DOI: https://doi.org/10.37555/2707-3114.16.2020.219830

Lantil in world and Ukraine: current state and prospects

Vyacheslaw Sichkar, Anna Kryvenko, Ruslan Solomonov

Abstract


Aim. The aim of the article is to describe lentil seeds as an essential source of nutrition for the population of our planet; substantiate the need to introduce this crop to rotation in arid conditions of the steppe zone of Ukraine. Methods. Field research was conducted in the central area of Odesa region, which is characterized by high air temperatures and a significant deficit of soil moisture. Accessions were sewn by hand in two-meter rows, the control nursery – by a breeding seeder „Klen-1.5C”. During the growing season, the dates of emergence, the beginning and end of flowering, full ripening, resistance to disease and lodging were noted. In the laboratory, the estimated plants' height, the number of the first and second-order branches, the number of beans and seeds per plant, and the mass of seeds per plant were evaluated in the collected cultivars. Results. Based on a three-year study, significant genetic variability in the duration of the growing season and its phases, elements of productivity, resistance to lodging and disease were identified. The most effective forms that come from different countries had been described. Attention is paid to the Canadian gene pool of lentil, which was distinguished by high seed productivity, drought resistance, increased attachment of the lower beans from the soil surface. The results of competitive variety testing of the best forms are given, which testify to the significant prospect of lentil in the steppe zone. Conclusions. Among the 290 foreign accessions of lentil, sources with a set of economically valuable traits were identified. We recommend to use them as parental forms for creating a new breeding material.


Keywords


Lens culinaris Medik.; accessions; protein content; nitrogen fixation

References


Bento da Silva, A., Brito, E., Pereira, A. B., Cardoso, C., Mecha, E., & Vaz Patto, M. R. (2017). Characterization of phenolic content and antioxidant activity of legume accessions from five different species. Book of Abstracts of International Conference “Advances in grain legume breeding, cultivation and uses for a more competitive value-chain”. 27–28 September 2017. Novi Sad, Serbia. P. 79.

CDC. Micronutrient facts, International Micronutrient Malnutrition Prevention and Control [IMMPaCt] (2016). Division of Nutrition, Physical Activity and Obesity. National Center of Chronic Disease Privention and Health Promotion. URL.: www.cdc.gov/immpact/micronutrients.

Combs, G. F. (2001). Selenium in global food systems. British journal of nutrition. Vol. 85. No 5. P. 517–547. DOI: 10.1079/BJN2000280.

Faratini, R. Pérez de la Vega M, Cubero JI (2011). Lentil origin and domestication. Grain Legum. No 57. P. 5–9.

Fedorchenko A. (2015). Lentil. TutKnow.ru. URL.: https://tutknow.ru/meal/2386-chechevi ca.html (in Russian).

Javaloyes P., O’Broin S., Bruque R., Puzzilli F., Umena M., Grafica I., Dougherty S. (2016). Pulses: nutritious seeds for a sustainable future. FAO. Rome. 189 p.

Johnson, C. R., Combs Jr, G. F., & Thavarajah, P. (2013). Lentil (Lens culinaris L.): A prebiotic-rich whole food legume. Food Research International. Vol. 51. No 1. P. 107–113. DOI: 10.1016/j.foodres. 2012.11.025

Johnson, N., Johnson, C. R., Thavarajah, P., Kumar, S., & Thavarajah, D. (2020). The roles and potential of lentil prebiotic carbohydrates in human and plant health. Plants, People, Planet. P. 1–10. DOI: 10.1002/ppp3.10103.

Jovanovic-Malinovska, R., Kuzmanova, S., & Winkelhausen, E. (2014). Oligosaccharide profile in fruits and vegetables as sources of prebiotics and functional foods. International journal of food properties. Vol. 17. No 5. P. 949–965. DOI: 10.1080/10942912.2012.680221.

Klysha A., Kulinich O. (2016). Lentil knocking at the door. The Ukrainian Farmer April. P. 12–19. (in Russian).

