Abstract
Green pea (Pisum sativum L.) has a long tradition in Serbia and Montenegro as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar 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 (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. .
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