Uman National University | today: 06/27/2025
| Author(s) |
Приходько В. О., , , Войтовська В.І., , , Новікова Т. П., , , Климович Н.М., , , |
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| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 466-476 | index UDK | 633.35:577.1:664.7 | DOI | 10.32782/2415-8240-2025-106-1-466-476 (Link) |
| Abstract | Purpose. To evaluate the quality and nutritional indicators of Lathyrus sativus L. seeds depending on varietal characteristics, and to determine their biochemical composition. Methods. Laboratory, measurement, comparative, analytical, statistical. Results. The study analyzes Lathyrus sativus L. seed varieties by germination energy, seedling vigor, 1000-seed weight, elemental content, and taste. Bilyanka, Spodyvanka, and Ivholga had the highest germination energy (92–93%) and vigor (96–98%). The average values were 84.14% and 94.14%, respectively. The 1000-seed weight ranged from 205–220 g, with Spodyvanka and Ivholga being the heaviest. Bilyanka and Spodyvanka are the most promising for rapid germination. The shortest cooking time (120 min) was in Krasnohradskaya 6, possibly due to higher porosity. Spodyvanka had the longest (128 min), indicating denser structure or higher protein. Bilyanka had the highest protein (30.2%) and best taste rating (4.4), showing high nutritional value. The lowest protein (28.9%) was in Krasnohradskaya 5. Other varieties had stable protein content (29.4–29.8%). These findings support selection of varieties for breeding and food industry use. Conclusions. All studied cultivars of Lathyrus sativus L. are characterized by high germination energy (average 84.14%) and seed germination rate (94.14%), indicating excellent seed quality and suitability for broad application. The highest germination and sprouting rates were observed in the Bilianka variety. The 1000-seed weight ranged from 205 to 220 g, reflecting moderate varietal variability. The heaviest seeds were recorded in the Spodivanka and Ivolha varieties, which is relevant for mechanized sowing and assessing seed value. A statistically significant variability was observed in the main quality indicators of the grain, including starch content (38.7–40%), oil (0.60–0.67%), fiber (4.0–4.5%), and ash (2.4–2.9%). This confirms the influence of varietal traits on the biochemical composition of the grain. The Krasnohradska 5 variety showed the highest ash content (2.9%), potentially indicating an increased concentration of mineral elements. The variety with the highest fiber content (4.5%) may be promising for forage purposes due to improved digestibility. | ||
| Key words | germination energy, seedling vigor, protein, cooking time, taste | ||