Dry pea (Pisum sativum L.) protein, starch, and ash concentrations as affected by cultivar and environment

Yesuf Assen Mohammed, Chengci Chen, Maninder Kaur Walia, Jessica A. Torrion, Kent McVay, Peggy Lamb, Perry Miller, Joyce Eckhoff, John Miller, Qasim Khan

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


Dry pea (Pisum sativum L.) is an important crop in the Northern Great Plains of the USA and Canada. Information on dry pea quality as affected by cultivars and environments is limited. This experiment determined the effects of dry pea cultivars and environments on protein, starch, and ash concentrations. Six dry pea cultivars (‘Arcadia’, ‘Bridger’, ‘CDC Striker’, ‘Cruiser’, ‘Montech 4152’, and ‘SW Midas’) were evaluated in a randomized complete block design with four replications in 22 environments. The results showed that cultivar × environment interaction effects were highly significant on protein, starch, and ash concentration (p < 0.0001). These interaction means, calculated on a dry matter basis, ranged from 145 to 278 g kg−1 seed for protein, 439 to 617 g kg−1 seed for starch, and 10.5 to 31.9 g kg−1 seed for ash. The differences among environmental means were substantial compared with cultivar means. When averaged over environments, ‘CDC Striker’, ‘Arcadia’, and‘Montech 4152’ produced greater mean protein, starch, and ash concentrations, respectively, than the other cultivars. None of these cultivars simultaneously outperformed the others for protein, starch, and ash concentrations. This may indicate the need to develop cultivars with outstanding qualities across environments to receive satisfy premium end-user quality requirements.

Original languageEnglish (US)
Pages (from-to)1188-1198
Number of pages11
JournalCanadian Journal of Plant Science
Issue number5
StatePublished - 2018

Bibliographical note

Funding Information:
This study was sponsored by the Montana Agricultural Experiment Station, Northern Pulse Growers Association, and USA Dry Pea and Lentil Council. We are grateful to B. Bohannon, J. Holmes, K. Kephart, and D. May of Montana State University for helping with field and laboratory works. We are also grateful to M. Tarum and R. Fulton for allowing us to use their farm to conduct the research at Richland, MT. We are indebted to the anonymous reviewers for their technical and constructive inputs on the original document.

Publisher Copyright:
© 2018, Agricultural Institute of Canada. All rights reserved.


  • Ash
  • Dry pea
  • Protein
  • Quality
  • Starch


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