Effect of agronomy factors on the cooking properties of lentil seeds (Lens culinaris Medic L.)

G. Milev

Abstract. A three-year trial was carried out in the trial field of Dobrudzha Agricultural Institute with lentil cultivar Elitsa. The aim of the trial was to assess the cooking properties of seeds according to the mineral fertilization and bacterial treatment, the sowing rates and the meteorological conditions during the period of plant growth. Three sowing rates (300, 350, 400 g.s./m2) and four nitrogen fertilization norms (N , N , N , N kg/ha) were tested against phosphorus 0 30 50 90 background of 60 kg/ha. The inoculation with the Rhizobium product Nitragin was done by pre-sowing slurry treatment of seeds. The laboratory analyses revealed that the cooking properties of seeds were affected most by the meteorological conditions during the growth period, followed by nitrogen fertilization and the sowing rate. Bacterial treatment of lentil also had a positive effect on the cooking properties of seeds.

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