Abstract
Green field pea (Pisum sativum L.) genotypes were grown in the field and harvested before and after exposure to moist conditions. The seeds were evaluated for percent bleaching and intensity of green color. Samples from the first harvest were placed on moist paper in petri dishes for later recording of percent hard seeds and color. Percentage of bleached seeds and color at last harvest gave a good evaluation of resistance to color loss of the genotypes. Percentage of hard seed was strongly correlated with percentage of bleached seeds (negative) and color at last harvest (positive), and would provide the basis of a screening technique. However, non-soaking on moist paper may be associated with cooking quality, in which case the method would be of value in selecting lines for the split green pea market, but not for the whole green pea market.Key words: Pea (green field), Pisum sativum L., cotyledon color, seed bleaching
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