- GENETIC AND ENVIRONMENTAL VARIATION IN SEED YIELD AND ITS COMPONENTS, PROTEIN AND COOKING QUALITY OF LENTIL
Abstract: This study aimed to investigate genetic and environmental effects on seed yield and seed yield and seed quality characters of lentil. Eeight field experiments were carried out at four research stations in Egypt in 1997-1998 and 1998-1999 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.
Publication year 2002
Availability location معهد بحوث المحاصيل الحقلية - 9 شارع الجامعة- الجيزة
Availability number
Organization Name
serial title Egypt. J. Agric. Res. .
Author(s) from ARC
External authors (outside ARC)
    الغريب محمد الغريب جامعة الازهر
Agris Categories Agriculture - General aspects
AGROVOC
TERMS		 Lentils. Proteins. Seed.
Publication Type Journal
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