scholarly journals Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.)

2014 ◽  
Vol 94 (8) ◽  
pp. 1419-1426 ◽  
Author(s):  
L. Malcolmson ◽  
P. Frohlich ◽  
G. Boux ◽  
A-S. Bellido ◽  
J. Boye ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
High Intensity ◽  
Sensory Panel ◽  
Low Intensity ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Yellow Peas ◽  
Pea Flour ◽  
Green Peas

Malcolmson, L., Frohlich, P., Boux, G., Bellido, A-S., Boye, J. and Warkentin, T. D. 2014. Aroma and flavour properties of Saskatchewan grown field peas (Pisum sativum L.). Can. J. Plant Sci. 94: 1419–1426. The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properties among market classes, although significant differences were also found among crop year for the aroma attributes of cooked vegetable, earthy, brothy, grainy, hay-like and metallic and the flavour attributes of pea and bitterness. There was also a significant cultivar by crop year interaction for metallic and pea flavor. Dun peas had low intensity scores for sweetness, bitterness and pea flavour. Both green and marrowfat peas had high intensity scores for sweetness and pea flavour. Green peas also had high intensity scores for pea, cooked vegetable, earthy and metallic aroma. Yellow peas had high intensity scores for pea flavour and pea, cooked vegetable and earthy aroma. Differences were found among the four cultivars of yellow peas for bitterness, pea flavour, and pea and earthy aroma. For green peas, differences were found among the three cultivars for pea flavour and aroma. The only difference found among the two cultivars of marrowfat peas was for sweetness. No differences were found between the two cultivars of dun peas. For all pea market classes, milder flavour and aroma may be beneficial in some whole pea or pea flour applications.

Assessment of the feeding value of South Dakota-grown field peas (Pisum sativum L.) for growing pigs12

2004 ◽  
Vol 82 (9) ◽  
pp. 2568-2578 ◽  
Author(s):  
H. H. Stein ◽  
G. Benzoni ◽  
R. A. Bohlke ◽  
D. N. Peters
Keyword(s):  
Pisum Sativum ◽  
South Dakota ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Feeding Value

Proximate and mineral composition of field peas

1997 ◽  
Vol 77 (1) ◽  
pp. 101-103 ◽  
Author(s):  
T. D. Warkentin ◽  
A. G. Sloan ◽  
S. T. Ali-Khan
Keyword(s):  
Pisum Sativum ◽  
Key Words ◽  
Mineral Composition ◽  
Seed Yield ◽  
Total Protein ◽  
Field Pea ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Pea Seeds ◽  
Proximate And Mineral Composition

Field pea seeds from 10 cultivars grown at two locations in Manitoba in 1986 and 1987 were analyzed for proximate and mineral profiles. Cultivars differed significantly in their level of total protein, crude fat, ADF, and all minerals tested. However, differences were not extremely large and were comparable to European reports. Location-year also had a significant effect on the levels of total protein, ADF, and all minerals tested. In most cases, the warmest location-year produced relatively higher levels of minerals, ash, and total protein, and lower seed yield than the coolest location-year. Key words: Field pea, Pisum sativum L., mineral

scholarly journals Introgression of the Afila Gene into Climbing Garden Pea (Pisum sativum L.)

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1537
Author(s):  
Oscar Checa ◽  
Marino Rodriguez ◽  
Xingbo Wu ◽  
Matthew Blair
Keyword(s):  
Pisum Sativum ◽  
Production Costs ◽  
Yield Potential ◽  
Recurrent Parent ◽  
Linkage Drag ◽  
Progeny Testing ◽  
High Biomass ◽  
Garden Pea ◽  
Pisum Sativum L ◽  
Field Peas

The pea (Pisum sativum L.) is one of the most important crops in temperate agriculture around the world. In the tropics, highland production is also common with multiple harvests of nearly mature seeds from climbing plant types on trellises. While the leafless variant caused by the afila gene is widely used in developing row-cropped field peas in Europe, its use for trellised garden peas has not been reported. In this study we describe a pea breeding program for a high-elevation tropical environment in the Department of Nariño in Colombia, where over 16,000 hectares of the crop are produced. The most widespread climbing varieties in the region are ‘Andina’ and ‘Sindamanoy’, both of which have high-biomass architecture with abundant foliage. They are prone to many diseases, but preferred by farmers given their long production season. This plant type is expensive to trellis, with wooden posts and plastic strings used for vine staking constituting 52% of production costs. The afila trait could reduce these costs by creating interlocking plants as they do in field peas. Therefore, our goal for this research was to develop a rapid breeding method to introduce the recessive afila gene, which replaces leaves with tendrils, into the two commercial varieties used as recurrent parents (RPs) with three donor parents (DPs)—‘Dove’, ‘ILS3575′ and ‘ILS3568′—and to measure the effect on plant height (PH) and yield potential. Our hypothesis was that the afila gene would not cause linkage drag while obtaining a leafless climbing pea variety. Backcrossing was conducted without selfing for two generations and plants were selected to recover recurrent parent characteristics. Chi-square tests showed a ratio of 15 normal leaved to one afila leaved in the BC2F2 plants, and 31:1 in the BC3F2 generation. Selecting in the last of these generations permitted a discovery of tall climbing plants that were similar to those preferred commercially, but with the stable leafless afila. The method saved two seasons compared to the traditional method of progeny testing before each backcross cycle; the peas reached the BC2F2 generation in five seasons and the BC3F2 in seven seasons. This is advantageous with trellised peas that normally require half a year to reach maturity. Leafless garden peas containing the afila gene were of the same height as recurrent parents and, by the third backcross, were equally productive, without the high biomass found in the traditional donor varieties. The value of the afila gene and the direct backcrossing scheme is discussed in terms of garden pea improvement and crop breeding.

