The pea (Pisum sativum L.) is an important grain legume in organic farming in Switzerland. The importance of locally produced, protein-rich food and animal feed is increasing with the demand for vegetarian/vegan products and the need for food security. Especially in organic farming, peas are an important source of nutrients for the soil, whether grown in pure or mixed cultivation. Through symbiosis with specific soil bacteria (rhizobia), atmospheric nitrogen can be fixed and made available to plants, thus increasing soil fertility. These positive properties and the increased demand for locally produced plant proteins for food and feed production call for more legumes in crop rotations. However, the more frequent cultivation of legumes can increase the incidence of specialised soil pathogens, leading to soil fatigue. The accumulation of this pathogen complex in the soil can lead to significant yield loss. So far, no resistant variety against this pathogen complex is known.
In our research group, examinations of over 250 pea lines (landraces, breeding material, registered varieties) have shown that the degree of resistance of pea lines differs greatly under controlled conditions. We have also found a correlation between the microbial composition in the roots and the resistance of the plants. For example, pea lines with a higher proportion of rhizobia in the roots tended to be more resistant. We now want to validate these results under agronomically relevant field conditions. For this, we will select pea lines with different levels of resistance and evaluate the effect of inoculation with beneficial microorganisms on plant resistance and the composition of the root microbiota. The results of this experiment will provide important information on possible strategies against soil fatigue and may allow an increase in legumes in crop rotations.
Project manager
