Effect of seed quality on cooking quality and yield of a subsequent crop of field pea

Seed lots of field pea (Pisum sativum L.), varying in cooking quality (viscosity of puree) and protein concentration were grown in the field in 1986 and 1987 to determine the effect of those factors on subsequent yield, cooking quality and protein concentration. Under the conditions of the experiments, cooking quality and protein concentration of the seed had no marked effect on yield, 1000-seed weight, cooking quality or protein concentration of the subsequent crop. Key words: Field pea, Pisum sativum L., seed quality, cooking quality, protein concentration, yield