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The effect of maturity and variety on the content of the major organic acids of the green pea ( pisum sativum )
Author(s) -
Wager Harold G.,
Porter F. Arthur E.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240111
Subject(s) - sativum , pisum , biology , cultivar , maturity (psychological) , food science , botany , horticulture , psychology , developmental psychology
The content of the major organic acids of 6 cultivars of green pea at a range of maturities was determined. On a fresh weight basis the changes in the acids were small except for citrate which rose and then fell again. Ten other varieties of pea were examined at one maturity and a two‐ to threefold range in content of the individual acids was found. 5‐oxoproline, found in large amounts in the young samples, was shown to be an artifact produced from glutamine during killing and analysis.