Maturity Indices for Pigeonpeas

How to Cite

Sánchez-Nieva, F., Cancel, M. M., & Benero, J. R. (1960). Maturity Indices for Pigeonpeas. The Journal of Agriculture of the University of Puerto Rico, 44(2), 60–69.


When pigeonpeas mature, there is an increase in the starch, alcohol-insoluble solids, and total-solids contents, and in the specific gravity, and a decrease in the intensity of the green pigment. A high correlation was obtained between the intensity of the green pigment and starch, alcohol-insoluble solids, total solids, and specific gravity. A high correlation was also obtained between the number of green peas in a heterogeneous sample containing peas at different stages of development and all of the above-mentioned measures. Any of these measurements can be used as a maturity index for pigeonpeas. Since the moisture content is directly related to the total solids, moisture can also be used as a suitable and reliable maturity index.


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