Chemical and technological composition of spring green pea (Pisum sativum var. Hortense L.) genotypes

Abstract

Through the chemical-technological analysis of (technologically) mature spring pea genotypes, we examined the following traits: moisture content, ash, oil, total nitrogen, protein, total sugars, starch, cellulose, and content of total soluble solids (Brix) (eight lines and two varieties). This research aimed to determine the chemical and technological characteristics of the selected spring pea genotypes, assess the variability structure of pea genotype characteristics, and therefore assess the contribution of the individual characteristics to the overall variability. The field trial was set up in 2022 at the Rimski Sancevi site on a chernozem-type soil in an irrigation system in the Department of Vegetable and Alternative Crops, Institute of Field and Vegetable Crops, Novi Sad. The lines with a higher protein content SK-1, SK-5, and SK-10 as well as the lines with a higher sugar content SK-4, SK-5, and SK-8, which are included in the development of pea varieties, have a special value in the selection of vegetable peas with a high protein and sugar content. Pea genotypes SK-6, SK-7, and SK-8 with a higher Brix value can be used for the earlier selection of sweeter peas suitable for fresh or early spring consumption. Based on the cluster analysis, the pea genotypes were classified into individual groups to assess the impact on the variability of each trait. Principal component analysis revealed that the four separate components cumulatively explained 91.91% of the total variability.