Development of initial material for pea breeding using the methods of hybridization and physical mutagenesis

Abstract

Breeding of new highly productive, adaptive, technologically advanced pea varieties plays an important role in increasing the fund of food protein. In this case, the key role belongs to the initial material. Hybridization and mutagenesis methods are widely used to develop initial material. Intervarietal hybridization allows developing hybrid progeny with a combination of valuable traits of parental forms. However, the main problem of current breeding has become a decrease in the genetic diversity of cultivated plants, including peas. One of the ways to improve genetic polymorphism is the use of induced mutagenesis. X-ray radiation is a highly effective physical mutagen, which is successfully used in mutation breeding to improve productivity of cultivated plants and obtain new traits. In this regard, the purpose of the current work was to identify a new pea breeding material using the hybridization method and ionizing radiation. The trails were carried out in 2011-2020 in the laboratory for breeding and seed production of leguminous crops of the BRIA of the FSBSI UFRC RAS. There were selected the varieties and lines of local peas, as well as the VIR collection variety samples as the material for the study. Hybridization was carried out according to the principle of genetic remoteness of parental forms. For induced mutagenesis, the seeds of the varieties ‘Pamyati Khangildina’ and ‘Aksaisky Usatiy 55’ were subjected to various doses of X-ray radiation. As a result of hybridization, there has been developed a promising breeding material characterized by large seed productivity, a shortened growing season, and manufacturability. The hybrid line ‘L-31315/14’ was sent to the State Variety Testing in 2019 as a variety ‘Pamyati Popova’. The mutant pea lines ‘L-18’ and ‘L-65’, developed from the variety ‘Pamyati Khangildina’, exceeded the initial variety on 0.16 and 0.11 t/ha in productivity, and on 1.8 and 1.5%, respectively, in protein.