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| 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 |
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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．
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Received: 12 May 2022
Published: 18 July 2022
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