Variation in Pea (<i>Pisum sativum</i> L.) Seed Quality Traits Defined by Physicochemical Functional Properties.

ABSTRACT: Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation

SUBMITTER: Santos CS 

PROVIDER: S-EPMC6915640 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature