Physicochemical properties determining the cooking time of pea (Pisum sativum L.) seeds.

Janusz Prusiński

prusin@atr.bydgoszcz.pl
University of Technology and Life Sciences, Plant Cultivation Dept., Bydgoszcz, Poland, (Poland)

Agnieszka Strychalska

University of Technology and Life Sciences, Plant Cultivation Dept., Bydgoszcz, Poland, (Poland)

Abstrakt

Undamaged pea seeds of Agra, Wenus, Kwestor, Bursztyn, Rola, Turkus, Set, Kujawski and Ramrod cultivars divided into 3 size fractions were evaluated for physicochemical properties, the rate of fresh weight increments, leachate electroconductivity as well as cooking time. In Kujawski, Turkus, Bursztyn and Ramrod cultivars or in the case of small seeds, the mean fresh weight increments during seed incubation in water were greater, while in Set and in the case of large seeds, the increments were smaller.

Słowa kluczowe:

cooking time, pea cultivars, physicochemical properties of seeds