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
