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Relevance. Therefore, at present, varieties with an average seed size are used for the production of canned "green peas". In this regard, it is important to create varieties with a mass of 1000 seeds less than 150 g for the production of premium canned food.Methods. The object of research was the lines of hybrids of vegetable peas of different ripeness groups with a low weight of 1000 seeds.Results. At the initial stage of the work, plants with a low mass of 1000 seeds and green cotyledons were selected and brought to constant lines over several years. Over the years of sampling, the weather conditions were with sharp changes in temperature and precipitation. This made it possible to single out samples with low variability of the selected characters based on the totality of characters. In 2018-2019, the selected lines were studied according to the characteristics of productivity and manufacturability during the period of technical ripeness in the nursery of competitive variety testing of vegetable peas. To determine the duration of the technical ripeness period and its relationship with the yield, the green peas were harvested in three periods, starting with the minimum density indicators (34-35 units) and with an interval of three days. When determining the fractional composition of green peas, sample 4.12 was isolated, which received the varietal name Smaylik. Green peas of this variety had a fairly high uniformity and small grain diameter with a predominance of fractions of 5-8.5 mm and 8.6-9.9 mm. Sample 12.12 was close to Smaylik in its performance. According to the results of competitive variety testing, the Smaylik variety in 2019 was transferred to the State variety testing of the Russian Federation.

Relevance. The purpose of the research was to produce a new medium-ripe, high-yielding variety of vegetable peas with the usual type of leaf to expand the variety in the now used conveyor variety selection of the Krymsk EBS VIR Branch.Materials and methods. The experience was laid on the fields of the Krymsk EBS VIR Branch (Russia, Krasnodar Region, Krymsk) in 2019-2020. Varieties and strain were evaluated in a competitive variety testing. Sowing was carried out with a selection seeder SKS-6-10. The plot area was 10 m2 , the experiment was repeated four times. In the phase of technical ripeness, the sheaves were selected for description and the yield was taken into account. The conservation of green peas was done at the Tech Evaluation Lab.Results. Competitive variety testing in the mid-ripeness group was held by two strains 2014/7 and 344/16. The strain 2014/17 for green pea yields surpassed the standard "Parus" and G-344/16 in both years of study. Fresh and processed green peas were rated by the Tasting Commission at 5.0 and 4.8 points, respectively. High yield is achieved due to the paired beans on the peduncle and a large number of grains in the bean, up to 10 pieces. The grain in technical ripeness has a dark green color and the linear dimensions are 9.0x8.1 mm. In biological maturity, the seeds are intensely green, angular-compressed with a mass of 1000 pieces. 188-225 g.Conclusion. The results of field and laboratory analyses carried out on the complex of economicvaluable characteristics made it possible to distinguish the strain 2014/7, which in 2020 was transferred to the State Variety Testing under the name "Patriot". It is recommended as a supplement to the existing set of vegetable pea varieties of the Krymsk EBS VIR Branch in the mid-ripe group.

Relevance. Most of the pea varieties used in the production of canned vegetables have similar morphological structure of the stalk: shortened internodes, their limited number and location in the upper part of the stalk. The deficiency of such plant architectonics is the limitation of yielding capacity in relation to small number of yielding nodes, yielding capacity instability, and high degree of affliction by plant diseases. The production of pea varieties having an increased number of yielding nodes will allow changing the relation between the nonproductive and reproductive parts to the advantage of the latter.Methods. The pea varieties from the collection of bean cultures laboratories of the Federal Scientific Vegetable Center were used as the research varieties. The main method of work was intervarietal hybridization with subsequent single plant selection. In 2018-2019 the selected lines were seeded in a nursery with an area of 7 m2 . The forms with changed flowering pattern (Pervenets, Ranniy 28-11, Wenson) and the most yielding early and midseason varieties (Dakota, Ranniy Gribovsky 11, Voronezhsky Zelyony, Korsar, Orus, Viola, Zelyonaya Strela, Quartella) were used as parent components. The selection was performed on the basis of the following features: changed flowering pattern, the number of yielding nodes, the number of legumes on a node, as well as the length of a bean and the number of seeds in a legume. A finometer was used for the determination of the green pea hardness.Results. Sample 50-4-19 having a relatively low number of yielding nodes (6, 9) had the highest characteristics and was considerably superior to all the other samples by its yielding capacity during the first and the second harvesting periods (7.24 and 9.55 tons per hectare). The selection of the early forms with the changed flowering pattern and the shift of the attraction centre to the 2nd or to the 3rd node allow carrying out breeding aimed at increasing the early ripeness and the yielding capacity of peas.

