AbstractIn an attempt to generate more variation of the type represented by therugosusloci, r andrb, putative seed development mutants have been isolated from peas (Pisum sativumL.) following chemical mutagenesis of a round‐seeded (RRRbRb) genotype. The populations segregating for wrinkled seeds at the M3 generation were examined for their starch, lipid and protein content. The starch content of the wrinkled‐type variants was between 0 and 55 with an amylose content between 0 and 80 , compared with 51 and 30 , respectively, for the round‐seeded parent. When the range of compositions of the wrinkled‐type seed was grouped, the values indicated that similar phenotypic groups to the wild type (RRRbRb) and therugosustypes (rrRbRb, RRrbrbandrrrbrb) existed in the population. The lipid content of the putative mutants supported this conclusion. Furthermore, some of the values for starch content and composition, and for lipid content indicated that new mutants had been induced. The material represents the first report on chemically‐induced mutants of legumes with altered storage product co
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