Variability in Productive and Biochemical Traits of <i>Vicia faba</i> L. Landraces from Apulia Region (South Italy)
Francesca De Cillis | Claudia Ruta | Cataldo Pulvento | Luigi Tedone | Giuseppe De Mastro
The faba bean (<i>Vicia faba</i> L. var. <i>major</i>) is a pulse that is garnering attention for its chemical composition, which makes it suitable for a healthy diet. The Apulian germplasm is rich in local accessions at risk of genetic erosion, which need evaluating and promoting. Thirteen <i>Vicia faba</i> local Landraces have been analyzed in relation to their productivity and their chemical and biochemical characteristics: their protein, total phenol, total flavonoid, condensate tannin and L-DOPA levels. The results showed great variability—above all in the thousand-seeds weight and in their content of proteins and L-DOPA. Among the accessions evaluated, the two collected from the most southern area of the region (FV12-FV10) were particularly promising—both for their good biochemical traits and, especially, for the higher L-DOPA content (0.46 and 0.49 g 100 g<sup>−1</sup> d.m., respectively), even when expressed in terms of yield per plant (116.3 and 153.0 mg plant<sup>−1</sup> d.m., respectively).
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