A FEATURE COLLECTION OF LENTIL (LENS CULINARIS MEDIK.) BY NUTRITIOUS VALUE OF SEEDS

Conclusions . In the studied sample of barley cultivars, the ranking by 1000-kernel weight and test weight did not change from year to year, indicating a strong role of the genotype in the control of these parameters. An increase in the 1000-kernel weight and test weight is possible with optimal watering during the development phases from emerging to filling. The variability of the 1000-kernel weight was weak or medium; the variability of the test weight was very weak, also indicating a strong genetic control of these parameters. The results of studying the nutritional qualities of a basic collection of lentil ( Lens culinaris Medik.) of the National Center for Plant Genetic Resources of Ukraine (NCPGRU) are presented. A feature collection was compiled by nutritional value of seeds. The collection consists of 160 accessions ( macrosperma – 57, microsperma – 103). The nutritional qualities of lentil seeds were evaluated by the following parameters: protein content, cooking rate, palatability, cotyledon color, seed coat color, resistance to infuscation, and seed size. important aspect of the market value of food the seed coat color, cotyledon color, to infuscation. The accessions were grouped by cotyledon as follows: yellow 87 accessions; hot-yellow 67 accessions; green 6 accessions. the Classifier of the genus there are currently eight types of the seed coat pigmentation; their are white 45/09 green Given the ability of the seed coat to infuscate, the reference accessions for this trait were chosen:

The experimental data were statistically processed on a personal computer using the licensed software package Microsoft Word and Microsoft Office Excel (license number 44208338, release date 06/27/2008), Statistics 6.0 (license number BXXR502C631824NET3).
Results and discussion. The primary objective of studies on accessions from collections of genetic resources is assessments of valuable economic, breeding and other characteristics; identification of sources and donors of these characteristics and formation of collections (basic, core, doublet, feature, genetic, special, educational, working).
In a feature collection, accessions are selected according to certain level of phenotypic expression of individual features or their combinations. A feature collection contains accessions selected by a certain level of phenotypic expression of individual features or their combinations and is built up in accordance with a taxon classifier using reference accessions [19].
Domestic lentil varieties have a narrow genetic base and are categorized by to the ecogeographical principle into three main groups, according to the three main regions of the crop cultivation: subtropical (South Asian: India, Nepal, Pakistan, Afghanistan), Mediterranean (Southern Europe and North Africa) and northern temperate (Canada and the USA) [20]. A considerable diversity of accessions in a feature collection covering the entire range of ecogeographical zones, will enable selecting accessions that are as distant from each other as possible to expand the genetic base of new varieties.
The nutritional properties of lentil seeds are evaluated in the phase of full ripeness by the following characteristics: protein content, cooking rate, palatability, cotyledon color, seed coat color, resistance to infuscation, and seed size.
Protein and its content in seeds are major factors that determine the nutritional and feed value of grain legumes. Lentil proteins mainly accumulate in cotyledons and comprise low contents of sulfur-containing amino acids [9].
Lentil proteins are 70% of globulins, 11% of glutelins and 3% of prolamins [7]. In terms of protein content, lentil is second only to soybean and lupine [21]. The protein content in seeds is important both for food and for feed accessions.
For lentil varieties that are grown for food, it is important to evaluate the cooking properties of seeds, which include the cooking rate, coefficient and time. The cooking rate of legume seeds is a varietal trait [22,23], therefore, the success of breeding for this trait is largely determined by starting materialaccessions with a high cooking rate of seeds. The cooking time of seeds characterizes the suitability of an accession for using in food: the shorter the cooking time, the more valuable the accession for making soups, salads and groats is [1].
A three-year study of the cooking rate of 555 accessions showed that the lentil accessions had less variable cooking coefficients and were boiled faster than seeds of other legumes. Our collection includes 29% of local samples of different origin, which are an important link in improving the nutritional quality of lentil breeding varieties. For example, Ninou et al. [23] in their experiments noted a decrease in the cooking rate of seeds with a parallel increase in the yield when local varieties were involved into the crossbreeding design.
