Selection of Suitable Genotypes of Lentil (Lens culinaris Medik.) under Rainfed Conditions in South Italy Using Multi-Trait Stability Index (MTSI)

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Abstract

Lentil (Lens culinaris Medik.) is a popular legume crop in the Mediterranean region, widely grown for its nutritious seeds and improving soil fertility. Lentil yield is a critical and challenging trait for crop genetic improvement because it is influenced by various factors that have detrimental effects on seed yields and seed quality traits. This research was carried out in Italy between 2017 and 2019 to identify high-performing stable genotypes presenting multiple desirable traits and to assess the seed quality of 13 lentil accessions in the field. According to the results of the multi-trait stability index (MTSI), (1) only three accessions (Altamura, Easton, and Caltagirone) fared better in various environmental conditions, and (2) the selected accessions had strength toward seed yield (SY), above-ground biomass (AGB), and 1000-seed weight (THS). The genotype × environment interaction (GEI) effects were highly significant for all traits. During the third growing season, most lentil accessions were sensitive to frost. There was no correlation between lentil seed yield and protein concentration. The MTSI is a useful tool for breeders interested in selecting accessions based on their mean performance and stability, as well as desirable traits and minimum multicollinearity issues.

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Converting nitrogen into protein--beyond 6.25 and Jones' factors.

François Mariotti, P Patureau-Mirand, Daniel Tomé (2008)

The protein content in foodstuffs is estimated by multiplying the determined nitrogen content by a nitrogen-to-protein conversion factor. Jones' factors for a series of foodstuffs, including 6.25 as the standard, default conversion factor, have now been used for 75 years. This review provides a brief history of these factors and their underlying paradigm, with an insight into what is meant by "protein." We also review other compelling data on specific conversion factors which may have been overlooked. On the one hand, when 6.25 is used irrespective of the foodstuff, "protein" is simply nitrogen expressed using a different unit and says little about protein (s.s.). On the other hand, conversion factors specific to foodstuffs, such as those provided by Jones, are scientifically flawed. However, the nitrogen:protein ratio does vary according to the foodstuff considered. Therefore, from a scientific point of view, it would be reasonable not to apply current specific factors any longer, but they have continued to be used because scientists fear opening the Pandora's box. But because conversion factors are critical to enabling the simple conversion of determined nitrogen values into protein values and thus accurately evaluating the quantity and the quality of protein in foodstuffs, we propose a set of specific conversion factors for different foodstuffs, together with a default conversion factor (5.6). This would be far more accurate and scientifically sound, and preferable when specifically expressing nitrogen as protein. These factors are of particular importance when "protein" basically means "amino acids," this being the principal nutritional viewpoint.