Abstract

                                Full germination capacity and vigour cannot be attained until seeds rench physiological maturity. This study was designed to assess the quantitative changes in seed quality of pea (Pisum sativum L.) during development and maturation and to fix the physiological maturity stage. A field trial was conducted with pea ev. 'Bonneville' and seeds were harvested in 7 days interval from the starting of flowering and assessed for quality parameters in laboratory. Seed dry weight attains maximum at 49 DAA which is being concluded as the physiological maturity stage. Seed moisture content at this stage was 30%. The onset of ability to germinate occured at 21 DAA. Maximum seedling dry weight and vigour index occurred at 49 DAA. Electrical conductivity and free amino acid reduced as maturation of seed advanced but the seed protein content found to be increased.

Key words : Pisum sativum L, Physiological maturity, Seed quality.