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Genotype Environment Interaction and Stability of Quantitative Traits in Pea (Pisum sativum L.) Varieties

Authors:

V. M. Vasileva ,

Institute of Forage Crops – Pleven, Bulgaria, BG
About V. M.
Agricultural Academy
Institute of Forage Crops
Forage Production and Livestock Department

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V. I. Kosev

Institute of Forage Crops – Pleven, Bulgaria, BG
About V. I.
Agricultural Academy
Institute of Forage Crops
Forage Production and Livestock Department

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Abstract

Purpose: The purpose of the study was to evaluate genotype × environment interactions and stability parameters of seven pea varieties by basic quantitative traits and to determine their suitability as initial material for future breeding programmes. Research Method: Both, above ground and root biomass of plants were analysed. Following characteristics were assessed in the beginning of fl owering stage: plant height (cm), leaf fresh weight (g), stem fresh weight (g), root fresh weight (g), nodule number per plant, nodule weight per plant (g). Biometric measurements were made to 10 plants of each variety. Regression analysis, analysis of variance, non-parametrical analyses were used. All experimental data were processed statistically using the computer software GENES 2009.7.0 for Windows XP. Findings: Wt6803 variety could be selected as the most promising selection material in terms of plant height and number of nodules, but in terms of leaf fresh weight and stem fresh weight NDPO80138-B-2 and Mir varieties, respectively. Value: Pea varieties of breeding interest with regard to the both, genotype environment interaction and stability of quantitative traits were shown. They could be actively used in the creation of new varieties with increased general adaptability.
How to Cite: Vasileva, V.M. and Kosev, V.I., 2021. Genotype Environment Interaction and Stability of Quantitative Traits in Pea (Pisum sativum L.) Varieties. Journal of Agricultural Sciences – Sri Lanka, 16(2), pp.317–326. DOI: http://doi.org/10.4038/jas.v16i2.9337
Published on 01 May 2021.
Peer Reviewed

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