Microgreens which are tender immature seedlings of vegetables and herbs are known for their health beneficial effects. The concept of microgreens is generally less popular in many countries including Sri Lanka. Ten species were tested to obtain data on seed germination, height gain, leaf area expansion, and consumer acceptance. Of these, three species of which the seeds are commonly consumed in Sri Lanka were analyzed for antioxidant activities as seeds, sprouts, and microgreens. Seed germination of most of the species was>75% with the time taken to reach 75% germination (G75) varying from 1 to >14 days. A strong positive correlation between seedling and leaf area was observed (R2=0.8). Lettuce and carrot were found to be the most preferred microgreens followed by green peas, red amaranth and finger millet. For the three selected species where respective seeds, sprouts, and microgreens were compared, higher antioxidant activities were recorded in finger millet seeds and sesame microgreens; IC50 697 μg/mL and IC50 772 μg/mL respectively with the latter recording a high total phenol content (4873 mg/100g dry weight). Green pea microgreens showed higher total phenol content than its seeds and sprouts (1871 mg/100 g dry weight). The information generated will be of value to introduce microgreens to countries where consumers are unfamiliar with this product.

Garden pea (Pisum sativum L.) is a well-recognized legume vegetable crop with a great history of classical genetic research. Its subtypes have distinct characteristics with the varied form of uses like raw green peas, frozen peas, fresh whole green pods in salad and canned whole green pods. Garden pea has three distinct botanical varieties viz., English pea or shell pea, Snow pea and Snap pea. English pea possessing parchment layer (sclerenchymatous membrane) on inner pod wall hence, shelling is required before use, whereas in snow and snap peas parchment layer on inner pod walls is absent therefore grouped as edible pod pea. Snow pea typically produces large and flat (constricted shape) pods and the snap pea bears round and thick-walled (inflated shape) pods which distinguish snap pea from snow pea. The edible-podded peas are unique to certain aspects of genetics, breeding, production and processing, but least information is available on these aspects of the edible-podded pea. This review discusses the origin, history, different types/subtypes with classification, physiological issues, genetics, improvement strategies and researchable facts of edible-podded peas.

The agricultural environment is contaminated with heavy metals and other toxic elements, which means more and more threats. One of the most important toxic element is the arsenic (As).The objective of the study was to investigate the effect of As-treatments on the element content of the different parts of the green peas (root,stem, leaf, pod, pea) in the 4. phase of the plant development. Plants were grown in green house. Arsenic was applied in a form of arsenate (As[V]) and the plants were treated with 0, 3, 10, 30, 90 and 270 mg kg-1 arsenic.According to the results the Ca content of root and pod was increased in the case of the 3 mg kg-1 As-treatment, after that decreasing tendency was observed. In the case of the 270 mg kg-1 As-treatment, the Ca content in the root was increased, because some element is able to concentrate in the lower biomass. The Ca-content of stem and leaves was reduced when the plants were treated with more than 30 mg kg-1 As. The lowest As-treatment (3 mg kg-1) increased the Na content in the root, stem and leaves, however in the case of the higher As-dose, decreasing tendency was observed. In the case of the generative plant parts the 3 mg kg-1 As-treatment also increased the Na content, nevertheless in the case of the higher As-treatments lower Na content was measured, however in the case of the highest As-treatment (270 mg kg-1) the Na content was increased in the generative plant parts, probably the Na was concentrated in the lower biomass. In the case of the 90 and 270 mg kg-1 As-treatment the Mo-content also was increased in the generative plant parts. The 270 mg kg-1 As-treatment caused a similar tendency in the case of the generative plant parts as a result of the lower biomass. In the case of the pod and leaves, the lower As-doses did not cause significant changes.The Mo content was increased in the root and pea when the plants were treated with 3 mg kg-1 As, but in the case of the higher treatments it was decreased. In the case of the stem it was reverse, the lowest As-tretament (3 mg kg-1) decreased, nevertheless the further As-doses increased the Mo content.

