Identification of the Optimum Environments for the High Yield and Quality Traits of Lentil Genotypes Evaluated in Multi-Location Trials

Abstract

Lentil is a versatile and profitable pulse crop with high nutritional food and feed values. The objectives of the study were to determine suitable locations for high yield and quality in terms of production and/or breeding, and to identify promising genotypes. For this reason, five lentil genotypes were evaluated in a multi-location network consisting of ten diverse sites for two consecutive growing seasons, for seed yield (SY), other agronomic traits, crude protein (CP), cooking time (CT) and crude protein yield (CPY). A significant diversification and specialization of the locations was identified with regards to SY, CP, CT and CPY. Different locations showed optimal values for each trait. Locations E4 and E3, followed by E10, were “ideal” for SY; locations E1, E3 and E7 were ideal for high CP; and the “ideal” locations for CT were E3 and E5, followed by E2. Therefore, the scope of the cultivation determined the optimum locations for lentil cultivation. The GGE-biplot analysis revealed different discriminating abilities and representativeness among the locations for the identification of the most productive and stable genotypes. Location E3 (Orestiada, Region of Thrace) was recognized as being optimal for lentil breeding, as it was the “ideal” or close to “ideal” for the selection of superior genotypes for SY, CP, CT and CPY. Adaptable genotypes (cv. Dimitra, Samos) showed a high SY along with excellent values for CP, CT and CPY, and are suggested either for cultivation in many regions or to be exploited in breeding programs.

Seed Yield, Crude Protein and Mineral Nutrients of Lentil Genotypes Evaluated across Diverse Environments under Organic and Conventional Farming

“…These genotypes are popular among growers and were selected because of their high yield potential and variation in reaching flowering and maturity earliness. Other basic characteristics of the genotypes can be found in Vlachostergios et al [ 31 ].…”

“…Stable performance over different environments is an advantageous trait, which depends on the extent of G × E interactions [ 30 ]. Vlachostergios et al [ 31 ] found that environments influence seed yield, agronomic traits, protein content and cooking time of lentil varieties evaluated in many regions in Greece where lentils are cultivated. Karagounis et al [ 32 ] analyzed three cultivars under organic and conventional farming system and detected that the concentration of physicochemical traits and chemical analysis (P, K, Ca, Mg, Zn and Fe) in seeds are significantly influenced by the environment.…”

Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils

“…This in turn causes the variability of CT in lentil varieties [9,10]. Apart from genotypic factors, the preharvest soil-climatic or cultural (such as location and growth season), in addition to the postharvest factors (such as storage) also affect CT [6,[11][12][13]. Further, Theologidou et al [6] reported significant correlations between the Foods 2023, 12, 42 2 of 17 energy required to soften lentil seeds and the seed traits in a green-seeded lentil cultivar, possibly indicating a differentiation between mature and immature seeds in respect to CT. Lentil seeds are usually composed of a varying number of seed categories based on their harvest maturity, as determined by seed color; lentil seeds range from brown to green, considered to correspond to mature to immature seeds, respectively.…”

“…Based on the above factors, the CT shows great variation among cultivars or among areas of cultivation for the same cultivar; Vlachostergios et al [13] reported that the CT of Greek varieties ranged between 22.5-30.5 min, while in Turkish lentil varieties, the CT was recorded between 15.2 and 23.9 min [14]; Jood et al [15] reported CT values ranging between 38 and 43 min, while Erkine et al [16] reported an average CT of 33 min.…”

“…The results of the Mattson cooker method agreed with those of a tactile method for determining cooking times. Vlachostergios et al [13] used the tactile method to determine the CT of lentils (5 g) during cooking, sampling for seed softness every 30 s [21]. As the optimal cooking time (OCT) was considered as the time at which the seeds were soft enough to make a uniform transparent mass (with no opaque core in the seeds) when placed between two glass slides, pressed against each other with no lateral movement.…”