GENETIC AND ENVIRONMENTAL VARIATION IN SEED YIELD AND ITS COMPONENTS, PROTEIN AND COOKING QUALITY OF LENTIL | ||
| Egyptian Journal of Agricultural Research | ||
| Article 17, Volume 80, Issue 2, July 2002, Pages 737-752 PDF (4.08 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2002.306589 | ||
| Authors | ||
| AHMED HAMDI1; SOMAYA M. MORSY2; EL-GHAREIB M. EL-GHAREIB3 | ||
| 1Field Crops Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 3Faculty of Agriculture, Al-Azhar University, Nasr city, Cairo, Egypt | ||
| Abstract | ||
| This study aimed to investigate genetic and environmental effects on seed yield and seed quality characters of lentil. Eeight field experiments were carried out at four research stations in Egypt in 1997-98 and 1998-99 seasons with 24 diverse lentil genotypes. The studied characters were: seed yield (kg/fed), number of pods and seeds/plant, 100-seed weight, seed protein content, hydration coefficients of seeds before cooking (H.C.B.) and after cooking (H.C.A.) and seed cookability. There were highly significant differences between genotypes, locations and genotype x location interaction for all studied characters, with great environmental (location) effects. On the basis of the relatively high heritability, coefficient of genetic variation and genetic advance, pronounced progress should be expected from selection for 100-seed weight. Moderate progress from selection among genotypes should be expected with number of seeds/plant. However, lower genetic advance should be expected from selection among genotypes for seed yield, H.C.B., number of pods/plant and seed protein content. | ||
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