Bleaching color-loss of green field pea: An investigation on inference of genotypic-resistance based on chlorophyll and phenolic acid content

Abstract

Color-loss of green field pea, commonly referred to as bleaching, can occur prior to harvest once the grain has ripened or during grain storage and is thought to be the result of chlorophyll depletion in the cotyledon. However, the mechanisms of bleaching-resistance, exhibited within some genotypes, are not well understood. The antioxidant activity of phenolic compounds can inhibit chlorophyll degradation, and therefore, the presence of phenolic compounds may improve bleaching-resistance. In this study, five green pea genotypes, differing in resistance to bleaching, were assessed for grain-color as well as content of chlorophyll and major phenolic acids, in both the hull and cotyledon. For e..