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

Janko Červenski; Srđan Zec; Biljana Kiprovski; Dario Danojević; Gordana Tamindžić; Maja Ignjatov; Dragana Miljaković

Janko Červenski Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-8627-8569
Srđan Zec Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-3449-7081
Biljana Kiprovski Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-0327-1768
Dario Danojević Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-4048-8413
Gordana Tamindžić Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-6808-0129
Maja Ignjatov Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0003-4650-5082
Dragana Miljaković Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia https://orcid.org/0000-0001-7308-8769

Keywords: garden pea, seeds, PCA, cluster

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 individual characteristics to the overall variability. Lines with a higher protein content SK-1, SK-5 and SK-10 as well as lines with a higher sugar content SK-4, SK-5 and SK-8, which will be included in the development of pea varieties, will have a special value in the selection of high protein and high sugar vegetable peas. Pea genotypes SK-6, SK-7 and SK-8 with a higher Brix can be used in the earlier selection of sweeter peas suitable for fresh or early spring consumption. Based on the cluster analysis, the pea genotypes were grouped into individual groups to assess the impact on the variability of each trait. By principal component analysis, the four separate components cumulatively explained 91.91% of the total variability.

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