[Evaluation of Some Introduced Varieties of Faba Bean (Vicia faba L.),(by Breeding),Under Coastal Zone Conditions]

This study was conducted during two agricultural seasons (201 1-2012 and 2012-2013), in Al-Bassa area, 10 km apart from Lattakia, Syria, to assess prematurity, productivity and protein content of nine beans genotypes, under coastal zone conditions, to choose the best of them for farming, and adopt some of those types, as a genetic resources, for the significant traits. Heritability and genetic advances was calculated. Correlations and regression between grain yield and its components, and some phonological phases were determined. Also, path coefficients, direct and indirect colTelations, similarity among varieties were determined, for using in breeding programs. The study showed significant differences between the studied genotypes, and years. Significant interaction between genotypes and years were appeared, for most of the considered traits. So, Spanish cultivar surpassed significantly the rest of the items in terms of productivity, and the cultivar Al-Balady was the best in terms of prematurity (153.83 days) and protein content (18.5%). The results also showed a positive significant colTelation between grain yield and both of: number of branches, number of pods, number of seeds/pods, length of pods, weight of pods, seed length, seed width, plant high, grain size, leaf area, and harvest index, while the yield negatively correlated with protein content, and the number of days until maturity. It turns out that, in addition to the number of pods per plant, the pods weight and the weight of 100 seed, contribute in productivity, and they have a determination coefficients up to (87%) (70%) (79%), respectively. However, it calls for a focus on that traits ,rnentioned above, as criteria for selection and breeding programs in order to obtain high-yield varieties. The Giza variety has the highest harvest index trait (62.59) with a high degree of inheritance (0.93) and genetic progress (1 0.42) with high path coefficient