Research was carried out on the basis of the laboratory of breeding and seed production of legumes Federal state budgetary scientific institution "Federal scientific center of vegetable growing" (Moscow region) in 2013-2017. The study included 22 varieties of vegetable pea, differing in the length of the growing season and a weigt of 1000 seeds. Sowing was carried out in the optimal time, repeat the experience fourfold. Seeding rate 100-110 seeds per 1 m2. The selection of seeds four times on each plot. The sign «weight of 1000 seeds» determines the grain size and is the most important in the production of canned «green peas». With the increase in grain size decreases marketability of products, increases the consumption of seeds for sowing, significantly reduces the multiplication factor, which leads to higher prices of products. Therefore, varieties with a weigt of 1000 seeds 200-220 grams are mainly used for freezing. Industry currently uses varieties characterized by an average grain size (7-10mm) and a weight of 1000 seeds less than 200 grams, promising grades with a mass of 100-140 grams. To accelerate the selection process for creating varieties with specified parameters, a detailed analysis of the characteristics of the productivity of the initial material, in particular, the weight of 1000 seeds, is needed, since samples with an average size (160-200 grams) have a low coefficient of phenotypic variability and depend on the interaction of genotype and environment, but the reaction of each genotype to the environment is specific. Work should include samples with the lowest coefficient of variability. When working with finely seeded specimens, the average level of phenotypic variability should be taken into account and, when included in the breeding process, increase the selection sample.

An experiment was conducted to standardize the predrying treatments with minimum loss to physicochemical characteristics of green peas (Pisum sativum L.) cv. Lincoln during drying process. In this study, moisture content (73%), TSS (15oB), chlorophyll content (28mg/100g) and ascorbic acid (54mg/100g) were recorded in green peas. Different predrying treatments used in this study for quality preservation of peas were T0, T1 and T2. From this study, it was concluded that Na2CO3, NaCl and sugars were responsible for the preservation of green color/ chlorophyll in peas during drying. On the basis of sensory evaluation T2 was found best among all because maximum green color was retained in this treatment. Therefore, it was further selected for physico-chemical analysis After drying there was decrease in moisture content (4%), chlorophyll content (17mg/100g) and ascorbic acid content (37.6mg /100g) while increase in TSS (22oB), reducing sugars (8.3%) and total sugars (20%) of peas. A rehydration ratio of 3:1 was observed for this treatment. This is a low cost technology for preservation of quality of peas. Dried peas can further be utilized for the preparation of various value added instant products round the year.

The five major pulse crops grown in Canada are: chick peas, green peas, lentils, pinto beans and kidney beans. Potential causes of fungal infection in these pulses are Aspergillus flavus and Penicillium commune . Early stages of fungal infections in pulses are not detectable with human eyes and traditional microbial methods require significant time to detect fungal infection. Near-infrared (NIR) hyperspectral imaging system is an advanced technique widely being assessed for detection of insect infestation and fungal infection in cereal grains and oilseeds. The primary objective of this study was to assess the feasibility of the NIR hyperspectral imaging system to identify fungal infections in pulses. Hyperspectral images of healthy and fungal infected chick peas, green peas, lentils, pinto beans and kidney beans were acquired and features (six statistical and 10 histogram) were used to develop classification models to identify fungal infection caused by A. flavus and P. commune . Images of healthy and fungal-infected kernels were acquired at 2 week intervals (0, 2, 4, 6, 8 and 10 weeks from artificial inoculation). Six-way (healthy vs the five different stages of infection) and two-way (healthy vs every stage of infection) models were developed and classifications were done using linear discriminant analysis (LDA) and quadratic discriminant analysis (QDA) classifiers. The LDA classifier identified both types of fungal infections with 90–94% accuracy while using the six-way model, and with 98–100% accuracy when using the two-way models for all five types of pulses. The QDA classifier also showed promising results as it gave 85–90% accuracy for the six-way model and 96–100% accuracy for the two-way models. The two fungal species could not be differentiated by the hyperspectral imaging.

