| Popis: |
A collection of 61 diverse field peas representing four major categories of white, blue, dun and mottled grain types was grown at Horsham, Victoria, Australia. Grain samples, collected for analysis over two seasons, were analysed for their proximate composition, hydration capacity, cooking quality and dehulling quality. The peas varied widely among genotypes for most of these traits but the values differed little between the two years. Good cooking quality was often associated with poor dehulling quality and with seed size. None of the four grain types was superior in all properties studied. The results obtained from an objective compression test for cooking quality, developed specifically for the study, showed good correlation with results from the cooking time test. The findings of this study are directly applicable to the genetic improvement of peas. |
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