Vol. 11, Issue 7 (2022)

Author(s):
Somineni Meenakshi and Prasann Kumar

Abstract:
It is a well-known fact that peas are used for a variety of purposes in day-to-day life. As a result of the experiment conducted by Gregor Mendel in 1863, the pea was crucial for the development of modern genetics. Pea is used for many purposes, so it needs to be able to meet the demand. As a result of their health benefits as well as their taste, there is an argument that the productivity of peas should be increased. As a part of a healthy diet, peas can be included in our regular meals as nutritious food. Additionally, peas can be found year-round due to their availability. It is known that regular consumption of a pea can have enormous health benefits. This can prevent severe diseases such as weight loss, diabetes control, and improved digestion as well. As a result of their high protein content (22-35%), essential amino acids, complex carbohydrates, and mineral content like iron, calcium, and potassium, peas are an excellent source of vitamins, minerals, and fiber. The pea is a delicious combination of taste and health that should not be ignored and one should work on increasing the consumption of this delicious fruit. Due to the fact that people are becoming more and more diet conscious these days, as well as their increasing demand for peas, it is vital that the production of peas increases in order to meet the growing demand. In this study, the effect of salicylic acid and calcium on the morphology, physiology, and yield of peas was examined. It has been observed in many scientific studies that the treatment of plants with salicylic acid and calcium has shown to have a positive effect on the growth of crops and fruits. In the present paper, we are looking at the growth of pea plants and pods after they have been treated with salicylic acid and calcium during the growth phase.