Variety traits

Sugar content in peas

Pisum sativum L.

A biochemical quality indicator for peas that determines the flavor profile and technological suitability of vegetable varieties. Sugar levels serve as a key indicator of produce ripeness when determining harvest timing.

In the reference 26 varieties crop Pea, where this is mentioned in the description.

To determine the sugar content in peas, laboratory chemical methods and refractometric analysis are used. When using refractometers under field conditions, a sample of juice from fresh seeds allows for obtaining a value in Brix degrees, where 12–14% is typical for green peas.

Sugar content is critical for the canning industry, as it determines the tenderness and flavor quality of the product. During the ripening process, sugars are converted into starch, which reduces the marketability of the produce. For this reason, monitoring sugar content in combination with measurements of seed hardness allows for the establishment of an optimal harvest window, especially for vegetable varieties, unlike grain varieties where starch accumulation dominates.

General information about the subject — on the page Sugar content.

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.