
%0 Journal Article
%A Mckee, HS 
%A Robertson, RN 
%A Lee, JB 
%T Physiology of Pea Fruits I. the Developing Fruit
%J Australian Journal of Biological Sciences
%D 1955/06/01
%V 8
%N 2
%P 137-163
%K 
%R https://doi.org/10.1071/BI9550137
%U https://www.publish.csiro.au/paper/BI9550137 
%X Pea fruits from two crops were sampled at different times from flowering. Changes in the fresh weight, dry weight, starch, soluble carbohydrate, protein nitrogen, and soluble nitrogen in both seeds and hulls were followed in two seasons and related Jo the changes in cell volume in the seeds. In one season respiration rates and phosphate, pectin, and ascorbic acid contents were also investigated. The seeds gained more carbohydrate and nitrogen than was lost by the hulls. Starch and protein were synthesized rapidly by the seeds. The increase in starch content in the seeds was followed by a decrease in soluble carbohydrate content, after which the seed ceased to accumulate water. These metabolic changes are discussed in the light of recent biochemical knowledge, and in relation to more detailed biochemical investigations in progress. 
