Food and feed potential breeding value of green, dry and vegetable pea germplasm

Pea is an important grain legume and vegetable in the South of Europe where it is grown on small farms and gardens using traditional varieties and methods during the winter. Variability in old, unimproved varieties needs to be determined in order to create useful genetic variation for broadening the narrow genetic base of commercial cultivars and for making efficient use of available resources. One hundred and four unimproved pea varieties and ten elite cultivars were evaluated in 1991 and 1992 at two locations for seed and vegetable quality, canopy and agronomic traits. Significant genotype by environment (G × E) interactions were found for protein concentration, fresh seed size and weight, canopy traits, pod length and weight, days to flowering, and days to fresh seed and pod maturity. There were significant differences between unimproved pea varieties for all traits studied except for seed soluble sugars and seed tenderness. Most of the significant differences for seed and vegetable quality traits were observed in the unimproved germplasm from the South of Europe when compared with differences within the elite germplasm. Data from the evaluation of available pea germplasm provide information needed by breeders to develop varieties efficiently for the different needs of growers, processors and feed manufacturers. The relevance of these results in devising breeding strategies is discussed.