The objective of research is to biochemically and technologically evaluate collection varieties of different ecological and geographical origins and to isolate valuable source material as parental forms for breeding in the dry steppe zone of Northern Kazakhstan. Research was conducted at the accredited Analytical Center of the A. I. Baraev Scientific and Production Center of Farming in the Laboratory of Biochemistry and Technological Assessment of Agricultural Crops. The object of research was 25 varieties of field peas of leafy (11 varieties) and whiskered morphotypes (13 varieties) of various ecological and geographical origins (Kazakhstan, Russia, Ukraine, Bulgaria, Great Britain, Italy, and Germany). The pea grain was grown in 2023 and 2024 on the breeding plots of the A. I. Baraev Scientific and Production Center for Grain Farming. The varieties were studied for biochemical (protein content) and technological (natural weight, 1000 grain weight, size, uniformity, filminess, kernel yield) quality indicators, as well as for culinary qualities (taste, color, uniformity and cooking time, cooking coefficient, overall score). In the group of varieties with a whiskered leaf type, the Shustrik variety (Russia) exceeded the Kasib standard (Kazakhstan) in a set of analyzed characteristics, having the highest 1000-grain weight (218.8 g), 76.0 % uniformity, and a grain size with a sieve number of 7.0–6.5. In comparison with the standard variety Өpіc (Kazakhstan), the Orlovchanin variety of the leaflet morphotype (Russia) stood out: 1000-grain weight of 214.8 g, grain uniformity of 74.2 %, and a grain size with a sieve number of 7.0–6.5. The Proteo variety (Italy) was also noted with a specific weight of 745 g/l, 1000-grain weight of 215.2 g, and a seed size with sieve numbers of 6.5–6.0. The most valuable varieties for breeding were identified based on a set of technological characteristics: thousand-kernel weight, grain size, and uniformity – Shustrik, Orlovchanin, and Proteo. Based on culinary evaluation (cooking time, cooked grain color, and overall culinary evaluation), the grain of the Chishminsky 229 (Russia) and Zimostoyky 339 (Russia) varieties was selected.
Kradetskaya et al. (Fri,) studied this question.