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Variability of phenotypic and morphological characteristics of some Lathyrus sativus L. and Lathyrus cicera L. accessions and nutritional traits of their seeds

Grela, Eugeniusz R., Rybiński, Wojciech, Matras, Jan, Sobolewska, Sandra
Genetic resources and crop evolution 2012 v.59 no.8 pp. 1687-1703
Lathyrus cicera, Lathyrus sativus, color, flowers, methionine, nutrients, nutrition, nutritive value, peas, phenotypic variation, polyunsaturated fatty acids, seeds, tannins, Czech Republic, Greece, Hungary, Italy, Poland, Russia, Spain, Ukraine
The object of the study comprised 54 grass pea (Lathyrus sativus) accessions originating from Czech Republic, Hungary, Slovak Republic, Poland, Ukraine and Russia together with 18 red pea (Lathyrus cicera) accessions from Greece, Spain and Italy. The plants were grown under the same conditions in Poland. Some phenological and morphological traits of plants as well as some seed morphological properties and nutritive value were investigated. Lathyrus sativus seeds contained more protein (average 300 g vs. 255 g kg⁻¹ dry matter (DM)), whereas the differences in the average contents of the other basic nutrients between both these species as well as between particular accessions were not substantial. Except for a low level of methionine, the protein of both species showed fairly high concentration of other exogenic amino acids (EAAI around 63–64%). Fat of both L. sativus and L. cicera seeds was found to contain a high level of polyunsaturated fatty acids (66.9 and 58.6%, respectively), mainly linoleic (57.4 and 47.2%, respectively). The researched L. sativus accessions had a quite low level of β-ODAP (733 mg with a range of 0.583–1.340 mg kg⁻¹ DM). Slightly higher content of this ANF (1,168 mg with 911–1,349 mg kg ⁻¹ DM) in L. cicera seeds was noted. Average tannin concentration in the L. sativus and L. cicera accessions reached 3.3 and 6.4 g kg⁻¹ DM, respectively. Average content of this ANF in L. sativus significantly correlated with the colour of both, flowers and seeds; with generally, a darker colour associated with higher levels of tannins.