in cowpea and to reduce weed interference during the major and minor rainy seasons of 2022 at Juaso in the Asante Akim South Municipality, Ghana. Sun-zema at 30 mL/15 L of water, Supremo (90 mL/15 L of water), Vezir (90 mL/15 L of water), Ogyama (100 mL/15 L of water) and Benfop (100 mL/15 L of water), hoeing, cutlass weeding and no weeding were evaluated in a randomized complete block design with three replicates. Data on weed flora, plant height, number of leaves per plant, days to 50% flowering and pod formation, grain yield and yield components and proximate composition of cowpea grains were collected and subjected to analysis of variance using GenStat statistical package (11th edition). Differences in means were compared using the Fisher's protected least significant difference at a probability level of 5%. Significant (p < 0.05) improvements in the growth of cowpea due to hoe weeding were observed. Hoeing, Vezir and Supremo herbicides increased grain yield during the major rainy season, with hoeing recording the highest value (0.53 ± 0.07 ton/ha), whereas Supremo herbicide recorded the highest grain yield (0.38 ± 0.06 ton/ha) during the minor season. Hoeing recorded the least grain moisture contents of 7.45 ± 0.62% and 6.35 ± 0.62% in the major and minor seasons, respectively, which could enhance postharvest handling. Application of Supremo, Sun-zema and Ogyama reduced weed diversity in the study area. The study recommends hoeing during the major season and herbicide application (Supremo) during the minor season.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70010","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142449155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genetic Analysis for Seed Yield and Yield-Related Traits in Tepary Bean (Phaseolus acutifolius A. Gray) Under Drought-Stress and Non-stress Conditions 干旱胁迫和非胁迫条件下毛豆（Phaseolus acutifolius A. Gray）种子产量和产量相关性状的遗传分析

Legume Science Pub Date : 2024-10-08 DOI: 10.1002/leg3.70009

Saul Eric Mwale, Hussein Shimelis, Wilson Nkhata, Abel Sefasi, Isaac Fandika, Jacob Mashilo

{"title":"Genetic Analysis for Seed Yield and Yield-Related Traits in Tepary Bean (Phaseolus acutifolius A. Gray) Under Drought-Stress and Non-stress Conditions","authors":"Saul Eric Mwale, Hussein Shimelis, Wilson Nkhata, Abel Sefasi, Isaac Fandika, Jacob Mashilo","doi":"10.1002/leg3.70009","DOIUrl":"https://doi.org/10.1002/leg3.70009","url":null,"abstract":"Tepary bean (Phaseolus acutifolius A. Gray) is an under-utilized genetic resource with significant potential for food security and stress tolerance breeding. Expanding its cultivation in southern Africa requires high-yielding, locally adapted and drought-tolerant varieties. This study determined the combining ability and genetic components for seed yield and related traits in tepary bean genotypes under non-stress (NS) and drought-stress (DS) conditions. Seven parents were selected through rigorous phenotyping and crossed using a half-diallel design. The 7 parents and 21 F2 progenies were evaluated in 2021/2022 season at Kasinthula and Bunda sites in Malawi under NS and DS conditions using a 4 × 7 lattice design with three replications. The specific combining ability (SCA) × location interaction effect was significant (p < 0.05) for DTF, NPP, and SY, suggesting that the genetic effects of crosses were influenced by the test locations. General combining ability (GCA) and SCA mean squares were significant for the number of seeds per pod (NSP) and SY under DS conditions, indicating both additive and non-additive gene effects. Baker's ratio (BR) > 0.50 for NPP and NSP under DS conditions suggested a preponderance of additive gene effects. G40145, G40148 and G40150 parental lines were good combiners for NPP and SY. The F2 families from crosses such as Zimbabwe landrace/G40138, Zimbabwe landrace/G40150, G40059/G40145, G40059/G40148, G40138/G40150 and G40145/G40150 were identified as best specific combiners, with enhanced SY of 1.67 t/ha under DS conditions. The study recommends advancing high-performing early-generation families for selection across representative environments to facilitate variety release and commercialization.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70009","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142404514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling Phenotypic and Environmental Dynamics: Exploring Genetic Stability and Adaptability of Faba Bean Cultivars in Norwegian Climates 揭示表型和环境动态：探索挪威气候条件下法巴豆栽培品种的遗传稳定性和适应性

Legume Science Pub Date : 2024-10-08 DOI: 10.1002/leg3.70008

Shirin Mohammadi, Morten Lillemo, Åshild Ergon, Sahameh Shafiee, Stefano Zanotto, Jon Arne Dieseth, Wendy Waalen, Chloé Grieu, Anne Kjersti Uhlen

{"title":"Unveiling Phenotypic and Environmental Dynamics: Exploring Genetic Stability and Adaptability of Faba Bean Cultivars in Norwegian Climates","authors":"Shirin Mohammadi, Morten Lillemo, Åshild Ergon, Sahameh Shafiee, Stefano Zanotto, Jon Arne Dieseth, Wendy Waalen, Chloé Grieu, Anne Kjersti Uhlen","doi":"10.1002/leg3.70008","DOIUrl":"https://doi.org/10.1002/leg3.70008","url":null,"abstract":"This study evaluated 22 spring-type faba bean cultivars in the main areas for cultivation of faba bean in Norway to assess the variation of 14 faba bean traits due to cultivar (G), environment (E), and their interaction (G × E), and to assess their stability across environments by using the additive main effects and multiplicative interaction (AMMI) analysis and coefficient of variation (CV). Significant G, E, and G × E effects were found for most traits, with environment accounting for much of the variance in yield and the growing degree days (GDD) to different developmental stages. Yield was highly correlated with thousand kernel weight (TKW) and GDD to BBCH 89 (maturation). The stability of the cultivars was studied for yield, TKW, and GDD to BBCH 89. Stability analysis using the AMMI stability value, yield stability index, CV, and the average sum of ranks identified Birgit, Stella, Bobas, and Macho as the most stable high-yielding cultivars across environments, achieving a mean yield of 6–6.4 tons ha−1. Bobas, Macho, Stella, and Yukon had the most stable TKW (612–699 g) and Bobas, Capri, Trumpet, and Vertigo were the most stable regarding GDD to BBCH 89 (1257°C days, with a base temperature of 5°C). These stable cultivars can be utilized in breeding programs to achieve high and stable faba bean yield in the main growing areas of Norway and other Nordic-Baltic countries.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.70008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142404513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0