Pea plant and its varieties with a description of the beneficial properties. Peas: varieties and cultivation features Which group does peas belong to

Pisum sativum
Taxon: family Legumes ( Fabaceae)
English: pea field, garden pea

Botanical description of peas

An annual plant with a taproot system and a weak, lodging stem, 20 to 250 cm long (in standard varieties, the stem does not lodge). Pea leaves with 1-3 pairs of leaflets and long branched tendrils that end the leaf. At the base of each leaf there are 2 large semi-heart-shaped bracts, which play the same role in photosynthesis as the leaves. The leaves are usually gray-green from a waxy coating.
Pea flowers are located in the leaf axils one by one or in pairs. They are large, from 1.5 to 3.5 cm long, with a white, less often - yellowish, pink, reddish or purple corolla and a double 5-membered perianth. The upper petal of the corolla, usually the largest, with an extended limb, is called the sail, or flag. The two opposite side lobes are called oars, or wings. And the two lower petals usually grow together and form a kind of trough of the original shape, called a boat. The flower has 10 stamens and a pistil with an upper ovary. 9 stamens grow together with filaments and form a tube, inside which a pistil column passes, and one stamen remains free. Peas are a self-pollinating plant, but in years with hot dry summers there is also cross-pollination.
The fruit of peas, like all legumes, is a bean. Pea beans are often straight, less often curved, almost cylindrical, 3 to 15 cm long, with white or pale green valves. Each bean contains 3 to 10 rather large seeds. In everyday life, the fruits of peas are often called pods, which is botanically absolutely incorrect, since pods are inherent only in plants belonging to the cruciferous family.

A bit of history

Peas are one of the most ancient crops; they were cultivated already in the Stone Age along with wheat, barley, millet and lentils. His homeland is considered to be Western Asia, where small-seeded forms of peas are still grown. Large-seeded forms emerged, as N.I. Vavilov, in the Eastern Mediterranean. The ancestor of the cultivated pea may have been annual peas (Pisum elatius), which is still found in the wild.
In Russia, pea dishes have been in high esteem since ancient times. There is an ancient tale about Ivan, who with the help of peas dealt with a cruel serpent and became Tsar Pea. This story served as the basis for the saying "It was under King Peas", ie in time immemorial. The Russian Tsar Alexei Mikhailovich, the father of Peter the Great, also did not disdain peas, often feasting on peas. The king's favorite dishes were steamed peas with ghee and pies with pea filling.

Growing peas

Peas are grown in vegetable gardens all over Russia.
A characteristic feature of legumes, including peas, is a symbiosis with microorganisms capable of assimilating atmospheric nitrogen. They live inside special nodules that grow on the roots of legumes. Microorganisms receive water with mineral salts from legumes. For legumes, symbiosis is useful in that during their life they use for their mineral nutrition a part of the nitrogen compounds formed in the root nodule due to the binding of nitrogen in the air. This allows them to settle and grow normally in areas with poor soil. Legumes are one of the few plants that do not deplete soil fertility, but, on the contrary, increase it, enrich the soil with nitrogen compounds. Therefore, in field crop rotations, legumes are always considered good precursors for crops that will be sown in the field after the legumes are harvested.
Peas are a fairly cold-resistant crop, tolerate frosts down to -4 ° C. Seeds begin to germinate at 1-2 ° C. This allows it to be grown in the most northern regions where farming is still possible (up to 68 ° north latitude). In addition, it has a relatively short growing season: from sowing to seed ripening, different varieties fit within a period of 65 to 140 days. Peas are a light-loving crop that does not tolerate drought well.

Collecting and harvesting peas

Pea leaves and seeds are used as medicinal raw materials. The leaves are harvested in May-June, dried in the shade, in a well-ventilated area, spread out in a thin layer. Store in paper or cloth bags. Shelf life is 1 year. The seeds are advised to be harvested in the second phase of the moon, near the full moon, on the 13th, 14th lunar days, in the morning, after sunrise. Dried at a temperature of 50 ° C in attics or in dryers, stored in a closed container for up to 3 years.

Pea chemical composition

Peas are rich in protein (26-27%) containing a large amount of essential amino acids (tyrosine, cystine, lysine, tryptophan, etc., which are closest to animal proteins in chemical composition and physiological properties), active anti-sclerotic substances - choline and inositol, as well as starch, fat, vitamins of group B, C, PP, provitamin A, mineral salts (potassium salts, etc.), fiber and microelements.
In the tissues of legumes, many nitrogen compounds accumulate, which are necessary for the construction of protein molecules. Pea flour is rich in glutamic acid.

Pharmacological properties of peas

Pea has antitumor, action, stops bleeding and, and oil extracts from its seeds stimulate the processes of restoration of mucous membranes and skin when used topically. Protein extracts stimulate the processes of hematopoiesis.

The use of peas in medicine

Pea preparations are useful for exhaustion, senile and a number of other diseases of internal organs.
Peas helps to stop local disorders and physiological processes of mucus-like substances and gas exchange, cough, shortness of breath, heals.
Aqueous extracts from the aerial part and peel of sowing peas are used to treat skin rashes, dermatitis, and measles.
A decoction of seeds or the whole plant has a diuretic effect, helps to wash out stones from the kidneys and bladder.
According to Hippocrates, peas are nutritious and stimulate lust.

Pea medicines

Dry peas, fresh or soaked in water, eat 3-4 pieces at.
Gruel from unripe (green) pea seeds, in pure form or mixed with egg white, is recommended to be applied topically to treat erysipelas of the skin, eczema, purulent wounds, acne, to remove and bruise on open parts of the body. For the same purpose, pea flour gruel is recommended.
Pea flour poultices are used as a softener for boils and carbuncles.
Pea flour taken in 1 / 2-1 tsp. at the reception 2-3 times a day before meals, improves the nutrition of brain cells, normalizes metabolism, heals, eliminates associated with it, helps with.
Eat 1 teaspoon of burnt and ground peas daily. to remove spots on the face.

Contraindications

Peas in people who are not used to it cause bloating and rumbling of the intestines. The addition of dill prevents this negative effect. It is very harmful to drink cold water after eating peas.

