THE COOKING QUALITY OF FIELD PEAS

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Abstract
In a greenhouse study with two varieties of field peas, the cooking quality of the Weitor 702 (a good-cooking pea) was markedly influenced by P and K additions and by the initial fertility level of the soil. The cooking quality of the other variety, Kapuskasing, remained poor regardless of treatment or fertility level of the soil. Ash and total, inorganic, and phytin P content of the pea samples tended to increase with addition of P fertilizer. Correlation coefficients expressing the relationship between cooking quality and chemical constituents of the pea seeds indicated that cooking quality varied with ash and phytin P content.In field studies, soil properties (pH and available P) were not related to cooking quality or chemical properties of peas grown at different locations. Although cooking quality, phosphorus content, and cation content of the pea samples varied according to variety and location, there was no significant relationship between cooking quality and the chemical constituents.The cooking quality of F2and F3seed from a Weitor 702 × Kapuskasing cross varied, but was not related to the chemical properties of the peas.

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