No abstract

Pea (Pisum sativum L.) is the fourth leading legume crop in the world, and its demand is increasing. In this study, the morphological characteristics (seed shape, seed surface, seed coat color, hilum color, cotyledon color, 100-seed weight and color values), total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) of 75 pea cultivars were investigated. Results showed rich genetic diversity and a wide range of phenolic contents and antioxidant activities. Sixteen varieties enriched with phenolic contents and high antioxidant activities were screened out. A significant correlation was reported among color values, TPC, TFC, ABTS and FRAP. Principal component analysis (PCA) extracted four principal components with a total cumulative contribution of 81.29%. Hierarchical cluster analysis based on the four extracted principal components resulted in a dendrogram dividing the peas into three groups. In addition, dark pea seeds have potential as a functional food in addition to their traditional role in providing dietary protein and fibre. This study provided a scientific basis for the breeding of pea varieties, development of new products and improvement of pea resource utilization.

In recent years, with the expansion of mung bean (Vigna radiata L.) planting areas and the increase of consumer demand, it has become imperative to screen high-quality mung bean cultivars. In this study, the agronomic traits, fresh bean characteristics, and sensory evaluation of boiled beans were analyzed for 26 mung bean cultivars. The results showed that the variation coefficient and genetic diversity index of six agronomic traits of mung bean ranged from 9.04% to 44.98%, 1.68 to 1.96, respectively, with abundant genetic variation, and the highest was the grain yield. Mung bean cultivars with higher grain yield had more advantage in the number of branches, number of pods per plant, and 100-seed weight. The fresh bean traits were relatively stable, with an average coefficient variation of 8.48%. The trait with the highest genetic diversity index was the number of seeds per pod (2.03). The cultivar with the highest total sensory evaluation score of boiled beans was Zhanglv 3 (75.67), which had more advantages in taste and color. Through the comprehensive evaluation of grey relational analysis, the cultivars suitable for fresh food processing were Zhonglv 3 (0.960), Jilv 11 (0.942), Zhonglv 1 (0.915), CES-78 (0.899) and Kelv 2 (0.896). Generally, the high-quality cultivars with higher yield and fresh food processing characteristics were CES-78, Kelv 2, Zhonglv 16, and Zhonglv 2. This study provided a preference for the breeding of fresh mung bean cultivars, development of new products and improvement of mung bean resource utilization.

No abstract

Pea (Pisum sativum L.) is an economically important legume crop. Due to the growingly improved living standard and the dietary diversity, there is an increasing demand for peas and sprouts year by year, which makes it imperative to screen high-quality pea varieties. In this study, 34 pea varieties were collected for germination treatment, and their sprouting and functional characteristics were investigated. The results showed that the epicotyl length and output ratio of pea sprouts ranged from 3.54 ~ 20.66 cm and 0.91 ~ 3.03, respectively. The total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) varied widely, ranging from 2.33 ~ 4.61 mg GAE/g DW, 7.14 ~ 13.54 mg RUT/g DW, 46.67 ~ 65.65 µM TE/g DW and 14.95 ~ 31.26 mM Fe2+/g DW, respectively. Significantly high linear correlation coefficients were reported among TPC, TFC, ABTS, and FRAP of pea sprouts. Compared with ungerminated pea seeds, sprouts had richer phenolic content and superior antioxidant capacity. Principal component analysis (PCA) extracted three principal components with a total cumulative contribution rate of 84.50%. Hierarchical clustering analysis was carried out based on the extracted three principal components, and the obtained dendrogram divided pea varieties into four categories. The best-performing variety was evaluated by grey relational analysis as 9618-2, with an associate degree of 0.819. The high-quality pea varieties selected by cluster analysis and grey relational analysis were basically the same. Overall, the germinated varieties 9618-2, Dingwan 4, Dingwan 8, Baiwandou, Taiwanxiaobaihua, Chengduzhushawan, Dingwan 5, Caoyuan 224 were superior sources of natural antioxidants.