PROTEIN LEVELS IN DEVELOPING AND MATURE PEA SEEDS

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Abstract
Nine cultivars of peas (Pisum sativum L.) were grown in 1971 and 1972 to study the changes in percent crude protein levels during maturation. Percent protein was found to vary with years, cultivars, and stages of maturity. The year × cultivar, year × maturity, and cultivar × maturity interactions were also important. On a dry weight basis, pea protein concentration as determined by the Kjeldahl method showed a decrease with increasing pea seed maturity through the canning stage. The correlation coefficient between the Kjeldahl and Udy dye-binding methods of protein determination was 0.86 at the mature seed stage, and negligible at the canning stage. There was a highly significant correlation (r = 0.91) between protein concentration at the canning and mature stages of seeds (Kjeldahl method). The correlation coefficient between protein values obtained by the dye-binding method of Ashworth et al. and the Kjeldahl method was lower than between the Kjeldahl and Udy methods.

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