Department of Vegetable Science, C.S.A. Univ. of Agric. and Tech., (Kalyanpur) Kanpur-208 024
Present Address: *Division of Genetics. IARI. New Delhi-12.
** Deptt. of Horticulature, SVBP Uni of Agric & Tech., Meeruty
Online published on 6 September, 2012.
The pea belongs to the family Leguminoseae (Fabaceae)and subfamiiy Papilionaceae. The chromosome number of pea is 2n =14 (Das and Kalloo, 1970). Pea ranks third or fourth in the worldwide production amongst the 9 rain legumes (Farrington, 1974). Pea is very common nutritious vegetable grown in the cool season through out the world. It is highly nutritive vegetable containing high percentage of digestible protein, along-with carbohydrates and vitamins. Onthe basis of dry weight it is a rich source of protein 25.6 -26.3%, starch 33% and sugars 10 -13%. Green peas are always favourite vegetable as these be friends amicably with the vegetables such as potatoes, cabbage, cauliflower, palak, pullao, cheese etc. The delicious perky pea soup, markoni matarmarvel, special keema matar and other preparations are verywell known and consumed by large number offamilies throughout India and elsewhere in the world. It is an excellent food for human consumption, taken either as vegetable or in soup. Large proportion of peas are processed (canned, frozen or dehydrated) for consumption in off season.
In vivo and In vitro techniques, Hybridization, Molecular breeding, tissue culture, Genetic engineering, stablity and regional adaptability, Disease resistance, ideal plant types, breeding achieements, Vegetable pea
