Comparative analysis of the physicochemical composition of pea cultivars

Peas are an inexpensive nutrient source. Basic information about variation in physicochemical composition is required to manage breeding programs and postharvest operations effectively. Different properties were measured in seeds from 16 promising pea genotypes to study variability between lines, degree of genetic parameters, and associations among different traits. Seed weight and diameter, pH, and titratable acidity showed the highest values for broad-sense heritability and the most negligible differences between the phenotypic and genetic coefficient of variation, indicating that these traits' variability was predominately due to genotypic differences. Genotypes had a wide-range profile that could be related to morphological and physiological properties. Yellow varieties showed superior values for weight and sizes (27.84 g; 0.57 cm) and small changes in diameter after hydration (48.35 %), while wrinkled varieties showed inferior moisture content (9.54 %), higher hydration capacity (1,314.66 g H2O/kg seeds), and protein content (28.88 %). Cuarentina and B315 were the more resistant and firmer materials; B315 also had the highest water hydration capacity, which would be appropriate for canning. Polyacrylamide gels demonstrated differences in protein composition; Gypsi contained more legumin (47.27 %) than the other genotypes, which is more beneficial nutritionally, and contained less convicilin (7.06 %), making it suitable for the food industry. Using accelerated aging, we studied color changes due to storage and established that the Viper line was highly tolerant to it. We could identify lines that may be exploited by industry or quality breeding programs.

Automated summary

The study of 16 promising pea genotypes revealed that yellow varieties showed superior values in weight and size, while wrinkled varieties performed poorly in terms of moisture content and protein content. By examining protein composition and conducting accelerated aging experiments, varieties suitable for the food industry and highly tolerant to storage could be identified, providing potential for industry exploitation or quality breeding programs.