The use of peas on the farm

Peas are an important food and feed crop. The bulk of the crops are so-called peeling varieties. The seeds are used for food boiled, in the form of soup and porridge. They boil rather quickly, taste good, and are rich in protein, so peas are especially useful in the absence of meat. Pea seeds are ground into flour and added to wheat flour for baking bread. Such an additive worsens the taste of bread, but it improves the nutritional value, since bread is enriched with protein due to pea flour
Not only seeds are used for food, but also the whole beans, along with the valves and seeds. Most often, they are harvested unripe, when they are still tender and juicy, and contain many different vitamins. Unripe beans, often referred to as "shoulder blades," are eaten fresh. For long-term storage, they are frozen or canned. Canned food from unripe seeds of sugar peas - "Green peas" is widespread.
Above ground pea shoots are a complete protein feed for herbivores, both fresh and dried (in hay). The hay after threshing the seeds is also used to feed pets.

Pictures and illustrations of peas

Sowing peas considered as a characteristic representative of the legume family. Of course, you have repeatedly drawn attention to its fruits, consisting of two valves without internal partitions. This is the structure of the bean, and therefore the whole family is called legumes. The nutritional value of pea and other legumes is very high, since the seeds of these plants consist of a huge amount of protein substances.

The pea flower looks very peculiar, it looks like a seated moth. The five petals of the pea flower have their own names. The two lower petals fused together are called a boat, on the sides there are paddle-petals, and the upper one is shaped like a sail. The calyx, which has five teeth, seems to support the rim from below. Inside the corolla of the flower there is a breeder (pistil), which is a curved column, as well as ten stamens, and only one of them is located separately, and the rest have grown together with their threads. Self-pollination in peas is carried out directly in the buds of unopened flowers.

The above-described structure of the flower and fruit is typical for all members of the legume family. They are easy to recognize among other plants.

Sowing peas has a thin and fragile stem, therefore, to support it, branchy tendrils extend from the leaves, clinging to various objects and other plants. The leaves themselves are complex, and on one petiole there are small leaves in several pairs.

Peas and other leguminous plants are characterized by the formation of small growths on the roots - nodules. Such formations are the result of the activity of specific nodule bacteria, as they infect the root system. These bacteria enter the root and multiply there, causing the root to grow in the form of neoplasms. Interestingly, the nodule bacteria process atmospheric nitrogen, and when they die, the soil is saturated with nitrogen substances as fertilizers.

In agriculture, the fields where peas and other legumes were grown are sown later with other crops, more often with cereals, which give a good harvest due to the receipt of nitrogen fertilizers.

Grow seed peas a very long time ago, since prehistoric times. Its ancestors are wild pea species that grow in alpine meadows in the mountains of the Caucasus, India, and Afghanistan. Just like wild-growing species, the seed pea is resistant to cold and grows quickly, because in the mountains it had to grow among the very tall grasses of alpine meadows. Peas are cold-tolerant plants. In this regard, in early spring or late autumn, before winter, you can plant its seeds in the ground.

It would seem that any gardener knows everything about this plant, but meanwhile it has been present in the fields and in gardens for so long that quite a lot of interesting things have emerged, ranging from cultivation and ending with use as food and not only a plant.

To begin with, its products are very high in energy and protein (16 to 40%). Peas were present in the Neolithic period. In ancient times and in the Middle Ages, along with cereals, it was a staple product in Europe and the Mediterranean, which, together with beans, balanced the diet of the poor in terms of the amount of protein consumed, supplementing the carbohydrates of cereals, that is, in terms of nutritional value, it was approximately the same tandem as beans and corn among the peoples of South America. Today, peas are grown in temperate regions on all five continents, especially Eurasia and North America.

Currently, grain peas are an important part of the diet only in Tibet and part of the African continent, while in the west it is mainly a forage crop. But since the 17th century, peas have been in demand as a vegetable plant, green peas have become a respected product in all developed countries, especially after the possibility of their canning and quick freezing appeared.

Peas are an annual herbaceous climbing plant with a fairly short growing season, combined with cold resistance. Therefore, he manages to please gardeners even in very northern latitudes. The root system under favorable conditions reaches a depth of 1 m, but most of the highly branched roots are located in the surface layer. On the roots of the second and third order, nodules with nitrogen-fixing bacteria of the same species ( Rhizobium leguminosarum biovar. Viciae) as in the sweet pea, which actually belongs to a different genus (Lathyrus).

Stems are slightly branched, reaching lengths from 50 cm to 2-3 m. Inside, the stem is hollow and rises upward, due to the fact that the leaves cling to the support with antennae. Flowers begin to appear in the leaf axils. In the earliest varieties, this occurs in the region of the 4th node, and in varieties with a long growing season - and at the 25th node.

The leaves are alternate, consisting of four pairs of oval leaflets and ending in a simple or branched tendril. In some cultivars almost all the leaves have turned into tendrils ("Afila"), and vice versa, in some cultivars tendrils are absent, and in their place are leaflets.

At the base of the leaves there are large rounded stipules hugging the stem. They are often much larger than the leaves and reach 10 cm in length. Some varieties have elongated stipules; in French they are called "rabbit ears". Many forage varieties have stipules with anthocyanin spots at the base.

Flowers - typical for legumes, butterflies, solitary or collected in an inflorescence with 2-3 pairs of flowers and are located in the leaf axils. The calyx is green, formed by five welded sepals. The corolla has five petals. It is usually completely white, sometimes pink, purple or purple. There are ten stamens, one of them is free and nine are soldered. Gynoecium is formed by one single carpel. Some morphologists interpret such a carpel as the evolution of a leaf folded along the central vein and fused edges, to which ovules are attached.

Pollination occurs when the flowers are closed, that is, autogamously, cross-pollination is only 1%. This makes it easier to maintain clean lines and varieties. Basically, cross-pollination occurs due to some insects (mainly hymenoptera and bees), which are able to push the petals apart and get inside the flower.

The fruit is a bivalve pod, 4-15 cm long, containing 2-10 smooth or angular round seeds, 5-8 mm in diameter.

As with all legumes, the seeds are without endosperm and nutrients are contained in both hemispherical cotyledons, which occupy almost the entire volume of the seeds. They can be pale green before ripening, or whitish, yellow, or even black. Some green seeds turn yellow over time. They can be smooth or wrinkled.

Their size varies greatly depending on the variety. Weight of 1000 dry seeds - 150 -350 g.

