COMPARATIVE ASSESSMENT OF VARIETY SAMPLES OF COMMON BEANS ACCORDING TO THE VARIABILITY OF VALUABLE ECONOMIC CHARACTERS

Abstract

A comparative evaluation of the selection material was carried out and the best variety samples of common beans were selected, both in terms of the level of manifestation of signs, and their sustainable implementation under a contrasting hydrothermal growing regime during the period of research. The differences between the variety samples were established by means of a comparative assessment of the manifestation of signs compared to the standard. According to the height of attachment of the lower beans, the following cultivars stood out: UD0302930 - 16.4 cm, coefficient of variation (V, %) - 2.6%, coefficient of agronomic stability (As) - 97.4%, homeostaticity (Hom) - 6.3; UD0302957 – 16.1 cm, coefficient of variation (V, %) – 3.5%, coefficient of agronomic stability (As) – 96.5%, homeostaticity (Hom) – 4.6. The highest number of seeds per plant was noted in variety UD0301736 - 42.4 pcs., the coefficient of variation (V, %) - 6.2%, the coefficient of agronomic stability (As) - 93.8%, and the highest homeostaticity (Hom) among the presented varieties - 6.9. The highest mass of 1000 grains was noted in the sample UD0300227 – 230.1 g, however, this form has higher variability indicators compared to the standard. Coefficient of variation (V,%) – 11.2%, coefficient of agronomic stability (As) – 88.8%, homeostaticity (Hom) – 20.6; UD0303753 – 187.1 g, coefficient of variation (V, %) – 8.1%, coefficient of agronomic stability (As) – 91.9% and the highest homeostatic index (Hom) in our studies – 23.2. Compared to the standard, the best yield samples were: UD0300227 – 349 g, UD0301736 – 359 g, UD0300411 – 339 g, UD0301043 – 333 g, Local 1 – 333 g.The highest resistance to damage by virus and yellow virus mosaic was noted in varieties: UD0301736 – 83.0 and 79.9%, UD0300227 – 81.2 and 78.9%, UD0300411 – 77.0 and 78.1%. The following cultivars stood out for their resistance to bacterial blight and bacterial wilt: UD0301736 – 92.4 and 89.4%, UD0300227 – 92.3 and 88.5%, UD0300411 – 89.9 and 85.9%; Local 1 – 88.6 and 83.4%.