Evaluation of Different Varieties of Lathyrus (Lathyrus sativus L.)
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
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
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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
Legume Genomics and Genetics
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