Abstract
The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study to determine the effects of these factors on cooking quality as indicated by the color, weight and viscosity of the puree of cooked samples. Nitrogen lowered cooking quality where yields were not improved but maintained quality when yield was increased. Phosphorus applications improved yield and cooking quality, with highest improvements in yield coinciding with greatest improvements in quality. Harvesting too early or too late resulted in lower cooking quality.
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Claims 6
Claim · model-written summary
Nitrogen lowered field pea cooking quality where yields were not improved.
- Taxon
- field peae0
- Material
- Centurye0
- Treatment
- Nitrogene1
- Outcome
- cooking qualitye1
- Direction
- lowerede1
- Qualifier
- where yields were not improvede1
- Setting
- 3-yr field studye0
Not reportedComparator
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e1“Nitrogen lowered cooking quality where yields were not improved but maintained quality when yield was increased”
Claim · model-written summary
Nitrogen maintained field pea cooking quality when yield was increased.
- Taxon
- field peae0
- Material
- Centurye0
- Treatment
- Nitrogene1
- Outcome
- cooking qualitye1
- Direction
- maintainede1
- Qualifier
- when yield was increasede1
- Setting
- 3-yr field studye0
Not reportedComparator
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e1“Nitrogen lowered cooking quality where yields were not improved but maintained quality when yield was increased”
Claim · model-written summary
Phosphorus applications improved field pea yield.
- Taxon
- field peae0
- Material
- Centurye0
- Treatment
- Phosphorus applicationse2
- Outcome
- yielde2
- Direction
- improvede2
- Setting
- 3-yr field studye0
Not reportedComparator
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e2“Phosphorus applications improved yield and cooking quality, with highest improvements in yield coinciding with greatest improvements in quality”
Claim · model-written summary
Phosphorus applications improved field pea cooking quality.
- Taxon
- field peae0
- Material
- Centurye0
- Treatment
- Phosphorus applicationse2
- Outcome
- cooking qualitye2
- Direction
- improvede2
- Setting
- 3-yr field studye0
Not reportedComparator
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e2“Phosphorus applications improved yield and cooking quality, with highest improvements in yield coinciding with greatest improvements in quality”
Claim · model-written summary
The greatest yield improvements under phosphorus coincided with the greatest cooking quality improvements.
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e2“Phosphorus applications improved yield and cooking quality, with highest improvements in yield coinciding with greatest improvements in quality”
Claim · model-written summary
Harvesting field pea too early or too late lowered cooking quality.
- Taxon
- field peae0
- Material
- Centurye0
- Treatment
- Harvesting too early or too latee3
- Outcome
- cooking qualitye3
- Direction
- lowere3
- Setting
- 3-yr field studye0
Not reportedComparator
Verbatim
e0“The yellow-seeded field pea (Pisum sativum L. ’Century’) was grown at two levels of soil moisture, two levels of N and P and harvested at four dates in a 3-yr field study”
e3“Harvesting too early or too late resulted in lower cooking quality”
The same questions in other papers
phosphorus · yield · Lathyrus oleraceus (pea)Positive and negative results
56 papers in the same direction as this paper · 7 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- no effect
61 papers more in this group
See all 65 papers →nitrogen · quality: grain · Lathyrus oleraceus (pea)Results agree
1 paper in the same direction as this paper
- no effect
phosphorus · quality: grain · Lathyrus oleraceus (pea)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.