Comparative estimation of food pea varieties developed by the Tatarsky ria

The article discusses the results of research on the formation of yield potential and quality indicators of food pea varieties bred by the Tatar Research Institute of Agriculture for the period from 2011 to 2023. A comparative analysis of the samples revealed the maximum yield potential of the new varieties: Narat, Salavat, and K/64. In 2022–2023 the varieties ‘Narat’ and ‘Salavat’ demonstrated maximum productivity increases by 4.5, 5.1, and 3.6, 3.9, and 4.5 hwt/ha, respectively. The promising line ‘K/64’ demonstrated the best productivity in 2024, achieving 14.9 hwt/ha. There has been established a high mean protein percentage among all studied pea genotypes from 23.20% to 25.50%. The Narat variety had a high protein content in its seeds, ranging from 21.68% to 26.47%. In 2023, the variety showed an advantage over the standard, achieving a maximum increase of 1.51%. Among the food varieties, the line ‘K/64’ was found with the highest protein percentage in grain (23.43–27.47 %) through all years of study, and a minimum cooking time of 105–120 min.