Seeds remain viable for three to five years. They are dormant and can therefore germinate immediately after maturation. Peas have an underground type of germination, that is, the cotyledons remain underground.

Cotyledons contain storage substances, on average 50% starch and up to 25% proteins (in peas proteagineux). Starch consists of amylose and amylopectin in different ratios: smooth seeds have more amylopectin, and wrinkled seeds have more amylose. Moreover, the latter contain more sugar. The protein part consists exclusively of three soluble protein fractions: albumin, vicilin and convicilin, legumin. Contains a part of albumin, in small amounts proteins with enzymatic activity: lipoxygenases, lectins, protease inhibitors.

The pea genome includes seven pairs of chromosomes (2n \u003d 14). The size is estimated at 4,500 Mpb, of which 90% are generated from repeating sequences such as retrotransposons.

Classification

Sowing peas ( Pisum sativum) belongs to the genus Pisumbelonging to the family Fabaceae (or Viciae) and a kindred rank ( Lathyrus L.) and lentils ( Lens Mill.), Wick (Vicia L.) and Vavilovia Fed. Genus Pisum previously counted more than 10 species, but now it includes only two: Pisum sativum L. and Pisum fulvum Sm. The rest were promoted to the rank of subspecies or varieties. Pisum sativum, with which they are easily pollinated.

View Pisum sativum represents a very large genetic diversity, which manifests itself in numerous changes in the morphological characteristics of flowers, leaves, stems, fruits and seeds, which motivated the various classifications of forms, intraspécifiques. The main subspecies and varieties are as follows:

• Pisum sativum L. subsp. elatius (Steven ex M. Bieb.) Asch. & Graebn. is a wild form of modern peas, native to the eastern part of the Mediterranean basin: the Caucasus, Iran and up to Turkmenistan, it includes the variety Pisum sativum L. subsp. elatius (Steven ex M. Bieb.) Asch. & Graebn. var. pumilio Meikle (syn. Pisum sativum subsp. syriacum Berger): a subspecies of greater xeromorphicity, represented in the vegetation of dry lawns and oak forests of the Middle and East, Cyprus and Turkey to the Transcaucasus, Iraq and the North and West of Iran.
• Pisum sativumsubsp. transcaucasicum Govorov: found in the North Caucasus and Central Transcaucasia.
• Pisum sativum L. subsp. abyssinicum (B. Braun) Govorov: found in the mountainous regions of Ethiopia and Yemen. It has a single pair of leaves, purple-red flowers, shiny black seeds.
• Peas "Roveja" - Italian traditional variety Pisumsativum subsp ... sativumvar ... arvenseL.
• Pisum sativumsubsp. asiaticum Govorov: This form is common from the Middle East and Egypt to Mongolia and northwest China, to Tibet, and is found in northern India. Both the seed and the whole plant are used for livestock feed.
• Pisum sativum L.subsp. sativum: this is the most common subspecies at the present time, which resulted from the cultivation of the form Pisum sativum subsp. elatius... There are three main varieties and numerous varieties.
• Pisum sativum L.subsp. sativumvar. arvense (L). Poir. - peas, protéagineux, fodder peas or cereals;
• Pisum sativum L.subsp. sativumvar. sativum - green peas, garden peas.

This is a purely botanical classification of subspecies. But there is also a classification of varieties depending on the direction of their use.

• (Pisum sativum L. convar. sativum), has a smooth surface and during processing it is usually peeled from the skin and only cotyledons remain. They are high in starch and relatively low in free sugars.
• (Pisum sativum L. convar. medullare Alef. emend. C.O. Lehm), when ripe, shriveled, resembling a brain. But they are brought to this state only in seed production, and they are unripe as a food product. Moreover, unlike the previous variety, they contain quite a lot of sugar, which determines their sweet taste. It is they who end up in jars and frozen mixtures.
• And finally sugar peas (Pisum sativum L. convar. axiphium Alef emend. C.O. Lehm). The leaves have no parchment layer and the whole fruit can be used. The seeds are relatively small and very wrinkled due to their high water content.

Growing conditions

Requirements for conditions: Peas are a plant in a cool and relatively humid temperate climate. It is less sensitive to cold than beans and can germinate from + 5 ° C. Young plants (before flowering) can withstand frost, but flowers can be damaged from -3.5 ° C, while vegetative organs from -6 ° C. The optimum average growth temperature is between +15 and + 19 ° C. At temperatures above + 27 ° C, growth slows down and normal pollination stops. The optimum rainfall for growing peas is between 800 and 1,000 mm per year. Peas are a typical long day plant. That is, it blooms quickly when the length of the day is maximum.

Botanical characteristics of peas

Peas belong to the Fabaceae family, genus Pisum. A widespread species in cultivation is cultivated pea (Pisum sativum). It includes several subspecies, the main of which are the common pea with white flowers and light seeds, and the field pea, often with speckled seeds. Field pea is a fodder plant with red-purple flowers and dark angular seeds, it is less demanding on soils, it can grow on sandy soils . The genus Pisum does not differ in the variety of forms compared to other cultures. However, its classification has changed many times.

According to the old classification, recognized by P.M. Zhukovsky, all forms of peas were assigned to two species - common peas (P. sativum L) and field peas (P. arvense L). However, this classification has been revised several times.

According to R. Kh. Makasheva, the genus Pisum L. consists of the following species: P. formosum - beautiful peas (the only perennial species that grows wild in the mountains); P. fulvum - red-yellow peas (known in the wild); P. Syriacum - Syrian peas (in the wild flora) and P. sativum - Sowing peas (cultivated and wild forms).

Mainly cultivated peas. According to the modern classification, the sowing subspecies is ssp. sativum consists of several groups of varieties (convar).

The main groups of varieties of grain peas: convar. vulgare - ordinary, convar. sativum - sowing and convar. mediterranicum - Mediterranean vegetable: convar. melileucum - honey-white and ruminatum - ruminated; stern: convar. speciosum is beautiful.

Peas are characterized by a tap root system that penetrates into the soil up to 1.0–1.5 m, with a large number of lateral roots, which are located mainly in the upper fertile layer. It is here that up to 80% of the plant's root system is concentrated. On the roots, in the nodules, there are nitrogen-fixing bacteria. They are contained in the soil or in fertilizers (nitragin, rhizotorfin), with which the seeds are treated before sowing, if peas are sown in this area for the first time. These nodule bacteria have the ability to assimilate nitrogen from the air and synthesize physiologically active substances, including B vitamins.

