Characterization of yellow pea (Pisum sativum L.) genotypes for performance (agronomic and quality) and stability across environments

Abstract

AbstractBackground and ObjectivesYellow peas (Pisum sativum L.) are preferred for protein isolation. We characterized 21 yellow pea genotypes grown at Fairfield and Pullman, Washington in 2020 and 2021. To evaluate yellow pea genotypes for agronomic and quality traits across environments, data were collected on seed, flour, protein isolate, and starch‐rich byproducts.FindingsSeed yield and weight dropped by over 61% and 11%, respectively, in 2021 when compared to 2020. About 17%–20% of the flour was recovered as protein isolated with a protein recovery rate of 66%–69% and about 61%–64% was converted to starch‐rich byproduct. Heritability was fairly high for seed weight (TSW) and protein isolate yield but low for seed yield and the functional properties. Some genotypes combined merits for multiple traits based on the degree of relationship between those traits. It was possible to identify genotypes with favorable combinations of seed yield with either seed weight or flour protein as these two traits exhibited weak correlation with seed yield. Owing to a positive correlation between flour protein concentration and PIYLD, two genotypes combined the best of the two traits.Significance and NoveltyOverall, the findings of this study can be used to develop a tailored pea breeding program focused on plant‐based protein. As starch‐rich byproduct is the largest portion produced due to protein extraction, it would be beneficial to conduct more research on this component to facilitate product development.