Vigna sinensis


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Related to Vigna sinensis: cowpea plant, Cowpeas, Crowder pea
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Noun1.Vigna sinensis - sprawling Old World annual cultivated especially in southern United States for food and forage and green manureVigna sinensis - sprawling Old World annual cultivated especially in southern United States for food and forage and green manure
black-eyed pea, cowpea - eaten fresh as shell beans or dried
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
genus Vigna, Vigna - genus of vines or erect herbs having trifoliate leaves and yellowish or purplish flowers; of warm or tropical regions; most species often placed in genus Phaseolus
black-eyed pea, cowpea - fruit or seed of the cowpea plant
References in periodicals archive ?
Brittingham, "The inheritance of date of pod maturity, pod length, seed shape and seed size in the southern pea, Vigna sinensis," Proceedings of the Society for Horticultural Science, vol.
Other groups [11-13] used other growth regulators like indolbutyric acid (IBA) 24- dichlorophenoxyacetic acid (24-D) or kinetin (kin) with different plants such as Avicennia Triticum Vigna sinensis and Zea mays.
5) which is consistent with the optimum pH of acid phosphatases from caster bean seed [12] and germinating seed of vigna sinensis [21] and lower than that of acid phosphatases from vigna aconitifolia (pH 5.4) [22] and vigna radiata seedlings (pH 5.7) [16].
These values differed significantly different (P = 0.05) from the development obtained on pinto bean, Phaseolus vulgaris L.; lima bean, Phaseolus lunatus (L.) and black-eye pea, Vigna sinensis L.
For example, Matsubara (1975) in cowpea, Vigna sinensis, showed that 1.0 g/l YE enhanced callus induction from hypocotyl and root explants.
Cowpea (Vigna sinensis L.) is a legume of the family Fabaceae.
" Regulatory role of phytochrome on Ultraviolet B (280--315 nm) induced changes in growth and photosynthetic activities of Vigna sinensis L".
Procesos como la coccion, fermentacion y fermentacion-coccion alteran propiedades de hidratacion como la capacidad de absorber agua y aceite, y propiedades de superficie como la capacidad espumante y emulsificante de las harinas de Vigna sinensis (Granito et al., 2004b).