Douce Provence (Pisum sativum) — Plant Gene Profile | Zobium

Flavor & Sensory Profile

Dominant notes: fresh green, beany, grassy, earthy, slightly floral.

Key Genes in Douce Provence

• Lipoxygenase 1 (PsLOX1) — Encodes the primary lipoxygenase enzyme that oxidises linoleic and linolenic acids in seed tissue, generating the C6 aldehydes (n-hexanal, cis-3-hexenal) responsible for the fresh green and grassy aroma characteristic of garden peas.: produces n-hexanal, 1-octen-3-ol
• Allene Oxide Synthase (PsAOS) — Encodes allene oxide synthase, which channels lipoxygenase-derived fatty acid hydroperoxides toward the jasmonate pathway; its activity level balances C6 volatile production against plant wound-response signalling.: produces nonanal, trans-2-octenal
• Alcohol Acyltransferase 1 (PsAAT1) — Encodes an alcohol acyltransferase that conjugates short-chain alcohols with acyl-CoA donors to produce ester volatiles; relatively low activity in smooth-seeded round peas contributes to the muted sweet-ester note compared with wrinkled-seeded types.: produces ethyl acetate, hexyl acetate
• Methoxypyrazine Synthase (PsAMPS) — Encodes a methyltransferase that converts aminopyrazine intermediates (derived from leucine/isoleucine catabolism) into alkyl-methoxypyrazines — the potent, low-threshold compounds universally associated with the beany and pea-like aroma of Pisum sativum.: produces 2-isobutyl-3-methoxypyrazine, 2-ethyl-3,5-dimethylpyrazine
• Phenylalanine Ammonia-Lyase 1 (PsPAL1) — Encodes the entry-point enzyme of the phenylpropanoid pathway, converting phenylalanine to trans-cinnamic acid; downstream products include benzaldehyde and phenolic defence compounds that contribute both to aroma and to basal resistance against fungal pathogens.: produces benzaldehyde, phenolic defence compounds
• Enation Resistance Gene (en) (PsEn) — Encodes a recessive resistance locus conferring tolerance to Pea Enation Mosaic Virus (PEMV); Douce Provence is not documented as carrying this allele, making virus diseases a noted susceptibility per RHS guidance.: produces PR protein induction
• C-repeat Binding Factor 1 (PsCBF1) — Encodes a CBF/DREB cold-responsive transcription factor that activates cold-acclimation genes during autumn temperature drops; elevated activity in Douce Provence is consistent with its documented ability to survive frost as an overwintering variety sown in October–November.: produces dehydrin proteins, compatible solutes

Metabolic Pathways

• Lipoxygenase Pathway — activity 65%: Primary driver of fresh green, grassy and earthy aroma notes — hexanal, nonanal and 1-octen-3-ol are the main outputs
• Amino Acid / Pyrazine Pathway — activity 55%: Produces methoxypyrazines and alkylpyrazines — the defining beany, pea-like and roasted notes at extremely low odour thresholds
• Phenylpropanoid Pathway — activity 45%: Contributes benzaldehyde (almond-floral) and phenolic defence compounds with modest activity in this smooth-seeded variety
• Disease Resistance — activity 20%: Low intrinsic resistance; Douce Provence is susceptible to powdery mildew, Fusarium wilt, downy mildew and virus diseases — management-dependent
• Cold / Frost Tolerance — activity 70%: High CBF-mediated cold acclimation underpins the variety's overwintering capability and very early spring harvest — a key agronomic differentiator
• Sugar & Starch Metabolism — activity 40%: Smooth/round seed type indicates dominant B (rugosus) wild-type starch branching; seeds are less sweet than wrinkled types but starchier and better for drying

Soil Microbiome Recommendations

• Rhizobium leguminosarum bv. viciae — Eliminates the need for nitrogen fertiliser and significantly improves pod fill and seed protein content, especially in soils where peas have not been grown for 4+ years
• Rhizophagus irregularis — Improves pod set and seed fill in phosphorus-limited soils, and enhances drought resilience during spring dry spells — particularly valuable for overwintered plants emerging in early spring
• Trichoderma harzianum — Reduces foot and root rot, Fusarium wilt and grey mould incidence — the three most damaging soil-borne threats listed for Douce Provence — leading to more uniform stand establishment and reduced plant losses
• Bacillus subtilis — Reduces powdery mildew severity and slows Botrytis (grey mould) spread on pods — two key weaknesses of Douce Provence noted by the RHS — without chemical fungicide residues