Suitability of some green pea (Pisum sativum L.) varieties for processing
2006
Jokanovic, M.R., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Jovicevic, D., Institute of Field and Vegetable Crops, Novi Sad (Serbia) | Tepic, A.N., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Vujicic, B.L., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The objective of this paper is to present the main characteristics of two pea varieties Tamis and Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physico-chemical measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.
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