The palatability of seeds is assessed organoleptically during the cooking rate test. The following parameters are assessed: the overall taste of seeds, consistency (oily, crumbly), and toughness of the seed coat. Reference accessions for various levels of the lentil palatability have been distinguished and included in this collection: -Very low (3 points): LUG 330/04 (Ukraine); -Low (5 points): 1743 T 19 (Canada); -High (7 points): Miledi (Russia). The appearance of seeds is an important aspect of the market value of food lentil: seed coat color, cotyledon color, resistance to infuscation.
In domestic lentil (Lens c. Medik.) varieties, cotyledons can be in 3 colors: yellow, red (orange) or green. The preference for a particular type of lentil in each country depends on local traditions of cultivation and nutrition. Red lentils occupy the maximum volumes on the global market; peeled seeds are consumed in Egypt, West Asia, Sri Lanka, Pakistan, India, and Bangladesh [24]. On the agricultural market, lentils are mainly red (about 75% of the gross production); green lentils account for 20%; and othersup to 5%. The USA and Canada are the main producers of green lentils, while the rest of the world grows mainly red lentils [25]. The cotyledon color is a constant feature, which must be used to identify varieties. The cotyledon color is determined by three genes: Yyellow, Dgdark green, Bbrown. The dominant combination of BBYY genes determines the orange pigmentation of cotyledons; the recessive alleles of these genes (yybb) -light green [26]. Ye.I. Barulina and Ye.A. Dombrowskaya theorized that the orange color of cotyledons was dominant, and the green color -recessive [27]. The cotyledon color is important for accessions used for soups and groats. Of hulled seeds, varieties with orange (red) cotyledons are most popular. Hulled seeds are is easier to cook, but they lose flavor.
Slinkard A.E. describes the inheritance of the cotyledon pigmentation in lentil as follows: yc -yellow cotyledons; Ycred (orange) cotyledons; i-yc, an inhibitor of the cotyledon pigmentation alleles (green cotyledons), while I-yc does not inhibit either yc or Yc. The red pigmentation is monogenically dominant over the yellow color, and the yellow pigmentationover the green color. The green color is the result of a recessive allele that inhibits any pigmentation, both yellow and orange, and the dominant allele of this gene inhibits neither [28].
The red color of cotyledons is intrinsic to wild species such as L. tomentosus. In interspecies hybridization, it is inherited monogenically and is dominant over the yellow pigmentation [24].
Thus, each accession with the identified color of cotyledons can be its donor, and, correspondingly, included in specialized breeding programs.
The seed coat color is an important economic feature. The seed coat in lentil can be in four primary colors: gray, brown, green, and black. The rest are their derivatives. The black pigmentation gene (Blt) is dominant and blocks the expression of other pigmentations of the seed coat. The green color is determined by the Dg gene [29]. Ye.I. Barulina and Ye.A. Dombrovskaya's genetic studies showed that simple alternative traits (color of seedlings, flowers, pods, seeds, cotyledons) in different varieties are inherited by Mendelian rules, regardless of origin. They revealed genes that determine these usual qualitative traits [27]. According to their theory, the black pigmentation of the seed coat with a speckled pattern dominates.
It should be noted that the seed coat color types specified in the classifier differ from the categorization of lentil varieties into market classes. Thus, the following classes are distinguished: extra-small red (1000-seed weight = 26 g) and small (1000-seed weight = 40 g), with the main consumers being Bangladesh, Pakistan, Egypt, South Asia, the Middle East and northern Africa; small green (1000-seed weight = 29 g) is preferred in Morocco, Greece, Italy, Egypt, and Mexico; medium-sized green (1000-seed weight = 43 g), which is popular in northwestern Europe, Spain, Algeria, and USA; large green (1000-seed weight about 60 g), which is in demand in northwestern and southern Europe, South and Central America; dark green speckled (1000-seed weight 30 g), with the main consumer being France [10].