53 INTRODUCTION 54 MATERIALS AND METHODS 56 Sample Preparation 56 Sensory Analyses 56 Data Analyses 57 RESULTS AND DISCUSSION 58 Instrumental Classification of the Sample Maturity 58 Cultivar Differences 58 Maturity Differences 60 CONCLUSION 66 REFERENCES 67

The advantages of varieties of vegetable pea of VNIISSOK breeding have been shown. These varieties are suitable for canning, freezing, gardening, and for universal use.

The main objectives of this research are to use visible laser to determine the optimal harvest time of green beans (Phaseolus vulgaris L. var Paulista) and Sweet peas (Pisum Sativum L. var Sugar Lays) with its optical and electrical properties at different ages. Obtained results are summarized as follows: 1) The values of light reflection intensity increased by using He-Ne laser (632.8 nm) for ages of green bean and green peas, meanwhile these values decreased by using He-Ne laser (543.5nm); 2) The values of electrical signals were increased by using He-Ne laser (632.8 nm) and decreased by using He-Ne laser (543.5 nm) for ages of green pean and pea pods.; and 3) There were relationships between intensity of light and electrical reflections by using two He-Ne laser as a function of the green beans and pea pods age. The He-Ne laser with wavelength 632.8 nm was suitable high reflection from green bean and sweet pea pods at ages (maturity stages) about 22 and 18 days, respectively (optimal harvest time) from the appearance of the flower pods.

Maturity index (MI) is a key determinant of pea softness and ultimately retail value. Pea seed development goes through the optimal market stage for human consumption about a week before harvest. MI increases rapidly during the last 3-4 days prior to the optimal harvest which is when there is a need for better forecasting capability. Extensive field sampling is currently used to track MI in each of the individual paddocks, though it has limited ability to predict MI more than a day ahead. We developed an Artificial Neural Network (ANN) model that complements field sampling by forecasting the MI trend several days ahead. It was built using historical harvest information along with weather and climate forecasts. We implement and evaluate the ANN in a large pea growing region in Tasmania, Australia, and this paper highlights key results. The ANN produced an average error of 31.8MI units when forecasting MI at harvest with a 7-day lead time versus the current manual method which produced an average error of 36.6MI units for a lead time of 2 days. This means the model provides the ability to not only harvest peas closer to their ideal MI but also plan harvesting and transport logistics with a much greater lead time.

Summary. A commercial machine for shelling peas was developed after numerous tests of methods for removing peas from pods. the pods are preheated in steam and then fed to a shelling section by means of a vibratory conveyor which aligns them for end-on presentation to a pair of rubber-covered rollers. A standardized feed gap between the conveyor and the rollers separates shelled peas from unshelled pods. Pods which fail to be gripped by the roller pass to a second slightly modified shelling section. Extensive tests showed that a greater yield of peas was obtained from the sheller operated on hand picked peas, than from conventional stationary or mobile viners operated on vines. Yield for the combination of a mechanical pea pod picker which would be necessary for commerical operations and the pea sheller was not determined. Peas from the sheller were virtually undamaged in contrast to vined peas and were consequently superior in flavour. Storage of pods for periods of several days before shelling led to an increase in pea maturity but quality was otherwise unaffected. Ability to store pods permits greater flexibility in harvesting and processing operations and allows an extension of the growing area serving a factory. In addition use of the pea sheller eliminates the need for most of the cleaning equipment as shelled peas are clean. Shelled peas pass directly to the processing line without any delay to cause deterioration.

