Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 2
Written by Ovidia Loredana AGAPIE, Elena BARCANU TUDOR, Ion GHERASE, Eliza TEODORESCU
Legumes are essential in traditional diets, providing nutritional and health benefits, while also supporting economic stability and environmental sustainability. This study evaluates the nutritional quality of three legume species: Vicia faba L., Pisum sativum L., and Phaseolus vulgaris L., by analysing total dry matter, total soluble solids (TSS) and titratable acidity. These parameters were measured using standardized methodologies on selected genotypes cultivated under controlled conditions. Significant inter- and intra-species variability was observed. Broad bean genotypes, especially L5, exhibited the highest dry matter content (34.55%), which is often associated with increased concentrations of essential nutrients. Pea genotypes, such as L6, demonstrated elevated TSS levels (>14°Brix), suggesting potential for fresh market applications. Common bean genotypes, particularly the climbing variety L135, showed high TSS values (16.03°Brix) and moderate acidity, underscoring their suitability for processing. These results emphasize the importance of genetic diversity in legumes to optimize nutritional value and processing potential. This study supports the development of targeted cultivation and breeding strategies to improve legume productivity and quality under diverse environmental conditions, particularly in the context of climate change.
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