The primary pigmentation of the seed coat in the majority of the market lentil classes is determined by two independent genes: gray primary color (Ggc) and brown primary color (Tgc) [30]. The dominant and recessive allelic combinations of these two genes result in a brown (Ggc Tgc), gray (Ggc tgc), brown (ggc Tgc), or green (ggc tgc) seed coat and specify the market classes. The homozygous recessive tan gene is epistatic to the Tgc gene, but not to the Ggc gene [30]. In the tan genotype, expression of the dominant Ggc allele leads to the formation of a matte gray seed coat, while the recessive ggc allele causes a clear seed coat. Lentil accessions with the tan gene do not discolor during storage [31] or cooking. A thinner seed coat increases the cooking rate, simplifies decortication and makes seeds look well-rounded. These characteristics increase the value of such accessions for consumers, and their market prices are higher. However, the thin coat of seeds means a greater damage upon harvesting, which reduces germination, but these negative features are eliminated by pre-sowing inoculation [32].
Lentil is more easily changes the seed color than other legumes due to infuscation because of tannins in the seed coat. Infuscation resistance is attributed to no tannins in the seed coat at all. This trait is controlled by one recessive tan tan gene. [33,34].
Phenolic compounds, which are synthesized in the seed coat of browning lentils, have antioxidant properties and are absent in non-browning accessions. Phenolic compounds such as myricetin, dihydromiricetin, flavantriol and proanthocyanidin are synthesized only in infuscating lentils [32]. The market lentil class known as -tannin-free‖ or -non-browning/infuscating‖ exists due to the expression of one recessive tan gene [33,35].
Phenolic compounds can provide antioxidant benefits for human health, and foods such as lentils can be valuable dietary sources of different subclasses of these secondary metabolites. Mirali analyzed phenolic profiles in lentil genotypes with four different colors of the seed coat (green, gray, yellow-brown and brown) and two cotyledon colors (red and yellow) and found that the phenolic compound levels in lentil seeds varied depending on the seed color. The seed coat in lentil genotypes with the homozygous recessive tgc allele (green and gray seed coat) had higher values of proanthocyanidins and some flavonols. This suggests that lentils with green and gray seed coat may be more promising for a healthy diet [36].
Given the seed coat ability to infuscate, reference accessions were identified: -Infuscating: Krasnohradska 250 (Ukraine); -Non-infuscating: LUG 45/09 (Ukraine). Small-seeded lentils are generally used for groats. Seeds of such accessions are so small (1000-seed weight 40 g) that they do not need to be crushed like peas. Accessions with large seeds (1000-seed weight 60 g) can be used for dishes from whole non-decorticated lentils.
Thus, the seed size is an important feature characterizing the use of lentils in cooking. In lentils, unlike other grain legumes, there is no negative correlation between the seed size and protein content, which increases its economic value [34].
Multi-year studies of lentil genetic resources in the Laboratory of the Genetic Resources of Grain Legumes and Groats Crops have resulted in building up a feature collection of lentils by nutritional value of seeds (Certificate No. 286 of December 24, 2019), which consists of 160 accessions (macrosperma -57, microsperma -103). The collection accessions cover all geographical regions of the world (Asia (12%), America (12%), Africa (16%) and Europe (60%)) and representatively reflect the composition of the NCPGRU's basic collection of lentils. The collection contains accessions from 27 countries, with Ukrainian accessions prevailing (23%).

Conclusions.
Our studying the NCPGRU's lentil gene pool allowed us to gain more detailed information on its nutritional value and to build up a feature collection, representing the genetic diversity of the species Lens culinaris Medic. by the investigated traits. This collection will facilitate the selection of starting material for specialized breeding programs to create new food varieties. The study purpose was to summarize and analyze multi-year data on the nutritional quality of lentil (Lens culinaris Medik.) accessions from the basic collection of the National Center for Plant Genetic Resources of Ukraine (NCPGRU). Materials and methods. In 1992-2018, 555 accessions of the NCPGRU's basic collection of lentils were studied. Lens culinaris Medik. accessions were represented by two subspecies: subsp. microsperma and subsp. macrosperma. The collection accessions of lentils were investigated and morphologically described; they were grouped by economic and biological features according to the Classifier of the genus Lens L. The protein content in seeds was determined by the Kjeldahl digestion in the Laboratory of Genetics, Biotechnology and Quality of the Plant Production Institute nd. a. VYa Yuriev NAAS. Results and discussion. The nutritional parameters of lentil seeds were evaluated in the full ripeness phase: protein content, cooking time, palatability, colors of cotyledons and seed coat, resistance to infuscation, and seed size.