scholarly journals Varietal characteristic of keeping quality in stored green peas (Pisum sativum L.).

1990 ◽  
Vol 16 (1) ◽  
pp. 17-20
Author(s):  
Yohoko SHONO ◽  
Naoki YAMAUCHI ◽  
Teruko YAMAMOTO ◽  
Akie AKUTA
Keyword(s):  
Pisum Sativum ◽  
Pisum Sativum L ◽  
Keeping Quality ◽  
Green Peas

Importance of seed-borne inoculum in the etiology of the Ascochyta blight complex of field peas (Pisum sativum L.) grown in Victoria

1995 ◽  
Vol 35 (4) ◽  
pp. 525 ◽  
Author(s):  
TW Bretag ◽  
TV Price ◽  
PJ Keane
Keyword(s):  
Pisum Sativum ◽  
Ascochyta Blight ◽  
Mycosphaerella Pinodes ◽  
Seed Infection ◽  
Seeding Rate ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Ascochyta Pisi ◽  
Growing Region ◽  
Seed Infestation

Fungi associated with the ascochyta blight complex of field peas were isolated from 436 of 691 seedlots tested. Of the fungi detected, 94.8% of isolates were Mycosphaerella pinodes, 4.2% Phoma medicaginis, and 1.0% Ascochyta pisi. The levels of infestation of seed varied considerably from year to year and between seedlots, depending on the amount of rainfall between flowering and maturity. Within a particular pea-growing region, the level of seed-borne infection was often highest in seed from crops harvested latest. In addition, crops sown early were usually more severely affected by disease than late-sown crops, and this resulted in higher levels of seed infection. There was no correlation between the level of seed infestation by M. pinodes and the severity of ascochyta blight; however, where the level of seed infection was high (>11%) there was a significant reduction in emergence, which caused a reduction in grain yield. It may therefore be possible to use seed with high levels of seed-borne ascochyta blight fungi, provided the seeding rate is increased to compensate for poor emergence.

ENERGY DISPERSIVE X-RAY ANALYSIS OF FIELD PEAS WITH DIFFERENT COOKING QUALITY

1983 ◽  
Vol 63 (4) ◽  
pp. 1071-1074 ◽  
Author(s):  
J. CHONG ◽  
S. T. ALI-KHAN ◽  
B. B. CHUBEY ◽  
G. H. GUBBELS
Keyword(s):  
Statistical Analysis ◽  
Pisum Sativum ◽  
Cooking Quality ◽  
Energy Dispersive ◽  
Protein Bodies ◽  
X Ray ◽  
Pisum Sativum L ◽  
Field Peas ◽  
Freeze Dried ◽  
High Concentrations

An energy dispersive X-ray (EDX) analytical method was used to study the freeze-dried powder of seeds of field peas (Pisum sativum L.) with good and poor cooking quality. EDX analysis of the electron-dense particles in the freeze-dried powder revealed the presence of high concentrations of Mg, P, and K, suggesting that the particles were protein bodies. Seeds with different cooking quality were compared with respect to the ratios of these elements in the dense particles. Statistical analysis indicated a significant correlation between these ratios and cooking quality.Key words: Pisum sativum, protein bodies, elemental analysis

LENCA FIELD PEAS

1980 ◽  
Vol 60 (1) ◽  
pp. 297-298
Author(s):  
S. T. ALI-KHAN
Keyword(s):  
Pisum Sativum ◽  
Eastern Canada ◽  
Pisum Sativum L ◽  
Field Peas

A yellow-seeded cultivar of field peas (Pisum sativum L. ’Lenca’) was licensed and released to growers in the spring of 1979. Lenca is well adapted to eastern Canada where it outyielded the check cultivars Century and Trapper.

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