Studies on Main Components of Edible Quality in Vegetable Pea Varieties（Pisum sativum L.）and Their Dynamic Accumulation
LI Ling1，SHEN Baoyu1，ZHANG Yanhong2，GUO Xiaolei3，ZONG Xuxiao4*
1Liaoning Research Institute of Cash Crops，Liaoyang 111000，Liaoning，China；2Department of Modern Agriculture，Changchun Polytechnic，Changchun 130000，Jilin，China；3Liaoning Center of Green Agricultural Technology，Shenyang 110000，Liaoning，China；4Institute of Crop Science，Chinese Academy of Agricultural Sciences，Beijing 100081，China
摘要 为了改善菜用豌豆营养品质，明确菜用豌豆最佳采收时期，选取10 个菜用豌豆品种，在鲜食期测定籽粒食用品质主要组分含量及评分，并进行相关性分析；再选择其中3 个不同熟期品种，研究不同籽粒形成期食用品质组分积累动态。结果表明：菜用豌豆食用品质评分与籽粒中粗脂肪、蔗糖含量呈极显著正相关，与粗蛋白、可溶性糖含量呈显著正相关，而与总淀粉含量呈极显著负相关。菜用豌豆籽粒中粗脂肪和总淀粉积累规律类似，均随籽粒形成呈不断增加的变化趋势；可溶性糖含量与蔗糖含量随籽粒形成呈不断下降的变化趋势；而粗蛋白积累动态在不同菜用豌豆品种间表现不同。菜用豌豆鲜荚适宜采收期一般在开花25 d 以后，鲜食期可维持5 d 左右，此期间蔗糖含量较高，淀粉含量较低，具有较高的食用品质。
Abstract：In order to improve the nutritional quality of vegetable pea and explicit its optimum harvest time，this paper selected 10 vegetable pea varieties at fresh eating stage；measured the main components content of grain edible quality；and analyzed their correlation．Then 3 varieties with different maturity stages were selected to study the dynamic accumulation of edible quality components at different grain formation stage．The results showed that the edible quality score of vegetable peas was extremely significant positive correlated with the contents of medium rude fat and sucrose content．It was significant positive correlated with the contents of crude protein and soluble sugar content．While，it was very significantly negative correlated with the total starch content．The accumulation regularity of crude fat and total starch content in vegetable pea grain was similar and showed an increased changing trend along with seed formation．While，the soluble sugar content and sucrose content showed continuous decreasing changing trend along with the grain formation．The accumulation dynamics of crude protein expressed differently in different vegetable pea varieties．The optimum harvest time for fresh pods of vegetable pea was 25 days after flowering and fresh eating stage could last about 5 days．During this period，sucrose content was higher and starch content was lower．Thus，it had higher edible quality．
李 玲1，沈宝宇1，张艳红2，郭晓雷3，宗绪晓4*. 菜用豌豆食用品质主要组分及其积累动态研究[J]. 中国蔬菜, 2023, 1(2): 96-102.
LI Ling1，SHEN Baoyu1，ZHANG Yanhong2，GUO Xiaolei3，ZONG Xuxiao4*. Studies on Main Components of Edible Quality in Vegetable Pea Varieties（Pisum sativum L.）and Their Dynamic Accumulation. China Vegetables, 2023, 1(2): 96-102.