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Book of Abstracts First Legume Society Conference 2013: A Legume Odyssey Novi Sad, Serbia, 9-11 May 2013
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Determination of physicochemical properties of local pea genotypes in Turkey
Reyhan Karayel 1 , Hatice Bozoğlu 2
1 The Black Sea Agriculture Resources Institute, Samsun, Turkey
2 University of Ondokuzmayıs, Faculty of Agriculture, Samsun, Turkey
Pea is plant that has the most yield and usage diversity in the legumes and grown mostly in
developed countries. Pea is originated from a geography that Anatolia is also located in it.
Conservation and evaluation of local materials is the most important agricultural values of a
country. New varieties to be developed should be resistant to stress conditions, has good
agronomic characteristics and also high quality characteristics. The aim of this research was to
determine the variety candidates by identifying quality characteristics of the local pea materials
which morphological identification was done. Forty local lines and four varieties were used in this
study. Sowing was done in winter (13.11.2008) and early spring (25.02.2010) in Samsun
conditions for quality characteristics can be influenced by planting time. Genotypes were
harvested dry. Color, grain number that not absorb water, cooking time, dry matter losses at
cooking, starch and amylose ratio in the grain were investigated. Variance analysis was done
according to split plot experimental design in the SPSS.13 package program. Twenty two of
genotypes were light-colored and the rest was dark-colored. Dark-colored genotypes should be
evaluated as fodder, to darken the cooking water, have high grain number that not absorb water
(24.84) and high starch ratio (33.39%). Determined differences between sowing times showed
that winter sowing was suitable when using dry grain as human food, early spring sowing was
suitable in the case of canning and frozen foods. On average fragmentation degree, cooking time,
grain numbers that not absorb water, dry matter losses at cooking, starch and amylose ratio in the
grain of light-colored genotypes were found as 33.10%, 46.25 minute, 3.39, 11.67%, 32.94%,
23.94%. These values were found respectively as 12.09 %, 36.93 minutes, 24.84, 11.58%, 33.39%,
23.08% in the dark-colored genotypes. Three lines of light-colored genotypes due to low amylose
ratio, two lines of light-colored genotypes due to low cooking time (19 minute) and
fragmentation degree have been selected as variety candidate to be developed for canning and dry
consumption.
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