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Resumen
Las arvejas han sido reconocidas como una fuente económica de nutrientes; por lo tanto, se requiere información básica respecto de sus características físico-químicas para el efectivo desarrollo de operaciones de procesamiento y mejoramiento de las semillas. En el presente estudio, se midieron diferentes propiedades en 16 genotipos de arveja para estudiar la variabilidad entre líneas, los parámetros genéticos y las correlaciones entre caracteres. El diámetro y peso de la semilla, el pH y la acidez titulable mostraron valores altos de heredabilidad en sentido amplio y pequeñas diferencias entre los coeficientes de variación genético y fenotípico, lo que indica que la variabilidad para estos caracteres se debe a diferencias genéticas. Los granos amarillos mostraron valores superiores para peso y tamaño (27,84 g; 0,57 cm) y cambios menores en el diámetro luego de su hidratación (48,35 %), mientras que los granos rugosos mostraron menor contenido de humedad (9,54 %), mayor capacidad de hidratación (1.314,66 g H2O/kg semilla) y contenido proteico (28,88 %). Cuarentina y B315 fueron los materiales más firmes y resistentes; B315 además mostró alta capacidad de hidratación, lo que lo hace adecuado para la industria del enlatado. A través de geles de poliacrilamida se determinaron diferencias en la composición proteica; Gypsi contiene mayor cantidad de legumina (47,27 %), beneficioso desde un punto de vista nutricional, y contiene menos convicilina (7,06 %), beneficioso para la industria alimenticia. Mediante el envejecimiento acelerado, se estudiaron los cambios de color debido al almacenamiento y se estableció que la línea Viper experimentó menores cambios, por lo cual sería recomendable para largos períodos de almacenamiento. En este estudio se han podido identificar líneas que pueden explotarse en la industria o en programas de mejoramiento de la calidad de la arveja.
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