SELECTION FOR COOKING QUALITY IN FIELD PEAS
- 1 November 1967
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Plant Science
- Vol. 47 (6) , 631-634
- https://doi.org/10.4141/cjps67-109
Abstract
In a cross of Weitor 702 (a good cooking pea) and Kapuskasing 3880-4 (a poor cooking pea), grown from the F2 to F5 generations in the field, it was found that cooking quality was weakly related to the Ca/phytin-P ratio and to the phytin-P content of the pea. The desirable cooking quality of the Weitor parent was retained to the F0 generation when selection was made from single F2 plants. The data suggest, however, that selection for good cooking quality may be more efficient if started in the F4 generation. The inheritance of good cooking quality appeared to be controlled by two recessive genes, although there was some indication of a gene–environmental interaction.This publication has 0 references indexed in Scilit: