Variety traits

Dry matter in peas

Pisum sativum L.

An indicator of the mass fraction of pea components excluding moisture, used to evaluate the nutritional value of grain and the quality of vegetable produce.

In the reference 29 varieties crop Pea, where this is mentioned in the description.

The dry matter content in mature pea seeds is usually 89–90.6%. When calculated on a dry matter basis, the biochemical composition of the seeds is characterized by a protein content within 20–25% and starch in the range of 40–60% by weight, which serves as the basis for varietal evaluation and technological analysis.

For green peas, a significant indicator is the soluble solids content in the grain juice, measured in degrees Brix. During the ripening process, the conversion of sugars into starch increases the total amount of dry matter, which negatively affects the taste qualities of the product, making it mealier.

Technologically, the dry matter indicator determines grain stability during storage. Maintaining a high proportion of dry matter by reducing moisture content to 14–15% is a necessary condition for ensuring crop preservation over a long period.

General information about the subject — on the page Dry matter.

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.