The pea stem is round, indistinctly tetrahedral, hollow inside, usually lodging, of various heights (below 50 cm - dwarf forms; 51-80 cm-semi-dwarf forms; 81-150 cm - medium length; more than 150 cm - high), depending on the soil climatic, weather conditions and cultivation technology.

The leaf is complex, has a petiole, 2 - 3 pairs of leaflets, a pair of antennae (3 - 5, sometimes up to 7), which are modified leaflets. The sum of the leaflets and antennae is relatively constant. With the help of antennae it clings to any support that allows the stem to grow in an upright position.

Peas can have several types of leaves: pair-pinnate, pinnate, or acacia (there are more than 6 leaves). They rarely have antennae, but if not, then the leaf can be leafless or baleen, and then it consists of a cutting that passes into a multi-branched main vein, ends with antennae, there are no leaves.

The inflorescence is a brush, and in fasciated forms, a false umbrella. On the peduncle of the lower fertile node, a bud first appears, and then a flower opens. This process goes from the bottom up the plant and stretches over time, and therefore there are buds and flowers at the same time.

Flowers with double perianth. The corolla is moth-shaped and consists of 5 petals: a sail or a flag (reverse broad-ovoid or narrowed, and in the lower part, as it were cut off), two oars or wings (elongated-serrated) and a boat formed as a result of fusion of 2 petals.

The color of the corolla in the varieties of the grain and vegetable direction is white, and in the forage and green manure varieties it is pink of varying intensity: red-purple, red-violet, greenish-red-violet and rarely white. The sail is weaker than the wings. The color of the flower is determined by the wings.

The calyx is bell-shaped, with sylifolia, swollen on the upper side, with 5 teeth (2 upper ones are much wider than 3 lower ones). Forms with a colored corolla have anthocyanin pigmentation.

There are 10 stamens in a flower (one free and 9 fused to half into a staminate tube). The ovary is almost sessile, with up to 12 ovules, the column is equal to or shorter than the ovary, at the base it is curved almost at right angles to it.

The pea fruit is a pod, consists of two leaves with three to ten seeds.

Seeds are round, angular-rounded, oval-elongated, spherical, flat - or irregularly compressed. The surface is smooth, sometimes with fine-meshed wrinkles of the seed coat or small pits on the cotyledons, wrinkled. The color is light yellow, yellow-pink, less often green, orange-yellow (waxy), monotonous brown with a single (purple speckled, spotted or brown marbling) or double (brown marbling combined with purple speck or spotted) pattern. Thickness, width and length in the range of 3.5–10 mm. The mass of 1000 seeds is 100… 350 g, depending on the variety and cultivation conditions.

Depending on the presence of the so-called parchment layer in the pods, which usually consists of 2-3 rows of lignified and 1-2 rows of non-lignified cells, there are shelling and sugar or vegetable forms of peas. Hulling pea varieties crack when dry, sugar (vegetable) varieties do not crack and are more difficult to thresh. They are often used with whole (green) beans.

The shape of the beans of the shelling group is diverse: straight, slightly curved, curved, saber-shaped, concave, sickle-shaped. In the sugar group of varieties, in addition, they distinguish between bead-shaped (narrow valves, tightly fitting the seeds) and xiphoid (wide valves, much larger than the diameter of the seeds of the form). The shelling and sugar groups of peas are easily distinguishable by their green beans. Beans of the sugar group (without a parchment layer) break easily (even dry ones), while peeling beans with a parchment layer are more difficult to break.

In general, peas are an early ripening legume crop with a growing season of 70–140 days. Peas are a self-pollinating crop, but cross-pollination is observed in hot, dry summers. Nitrogen-fixing bacteria on the roots begin to form 7–10 days after germination, and their intensive growth occurs during the period from flowering to maturation. When cultivating peas, it is necessary to take into account such features as a lodging stem, as well as extended periods of flowering and ripening. In many varieties of peas, the fruits crack when ripe. These disadvantages are overcome both by agrotechnical methods and by selection.

Biological features of peas

Light requirements.

Peas are long-day plants. Varieties of early ripening almost do not respond to shortening of the day. Most of the pea varieties cultivated in our country are long-day plants, so the period from germination to flowering passes more quickly in the northern regions. But the flowering period - ripening in years with excessive moisture and low air temperature, as a rule, is delayed.

Heat requirements.

Peas are a light-loving culture of a long day, with a lack of light, a strong oppression of plants is observed.

It is relatively cold-resistant and relatively undemanding to heat. The sum of effective temperatures during the growing season is 1150–1800 ° С. Seeds germinate at 1–2 ° С, but seedlings appear on day 20, often weakened. The optimum temperature is 4–5 ° С, at 10 ° С, seedlings appear in 5–7 days. Seedlings easily tolerate short-term frosts up to 4–5 degrees, which allows sowing peas at an early date; during the period of fruiting, a drop in temperature to minus 2–4 ° C is fatal. The optimum temperature during the formation of vegetative organs is 14–16 ° С, during the formation of generative organs, 18–20 ° С, for the development of beans and filling of seeds, 18–22 ° С. If peas are sown at 20–25 ° C, then seedlings appear on the 4–5 day.

For the normal development of seedlings, a temperature of 5 ° C is sufficient. Seedlings of most varieties tolerate frosts up to - 4 C. All this indicates the possibility and feasibility of sowing peas in the early stages.

Vegetative organs are well formed at a low temperature (12 ... 16 C). Heat requirements increase during the period of fruit formation (up to 16 ... 20 C), and during the growth of beans and seed filling - up to 16 ... 22 C. Hot weather (above 26 C) is unfavorable for the formation of the crop. The sum of active temperatures of the most common varieties is only 1200 ... 1600 C during the growing season, which is why the range of peas in our country is so wide.

Moisture requirements.

Peas are picky about moisture, responsive to watering, transpiration coefficient - 400-500. Soil moisture should not drop below 70–80% of the lowest moisture capacity. High-yielding pea varieties have a transpiration coefficient of 500–1000, which is 2 times higher than that of grain crops. The critical period in relation to moisture is the period of flowering - fruit formation.

