Pea (Pisum sativum L. var. medullae Alef.) texture is one of the most important quality attributes for Danish consumers. To optimize acceptance of frozen green pea products in the future it is necessary to have suitable methods that can be used in plant breeding for optimizing texture quality. Peas with a wide range of textural characteristics were selected during three pea seasons and analyzed using chemical-physical measurements and sensory descriptive analysis. Determination of alcohol insoluble solids (AIS), dry weight, tenderometer value (rv), testa texture, cotyledon texture, and testa weight were satisfactory methods for screening frozen green peas for sensory texture quality. AIS and dry weight could handle small unit sizes as required in plant breeding. Within the range of pea quality found in Denmark, the AIS, dry weight and testa weight methods were highly correlated to sensory mealiness, skin (testa) toughness, juiciness and crispness. Instrumental measurement of cotyledon texture was better related to sensory seed hardness than was instrumental seed texture. Sample size has to be reduced to make this method suitable for screening of plant maierial for hardness. Agricultural Sciences, Kirstinebjergvej 12, DK-5792 Aarslev, Denmark. TEL: +45 63 90 43 43; FAX: +45 63 90 43 95;
Senso y quality criteria for cold versus warm green peas were investigated in 49 batches ofpeas (Pisum sativum L. var. medullae Ale$) from Denmark. Trained panelists profiled the samples with 14 descriptors. The same underlying systematic variations in the sensory variables were expressed for cold and warm peas. The attributes mealiness, skin toughness, crispness, sweetness, bitterness, pea and pea pod flavor were found to be relevant sensory quality criteria for both cold and warm peas by analysis of variance and multivariate analysis. For all important attributes corresponding cold -warm attributes were highly correlated in the PLSR prediction. Cold peas were separated from warm peas by having more pea pod odor and pea pod flavor in contrast to warm peas which were more sweet. Consumer preference of 14 samples were measured and translated to panelist perception in another part of the project. Results fiom panelist perception in accordance with consumer perception gave the basis for developing a sensoy screening model.
Yield and seed texture were studied in green peas (Pisum sativum L.) subjected to drought stress during flowering and pod filling. Field experiments were conducted with two cultivars on a sandy loam soil and drought conditions were obtained using movable rain shelters. The plants were harvested at three to five stages of maturity determined by tenderometer values and the concentration of alcohol-insoluble solids (AIS). Measured variables were related to the concentration of AIS in order to eliminate the influence of maturity when comparing between stress and nonstress conditions. Drought stress during flowering or pod filling reduced yield, but did not affect the size distribution consistently. To lessen the differences caused by variation in size distribution, all quality measurements were carried out on peas graded to 8.75 to 10.2 mm. Drought stress increased the concentration of sucrose at an AIS concentration of 140 g·kg-1. Besides the concentration of dry matter and starch the mean pea weight and testa weight did not reflect any consistency in relation to drought-stress conditions. The sensory scores for pea mealiness was not significantly increased in drought stress, and other sensory quality attributes were unaffected. In this study, the effect of drought stress on pea texture quality is weak and inconsistent when comparisons are made at the same stage of maturity. As texture quality is highly correlated to stage of maturity, the tenderometer value or AIS concentration is reliable when determining time of harvest for the production of high quality peas irrespective of drought-stress conditions during maturation.
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