Effect of Fertileader® Vital on green pea maturation

N Mendler-Drienyovszki,J Dobránszky

doi:10.31421/ijhs/19/3-4./1104

N Mendler-Drienyovszki, J Dobránszky

Open Access

https://doi.org/10.31421/ijhs/19/3-4./1104

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Abstract

The changes of tenderness of three green pea varieties with different maturity were studied after Fertileader® Vital fertilizer treatment. The fertilizer treatment caused signifi cant differences in the tenderness of treated plants in every year. After the second measuring time; the treated plants showed better quality than the control ones. The treated varieties kept their tenderness longer due to this foliar fertilizer, the yield have better quality so even better suited to the requirement of canning industry. Use of Fertileader® Vital is of an economic importance because high economic benefi t can be realized in one hectare after Fertileader® Vital treatment. By using this foliar fertilizer 12,840 HUF extra profi ts can be realized by producing green peas of I. quality class instead of yield with II. quality category. This extra profit could increase to 447,840 HUF considering that green peas belong still to the II. quality class after fertilizer treatment when the quality of non-treated plants are no more suitable for the canning industry.

Highlights

Tenderness of green pea is one of the most important qualitative traits for processing industry
In ‘Léda’ at the last measuring time the quality of the treated plants belonged to the II. category, while the quality of the control plants was no more suitable for the processing industry
The tenderness of treated plants – in the second measuring time – was 42.2 finometer degree (Fo), which belonged to the excellent category; while the tenderness of control plants was 47.6 Fo which belonged to the I. class

Summary

Introduction

Tenderness of green pea is one of the most important qualitative traits for processing industry. There are green pea varieties which pass the tenderness within one day, and there are varieties which can keep the good quality for several days. The major aspect in determining the date of harvest of green peas is the tenderness (Everaarts & Sukkel, 2000; Fallon et al, 2006). There are two possibilities to measure the maturity: tenderometer degree (To) and finometer degree (Fo). The freezing industry use tenderometer degree, while the canning industry uses finometer degree. According to the quality three classes are determined by the canning industry: (1) Fo up to 45 – excellent; (2) Fo from 45.1 to 55 – I. class; (3) Fo from 55.1 to 65 – II. According to the quality three classes are determined by the canning industry: (1) Fo up to 45 – excellent; (2) Fo from 45.1 to 55 – I. class; (3) Fo from 55.1 to 65 – II. class (Nagy, 2000)

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