The Fusarium species are soil and polyphage parasits, and the rate of damage, caused by them, highly depend on interactions between climatic and edaphic factors and also on sensitivity of cultivars. Even though about 70-80 percent of the widely grown green peas cultivars is resistant to Fusarium oxysporum f. sp. pisi 1. race, the rate of Fusarium infections and severity of symptoms increased in the latest years. It is supposed that another Fusarium sp. the Fusarium solani has been spreading. The most exact way to study the cultivars in a provoking garden established in natural environment, where the pathogen is artificially enriched to a level, at which the cultivars can be distinguished according to their susceptibility. In the provoking garden the reaction against to Fusarium of our breeding lines and our registered cultivars and cultivars existed on the National List (including cultivars with well-known susceptibility as standards) are examined year by year. In our experiments we could found two green peas cultivars to be resistant to Fusarium solani (Early sweet (13,36%) and Lora (16,9%)) The breeding lines Margit and 8607/75-3-2 proved to be the most susceptible to Fusarium solani (94,4% and 73,1% infected plants, respectively).

Pea (Pisum sativum L. var. medullae Alef.) texture is one of the most important quality attributes for Danish consumers. To optimize acceptance of frozen green pea products in the future it is necessary to have suitable methods that can be used in plant breeding for optimizing texture quality. Peas with a wide range of textural characteristics were selected during three pea seasons and analyzed using chemical-physical measurements and sensory descriptive analysis. Determination of alcohol insoluble solids (AIS), dry weight, tenderometer value (TV), testa texture, cotyledon texture, and testa weight were satisfactory methods for screening frozen green peas for sensory texture quality. AIS and dry weight could handle small unit sizes as required in plant breeding. Within the range of pea quality found in Denmark, the AIS, dry weight and testa weight methods were highly correlated to sensory mealiness, skin (testa) toughness, juiciness and crispness. Instrumental measurement of cotyledon texture was better related to sensory seed hardness than was instrumental seed texture. Sample size has to be reduced to make this method suitable for screening of plant material for hardness. Des methodes physico-chimiques pour analyser la texture des petits pois sont decrites. Les petits pois sont soumis egalement a une analyse sensorielle descriptive.Le but etant de pouvoir faire des correlations entre analyse sensorielle et physicochimique pour selectionner une methode de mesure facilement utilisable pour la selection de nouveaux cultivars.

The volatiles of blanched green peas representing a range of genotypes and pea sizes were collected by the dynamic headspace technique. A total of 47 compounds were detected repeatedly in the pea h...

Quality properties of 6 varieties of green soybeans [Glycine mnx (L.) Merr.] were measured with respect to time of seed and pod development expressed in "C-days. Properties studied included texture, color, size, and seed strength. Mathematical models were developed to express the relationships between each property and time of development. The models were weighted according to their relative importance in determining the value of green soybeans, and then combined to obtain an expression for the value as a function of development time. Derivatives of this expression indicated the optimum time to harvest to maximize value. The maximized harvest times were different for each variety. Comparison of varietal data at maxima points showed that 'Hack' had the best qualities of the 6 varieties studied. Data from 'Hack' were also used to compare soybeans with green peas (Piswn sativunt L.) and lima beans (Phaseolus lunarus L). Soybeans compared favorably wilh these conventional vegetables, having properties between...

Let me tell you a story about a teacher named Tom who found himself teaching diversity one cold and blustery winter afternoon at a university near Lake Erie. He described the power and potential of diverse groups of people and their propensity to create better decisions in complex and nonroutine situations. He told of the higher quality decisions that these groups make especially when the issue is important but not urgent. As he extolled the virtues of diverse groups, he suddenly struck upon a metaphor that fit the current weather conditions. You see, he was a fan of homemade soup and had a constant crock pot of something going on in the kitchen at home. At the moment, he had a batch of sixteen bean soup in the pot, one of his favorites for the rich flavors and textures the broad mix provided, especially when they were enriched with an array of spices that accentuated the individual flavors of each of the various legumes. In the pot resided pinto beans, small red beans, pink beans, red kidney beans, great northern beans, baby lima beans, large lima beans, black-eyed peas, small white beans, black beans, whole green peas, yellow split peas, green split peas, lentils, chick peas, and pearl barley. Sixteen different races of bean, sixteen ways of being bean, sixteen different colors and sizes, sixteen different success stories of what it means to be a bean, sixteen different ways of making sense of the bean world.

