ARS | Publication request: REGISTRATION OF 'JOEL' GREEN DRY PEA

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 30, 2001
Publication Date: N/A

Interpretive Summary: 'Joel' is a green dry pea variety that was developed and released based on its resistance to powdery mildew and improved color qualities. Joel is smooth seeded and similar to Alaska and is well suited for making green split peas. The variety has good resistance to root diseases and has improved yields over previously grown varieties. It has a normal tall plant habit, which is a disadvantage, because it tends to have poor standing ability. The variety is early maturing and is well suited to the cropping systems of the U.S. Pacific Northwest. The improved green color should appeal to domestic and international markets.

Technical Abstract: 'Joel' is a medium-sized green-cotyledon dry pea (Pisum sativum L.) developed by the USDA-ARS in cooperation with the Washington Agricultural Research Center (Pullman, WA); and the Idaho Agricultural Experiment Station (Moscow, ID) and released in 1997. Joel was released based on improved green color and resistance to powdery mildew (caused by Erysiphe polygoni DC). Joel (selection PS110028) originated from the cross 'Alaska 81'/MX1974 made in 1984. Alaska 81 is a smooth seeded green dry pea released in 1984 (1) and MX1974 is a selection from the breeding program made for resistance to powdery mildew and tolerance to root diseases. The cross and subsequent selection was made to combine resistance to powdery mildew of MX1974 with the persistent green cotyledon color of Alaska 81. Joel was developed using the bulk population breeding method. Plants of Joel are single stemmed but sometimes branched at the base. Joel averages 5-cm taller, flowers 5 days later and matures one day later when compared to Columbian. Joel has two flowers per peduncle compared to single flowers for Columbian. Pods contain 6-7 seeds that average 22.0 grams per 100 seeds. Seeds have dark green cotyledons and good color retention qualities. Cooking quality tests from 1994 to 1996 indicate an average cooking time of 22.3 minutes for Joel compared to 19.5 minutes for Columbian. The improved color and uniformity of Joel should appeal to domestic and international markets.