COOKING QUALITY OF FIELD PEA MATURED UNDER VARIOUS ENVIRONMENTAL CONDITIONS

Abstract

The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown in the field in a 4-yr study to determine the effect of maturation conditions on cooking quality. Treatments included different seeding dates and cutting of the vines at soil level at different stages of maturity. Separate observations were made on pea seeds from different locations on the vines. The results were related to weather conditions during maturation. Later seeding and cutting of vines before full maturity resulted in lower yield, lower 1000-seed weights and poorer cooking quality. Pod location at the top of the plant, abnormally warm, sunny weather during seed maturation and abnormally cool, cloudy weather with severe mildew infection during seed maturation also were associated with lower 1000-seed weights and poorer cooking quality.Key words: Field pea, cooking quality, maturation conditions