Kyrychenko, V. V., Kobyzeva, L. N., Petrenkova, V. P., Ryabchun, V. K., Bezugla, O. M., & Markova, T. Yu. (2009). Identification of traits of legumes (bean, chickpea, lentil). Kharkiv. The Рlant Production Institute nd. a. V. Ya. Yuryev of National Academy of Agrarian Sciences of Ukraine. 172 p. (in Ukrainian).

Lentil and lentil sprouts. (2012). Ya-fermer.ru. URL.: http://www.ya-fermer.ru/blog/chechevica-i-rustki-chechevicy (in Russian).

McCance, R. A., & Widdewson, E. M. (2006). Chemical composition and energy value of food products. McKans and Widdowson Handbook. St. Petersburg. 416 p. (in Russian).

Nurbekow R. (2017). Kazakhstan intends to become world’s fourth largest lentils exporter. Kazinform. Intern. News Agancy. 12 September 2017. URL.: https://www.inform.kz/en/kazakhstan-intends-to-become-world-s-fourth-largest-lentils-exporter_a3064034 (in Russian).

Özder C. (2018). How did Canada’s Increasing lentil Production affect Turkey? Is there a passible win-win situation for both countries. Turkish J. Agr. – Food Sci. Techn. Vol. 6. No 12. P. 1708-1712. DOI: 10.24925/turjaf.v6i12.1708-1712.1840.

Rawal, V., Navarro, D. K. (2019). The global Economy of Pulses. Rome: FAO. 188 p.

Saskatchewan Pulse Crops. (2017). Seeding and Variety Guide. Saskatchewan Pulse Growers. Saskatchewan, Saskatoon, Canada. 25 p.

Savage, D. C. (1977). Microbial ecology of the gastrointestinal tract. Annual review of microbiology. Vol. 31. P. 107–133. DOI: 10.1146/annurev.mi.31.100177.000543. PMID: 334036.

Sichkar V. I., Pasichnyk S. M. (2018). Genetic – physiological basis of legume crops resis-tance to drought stress. Visnik of Ukrainian society of geneticists and breeders. Vol. 16. No 1. P. 35–51. (in Ukrainian).

Sichkar, V. I. (2015). State and prospects of increasing leguminous plants production in the world and in Ukraine. Collection of Scientific Works of Plant Breeding and Genetics Institute – National Center of Seed and Cultivar Investigations. Vol. 26(66). 9–20. (in Ukrainian).

Siva, N., Thavarajah, P., Kumar, S., & Thavarajah, D. (2019). Variability in prebiotic carbo-hydrates in different market classes of chickpea, common bean, and lentil collected from the American local market. Frontiers in nutrition. Vol. 6: 38. DOI: 10.3389/fnut. 2019.00038.

Thavarajah, D., Abare, A., Mapa, I., Coyne, C. J., Thavarajah, P., & Kumar, S. (2017). Selecting lentil accessions for global selenium biofortification. Plants. Vol. 6. No 3. 34. DOI: 10.3390/plants 6030034.

Thavarajah, P., Sarker, A., Materne, M., Vandemark, G., Shrestha, R., Idrissi, O., ... & Vandenberg, A. (2011). A global survey of effects of genotype and environment on selenium concentration in lentils (Lens culinaris L.): Implications for nutritional fortification strategies. Food Chemistry. Vol. 125. No 1. P. 72–76. DOI: 10.1016/J.foodchem.2010.08.038.

Traversac, J. B., & Tomé D. (2015). Consumer behavior and public health in relation to novel legume food uses. Legume Perspectives. No 9. P. 10–11.

Villarino, C. B. J., Jayasena, V., Coorey, R., Chakrabarti-Bell, S., & Johnson, S. K. (2016). Nutritio-nal, health, and technological functionality of lupin flour addition to bread and other baked products: Benefits and challenges. Critical reviews in food science and nutrition. Vol. 56. No 5. P. 835–857. DOI: 10.1080/10408398.2013.814044.

Vus, N. A., Bezuglaya, O. N., Kobyzeva, L. N., Bozhko, T. N., Vasilenko, A. A., & Shelyakina, T. A. (2020). A feature collection of lentil (Lens culinaris Medik.) by nutritious value of seeds. Plant Breeding and Seed Production. Vol. 117. P. 25–36. DOI: 10.30835/2413-7510. 2020.206962. (in Ukrainian).


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.