The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction, and (3) sinker fraction. Peas from the floater and sinker fractions were tested using the standard brine flotation test (United States Standards for Grades of Frozen Peas, 1959). Using sodium chloride salt brine as the separation medium, the blanched but ungraded peas were used to test the effect on percent floaters caused by: (1) change in brine concentration, (2) change in brine temperature, (3) change in pea temperature. Again, the blanched but ungraded peas were used to test the effect of underskin air on percent floaters, using sucrose syrup as the separation medium. The relationships between change in percent floater peas and maturity of the floater and sinker fractions were determined by using Alcohol Insoluble Solids (AIS) analysis as the maturity reference method. The nature of problem was identified, when a high percent (44.9%) U.S. Fancy grade floaters was found in the sinker fraction from the factory. The study showed that the percentage of floaters was significantly (p=0.05) influenced by brine concentration, brine temperature, pea temperature, and retention of air under the skin of the peas. Regression analysis of the data for the first three factors indicated that rate of change in percent floaters was greatest with brine concentration, and least with pea temperature. The change in maturity of floater and sinker fractions as determined by AIS analysis showed a close positive relationship between the change in percent floaters produced by change in the treatment conditions. Again, AIS results showed that residual underskin air in the intact blanched peas significantly affected the accurate separation by a false increase in buoyancy of borderline maturity peas (AIS was in between floater's and sinker's) in the flotation process. The underskin air factor was the least important factor affecting percent floaters when compared with the other factors of brine concentration, brine temperature, and pea temperature. / Graduation date: 1985