For swelling and germination, 100 ... 120% of water is required from the dry mass of seeds, i.e. 2–2.5 times more than for cereals. The moisture requirement of peas gradually increases as it grows and reaches its highest value by the beginning of flowering. Peas tolerate excessive moisture satisfactorily, but at the same time their growing season is delayed. Lack of water reduces the grain yield of peas. Therefore, all agrotechnical measures, especially in arid regions, should be aimed at maximizing the accumulation of moisture in the fields. Early sowing into a moist soil layer with a leveled field surface creates conditions for rapid, uniform seed swelling and the emergence of friendly seedlings. The lack of moisture in the soil, as noted in a number of works, leads to minimal formation of nodules on the roots of peas. With a decrease in soil moisture to 40% or less (HB), i.e. below the moisture content of the rupture of capillaries, the formation of nodules is significantly slowed down, their "discharge" is observed, respectively, the number and weight of nodules is significantly reduced, and as a consequence, the active symbiotic potential decreases.

During the periods of budding, flowering and setting of beans, peas require moisture, a lack of water at this time causes the flowers and ovaries to fall off. The variation in yield in peas is mainly related to the variability in the number of beans formed per unit area. Favorable conditions of moisture supply during this period are especially important for the formation of a high yield.

Soil requirements.

Peas place high demands on the soil. The best soils for peas are medium-bound chernozem loams and sandy loams with a neutral or nearly neutral reaction of the soil solution. Dense, clayey, swampy, and light sandy soils are of little use.

It germinates well on fertile soils, where soil density \u003d 1.2 g / cm³, on chernozem, gray forest and cultivated soddy-podzolic soils of medium granulometric composition, characterized by good aeration. On acidic and heavy floating soils, symbiosis with nitrogen-fixing microflora is weakened and the plants experience nitrogen starvation. Soils with high acidity (pH below 4.5) are unfavorable for peas. Peas grow well at pH 7–8.

Peas carry out a large amount of nutrients (from 1 ton - 45-60 kg of nitrogen, 16-20 kg - phosphorus, 20-30 kg of potassium), therefore it is recommended to apply mineral fertilizers in a ratio of 1: 1: 1.5. Due to the ability of many varieties to develop rapidly, this crop can be used in busy fallow and in intermediate crops. Like other legumes with feathery leaves, peas do not carry the cotyledons to the surface, so a relatively deep seeding is possible.

Phases of growth and development of culture.

Peas are the earliest ripening legume crops. The growing season ranges from 65 to 140 days. Self-pollination occurs in the closed flower phase, but in years with hot and dry summers, open flowering occurs and cross-pollination may occur. The flowering phase lasts 10–40 days. Vegetative growth is most intense from budding to flowering. The growth of green mass reaches its maximum during the period of fruit formation. Root nodules are formed when 5–8 leaves are formed on the plant (1.5–2 weeks after germination). The maximum nitrogen fixation was noted during the period of mass flowering.

The growth rate of peas depends on varietal characteristics, on conditions of temperature, humidity and the availability of nutrients.

In pea plants, the phases of emergence, budding, flowering and ripening are noted. The last phases are noted in tiers, as flowering and maturation occur sequentially from the bottom up the stem. At the same time, the generative organs located at different tiers are at different stages of organogenesis.

In the growing season, the initial and final stages of peas are distinguished when photosynthesis is absent: the first stage - sowing - seedlings and the second - ripening, when the leaves are completely yellow and the seeds have already been filled, but the moisture content in the seeds is still high.

From germination to the beginning of ripening, four periods are distinguished in the development of peas, each of which is characterized by qualities important for the formation of the crop.

The first period (from germination to the beginning of flowering) lasts for peas 30 ... 45 days, depending on the variety and environmental conditions. At this time, the density of plants is determined. At first slowly, and then the leaf surface grows more and more rapidly, nodules form and function.

The second period (flowering and fruit formation) lasts 14 ... 20 days. At this time, the leaf surface and biomass grow rapidly, the growth of plants in height continues and by the end of the period, flowering and fruit formation occur simultaneously. At the end of this period, the maximum leaf area is noted and the main indicator that determines the future harvest is formed - the number of fruits per plant and per unit area. This is a critical period in the formation of the crop, when due to a lack of moisture, low activity of symbiosis or other limiting factors, fruit set can decrease.

During the third period, fruits grow, which reach their maximum size by the end. At this time, the number of seeds per unit area is determined. Daily biomass increments are high, as in the second period. At the end of the third period, the maximum yield of green mass for the growing season is noted. In the second and third periods, sowing as a photosynthetic system functions with the greatest intensity. At the same time, plants, especially tall ones, die.

In the fourth period, the seeds are poured. There is an outflow of plastic substances, especially nitrogen, from other organs into the seeds. An increase in the mass of seeds is the main process of this period, completing the formation of the crop. During this period, such an element of productivity is determined as the mass of 1000 seeds. Then sowing enters the ripening period, when the moisture content of the seeds gradually decreases. Depending on the variety and cultivation conditions, the growing season can be 70 ... 140 days. Due to the ability of many varieties to develop rapidly, this crop can be used in a busy fallow and in intermediate crops. Like other legumes with feathery leaves, peas do not carry the cotyledons to the surface, so a relatively deep seeding is possible. Peas are self-pollinating plants; in hot weather, partial cross-pollination of a small number of plants is possible, but when grown for seeds, spatial isolation is not required.

Tillage

In all soil and climatic zones of Ukraine, the system of basic tillage for peas should provide for maximum clearing of weeds and leveling the field.

The main treatment should include stubble cultivation and plowing. After early plowing, especially in the southern regions, as weeds appear, one to three cultivations with harrowing are carried out to level the surface, loosen the soil and destroy weeds. On slightly weedy soils, before plowing, one stubble cultivation is carried out to a depth of 7 - 8 cm using an LDG-15 disc cultivator. In the case of the appearance of root-sprouting weeds (field thistle, field thistle, field bindweed), two weeks later, a second stubble plowing is carried out with ploughshare tools to a depth of 10–12 cm, and then plowing with plows with skimmers.

