Quality determinants in peas
The sensory science team at Campden BRI will be
providing its expertise in a BBSRC-funded project into
quality determinants in peas.The project, which is led by the
John Innes Centre and also involves several producers and
retailers, will identify compounds that are positively or
negatively associated with quality and will provide
information on how these change in seeds as they mature
and under different growing conditions. Our role will be to
provide sensory descriptive analysis of different crops.
Linking quality characters to biochemical and genetic information will facilitate the rapid identification of superior lines.This will lead to greater efficiency in breeding programmes and will also provide the opportunity to develop more robust methods for assessing maturity rapidly in the field.