Creating new varieties of vegetable peas (Pisum sativum L.) using multicomponent crossings

Abstract

Abstract Vegetable peas (Pisum sativum L.) is an important food product containing high balanced combination of protein-carbohydrate complex, biologically active and mineral substances. The need for canned green peas in our country is not satisfied due to our own production. With the increasing competitiveness of varieties, further study and use of the potential for intraspecific hybridization is necessary. To achieve breeding goals to increase the productivity of vegetable peas, to strengthen other traits, it is important to increase the recombination of gametes from several varieties, so complex crosses are becoming increasingly important. The aim of the study is to create the source material of the early and mid-ripening groups of ripening with new economically valuable traits and to produce highly productive canned peas. For the first time, using the method of complex crosses involving geographically distant and morphologically different forms, high-quality pea varieties of canned vegetable peas were created using different ripeness groups, with an optimal combination of productivity elements suitable for mechanized cultivation technologies. The created adaptive varieties of peas of intensive vegetable type with delayed polymerization of sugars and a high content of amylose fraction in starch are competitive with foreign analogues in productivity and taste: Gribovsky jubilee, Maxdon, Corsair, Triumph, Barin.