ADAPTABILITY OF PLANTS OF THE PEA AND THEIR CHANGES IN THE BREEDING
2019
Amelin, A.V. | Chekalin, E.I.
The scientific article is devoted to the analysis of the results of their own of research and other scientists on the problem of scientific and methodological support for the breeding of peas for adaptability. It has been shown that over the past 50-60 years of breeding, the yield of grain of pea has increased to 4,5 t/ha, and the contribution of the variety of crop for yield has become 60%. At the same time, modern cultivars of culture are strongly inhibited in extreme weather conditions, especially in drought, which is caused both by the peculiarities of the development of the root system and the activity of its proton pump. In the peas, an important role in increasing plant resistance to abiotic stressors is played by the pigment composition – the content of carotenoids and anthocyanins. Modern pea varieties of grain use have a relatively low resistance to biotic particular, by the accumulation of a large number of proteins inhibitors of the enzymes trypsin and chymotrypsin, as compared to white flowered peas. Especially significant advantages of pelyushki before white-flowered varieties revealed by resistance to seed infection. One of the reasons is the formation of a thicker and more massive seed coat (on average by 25%) and the manifestation of greater activity of protein-inhibitors of polygalacturonase (on average by 23%). It was concluded that in this culture there was a need to move the breeding based to non-traditional methods of selection. Recommended to use the indicators of the rate of photosynthesis of plants responsible for the formation of the bioenergy potential of plants, which does not increase in pea plants during artificial breeding effects. They are heavily damaged by nodule weevils, pea aphids, moths, bruchus and seed infection – bacteria, fungi Alternaria, Aspergillus and Risopus. At the same time, modern purple flowered peas are characterized by increased resistance to some of pests, which is caused, in
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