Análisis sensorial de tres ecotipos de garbanzo leoneses cultivados en diferentes suelos de la provincia

Laburpena

Chickpea is the principal grain legume crop for human consumption cultivated in the Mediterranean region, Spain being one of the leading European chickpea-producing countries. In the province of León it is a traditional crop, usually sown in spring and grown in non-irrigated soils. The quality of the product obtained, as well as the genetic material, is associated with the environment in which the crop develops. The present study will try to identify a relationship between three local ecotypes of chickpea in the province of León and the characteristics of the soils in which they have been cultivated. 20 experimental plots (between 2014 and 2015), were set up in different regions of the province of León, where 3 local ecotypes (Vbre-4, Vvjas-4 and Vvjas-5) were cultivated. Soil samples were taken for analysis. Once the chickpeas were harvested, an organoleptic assessment was carried out. The three evaluated ecotypes showed a rating of very good or excellent. The best valuation was obtained by ecotype Vbre-4 in slightly basic soil, very low in potassium and low in magnesium. Soils with a very acidic pH affect the final quality of the product obtained and, usually, it may also be associated with soils with a high content of calcium. The best global evaluations were found in soils with low potassium content. The highest values of gumminess were associated with soils with a neutral or slightly acidic pH and low in potassium and also magnesium, Vvjas-5 being the ecotype with the least favourable values.