Open AccessTítulo en español.
Author(s) -
F. Sánchez-Nieva,
M. M. Cancel,
J. R. Benero
Publication year - 1960
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v44i2.12094
Subject(s) - humanities , art
When pigeonpeas mature, there is an increase in the starch, alcohol-insoluble solids, and total-solids contents, and in the specific gravity, and a decrease in the intensity of the green pigment. A high correlation was obtained between the intensity of the green pigment and starch, alcohol-insoluble solids, total solids, and specific gravity. A high correlation was also obtained between the number of green peas in a heterogeneous sample containing peas at different stages of development and all of the above-mentioned measures. Any of these measurements can be used as a maturity index for pigeonpeas. Since the moisture content is directly related to the total solids, moisture can also be used as a suitable and reliable maturity index.