The acceleration of the process of import substitution is becoming a crucial issue in contemporary Russia and priority areas of such process are identified in plant breeding and seed production. A hot topic in the breeding of beans consists in creation of highly productive varieties with stable productivity. Field experiments were conducted at the Omsk State Agrarian University in 2014-2018 in order to evaluate the adaptation properties of prominent varieties of dry beans in terms of yielding capacity. All sorts were grown using the methods of organic farming, without application of pesticides and fertilizers, which allowed for an accurate evaluation of their biological productivity. The parameters of stability and plasticity of the genotypes under study were calculated following the methods of regression analysis (Eberhart, Russell, 1966). The associated trait of the studied feature in dry beans is mainly influenced by “environmental factors” (75%), to a lesser degree by the correlation “genotype x environment” (17%) and by “genotype” (7%). Based on the evaluation of the adaptation capacity and stability of the genotypes of common beans, samples with a high responsiveness to the improvement of cultivation conditions (Omichka, Luker’ya, Sizaya, Shokoladnitsa, Olivkovaya and Omskaya yubileinaya) and with a high genotype stability (Biichanka, Sibakovskaya-100, Rubin, Nerussa, Petukh) have been identified.
The issue of healthy nutrition is nowadays one of the most important concerns for everybody. Research is being intensively carried out and scientific works published about legumes as crops possessing functional properties. The present article describes the useful properties of cultures such as dry and green beans, green peas and chickpeas and their role in improving human nutrition and health. It has been established that green bean varieties bred at the Omsk State Agrarian University have high protein content in their green pulses (up to 23.60 %) and contain the following micronutrients: zinc (up to 26.12 %), iodine (up to 0.016 mg/kg), iron (3.1 mg/kg) and sucrose (up to 4%) in the phase of horticultural maturity; the locally bred varieties of dry beans exhibit high protein content in the seeds (up to 24 %), as well as the following micronutrients: zinc (up to 28.1 %), iron (up to 80 mg/kg), iodine (up to 0.23 mg/kg) and calcium (up to 0.85 mg/kg); chickpea samples distinguish themselves as for high protein content (up to 23.54 %), calcium (up to 0.82 mg/kg), zinc (up to 45.6 %), iodine (up to 0.76 mg/kg) and iron (up to 66 mg/kg) along with optimal technological characteristics of seeds and green pulses. Varieties with a set of valuable parameters have been identified.
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