The greatest effect in the fight against root weeds after early harvested predecessors (winter crops, early spring breads, corn for silage) is achieved by combining soil cultivation with the use of decoctions or tinctures (vegetable extracts), which is very important in ecological and biological cultivation technology. The procedure is as follows. After harvesting, the fields are immediately plowed to a depth of 10–12 cm. After the massive appearance of rosettes of weeds (after 10–15 days), re-cultivation is carried out, and 12–15 days after such treatment - chisel-growing.

If the field is clogged with rhizomatous weeds, the soil cultivation system should be different: disking up and down with heavy disc harrows BDT - 7.0 to a depth of 10–12 cm and after the appearance of purple wheatgrass awl - chisel-growing, with further repetition of deep moldboard tillage weed..

In the steppe regions of Ukraine, where a significant part of pea sowing is placed after corn for grain, in order to ensure a higher quality of plowing, the fields after harvesting the predecessor should be treated with heavy disc harrows. This makes it possible to better crush and embed root-stem residues into the soil.

The plowing depth for peas depends on local conditions. On chernozems infested with perennial weeds, plowing at 25–27 cm should be practiced. In other cases, it is necessary to plow at 20–22 cm, 18–20 cm or to the depth of the arable layer.

In zones prone to wind erosion, with a long warm post-harvest period, layer-by-layer tillage is carried out, including 1–2 stubble cultivation with flat cutters of KPSh-9 to a depth of 8-10 cm and one deep loosening with flat-cutters KPG-2-150, KPG-250 at 22 25 cm.

In areas where summer droughts are frequent, pea yields are more dependent on the reserves of productive moisture accumulated at the time of sowing. Therefore, in winter, in the areas set aside for peas, it is necessary to carry out snow retention in order to accumulate as much moisture in the soil as possible.

The main goal when carrying out pre-sowing soil cultivation for peas is to create a well-loosened fine crumbly soil layer to a depth of 8–10 cm and to perfectly level the field. Deviation from these technology requirements in terms of the depth and quality of loosening negatively affects the observance of the optimal seeding depth, and the unevenness of the field predetermines the loss of yield during harvesting.

For pre-sowing soil cultivation and sowing, caterpillar tractors DT-75M, T-4A and wheeled tractors such as MTZ - 80, 82 should be used: they compact the soil less. Energy-rich tractors K-701, T-150K, which have a high specific pressure of the wheels on the soil, should be used only in extreme cases.

Peas should be sown as early as possible - as soon as the soil ripens. This rule must be observed in all major cultivation zones. With early sowing, pea plants use the autumn-winter reserves of moisture in the soil more productively. The gap between seedbed preparation and sowing should be minimal. The smaller it is, the higher the sowing quality.

The seeding rates of peas used in different zones of the country are different. They range from 0.8 to 1.4 million germinating seeds per hectare and depend on many factors: the mechanical composition of the soil, climate, sowing time, the characteristics of the variety, and planned operations for the care of crops. For grain varieties of peas on light soils, the optimal rate of germinating seeds is 1 million pieces / ha, and for heavy ones - 1.2 million pieces / ha.

When cultivating long-stemmed cuttings for seeds, the optimal rates of germinating seeds are 0.8–0.9 million pieces / ha. In the Central Black Earth Zone of Ukraine, the seeding rate is 1.2–1.4 million units / ha, in the Crimea - 1 million germinating grains per ha (250–270 kg / ha). If a two-three-fold harrowing of crops is envisaged, the rate should be increased by 10 - 15%. When setting the seed drills to the seeding rate, it is necessary to ensure that the length of the working part of the coils of the seeding devices is the greatest, and the speed of their rotation is the lowest.

Particular attention should be paid to the depth of the planting of pea seeds in the soil. For swelling and germination, they need water in the amount of 100–120% of their mass. Since the top layer dries quickly after pre-sowing treatment, the moisture supply is provided only with deep seeding. With shallow seeding, especially in dry weather, field germination decreases sharply, the root system develops worse, and the damage to plants increases when harrowing crops. The optimum seeding depth is 6–8 cm. On light soils or under conditions of rapid drying of the upper layer, it is increased to 9–10 cm. And only on heavy soils, sowing to a depth of 4–5 cm is permissible.

Sowing should be done with seed drills (SZ - 3.6, SZA - 3.6, SZP - 3.6), since they are deeper than narrow-row planters, they cover the seeds and are less clogged on wet soil. For better penetration of the coulters into the soil following the tracks or wheels of the DT-75, MTZ tractors of all modifications and YuMZ, it is advisable to install a ripper on the lower links of the rear linkage mechanism. It is a beam and hinged sections of the working bodies from the cultivator KRN - 4.2 with chisels for loosening the soil compacted by a tractor. On the hitch, along the tracks of wheels or tracks, light or medium harrows are installed to level the surface behind the ripper. In order to ensure a large depth of the coulters, the spring pressure on the rods is increased. For the same purposes, the speed of the seeding units should not exceed 5–6 km / h.

In dry weather, after sowing, it is necessary to roll in with ZKSh-6 ring-spur rollers. This helps to draw moisture into the upper layers of the soil and provides more friendly early shoots. The soil surface remains rather loose and floats less when it rains

Weeds can do a lot of damage to peas. The grain yield from the overgrowing of crops with weeds is reduced by 30–40%. The simplest effective method of weed control is the harrowing of crops. With one pre-emergence harrowing and one or two after emergence, it is possible to destroy up to 60–80% of annual weeds. In addition, it eliminates the crust, loosens the soil well, and reduces moisture loss. Harrow only in dry weather. Before germination, the soil is loosened four to five days after sowing, when the weeds are in the phase of white filaments, and the roots of the pea seeds have begun to form, but the stalks have not yet appeared. Harrowing on pea seedlings is carried out in the phase of three to five leaves, with mass germination of weeds in the daytime, when the plants lose their turgor. When the antennae of the plants clutch, the harrowing is stopped. Processing is carried out only across the rows or diagonally, using harrows with well-drawn sharp teeth. In this case, the bevel of the teeth should be directed towards the movement of the unit, and the speed should not exceed 4–5 km / h. Usually, on light soils, light harrows ZBP-0.6A or mesh BSO-4A are used, and on medium and heavy soils, medium tooth harrows BZSS - 1.0. In units for harrowing, a DT-75 or MTZ-80 tractor and an SG-21 hitch are used, thereby reducing the specific pressure on the soil of the wheels and tracks of the tractor.

