Genetic and environmental variation in the seed size, protein, yield, and cooking quality of lentils

Abstract

A test of the cooking quality of lentil seed was developed and used on 24 lentil genotypes grown at three rainfed sites in Syria and Lebanon. The repeated sampling and cooking of a standard check gave a coefficient of variation of 4.1% showing the repeatability of the test. The overall average time for cooking was 33 min. The cooking time showed a heritability of hb.s.2 = 0.82. The means of seed yield, protein and average seed weight were 1223 kg/ha, 27.0%, and 36.9 mg respectively. Seed yield, protein and average seed weight gave3heritabilities of hb.s.2 = 0.50, 0.71, and 0.98 respectively. There was a negative genetic correlation of r = −0.937 between seed yield and protein content, and a positive genetic correlation between cooking time and seed size of r = 0.919. Seed size can be used to predict cooking quality. The range in genetic variation in protein was only 3.4%, and increased seed yields can be found without a significant decrease in protein below the level of land races.