Formation of economic characters of bulb onion accessions at underwinter planting of seed onions under the conditions of the Non-Chernozem zone of the Russian Federation
DOI:
https://doi.org/10.53083/1996-4277-2024-233-3-24-28Keywords:
bulb onion, winter crop, Moscow Region, winter hardiness, bulb, seed onion, bulb weightAbstract
This paper summarizes the obtained long-term data on winter culture of bulb onion in the Moscow Region of the Russian Federation. The accessions from the collection and breeding nurseries of bulb onions of the genetic collection of the Onion Crop Breeding Laboratory (Federal Scientific Center of Vegetable Crop Production) and the collection of the Vegetable Crop Department of the Federal Research Center N.I. Vavilov All-Russian Research Institute of Plant Genetic Resources (VIR) are described. It is shown that bulb onion winter hardiness in the Non-Chernozem Zone of the Russian Federation averaged 79.7%. It was found that collection accession 112-22 proved to be productive and also suitable for growing as a winter crop. Field trials were established at the experimental field site of the Federal Scientific Center of Vegetable Crop Production. The research targets were nine accessions of bulb onion collection nursery. The research subjects were economic characters of bulbs and the degree of shrinkage of seed onions of winter forms of bulb onion. The released variety Ledokol was used as the standard. Two accessions were identified regarding the bulb weight character. Based on the character values exceeding the standard indices, of 9 accessions, the accession 112-22 was selected and in 2022 was transferred to the State Variety Testing under the name Novator. The variety is suitable for growing in open ground, on private plots and farms in the Non-Chernozem Zone. It is shown that under the conditions of the Moscow Region, the varieties Radar and Troy may be grown as winter crops. These varieties tolerate winter temperature changes well, have high winter hardiness - 97.1% and form a bulb weighing 103.2 ± 10.3 and 94.1 ± 9.4 g, respectively.