Cultivation

Suitability of peas for processing

Pisum sativum L.

The suitability of peas for processing is determined by their intended use: the production of canned vegetables from grain at the technical maturity stage, or the production of dry grain for groats, protein isolates, and starch.

In the reference 141 varieties crop Pea, where this is mentioned in the description.

For vegetable peas, the key indicator is technical maturity and the ability of the grain to slowly convert sugars into starch, which extends the harvest period. Uniformity in size and a thousand-seed weight of less than 150 g are valued. Resistance to mechanical damage during threshing at a high moisture content of 80–85% is important, as the grain is extremely sensitive to injury during this period.

When processing dry grain, protein and starch extraction coefficients are taken into account, although high protein content does not always guarantee high isolate yield. The physicochemical properties of starch, such as the amylose fraction, determine paste viscosity. Technological difficulties arise with wrinkled varieties due to the structure of starch granules, which makes them difficult to separate during alkaline extraction.

In the production of groats, suitability is assessed by the yield of the finished product and the efficiency of separation on friction separators, which is achieved through the spherical shape and uniformity of the grain. The specifics of pea processing are due to the absence of endosperm and the need for special dehulling schemes, as the bulk of the seed consists of the embryo and cotyledons.

General information about the subject — on the page Suitability for processing.

Sources8

Varieties of Pea mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.