Changes in microstructure and physical properties of green peas during ripening
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Division of Food Science, Centre for Agrotechnology and Veterinary Sciences, Polish Academy of Sciences, Tuwima 10, 10-718 Olsztyn, Poland
Publication date: 2021-07-05
Int. Agrophys. 1994, 2(8): 311–317
Seeds of two Polish varieties of green pea, Polar and Werona, were investigated. Seeds were collected from 17th June to 6th July 1992, i.e., from 14th to 38th day after flowering. Dry mass, size, mass of 1000 seeds, share of cotyledon mass in seeds and hardness of seeds (measured as force and energy to puncture a seed) were determined. Microstructure of seeds was analysed in SEM type JSM 5200. Seeds of Werona variety ripened earlier than those of Polar. During ripening the mass of 1000 seeds and seed size of Werona variety were lower than the respective values for Polar variety, but its mass cotyledon share was higher. The cotyledons and seed coats of Polar seeds were also harder than those of Werona at the same ripening phase. Initially, up to day 22 after flowering for Polar and day 24 for Werona the maximum of puncture stress was equal to the puncture stress for seed coal. After that period the maximum value depended on increasing cotyledon hardness. The difference in hardness of the examined green pea varieties is reflected in their structure. Particularly clear differences, concerning both thickness and microstructure elements, were observed in the seed coat.