Search results for "Lens culinaris"

Agronomic evaluation and quality characterization of lentil accessions (Lens culinaris L.) in a Mediterranean environment

2013

Agronomic evaluation and quality characterization of lentil accessions (Lens culinaris L.) in a Mediterranean environmentLentil (Lens culinaris Medik.) is an important grain legume cultivated in the Mediterranean region and used for human nutrition. An extensive differentiation of lentil over millennia has permitted the evolution of many landraces. These ecotypes often are the result of centuries of selective choices by local farmers and are characterized by high genetic variability and high adaptation to different environmental conditions. Presently, lentil is mainly cultivated in marginal areas of Central and Southern Italy and in Sicily small cultivation has permitted the evolution of lo…

Biodiversità e caratteristiche bio-agronomiche in lenticchia (lens culinaris medik.).

2016

Tra le leguminose da granella la lenticchia (Lens culinaris Medik.), occupa un posto importante nella alimentazione umana, per la quantità e qualità di proteine contenute nel seme e per il contenuto di carboidrati associati alla bassa presenza di sostanze antinutrizionali. La coltivazione della lenticchia è ancora basata, nella maggior parte del mondo, su ecotipi locali e solo in pochi Paesi, come il Canada, si utilizzano varietà selezionate. La coltura, come molte leguminose minori, risulta poco presente negli ordinamenti colturali italiani e, negli ultimi decenni, la superficiecoltivata ha registrato una notevole riduzione a causa di ,molteplici fattori, come mancanza di germoplasma selez…

Biodiversità e caratteristiche bio-agronomiche in lenticchia (Lens culinaris L.)

2008

Biodiversità e caratteristiche bioagronomiche in lenticchia (Lens culinaris L.)

2010

Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil

2012

Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germinatio…

Tillage effects on yield and nitrogen fixation of legumes in Mediterranean conditions

2012

Published in Agron. J. 104:1459–1466 (2012) Posted online [DATE] doi:10.2134/agronj2012.0070 Copyright © 2012 by the American Society of Agronomy, 5585 Guilford Road, Madison, WI 53711. All rights reserved. No part of this periodical may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. I agricultural practices that involve the use of agrochemicals such as fertilizers, pesticides, and herbicides have greatly increased the global food supply but often with detrimental effects on the environment, such as contamination of ground…