BBCH-scale (pea)

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 internode^1
	32	2 visibly extended internodes^1
	33	3 visibly extended internodes^1
	3 .	Stages continuous till ...
	39	9 or more visibly extended internodes^1
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

• 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.