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Post by steve1 on Feb 3, 2016 22:50:23 GMT -5
I believe they are stabilized so there is a mix of traits but breed true if you exclude pollinators...
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Post by steve1 on Feb 3, 2016 4:31:36 GMT -5
Hi Diane, I seem to have issues with pods setting over about 30 Celsius, and it gets into the 40's here. First pods are just setting on my runners now, we had hot weather here early this year and I think they got a bit dry too. Look out for white monarch or white Dutch. There is also a bunch of runner x common beans bred by Thompson and Morgan that have the big runner type flowers but allegedly more heat tolerance and better eating characteristics. They are available in North America. Not sure if they are perennial, but in Maine that's not likely going to happen unless you lift the roots anyway. Beautiful part of the world. Cheers Steve
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Post by steve1 on Jan 28, 2016 15:34:53 GMT -5
templeton Righto, the link for the yellow pod gp gene paper, is onlinelibrary.wiley.com/doi/10.1111/j.1469-8137.1988.tb00261.x/pdfSorry it has taken a while. The other and more compelling reason the damn pods have a green tinge as they mature is duh, the maturing seeds. Noticed this yesterday with a poorly filled vs fully filled pod, and this is I think the more likely culprit for much of the greenness. Cheers Steve
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Post by steve1 on Jan 25, 2016 0:22:04 GMT -5
templeton, I didn't really except to be growing peas in the middle of summer - I thought they'd be long fried by now. That is however, another story.
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Post by steve1 on Jan 25, 2016 0:19:42 GMT -5
I'd recommend green gage plums, Coes golden drop and Prune D'Agen. All dry really well with lots of dry matter. The blood plums I dried amounted to very little, all water - better for jam.
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Post by steve1 on Jan 25, 2016 0:15:31 GMT -5
templeton , I've been picking as they reach maturity to keep senescence at bay. These lines are all pretty heat tolerant too. 42'c poses no problem. The outside ones are grown under 70% shade and irrigated frequently. The yellow pods get a green tinge as the endocarp chlorophyll reaches green pod levels at seed maturity. Haven't seen a line that doesn't do that yet, you? Can post the paper reference if you like. Also, the paper has some cool transmission electron microscopy in it too...
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Post by steve1 on Jan 24, 2016 7:15:45 GMT -5
keen101 (Biolumo / Andrew B.) I'm seeing what you mean now. Out of the 14 or so lines of golden snaps growing currently - the 6 I have in young pod are pale. Except for the over mature pods that are light greenish. Nothing is ever simple. Does anyone know whether the yellow pod pigment is a carotenoid? philagardener you might well be right.
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Post by steve1 on Jan 21, 2016 21:30:37 GMT -5
keen101 (Biolumo / Andrew B.) - I'm interested in your definition of washed out, as almost all my yellow lines (both snow and snap) go green towards full maturity due to endocarp chlorophyll rising to green pod levels as seed starts to mature. Is that what you mean or just dull yellow? Pulverize to dust is a very good thing...
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Post by steve1 on Jan 21, 2016 5:01:45 GMT -5
raymondo My 2 cents worth is to work on a good yellow and purple and the resultant red will be superior...
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Post by steve1 on Jan 18, 2016 2:55:38 GMT -5
That was the F3 which is growing and podding ATM. The first F4's and related will be started late this week. Will PM...
Cheers
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Post by steve1 on Jan 17, 2016 23:26:31 GMT -5
templeton - It's the best looking one out of probably 100 plants from 7 red lines (purple sheller x yellow snow pod). Not sure whether it is a snow - not enough pods to do any destructive testing or tasting. The sun was definitely shining the right way...
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Post by steve1 on Jan 17, 2016 5:19:27 GMT -5
diane the It's worth noting that breeders in general don't like selecting for taste till rather late at around F5, which from memory gives you around 95% homozygosity (for inbreeding crops) and so a reasonable amount of stability. Saying that you can select earlier for other traits, and also grow out superior tasting lines as well and toss junk. From Calvin Lamborns work on the parsley peas, I recall reading the foliage is tasty but the pea pods themselves not much. Expression of compounds in the leaves and pods may be separately controlled. Cheers
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Post by steve1 on Jan 16, 2016 6:40:54 GMT -5
My two cents worth, Oregon Sugar Pod wasn't bad - supposed to be dual purpose snow and sheller though I haven't used it as a sheller... But has multiple disease resistances for Oregon where it was bred. So many ticks but not applicable to every location. If you have one good non parchment gene, it seems enough- but if you are trying for a pea that eats well when pods are relatively mature you have to select late to avoid late parchment formation. I've got a few shows now that are good to eat when seeds are developed but before pod senesces. I find sugar snap quite palatable, as do a number of people I've fed it too but can't comment on many other cultivars. It seems purple pea pigments are high in glycosides. From some canola work, I know glycosides are actively screened and selected against for bitter flavors in oils. Not sure that this helps...
Cheers Steve
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Post by steve1 on Jan 15, 2016 5:41:35 GMT -5
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Post by steve1 on Jan 7, 2016 5:04:44 GMT -5
It is possible to get too hung up on the genetics, and lose sight of the intended outcome, which is edibility. Does it really matter if a snow pea has late fiber or no fiber if at the picking stage it is delectable? From a breeding sense it does, but from the food production perspective it doesn't matter that much. Not that I'm going to stop pursuing ppvv. T templeton - I agree entirely, the end game is taste. However I found the genetics interesting enough to post mostly for those thinking about using that variety as part of a red pod project. The genotype may help some eradicate a recessive from their project and knowledge of the late fiber formation adds increased complexity (in that I can't say how it is inherited because I can't say whether it is mono or polygenic in nature or dominant or recessive). It's also interesting I'm starting to think there are not that many ppvv varieties available. Cheers Steve
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