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. .

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

EFFICACY OF THREE DINITROANILINE HERBICIDES IN PROCESSING PEAS AND THEIR RESIDUES IN SOILS

1983 ◽  
Vol 63 (3) ◽  
pp. 687-693 ◽  
Author(s):  
K. I. N. JENSEN ◽  
E. R. KIMBALL ◽  
J. A. IVANY
Keyword(s):  
Weed Control ◽  
Sandy Loam ◽  
Growing Season ◽  
Field Trials ◽  
Soil Types ◽  
Crop Tolerance ◽  
Pisum Sativum L ◽  
Light Soil ◽  
One Year ◽  
Dinitroaniline Herbicides

The efficacy and relative persistence of dinitramine (N′,N′-diethyl-α,α,α-trifluoro-3,5-dinitrotoluene-2-4-diamine), ethalfluralin [N-ethyl-N-(2-methyl-2-propenyl)-2,6-dinitro-4(trifluoromethyl) benzenamine], and trifluralin (α,α,α -trifluoro-2,6-dinitro-N,N-diproply-p-toluidine) were studied in a series of field trials conducted on a Charlottetown fine sandy loam (P.E.I.) and on a Somerset loamy sand (N.S.). Phytotoxicity, as reflected by weed control and injury to the peas (Pisum sativum L.), was greater on the sandy soil and herbicide rates recommended for the region may reduce yields on light soil types. The margin of crop tolerance was also reduced in one year characterized by an extremely wet growing season. Under field conditions, there was little practical difference in weed control obtained with the three herbicides. Dinitramine and ethalfluralin were more persistent in the Somerset sand than in the Charlottetown sandy loam. The order of decreasing persistence was trifluralin>ethalfluralin>dinitramine, except in the Somerset sand where the persistence of ethalfluralin and trifluralin was similar. Significant detectable levels of all three herbicides remained 320 days after application.Key words: Processing peas, dinitramine, ethalfluralin, trifluralin, residue

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