Thielaviopsis basicola has been shown to be a root pathogen of pea of considerable importance in Denmark. The fungus is only found in fields with one or more previous pea crops in the field history. In the dry and warm growing season of 1989 the fungus was found in 0·6% and 3·2% of the fields in two separate areas in Denmark. In the fields where T. basicola was detected the average disease severity index in plant samples was 51·8, whereas the average disease severity index in plant samples without the fungus was 27·0. The average yield of green peas was reduced from 5167 to 4171 kg/ha when T. basicola was present. For detection and isolation of T. basicola it is important to use a technique combining microscopic examination, a semi-selective medium and a dilution plate method.

真空調理中の成分変化を明らかにするため, 実エンドウを用い, 真空度 (30,100 Torr) と加熱温度 (80, 90,100℃) の成分に及ぼす影響, さらに, 貯蔵温度の影響についても検討した。1) 表面色をみたところ, 30Torr, 100℃加熱が他の試料に比べて有意に緑色が保持されていた。80℃加熱試料は変色が認められ, 加熱温度としては不適当であった。総クロロフィル含量は, 加熱温度による違いはみられなかった。総アスコルビン酸, 全糖ならびに可溶性窒素化合物については, 袋詰め試料は未包装試料より含量が高かった。2) 真空調理した実エンドウを20℃貯蔵すると貯蔵2日で細菌は検出されなかったが, 貯蔵4日ではいずれの細菌も急増した。5℃では貯蔵11日まで微生物の繁殖は認められなかった。3) 真空調理した実エンドウは, 貯蔵に伴い黄化が進み, 特に20℃貯蔵で顕著であった。クロロフィルbは貯蔵中含量は変化しなかったが, クロロフィルaは減少した。4) 真空調理した実エンドウの還元型アスコルビン酸および酸化型アスコルビン酸含量は貯蔵期間を通して変化しなかった。また, 全糖含量は貯蔵温度による違いはみられなかったが, 貯蔵に伴い漸減した。以上の結果から, 実エンドウを真空調理する場合は90℃以上の温度で真空度は高い方がよいと考えられた。また, 貯蔵にあたっては低い温度 (5℃) で7日以内とするのが望ましいと考えられた。

We found that dehydrated legume seeds (6 genera, 19 species and cultivated varieties) contained considerable amounts of vitamin C (VC). The average value of total VC content per 100 g of dry weight in dehydrated seeds varied from 0.24 mg (kidney beans) to 4.14 mg (green peas). Yard beans showed highest values among all legumes examined here in the both dehydrated and rehydrated forms (3.19 and 10.8 mg, respectively). By soaking for 16 h in the dark at 20(o)C, total VC contents of black grams and mung beans increased to 3.1- and 4.5-fold, respectively. However, three varieties of green peas (Hakuryu, Kurumeyutaka, and Nankaimidori) significantly lost their VC during the same soaking treatment. Total VC content of a rehydrated and cooked mung beans was higher than that of a dehydrated form. Appreciable amounts of total VC were detected in the immature seeds of six different genera such as yard beans, kidney beans, broad beans, green peas, soybeans and peanuts. Except for mung beans, 70-100% of VC in dehydrated seeds of adzuki beans, broad beans, green peas, black soybeans, and soybeans was lost by boiling. Total VC and L-ascorbic acid in mung beans, green peas, broad beans, black soybeans, and adzuki beans remained even after boiling, suggesting that it is possible to obtain VC from the cooked forms of these legume seeds.

施設栽培された実エンドウの購入時期 (12月, 2月, 4月購入) の違いによる品質変化と貯蔵性を検討した。1) 購入時期によりアスコルビン酸, 可溶性窒素化合物などに差が認められ, 12月購入では各成分とも含量が高い傾向にあった。2) すべての購入時期を通して, 1℃貯蔵の実エンドウは品質が長時間保持された。8℃および20℃貯蔵は品質低下 (サヤの退色と萎凋) がみられ, 特に20℃で顕著であった。商品性の限界は1℃, 8℃, 20℃でそれぞれ15～25, 8～13および3～4日であった。3) クロロフィル含量は1℃貯蔵では長期間緑色を保持したが, 8℃および20℃では, 貯蔵に伴い減少した。特に20℃貯蔵では2月および4月購入では減少が顕著であった。4) アスコルビン酸は1℃および8℃貯蔵では長期にわたって貯蔵当日の値を保持していたが, 20℃では貯蔵に伴い減少した。5) 全糖含量は1℃貯蔵では貯蔵3日頃から増加し6日以降ほぼ一定になった。8℃貯蔵では, 12月および4月購入で減少傾向にあったが, 2月購入は当初の値を保持していた。20℃貯蔵では減少傾向にあった。6) デンプン含量は20℃貯蔵では増加傾向にあった。8℃貯蔵では, 12月および2月購入で当日の値を保持していたが4月購入では増加した。1℃貯蔵では4月購入を除き減少傾向にあった。

