Lentil (Lens culinaris Medik.): A Current Review

Abstract

Lentil was first cultivated 8000–10,000 years ago and is a protein-rich crop. It is an important dietary component in many Mediterranean and Asian countries but allergic reactions to lentil intake was reported in some countries. Lentil yield is a key and difficult trait to enhance for crop genetic improvement. Several biotic and abiotic variables such as drought, high temperature, salinity, mineral deficiency and fungal diseases limit the production of lentils. Landraces and wild relatives are more tolerant to adverse environmental conditions. Molecular tools to assist breeding efforts in lentil are less well developed in comparison with other crops. Due to its excellent and balanced nutritional composition, the use of lentil flour in bakery, extruded and other products is gaining attention from food technologists and industry. In this review, some valuable information related to lentil is extracted from international articles published in last two years and presented here.

Screening of lentil genotypes during germination and early growth stages under PEG-induced drought stress

“…Drought stress is the most important factor that has serious harmful effects on the growth and development of lentil (Zeroual et al, 2022). It has been found that up to 50% yield losses occur in the production of lentil exposed to drought (Mart, 2022). Drought significantly inhibits lentil emergence, germination and seedling growth.…”