Fresh peas

Peas suit deep, free-working loams. Pea roots are very sensitive to the physical condition of the soil and compaction and waterlogging are very damaging so light sands and heavy clays are not suitable. Peas do not grow at temperatures below 4.4 °C so overwintered fresh peas are only suited to frost-free coastal areas in the south of England. 

Peas are sensitive to eompaetion and an adequate tilth is required for planting. Land can be autumn ploughed and weathered over winter or spring ploughed on lighter soils. 

Vining peas are drilled from February to May. Sequential plantings give a steady supply of crops over the harvest window. Fresh peas can be autumn planted and overwintered for an early crop or spring planted for later harvests. 

Peas can be a valuable break crop in cereal-based rotations. Peas are N-fixers and the crop debris contains high levels of N. Legumes (peas and beans) should be grown no more than one year in five to prevent the build-up of pests and diseases. 

Peas can be attacked by a range of pests including pea and bean weevil, pea cyst nematode, aphids, moths, thrips, pea midge, silver Y moth and slugs. Damping off, foot and root rot, leaf and pod spot, downy mildew, powdery mildew, botrytis, virus and bacterial blight can affect the pea erop and may need controlling. 

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Peas are annual vegetables grown for their tasty seeds and, in some cases, seedpods. Fresh peas are a special treat you have to grow yourself to enjoy. 

Nitrogen-fixing Rhizobia on the roots provide the crop with nitrogen. Fertiliser N or FYM has no benefit and can delay or suppress nodulation. For a soil with an index of 2, the fertiliser recommendations for fresh peas wonld be 85 kg/ha of PjOj and 40-90 kg/ha of K O and for vining peas would be 40/ha of P Oj and 20-40 kg/ha of Kp. 

Fresh peas are harvested by removing the pods when the peas are at a required maturity. The peas can be either hand-harvested or mechanically harvested. The use of overwintered crops, crop covers and variety choice means that fresh peas can be harvested from May to September. 

Fresh peas do not store well and deteriorate quickly in warm temperatures with much of their sugar turning to starch within a few hours. Peas should be cooled and distributed rapidly to retailers using the cold chain. 

PROCESSING. Almost all of the U.S. crop of green peas is processed, since fresh peas spoil rapidly and there is little demand for them. Over half the crop is canned most of the rest is frozen. 

SELECTION, PREPARATION, AND USES. Fresh peas of the best quality are young, tender, and sweet. The pods should be fresh, uniformly light-green in color, slightly velvety to the touch, and filled with well-developed peas. 

Chelidonic acid has been found to exist in the free state in many plants (122). A concentration as high as 10 2 M, calculated on a fresh-weight basis, has been measured. Leopold et al. (89) found that chelidonic acid functioned as a growth inhibitor in the pea straight-growth test. Some inhibition was obtained at 10 5 M and 50% inhibition was measured at 10 4 M. Growth was promoted in the presence of IAA. This action is similar to that noted for coumarin and other unsaturated lactones. As with lactones, the inhibitory effect of chelidonic acid could be relieved by pretreatment of the tissue with BAL. 

Weigh 20 g (fresh weight) of chopped and homogenized plant samples into a 300-mL Erlenmeyer flask. Add 80 mL of acetone and shake the flask vigorously for 30 min with a shaker. In the case of brown rice and pea, add 20 mL of water to 10 g of sample and allow to stand for 2 h before adding 80 mL of acetone. Filter the extraction mixture by suction through a glass filter and re-extract the residue on the filter with 50 mL of acetone, then filter the mixture by suction. Concentrate the combined filtrate in the 300-mL of round-bottom flask to remove acetone at below 30 °C after addition of a 25% aqueous solution of potassium carbonate (0.2 mL). 

Stoger et al. [23] also observed that between species, the amounts of scFv per unit fresh weight were in the same range, and did not correlate with the total protein content in the plant. For example, even though pea is a much more proteinaceous crop than rice, the amounts of antibody measured as a percentage of TSP were considerably lower. 

The volatile constituents of raw peas have been studied with respect to the development of desirable and undesirable flavors in the processed fresh product. Numerous substances have been identified (52-54), such as ethanal, propanal, 2-trans-butenal,... 

Distilling flasks should be chosen of such a size that the bulb is half or two-thirds full of liquid. In order to avoid bumping and superheating a few pieces of porous plate (pot) half as large as peas are dropped into the flask before each distillation. If boiling is again delayed fresh pieces of pot must be added, not to the superheated liquid, however, but after brief cooling. 

Use scissors to cut the second piece of gum into small pieces, each about the width of a pea. Repeat step 2 using fresh water. Use the stirring rod to keep the pieces of gum from clumping together. 

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

The experiments have been performed on a setup that used the ps-OPO-based CARS system described above and a femtosecond Tiisapphire laser in conjunction with a commercial laser scanning microscope (Carl Zeiss, model LSM-510). The peripheral nerve samples were gained from C57/B6 wild-type mice. After removing the skin from the lower extremities from freshly sacrificed mice, the saphenous nerve is exposed as it runs very conveniently for excision along the saphenous vein, without too much additional fatty tissue and a favorable tissue thickness of less than 20 m. A 500- m long piece is excised and freed from additional fatty tissue as well as the collagenous nerve sheath. The myelinated nerve tissue is fixed for 3-5 hr in 4% PEA or 10% formalin and mounted on 100-pm thick coverslips that are treated with 3-aminopropyltriethoxysilane or a chromium potassium sulfate solution. After... 

Malonaldehyde has been detected in the leaves of pea and cotton plants. It is found in many foodstuffs and can be present at high levels in rancid foods. It has been detected in fish meat, fish oil, rancid salmon oil, rancid nuts, rancid flour, orange juice essence, vegetable oils, fats, fresh frozen green beans, milk, milk fat, lye bread and in raw, cured and cooked meats (United States National Library of Medicine, 1997). 

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