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Yield and Quality of Faba Bean ( Vicia faba L. var. major ) Genotypes as a Vegetable for Fresh Consumption: A Comparison between Italian Landraces and Commercial Varieties

Author

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  • Francesca De Cillis

    (Department of Agricultural and Environmental Science, University of Bari Aldo Moro, via Amendola 165/A, 70126 Bari, Italy)

  • Beniamino Leoni

    (Department of Agricultural and Environmental Science, University of Bari Aldo Moro, via Amendola 165/A, 70126 Bari, Italy)

  • Maria Massaro

    (Department of Agricultural and Environmental Science, University of Bari Aldo Moro, via Amendola 165/A, 70126 Bari, Italy)

  • Massimiliano Renna

    (Institute of Sciences of Food Production (ISPA), CNR, via Amendola 122/O, 70126 Bari, Italy)

  • Pietro Santamaria

    (Department of Agricultural and Environmental Science, University of Bari Aldo Moro, via Amendola 165/A, 70126 Bari, Italy)

Abstract

Legumes crops play significant roles both in human diets and agriculture, and contribute to sustainable farming. In this study, we evaluated both some quality traits and yield of four landraces (Cegliese, Iambola, San Francesco, and FV5) of faba bean ( Vicia faba L. var. major Harz) for fresh consumption in order to assess and distinguish the landraces also in comparison with two commercial varieties (Aguadulce supersimonia and Extra-early purple) by using a crop system without irrigation. Independently of the genotype, we obtained the same pods yield (1794 g m −2 ) without affecting the seed size. All genotypes can be considered a good source of vitamin C, although Extra-early purple and San Francesco reveal the highest content (703 and 646 mg 100 g −1 fresh weight—FW, respectively). Cegliese showed the highest L-dopa content (10.14 mg 100 g −1 FW), suggesting its use as a natural rich source of L-dopa (dopamine precursor used for Parkinson’s disease treatment) instead of using synthesized L-dopa. In conclusion, this study highlight interesting quality traits of faba bean when consumed as fresh vegetables, suggesting its positive role on human health and the possibility of its production by using local horticultural systems that are skilled in optimizing resource utilization.

Suggested Citation

  • Francesca De Cillis & Beniamino Leoni & Maria Massaro & Massimiliano Renna & Pietro Santamaria, 2019. "Yield and Quality of Faba Bean ( Vicia faba L. var. major ) Genotypes as a Vegetable for Fresh Consumption: A Comparison between Italian Landraces and Commercial Varieties," Agriculture, MDPI, vol. 9(12), pages 1-14, November.
    • Handle: RePEc:gam:jagris:v:9:y:2019:i:12:p:253-:d:292254
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    References listed on IDEAS

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    1. Massimiliano Renna & Francesco F. Montesano & Angelo Signore & Maria Gonnella & Pietro Santamaria, 2018. "BiodiverSO: A Case Study of Integrated Project to Preserve the Biodiversity of Vegetable Crops in Puglia (Southern Italy)," Agriculture, MDPI, vol. 8(8), pages 1-22, August.
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    Cited by:

    1. Sara Martinez & Sara Sánchez-Moreno & Jose Luis Gabriel & Cristina Álvarez & Maria del Mar Delgado, 2021. "Valorization of a Bio-Stabilized Municipal Solid Waste Amendment for Faba Bean ( Vicia faba L.) Fertilization," Agriculture, MDPI, vol. 11(11), pages 1-16, November.
    2. Didem Akgun & Huseyin Canci, 2023. "Selection of Faba Bean ( Vicia faba L.) Genotypes for High Yield, Essential Amino Acids and Low Anti-Nutritional Factors," Agriculture, MDPI, vol. 13(5), pages 1-12, April.

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