The trnL (UAA)‐ trnF (GAA) intergenic spacer is a robust marker of green pea ( Pisum sativum L.) adulteration in economically valuable pistachio nuts ( Pistacia vera L.)

2020 ◽  
Vol 100 (7) ◽  
pp. 3056-3061 ◽  
Author(s):  
Fatima Sen ◽  
Ayse Ozgur Uncu ◽  
Ali Tevfik Uncu ◽  
Seyma Nur Erdeger
Keyword(s):  
Pisum Sativum ◽  
Intergenic Spacer ◽  
Pistacia Vera ◽  
Pisum Sativum L ◽  
Pistachio Nuts ◽  
Green Pea

Ecofriendly Synthesis of Silver Nanoparticles and Their Effects on Early Growth and Cell Division in Roots of Green Pea (Pisum sativum L.)

2019 ◽  
Vol 72 (2) ◽  
pp. 113-127
Author(s):  
May Labeeb ◽  
Abdelfattah Badr ◽  
Soliman A. Haroun ◽  
Magdy Z. Mattar ◽  
Aziza S. El-Kholy ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Cell Division ◽  
Pisum Sativum ◽  
Early Growth ◽  
Pisum Sativum L ◽  
Green Pea

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Root Growth of Green Pea ( Pisum sativum L.) Genotypes

Crop Science ◽  
1998 ◽  
Vol 38 (6) ◽  
pp. 1445-1451 ◽  
Author(s):  
Kristian Thorup‐Kristensen
Keyword(s):  
Pisum Sativum ◽  
Root Growth ◽  
Pisum Sativum L ◽  
Green Pea

scholarly journals Evaluation of the green pea (Pisum sativum L.) collection for presence of carriers of r and rb mutations

2017 ◽  
Vol 15 (1) ◽  
pp. 14-19
Author(s):  
A. A. Vasylenko ◽  
S. M. Tymchuk ◽  
V. V. Pozdnyakov ◽  
O. Yu. Derebizova ◽  
I. M. Bezuglyi
Keyword(s):  
Pisum Sativum ◽  
Amylose Content ◽  
Starch Content ◽  
Recessive Mutation ◽  
Pisum Sativum L ◽  
Mutation Carriers ◽  
Green Pea ◽  
Genetic Source ◽  
Pea Seeds ◽  
Seed Phenotype

Objective. To evaluate the green pea (Pisum sativum L.) collection in order to identify carriers of r and rb mutations in it. Methods. Pea accessions were grown in the field, and seeds were produced under controlled pollination. The starch granule shape was determined in micrographs taken with a computer digital microscopic camera DMC-300 through a Biolam-15 microscope (object lens × 40). The starch content was determined polarimetrically by the Evers method and the amylase content colorimetrically — by the BO Juliano method. The data were statistically processed using analysis of variance. Results. The effect of r and rb mutations on the starch content and fractional composition in pea seeds was confirmed. In smooth-seed accessions the average starch content was 39,9 %, and the amylose content in starch was 45,9 %, while in r mutation carriers these contents were 31 ,2 % and 67,6 %, respectively, and in rb mutation carriers — 26,9 % and 28,2 %, respectively. An accession with marrowfat seeds, roundish starch granules and a low content of amylose in starch was identified. It was established that this accession was a carrier of a recessive mutation that is not allelic to r mutation and coincides with rb mutation by the effect type. Conclusions. A new genetic source of starchmodifying monogenic rb mutation of pea was identified. It was involved hybridization with sources of r mutation to expand the genetic basis of pea cultivar breeding.Keywords: peas, Pisum sativum, genetic diversity, r, rb, seed phenotype, starch grain shape, starch content, amylose content.

scholarly journals Biological changes of green pea (Pisum sativum L.) by selenium enrichment

2017 ◽  
Vol 68 (1) ◽  
pp. 60-72 ◽  
Author(s):  
Farzaneh Garousi ◽  
Béla Kovács ◽  
Éva Domokos-Szabolcsy ◽  
Szilvia Veres
Keyword(s):  
Pisum Sativum ◽  
Pisum Sativum L ◽  
Green Pea

scholarly journals Suitability of some green pea (Pisum sativum L.) varieties for processing

2006 ◽  
pp. 13-20 ◽  
Author(s):  
Marija Jokanovic ◽  
Dragan Jovicevic ◽  
Aleksandra Tepic ◽  
Biserka Vujicic
Keyword(s):  
Pisum Sativum ◽  
Growing Season ◽  
Serbia And Montenegro ◽  
Industrial Processing ◽  
Growing Season Length ◽  
Pisum Sativum L ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Green Pea ◽  
One Year

Green pea (Pisum sativum L.) has a long tradition in Serbia and Montenegro as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physico-chemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. .

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