Table_1_Effect of High Temperature Stress During the Reproductive Stage on Grain Yield and Nutritional Quality of Lentil (Lens culinaris Medikus).docx

High temperature during the reproductive stage limits the growth and development of lentil (Lens culinaris Medikus). The reproductive and seed filling periods are the most sensitive to heat stress, resulting in limited yield and nutritional quality. Climate change causes frequent incidents of heat stress for global food crop production. This study aimed to assess the impact of high temperature during the reproductive stage of lentil on grain yield, nutritional value, and cooking quality. Thirty-six lentil genotypes were evaluated under controlled conditions for their high temperature response. Genotypic variation was significant (p < 0.001) for all the traits under study. High temperature-induced conditions reduced protein, iron (Fe) and zinc (Zn) concentrations in lentils. Under heat stress conditions, mineral concentrations among lentil genotypes varied from 6.0 to 8.8 mg/100 g for Fe and from 4.9 to 6.6 mg/100 g for Zn. Protein ranged from 21.9 to 24.3 g/100 g. Cooking time was significantly reduced due to high temperature treatment; the range was 3–11 min, while under no stress conditions, cooking time variation was from 5 to 14 min. Phytic acid variation was 0.5–1.2 g/100 g under no stress conditions, while under heat stress conditions, phytic acid ranged from 0.4 to 1.4 g/100 g. All genotypes had highly significant bioavailable Fe and moderately bioavailable Zn under no stress conditions. Whereas under heat stress conditions, Fe and Zn bioavailability was reduced due to increased phytic acid levels. Our results will greatly benefit the development of biofortified lentil cultivars for global breeding programs to generate promising genotypes with low phytic acid and phytic acid/micronutrient ratio to combat micronutrient malnutrition.

在豆科植物（Lens culinaris Medikus）的生殖阶段，高温对其生长与发育构成限制。生殖期及种子充实期对热应激尤为敏感，导致产量与营养价值受限。气候变化导致全球粮食作物生产频繁遭受热应激。本研究旨在评估豆科植物生殖阶段高温对籽实产量、营养价值及烹饪品质的影响。在控制条件下，对三十六个豆科基因型进行了高温响应的评估。研究结果显示，所有研究性状均表现出显著的基因型差异（p < 0.001）。高温诱导的环境条件下，豆科植物中的蛋白质、铁（Fe）和锌（Zn）含量均有所下降。在热应激条件下，不同基因型豆科植物的矿物含量从6.0至8.8 mg/100 g的铁和4.9至6.6 mg/100 g的锌不等。蛋白质含量在21.9至24.3 g/100 g之间。高温处理显著缩短了烹饪时间；烹饪时间范围在3至11分钟之间，而在无应激条件下，烹饪时间变化范围在5至14分钟之间。在无应激条件下，植酸含量变化范围为0.5至1.2 g/100 g，而在热应激条件下，植酸含量从0.4至1.4 g/100 g不等。所有基因型在无应激条件下均具有高度显著的铁的生物利用度和适度的锌的生物利用度。然而，在热应激条件下，由于植酸水平上升，铁和锌的生物利用度有所降低。本研究结果将对全球育种计划中生物强化豆科品种的开发产生重大益处，有助于培育出低植酸及植酸/微量元素比率的优良基因型，以应对微量元素营养不良问题。