Growth, physico-chemical changes and harvest indices of small edible-podded peas (Pisum sativum L. var. macrocarpon)


  • Saichol Ketsa Department of Horticulture, Kasetsart University, Bangkok 10903, Thailand
  • Supatra Poopattarangk Chaiyapoom Agriculture College, Amphur Muang, Chaiyapoom 36000, Thailand


Small podded pea, Ascorbic acid, Fibre, Growth, Harvest indices, Heat units, Pericarp, Protein Reducing Sugars, Seed, Total non-structural carbohydrates


They study on growth, physico-chemical changes and harvest indices of small edible-podded peas showed that the growth pattern of the pea pod thickness, length, fresh weight and seed diameter followed a simple sigmoidal curve. Soluble solids in the pericarp, ascorbic acid in the seed and protein in both the pericarp and the seed were high during the first three days of pod development but declined subsequently. Ascorbic acid in the pericarp, total non-structural carbohydrates in both pericarp and seed were low initially but then increased to the maximum at 8-9 days after full bloom; all then decreased before maturation. Reducing sugars and fibre in the pericarp steadily increased, while fibre content in the seed remained unchanged during pod development. Harvest indices can be predicted by flowering time, heat units and pod thinness. The best time to harvest was at 6-8 days after full bloom. At this stage there were 1084-1128 GDD heat units and 0.44-0.68 cm thickness of the pod.



Research Papers