| An experiment was conducted by using four varieties of faba bean (Vicia faba L.) viz., (1) French (Aguadulce) , (2) Syrian (Al-Shami) , (3) Turkish and (4) Kobrisi in a full diallel crossing program Griffing (43) first method (Model I) to produce F2 hybrids , of twelve single hybrid from F1 hybrid self pollination during growing season 2009–2010. The study aimed to evaluate the performance of hybrids and their parents for identify promising hybrids and the objectives to develop single cross hybrids and estimate inbreeding depression , some genetic parameters , phenotypic and genotypic correlation for studied characters. The parents and F2 hybrid were tested by utilizing Randomized Complete Block Design (R.C.B.D.) with three replications to carry out an experiment in the vegetable field of the Horticulture and landscape design department , College of Agriculture and Forestry , Mosul University , during growing season 2010–2011. Results showed that parents and F2S were significantly different for all studied characters , the parent French was found to be the best for pod dry weight , seed yield , biological yield and green pods yield , whereas the hybrid (3×4) for the pod dry weight and the hybrid (3×1) for seed yield , while the hybrid (2×3) for the biological yield and green pods yield. F2 hybrid exhibited a significant inbreeding depression for all the characters studied. A significant additive variance were found for all studied characters except first node set on main stem. Narrow sense heritability was higher for: number of branches per plant , number of pods per plant , pod length and number of seeds per pod , which indicated additive gene action for these characters. Over dominance were found for most studied characters. Genetic advance expectant were high for: number of pods per plant , pod length and number of seeds per pod , which indicates the importance of selection for improving these characters. The higher phenotypic and genotypic correlation was found between pod length and number of seeds per node. |