Physiology of Pea Fruits

Abstract

Soluble nitrogenous compounds in the seeds and hulls of developing fruits of the pea (Pisum sativum, var. Canner's Perfection) were studied at successive stages of growth during two seasons. Of the 26 compounds studied, some were undetectable in some samples and all decreased in the seeds during the period of intense protein synthesis. The results are discussed in conjunction with those of other workers.