Parus

The vegetable pea variety Parus is a mid-season shelling variety intended for cultivation in open and protected ground. It is included in the State Register for the North Caucasus region and is characterized by a period from full emergence to the beginning of technical maturity of 59-71 days. The variety is synchronously maturing, which ensures uniform fruit ripening and ease of harvest collection. Parus is suitable both for canning and for use fresh, making it a universal choice for various culinary purposes. The plant has a stem length of about 70 cm and belongs to the bearded leafless type. The stipules are large, covered with a waxy coating, and have medium-intensity spotting. The pods are slightly curved, long, and wide, located 2-3 per inflorescence stalk. At technical maturity, the peas are green, uniform in size, with a parchment layer. The height of attachment of the lower pods is 44-49 cm. Seeds are medium to large size, wrinkled, with green cotyledons. The taste qualities of fresh peas are rated as good and excellent. The yield of the Parus variety is from 54 to 86 centners per hectare, which is 8-16 centners higher than the standard Adagumsky. The variety is resistant to lodging, which contributes to crop preservation and facilitates mechanized harvesting. Due to its characteristics and high productivity, Parus is recommended for cultivation to obtain quality green peas for fresh consumption and canning.