Vegetables are defined as the fresh parts of plants which, either raw, cooked, canned or processed in some other way, provide suitable human nutrition. Fruits of perennial trees are not considered to be vegetables. Ripe seeds are also excluded (peas, beans, cereal grains, etc.). From a botanical point of view, vegetables can be divided into algae (seaweed), mushrooms, root vegetables (carrots), tubers (potatoes, yams), bulbs and stem or stalk (kohlrabi, parsley), leafy (spinach), inflorescence (broccoli), seed (green peas) and fruit (tomato) vegetables. The most important vegetables, with data relating to their botanical classification and use, are presented in Table 17.1. Information about vegetable production follows in Tables 17.2 and 17.3.

A household microwave oven was used to determine the moisture content of whole green field peas (Pisum sativum L.). The samples were dried at 3-min intervals and then continuously for a period of time. The results were compared with the air oven methods. There was no difference between the moisture contents determined using the ISTA and AACC methods. It is possible to use the microwave oven method to determine the moisture content of whole green peas by drying the samples intermittently or continuously with water placed in the oven. The microwave drying time was dependent on the initial moisture content of the samples. For the intermittent microwave drying, moisture contents determined at 9 min of drying compared agreeably with standard air oven methods at moisture levels MC1 and MC2. Drying the samples at 3-min intervals for 12 min produced moisture contents which compared satisfactorily with the standard oven methods for moisture levels MC4, MC5 and MC6. For continuous microwave drying, the samples at moisture levels MC1, MC2, MC3, MC4, MC5 and MC6 can be dried for 8, 8, 9, 10, 11 and 11 min, respectively. The moisture content at those times compared well with the standard air oven methods. The size of drying container had a significant effect on the moisture content determined by the microwave oven method. For the same drying time, the apparent moisture content increased with decreasing container size. To achieve the same results as in this experimental study, similar container size (65.0 mm internal diameter) should be used.

A laboratory study was conducted to determine the effect that moisture loss can have on the loss of green color in southern peas. Green peas were subjected to storage conditions that created four vapor pressure deficits. Measurements of mass loss, color difference, hue angle, color value, and chroma gave evidence that moisture loss significantly affects the color changes of peas. The greatest changes in color occurred during the first 6 to 10 hours of storage. The tests suggested that color loss in bulk shipments of peas from the field to the processor could be reduced by ventilating the load with humidified ambient air.

A simple reflectance measurement method has been developed to study the changes in the green colour of fruits and vegetables. Green peas and corn were blended in different proportions to obtain a series with varying greenness. Single point reflectance at wavelengths 440, 550 or 660 nm, on a logarithmic scale, gave a high degree of correlation with visual ranking (0.9613 to 0.9901), chlorophyll content (0.9289 to 0.9954), the Hunter values: L(0.9828 to 0.9920), a(0.8638 to 0.9816), b(0.9441 to 0.9964), and the colour difference, δE(0.9533 to 0.9985). Results of application of the method to changes in the colour of ripening bananas and maturing peas are discussed.

Metabolite residues of permethrin are not reported in the literature for most agricultural crops. This paper reports residues of permethrin and its 2 metabolites (dichlorovinyl acid and metaphenoxybenzyl alcohol) in 7 different agricultural crops (Chinese cabbage, spinach, asparagus, raspberries, green peas, turnip roots, and turnip greens). Permethrin residues declined approximately 85% within 7 days after treatment in all crops. In most cases, the acid metabolite residues peaked at 3 days, and declined after that. Translocation of residues into turnip roots was very slight; the average was less than 0.05 ppm for permethrin and alcohol metabolite residues and none was detected for the acid metabolite residue. Permethrin residues in the turnip greens averaged approximately 2 ppm for the 0.112 kg ai/ha treatment, and 6 ppm for the 0.224 kg ai/ha treatment.

