KARAYEL, R. and H. BOZOGLU, 2015. The change of some physicochemical properties depending on the sowing times in local pea genotypes. Bulg. J. Agric. Sci., 21: 109–117
Pea is grown in developed countries mostly, has the highest yield and use varieties among edible legumes. There is no pea variety developed from local materials in Turkey. In fact, Turkey also takes part within pea’s origin centers. Because of that, new variety development studies matter from the point of our country. However, while developing the variety not only its agronomic properties and durability against stres conditions, but also its nutrition and processing qualities should be high. Quality factors are affected from both genetic and environmental conditions. This study was conducted to determine the quality properties of local pea genotypes described morphologically before, and their alterations depend on planting time. In this study, 48 genotypes were used in total as 44 local lines and 4 local variety. Genotypes were sowed in split plot experimental design under Samsun conditions in winter (on Nowember) and early spring (on February). After dry harvest, colour on pea seed, hard seed ratio, cooking time, dry matter loss in cooking, starch and amylose ratios in seed were observed. Twenty two of genotypes are light-coloured seed, others are dark-coloured. Because dark-coloured genotypes darken the cooking water and their hard seed ratio (24.84%) and starch ratio (33.39%) are high, it was determined that they can be utilized as feed. It was
determined that dark-coloured genotypes can evaluated as fodder, because they darken their cooking water, their high number of seed that not absorb water (24.84) and their high starch ratio (33.39%). It was determined early spring planting was suitable for edible use having high seed quality. It was found the average fragmenttion degrees of genotypes that have light-coloured seed was 33.10%, their average cooking time was 46.25 min, the average of their hard seed ratios was 3.39%, their average loss of dry matter loss in cooking was 11.67%, their average starch ratios in ssed was 32.94% and their average amylose ratios in ssed was 23.94%. 2 lines, having light-coloured seed were selected as the variety candidate to develope for edible consumption, because they had the lowest cooking times, fragmenttion degrees and hard seed ratio.
*That is part of the doctorate thesis