składniki: Pea

Evidence: 100 • authority: 72

Pea is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. The pea is native to the Mediterranean region and southwest Asia, and cultivated nearly worldwide. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753 (meaning cultivated pea). Some sources now treat it as Lathyrus oleraceus; however the need and justification for the change is disputed. The name "Pea" is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Cajanus cajan), the cowpea (Vigna unguiculata), the seeds from several species of Lathyrus, and Sturt's desert pea (Swainsona formosa)…

Evidence: — • authority: 88

Photochemical activity changes accompanying the embryogenesis of pea (Pisum sativum) with yellow and green cotyledons. The pea seeds are photosynthetically active until the end of the maturation phase, when the embryonic chlorophylls degrade. However, in some cultivars, the underlying mechanisms are compromised, and the mature seeds preserve green colour. The residual chlorophylls can enhance oxidative degradation of reserve biomolecules, and affect thereby the quality, shelf life and nutritive value of seeds. Despite this, the formation, degradation, and physical properties of the seed chlorophylls are still not completely characterised. So here we address the dynamics of seed photochemica…

Evidence: — • authority: 80

Leucine specific transfer ribonucleic acids and synthetases in the cotyledons of mature and germinating pea seeds