Research Report

Evaluation of Different Varieties of Lathyrus (Lathyrus sativus L.)  

Kenghe R.N.1 , Nimkar P.M.2 , Shirkole S.S.3
1 Department of Agricultural Process Engineering, Mahatma Phule Krishi Vidyapeeth, Rahuri, India
2 Department of Agricultural Process Engineering, Panjabrao Deshmukh Krishi Vidyapeeth, Akola, India
3 Department of Process and Food Engineering,National Institute of Technology, Rurkela, India
Author    Correspondence author
Legume Genomics and Genetics, 2016, Vol. 7, No. 8   doi: 10.5376/lgg.2016.07.0008
Received: 25 Apr., 2016    Accepted: 21 May, 2016    Published: 04 Jul., 2016
© 2016 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Kenghe R.N., Nimkar P.M., and Shirkole S.S., 2016, Evaluation of Different Varieties of Lathyrus (Lathyrus sativus L.), Legume Genomics and Genetics, 7(8): 1-7 (doi: 10.5376/lgg.2016.07.0008)


The physical properties of different varieties of lathyrus viz., Ratan, Pratik, Mahateora, BIOR-231, Pusa-28, NLK-05, NLK-73, NLK-48, NLK-40 and NLK-36 were studied at moisture content of 7.90 to 19.40, 6.75 to 18.30, 9.48 to 21.02, 9.79 to 21.34, 9.52 to 21.04, 9.03 to 20.61, 9.91 to 21.49, 9.22 to 20.83, 9.42 to 21.03 and 9.10 to 20.71% (d.b.). The grain size, thousand grain weight and angle of repose, were found increased linearly and the average increase was found to be 8.07, 15.11 and 21.32%, respectively, with the corresponding increase in moisture content. The sphericity and porosity increased initially and then found decreased with further increase in moisture content. The bulk density and true density values decreased linearly and the average decrease was found to be 15.01 and 13.71%, respectively.

Lathyrus; True density; Bulk density; Angle of repose
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