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United States Department of Agriculture

Agricultural Research Service

Title: Notice of Release of ZipperCream-CG, a Large-seeded, Cream-type Southernpea with a Green Cotyledon Phenotype

Author
item Fery, Richard

Submitted to: USDA, Agricultural Research Service, Cultivar Release
Publication Type: Germplasm Release
Publication Acceptance Date: January 29, 2008
Publication Date: January 29, 2008
Citation: Fery, R.L. 2008. Notice of Release of ZipperCream-CG, a Large-seeded, Cream-type Southernpea with a Green Cotyledon Phenotype. USDA, Agricultural Research Service, Cultivar Release. January 29, 2008.

Technical Abstract: The USDA has developed a high yielding, large-seeded, cream-type southernpea cultivar with a green cotyledon phenotype. The new cultivar, named ZipperCream-GC, can be harvested at the dry-pod stage of maturity without loss of the pea’s fresh green color. ZipperCream-CG was developed as a replacement for Zipper Cream, a cream-type crowder cultivar long popular with home gardeners and fresh market growers. ZipperCream-CG was developed using a backcross/pedigree breeding procedure that utilized Zipper Cream, Bettergreen, and Freezegreen as parental lines. ZipperCream-GC originated as a bulk of an F6 (BC2F3 x BC2F3)population grown in 2003. The plant, pod, seed, and maturity characteristics of the new cultivar are quite similar to those of Zipper Cream. A typical dry pod is moderately curved, 15 to 16 cm long, and contains 14 to 15 peas. Fresh ZipperCream-CG peas exhibit a semi-crowder to crowder shape, similar to Zipper Cream. The dry peas have a globose-like shape and a smooth seed coast, and are slightly smaller than those of Zipper Cream (19.6 g vs. 20.3 g per 100 peas). The results of five replicated field tests conducted over a four year period at Charleston, SC, indicate that ZipperCream-CG and Zipper Cream yields are comparable. ZipperCream-CG is homozygous for the gc gene that conditions the green cotyledon trait. ZipperCream-CG is recommended for use by fresh-market growers, home gardeners, and the frozen food industry.

Last Modified: 8/29/2014
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