Cultivation

Fresh Market Consumption of Peas

Pisum sativum L.

The suitability of peas for fresh consumption is determined by the absence of a parchment layer in the pod walls of sugar varieties or by the tenderness of the seeds of wrinkled-seeded varieties during the technical maturity stage.

In the reference 249 varieties crop Pea, where this is mentioned in the description.

For fresh consumption, the morphological structure of the pod is of fundamental importance. Sugar varieties lack a tough parchment layer, which allows the entire pod to be consumed. Shelling varieties possess a dense parchment layer; therefore, only their immature seeds are suitable for fresh consumption, as they exhibit the highest flavor quality and sugar content during the phase of technical maturity.

The harvesting process of peas for the fresh market is limited by a short period of technical maturity. During the transition to biological maturity, starch accumulates intensively in the seeds and sugar concentration decreases, rendering the produce unsuitable for use. The most important characteristics when selecting varieties for this segment are uniform ripening and the ability to maintain a tender seed texture for an extended period.

General information about the subject — on the page Fresh market use.

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.