AbstractTannin content and tanning power on haemoglobin were evaluated in a collection of faba‐bean genotypes differing in seed and flower colour. All tannin‐related measurements gave near‐zero values for white‐flowered genotypes; they showed intermediate values in brown and green‐seeded genotypes, brown being lower in tannin values than green. Genetic analysis in the F3of a half‐diallel design confirmed the strong link between brown and green testa colour and intermediate tanning
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