Harvesting is the most difficult operation in pea cultivation technology. Before it, neither retardants nor other chemicals are used that stimulate and accelerate the ripening of pea beans.

It has been established that the accumulation of dry matter by pea plants is completed depending on weather conditions at an average grain moisture of 40 to 57%. The grain harvested during these periods, after ripening in rolls, reaches its maximum weight. In wet years, the grain filling ends, as a rule, at a higher humidity level - 50–70%.

The best sowing qualities of seeds are obtained by mowing peas with a grain moisture content of 40–45%, 35–40%, when the amount of ripe beans reaches 60–80%. This period ensures more reliable preservation of the sowing qualities of seeds during ripening in swaths, and it can be recommended as the optimal period for separate harvesting of pea crops.

The optimum cleaning period is three to four days. With such terms of work, the maximum yield and minimum losses are ensured, and high quality seeds are obtained. The mowing of peas is carried out with reapers ZhRB - 4.2, mowers KS - 2.1 with devices PB - 2.1 and PBA-4 ..

High-quality seeds of the Damir 3 pea cultivar zoned in Crimea were used as a seed in the studies. In the Register of Plant Varieties of Ukraine - since 2000. Damir 3 cultivar due to such properties and characteristics as cold resistance (withstands frosts down to -6, -8 Cº in the phase 3-5 leaves), short stem (plant height 50-70 cm, the first internodes are 2–3 times shorter than in long-stemmed varieties, the number of internodes is 13–14, before the first inflorescence is 8), the strength and density of the stems , the presence of a large number of antennae (increased adhesion of plants with antennae is observed already during the formation of 6–8 leaves), a high yield index (ratio of grain and straw) is the most technologically advanced. A variety of mustachioed peas, high-standard. Plants are medium to long in length. The first internodes are shorter than in long-stemmed varieties, the number of internodes is 13–18. It is characterized by good strength and density of stems, as well as the presence of a large number of tendrils, which leads to good adhesion of plants. Lodging resistance is high.

These properties of Damir 3 peas determine its suitability for a progressive method of harvesting - direct combining.

Pea variety Damir 3 is drought-resistant, resistant to lodging and diseases (peronosporosis, ascochitosis, root rot). Beans (9–11 pieces, maximum 15 pieces) are concentrated in the upper part of the plants, ripen almost simultaneously. The growing season is 80–90 days. Shattering resistance is high. The mass of 1000 grains is 250–270 g. The protein content is 24.6–26.5%. The maximum yield in Ukraine is 48.9 c / ha.

Elements of agricultural technology

The predecessors are grain crops, sugar beets, corn.

The sowing date is the earliest for the region.

The seeding rate is 1.1–1.2 million germinating grains per hectare.

The sowing depth is 5–7 cm.

Rolling crops.

Chemical protection against weeds and pests with the recommended preparations.

Fertilization of seed peas

The experience of many years of research all over the world shows that more than half of the increase in crop yields due to scientific and technological progress in production is due to the use of fertilizers. To date, in the context of the economic crisis in production, they are trying to save money on fertilizers or even refuse to use them, which entails a decrease in grain yield to 13-16 centners / ha. Nutrient intake occurs during the growing season with varying degrees of intensity.

Nitrogen is absorbed by plants over a long period - from germination to ripening, but its greatest amount - during the period of budding - fruit formation. According to Yu.A. Chukhnin, during the flowering - fruit formation, about 37–40% of nitrogen from its total consumption is absorbed.

The maximum nitrogen content in plants usually occurs during the flowering phase, i.e. when its fixation by nodule bacteria is most intensive. After flowering, the relative nitrogen content decreases slightly. During the period of filling - ripening of seeds in plants, nitrogen redistribution occurs - it decreases in leaves and stems and increases in beans. In peas, the accumulation of nitrogen due to fixation from the atmosphere, depending on the growing conditions, ranges from 42 to 78% of the total consumption of this element from the environment.

The greatest amount of phosphorus enters plants in a relatively short period of time - from flowering to seed ripening. During this period, plants absorb 60–62% of phosphorus from its total content in the plant, and the symbiotic fixation of atmospheric nitrogen contributes to the good absorption of phosphorus. Peas are characterized by a high ability to assimilate phosphorus from hard-to-reach soil compounds. A good supply of potassium increases the utilization of the phosphorus reserves in the soil. According to the same data, the highest phosphorus content in plants is observed at a young age (germination phase - 6–7 leaves), its content decreases by flowering, and again slightly increases during the fruiting phase. Mature seeds contain 2.5–3 times more phosphorus than straw.

Potassium, in contrast to nitrogen and phosphorus, is absorbed most intensively in the early phases of the growing season. By the beginning of flowering, pea plants absorb up to 60% of total potassium intake. The potassium content in plants gradually decreases from early age to maturation. The potassium content in seeds and straw is practically the same. The lack of potassium, which manifests itself mainly on light soils, causes a decrease in nitrogen fixation and impairs the movement of nitrogenous substances from the vegetative organs to the seeds. Therefore, phosphorus and potash fertilizers should be applied in autumn for plowing. They improve plant development and enhance the activity of nitrogen-fixing bacteria. Calcium is of great importance in the life of plants. With its lack, the growth rate decreases, the development of the root system worsens. Unlike nitrogen, phosphorus and potassium, the calcium content in plants increases towards the end of the growing season.

It is known that nodule bacteria develop well on cultivated soils with a neutral or slightly acidic reaction of the medium and with a high supply of phosphorus, potassium and molybdenum.

In a number of works, the positive effect of phosphorus and potassium fertilizers on leguminous crops, and in particular on peas, was noted. Their combined use of 40 - 60 kg. each on 1 hectare of gray forest soils or leached chernozems increases the protein content in pea grain by 1 - 2% and crop yield by 2 - 3 c / ha.

Microelements, especially molybdenum, play an important role in the life of nodule bacteria. It is a part of such enzymes as nitrate reductase, nitrite reductase, etc., which take an active part in fixing molecular nitrogen by nodule bacteria, in the reduction of nitrates to ammonia, and in providing plants with them.

