Table 1.
Analysis of variance and broad-sense heritability estimates of protein quality traits evaluated for dry pea tested in SC, USA.
Fig 1.
Principal components of individual amino acids (g/100 g), total amino acids (g/100 g), protein (g/100 g), and in vitro digestibility of organic dry pea: (A) scatter plots and (B) biplots of components 1 and 2.
Table 2.
Range and mean amino acid concentrations of organic dry pea grown in SC.
Table 3.
Pearson’s correlation analysis of nutritional traits among dry pea cultivars grown in the organic system.
Fig 2.
Dry pea cultivar distribution for cystine, methionine, and total amino acid (liberated) concentration as well as in vitro digestibility.
Fig 3.
Total amino acids (liberated, g/100 g) and in vitro protein digestibility (%) of dry pea cultivars grown in the organic system.
The bars indicate the total amino acids (liberated) g/100g and the line indicates in-vitro digesterbility (%). The bars/lines with different letters indicate significant difference at P<0.05.
Fig 4.
Organic dry pea cultivar genetic variation for seed cystine, methionine, and lysine concentrations.
The bars/lines with different letters indicate a significant difference at P<0.05.