After various cooking treatments (washing, boiling, frying, baking etc.) of food samples, which had been prepared by dipping Chinese cabbage, potato, green peas and carrot in solutions containing 12 kinds of pesticides, the remaining pesticides were determined and the results were compared with those in filter paper samples reported previously. In most samples, the remaining percentage in food samples was less than that in paper samples. The correlation of behaviors of the pesticides between both samples was tested with respect to each pesticide or treatment. Among pesticides, 13 pairs in all of 23 pairs were estimated to be correlated significantly, and among treatments, the values after washing with water, washing with detergent and boiling, were found to be significantly correlated. As a screening test to consider the behavior of pesticides in foods during cooking treatments, filter paper might be applicable as food substitute in certain pesticides or treatments.

Purple hull pinkeye southern peas were harvested at three levels of maturity, shelled and stored at three temperatures (1, 5, and 20°C). Samples were evaluated at three storage intervals (1, 4 and 7 days) using 11 different indicators of quality. Alcohol insoluble solids and total solids measurements were most closely related to maturity differences. Derived instrumental color functions (AH and AE), pH, total acidity, and % green peas were the quality indices providing the best separation of the effects of maturity and storage. Instrumental color values were more ciosely correlated to changes in % green peas than total chlorophyll concentration. The proposed indices provide the means for a unified study of quality changes in sourthern peas during all stages of postharvest handling.

Green peas (cv.‘Victory Freezer’) were grown at five plant densities (52, 90, 105, 182, 358 plants/m2) and three soil moisture treatments: natural rainfall, irrigation at flowering and pod swelling, and water stress at these periods. Both total green yield and green pea yield increased with increasing density, although green pea yield dropped slightly below 182 plants/m2. No significant differences occurred between natural rainfall and water stress treatments. Irrigation gave an 87% increase in total green weight and a 56% increase in green pea yield. There was no indication of maximum yield occurring at a higher population under irrigation than under dryland conditions. Dryland peas matured 5–7 days earlier than those irrigated, the highest density being 2–4 days earlier than the lowest. Total vine length, full pods per plant, ovule initials per pod, peas per pod, and percentage of peas and pods at higher nodes all increased with decreasing plant density and irrigation. Vine length to the first ...

Green peas from plots either with or without irrigation at both flowering and pod swelling were harvested progressively from a very low to a very high tenderometer reading (TR). A relationship between yield and TR was computed for both non-irrigated and irrigated peas, and correction factors for yield with TR were derived. With irrigation, yields increased regularly as TR increased. Without irrigation, yield rose more rapidly at low TRs, and at higher TRs changed little. Possible reasons for this and practical implications are discussed.

Samples of Brussels sprouts, lettuce, green peas and French beans, potatoes and strawberries from commercial crops that had been treated with demeton-methyl, oxydemeton-methyl, dimethoate and/or formothion were analysed at the time of harvest. 168 of 191 samples (88%) contained residues of these pesticides not exceeding 0.2 ppm; the residues in the remainder did not exceed 0.8 ppm.

The market life of fresh vegetables and fruits can be extended by prompt conditioning and storage in a proper environment. The storage period varies from a few days to two weeks for apricots, green peas, and ripe tomatoes. For some other fruits and vegetables the safe storage period is considerably longer, up to 8 months for apples and potatoes.

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Sulphite oxidation by mitochondria prepared from green pea epicotyls had a higher Km than did the sulphite oxidation of mitochondria prepared from etiolated pea epicotyls. Mitochondrial sulphite oxidation from green and etiolated tissues was inhibited by cyanide but not by azide, rotenone, antimycin A or oligomycin. Mitochondria from green and etiolated tissues were able to oxidize glyoxal-bisulphite, but not as effectively as sulphite.