BBCH-scale (pea)

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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 stage Code Description
0: Germination 00 Dry seed
01 Beginning of seed imbibition
03 Seed imbibition complete
05 Radicle emerged from seed
07 Shoot breaking through seed coat
08 Shoot growing towards soil surface; hypocotyl arch visible
09 Emergence: shoot breaks through soil surface (“cracking stage”)
1: Leaf development 10 Pair of scale leaves visible
11 First true leaf (with stipules) unfolded or first tendril developed
12 2 leaves (with stipules) unfolded or 2 tendrils developed
13 3 leaves (with stipules) unfolded or 3 tendrils developed
1 . Stages continuous till . . .
19 9 or more leaves (with stipules) unfolded or 9 or more tendrils developed
3: Stem elongation (Main shoot) 30 Beginning of stem elongation
31 1 visibly extended internode1
32 2 visibly extended internodes1
33 3 visibly extended internodes1
3 . Stages continuous till . . .
39 9 or more visibly extended internodes1
5: Inflorescence emergence 51 First flower buds visible outside leaves
55 First separated flower buds visible outside leaves but still closed
59 First petals visible, flowers still closed
6: Flowering 60 First flowers open (sporadically within the population)
61 Beginning of flowering: 10% of flowers open
62 20% of flowers open
63 30% of flowers open
64 40% of flowers open
65 Full flowering: 50% of flowers open
67 Flowering declining
69 End of flowering
7: Development of fruit 71 10% of pods have reached typical length;

juice exudes if pressed

72 20% of pods have reached typical length;

juice exudes if pressed

73 30% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 80 TE

74 40% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 95 TE

75 50% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 105 TE

76 60% of pods have reached typical length;

juice exudes if pressed.Tenderometer value: 115 TE

77 70% of pods have reached typical length.

Tenderometer value: 130 TE

79 Pods have reached typical size (green ripe); peas fully formed
8: Ripening of fruit and seed 81 10% of pods ripe, seeds final colour, dry and hard
82 20% of pods ripe, seeds final colour, dry and hard
83 30% of pods ripe, seeds final colour, dry and hard
84 40% of pods ripe, seeds final colour, dry and hard
85 50% of pods ripe, seeds final colour, dry and hard
86 60% of pods ripe, seeds final colour, dry and hard
87 70% of pods ripe, seeds final colour, dry and hard
88 80% of pods ripe, seeds final colour, dry and hard
89 Fully ripe: all pods dry and brown. Seeds dry and hard (dry ripe)
9: Senescence 97 Plants dead and dry
99 Harvested product

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

References[edit]

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.