Variety traits

Pea Leafiness

Pisum sativum L.

Pea leafiness is a morphological trait representing leaf apparatus development, evaluated based on whether a cultivar is of the normal-leafed or semi-leafless morphotype and its intended use.

In the reference 8 varieties crop Pea, where this is mentioned in the description.

In modern pea breeding, a key aspect of assessing leafiness is the distinction between two morphotypes: traditional normal-leafed forms with well-developed leaflets and semi-leafless forms, in which leaflets are transformed into tendrils. The semi-leafless type has a lower photosynthetic potential but provides better stem stand resistance to lodging due to tendril interlocking, which is critical for mechanized harvesting.

High leafiness in normal-leafed cultivars increases their competitiveness against weeds during early growth stages; however, at high sowing densities, it can lead to excessive stand thickness, poor aeration, and the spread of diseases. In breeding for green fodder or silage, leafiness is considered a major component of productivity, where selection aims to find a balance between vegetative mass and protein content.

General information about the subject — on the page Leafiness.

Sources8

Varieties of Pea mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.