Peas with zero shelling edible pods: A review

Abstract

Garden pea (Pisum sativum L.) is a well-recognized legume vegetable crop with a great history of classical genetic research. Its subtypes have distinct characteristics with the varied form of uses like raw green peas, frozen peas, fresh whole green pods in salad and canned whole green pods. Garden pea has three distinct botanical varieties viz., English pea or shell pea, Snow pea and Snap pea. English pea possessing parchment layer (sclerenchymatous membrane) on inner pod wall hence, shelling is required before use, whereas in snow and snap peas parchment layer on inner pod walls is absent therefore grouped as edible pod pea. Snow pea typically produces large and flat (constricted shape) pods and the snap pea bears round and thick-walled (inflated shape) pods which distinguish snap pea from snow pea. The edible-podded peas are unique to certain aspects of genetics, breeding, production and processing, but least information is available on these aspects of the edible-podded pea. This review discusses the origin, history, different types/subtypes with classification, physiological issues, genetics, improvement strategies and researchable facts of edible-podded peas.