Abstract
The effects of pods on starch and sugar contents were determined to clarify the sugar metabolism of stored green peas (Pisurn sativum L., cv.Kishu-usui). The quality of peas stored with pods was maintained at a longer period than peas without pods. The total sugar content of seeds stored with pods increased after 2 days of storage at 1 °C, but seeds with or without pods, especially without pods, decreased significantly during storage at 20°C. On the other hand, the total sugar contents of pods stored with seeds at 1°C and without seeds at 20°C showed almost no change, but pods with seeds at 20°C decreased markedly. The starch content of seeds stored with pods at 1 °C showed almost no change, but seeds with or without pods at 20°C increased greatly. The accumulation of the starch content of seeds stored with pods was as high as compared with seeds without pods.
