Abstract

The aim of the study was to investigate the effect of foliar fertilization on the morphological and mechanical properties of pea seeds (Pisum sativum L.) and to determine the dependences between the morphological features and chemical composition of pea seeds and their susceptibility to mechanical damage. Field experimentation was carried out in 2015–2017 (south-eastern Poland, 49°59′ N, 21°57′ E). Micronutrient conventional fertilization (N1) and organic fertilizer (N2) were tested on eight pea cultivars. The mechanical parameters assessed included compression force (FD), relative deformation (DR), and energy (ED). Application of foliar fertilizer increased the strength of seeds and their ability to resist mechanical damage under quasi-static loads. The seeds of plants fertilized with N1 were more resistant to mechanical damage than the seeds of plants fertilized with N2. Seeds with larger dimensions, mass, density, and a more spherical shape were damaged under the action of less force and energy, and they deformed less. Seeds with higher protein, fat, ash, and K content and lower NFE, Fe, Zn, and Cu content were more resistant to mechanical damage. The mathematical models created provide knowledge about the impact of foliar fertilizer on the mechanical properties of seeds.

Highlights

  • Pea is an important legume plant grown in many regions of the world [1,2]

  • The aim of this research was to investigate the effect of foliar fertilization on the morphological and mechanical properties of pea seeds (Pisum sativum L.)

  • The cultivar, foliar fertilization, and weather conditions in the years of research significantly influenced the morphological features of pea seeds (Table 2)

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Summary

Introduction

Pea is an important legume plant grown in many regions of the world [1,2]. It is used as a source of commercial protein, fibre, and starch in various food products [3,4,5]. Cultivated as a catch crop it improves soil fertility [9,10]. It tolerates low temperatures well during germination and growth and is an excellent alternative for cool regions, which are unsuitable for the production of soybeans and beans [4,11]. Considering the high protein content and lack of genetic modification [12], as well as the fact that pea protein is not a common allergen, unlike other proteins such as egg, milk, wheat gluten, soy, or nuts [13], pea seeds are a raw material with wide opportunities in food processing

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