In various literary sources, it is recommended to carry out inoculation of seeds (use of nitragin), while the accumulation of proteins increases by 2 - 6% of the mass of seeds. The greatest effect from contamination of legume seeds with nitragin is obtained on well-cultivated, uncontaminated soils, on limed or non-acidic podzolic soils, fertilized with manure or phosphorus-potassium fertilizers. Nodule bacteria are demanding on moisture, therefore, inoculated seeds should be sown in the best agrotechnical terms, without allowing the soil to dry out. Nitragin is more effective in areas of sufficient moisture or for irrigation in arid conditions. The activity of nitragin decreases sharply over time, and therefore it must be used in the year of production.

Academician I.S.Shatilov in his research shows that the maximum intake of nutrients by peas does not occur during the period of full ripeness of seeds, when we calculate the removal of nutrients with the harvest, but in earlier phases of the growing season. In his studies, the maximum consumption of nitrogen exceeds the removal with the crop by 32.7–37%, phosphorus by 34–39.7%, potassium by 66.3–70%, calcium by 32.4–37.8%, and magnesium - by 50.7–58.5%. In accordance with this, Academician I.S.Shatilov recommends calculating the doses of fertilizers for a given yield of peas, not according to the removal, but according to the maximum consumption of the basic elements of mineral nutrition.

According to A. A. Ziganshin, not only the presence of nutrients in the soil is important for peas, but also their content in a certain ratio, corresponding to the biological requirements of the culture. On fertile soils, the desired ratio between nitrogen, phosphorus and potassium (N: P: K) is 1: 1: 1.5.

Peas use nitrogen unevenly during the growing season. Under favorable conditions for legume-rhizobial symbiosis, most of the nitrogen (70–75% of the total consumption) can be obtained by plants as a result of symbiotic fixation of nitrogen in the air. In this case, peas do not need the use of nitrogen fertilizers; they use nitrogen from the cotyledons and soil for initial development.

A number of studies have established an improvement in the formation of legume-rhizobial symbiosis with a greater nitrogen-fixing activity by introducing rhizosphere bacteria of the genus Pseudomonas. Inoculation of legumes with pseudomonads increases yield and nitrogen in plants. The greatest increase in the mass of pea plants, including grain, as well as nitrogen removal by the crop was found during the complex inoculation with R. leguminosarum and Pseudomonas bacteria in comparison with the associative diazotrophic bacterium Klebsiella.


Taxonomy
on Wikisource
Images
at Wikimedia Commons

ITIS
NCBI
EOL
	t: 300472
IPNI	514624-1
TPL	ild-7792

Description

Peas are most often green, sometimes golden yellow, or rarely purple.

Seeds can be planted as soon as the soil temperature reaches 10 ° C, with plants growing best at temperatures between 13 and 18 ° C. They do not grow poorly in the summer heat of warmer temperate and low-lying tropical climates, but grow well in cooler, high-altitude, tropical regions. Many varieties reach maturity in about 60 days after planting.

Peas can spread along the ground and rise up like vines. The pea vines twine around any available support and can rise to a height of 1-2 meters. In dense plantations, peas provide each other with some measure of mutual support. Pea plants can self-pollinate.

Genetics 2 n \u003d 14

Basket with peas in pods

History of culture

It has been divorced since ancient times, but was not known to the Egyptians. Oswald Heer claims that his seeds were found by him in the pile buildings of the Bronze and even the Stone Age.

Meaning and application

The peas are boiled and used in soups and main courses such as pea porridge.

Nowadays, peas are usually boiled or stewed. Heat destroys cell walls and makes the taste sweeter and nutrients more readily available.

Pea porridge with butter

The largest producers of dried peas (million tons)
Country	2016 year	year 2014
Russia	2,20	1,50
Canada	4,61	3,81
China	1,20	1,35
	1,02	0,91
USA	0,78	0,78
Ukraine	0,75	0,36
France	0,54	0,54
Lithuania	0,4	0,1
Ethiopia	0,35	0,34
Australia	0,31	0,34
Germany	0,29	0,16
Spain	0,20	0,14

Taxonomy

Pisum sativum Species Plantarum 2: 727. 1753.

Synonyms

According to database information The plant list (2013), the synonyms of the species include the following names:

• Lathyrus oleraceus Lam. , 1753
• Pisum arvense, 1753 - Field peas, or Pelushka
• Pisum sativum subsp. arvense () Asch. & Graebn.
• Pisum sativum subsp. hortense (Neilr.) Asch. & Graebn.
• Pisum vulgare S.B.Jundz. , 1791

Subspecies

There are generally recognized two subspecies of sowing peas:

• Pisum sativum subsp. brevipedunculatum (P.Davis & Meikle) Ponert
• Pisum sativum subsp. elatius (M. Bieb.) Asch. & Graebn.

Variety groups

• Shelling peas (Pisum sativum L. convar.sativum). The peas are spherical with a smooth surface. Dry grain is used for making soups and is part of a variety of dishes, as well as a separate side dish for dishes. It contains a lot of starch and is used not only in the food industry, but also for the production of bioplastics. For other uses, young seeds are harvested; if they are overripe, they taste mealy.
• Brain peas (Pisum sativum L. convar.medullare Alef. emend. C.O.Lehm). The peas are spherical in shape, and when ripe are wrinkled and resemble a brain. They contain 6-9% sugar, almost exclusively sucrose, therefore they have a sweet taste, due to which they are often mistaken for sugar pea seeds. It is used mainly in the canning industry (light varieties are preferred for canned food with brine, and dark varieties for freezing). They are not suitable for making soup, as they do not become soft during cooking.
• Sugar peas (Pisum sativum L. convar.axiphium Alef emend. C.O.Lehm). Has no parchment in the bean and does not become "rubbery". Mostly whole fleshy, sweet beans are used, with an underdeveloped grain. It is characteristic of sugar peas that their dried seeds are highly wrinkled due to the high moisture content of the raw seed.

Notes

1. For the convention of specifying the class of dicotyledons as a superior taxon for the plant group described in this article, see the APG Systems section of the Dicotyledons article.
2. Pea (unspecified) . Purdue.edu... Date of treatment August 21, 2017.
3. Pea Golden Podded - The Diggers Club (unspecified) ... Date of treatment July 24, 2018.
4. Purple podded peas (unspecified) (unavailable link). Glallotments.co.uk... Date of treatment August 21, 2017. Archived March 18, 2011.