BBCH-scale (pea)

In biology, the BBCH-scale for peas describes the phenological development of peas using the BBCH-scale.

The phenological growth stages and BBCH-identification keys of peas are:

Growth stageCodeDescription
0: Germination 00Dry seed
01Beginning of seed imbibition
03Seed imbibition complete
05Radicle emerged from seed
07Shoot breaking through seed coat
08Shoot growing towards soil surface; hypocotyl arch visible
09Emergence: shoot breaks through soil surface (“cracking stage”)
1: Leaf development 10Pair of scale leaves visible
11First true leaf (with stipules) unfolded or first tendril developed
122 leaves (with stipules) unfolded or 2 tendrils developed
133 leaves (with stipules) unfolded or 3 tendrils developed
1 .Stages continuous till ...
199 or more leaves (with stipules) unfolded or 9 or more tendrils developed
3: Stem elongation (Main shoot) 30Beginning of stem elongation
311 visibly extended internode1
322 visibly extended internodes1
333 visibly extended internodes1
3 .Stages continuous till ...
399 or more visibly extended internodes1
5: Inflorescence emergence 51First flower buds visible outside leaves
55First separated flower buds visible outside leaves but still closed
59First petals visible, flowers still closed
6: Flowering 60First flowers open (sporadically within the population)
61Beginning of flowering: 10% of flowers open
6220% of flowers open
6330% of flowers open
6440% of flowers open
65Full flowering: 50% of flowers open
67Flowering declining
69End of flowering
7: Development of fruit 7110% of pods have reached typical length;

juice exudes if pressed

7220% of pods have reached typical length;

juice exudes if pressed

7330% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 80 TE

7440% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 95 TE

7550% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 105 TE

7660% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 115 TE

7770% of pods have reached typical length.

Tenderometer value: 130 TE

79Pods have reached typical size (green ripe); peas fully formed
8: Ripening of fruit and seed 8110% of pods ripe, seeds final colour, dry and hard
8220% of pods ripe, seeds final colour, dry and hard
8330% of pods ripe, seeds final colour, dry and hard
8440% of pods ripe, seeds final colour, dry and hard
8550% of pods ripe, seeds final colour, dry and hard
8660% of pods ripe, seeds final colour, dry and hard
8770% of pods ripe, seeds final colour, dry and hard
8880% of pods ripe, seeds final colour, dry and hard
89Fully ripe: all pods dry and brown. Seeds dry and hard (dry ripe)
9: Senescence 97Plants dead and dry
99Harvested product

1 The first internode extends from the scale leaf node to the first true leaf node

References

  • Feller, C.; H. Bleiholder; L. Buhr; H. Hack; M. Hess; R. Klose; U. Meier; R. Stauss; T. van den Boom; E. Weber. "Phänologische Entwicklungsstadien von Gemüsepflanzen: II. Fruchtgemüse und Hülsenfrüchte. Nachrichtenbl. Deut". Pflanzenschutzd. 47: 217–232.
  • Weber, E.; H. Bleiholder (1990). "Erläuterungen zu den BBCH-Dezimal-Codes für die Entwicklungsstadien von Mais, Raps, Faba-Bohne, Sonnenblume und Erbse - mit Abbildungen". Gesunde Pflanzen. 42: 308–321.
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