DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES
Location: Market Quality and Handling Research
Title: REGISTRATION OF 'BRANTLEY' PEANUT
| Isbeib, Tom - NC STATE UNIVERSITY |
| Price, P - NC STATE UNIVERSITY |
| Mozingo, R - NC STATE UNIVERSITY |
| Copeland, S - NC STATE UNIVERSITY |
| Graeber, J - NC STATE UNIVERSITY |
| Pattee, Harold - NC STATE UNIVERSITY |
Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 22, 2006
Publication Date: March 6, 2006
Citation: Isbeib, T.G., Price, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'brantley' peanut. Crop Science 12-0492.
‘Brantley’ is a large-seeded Virginia-type peanut (Arachis hypogaea L. Subsp. hypogaea var. hypogaea) cultivar with high oleic acid content in its seed oil, essentially derived from the ‘NC 7’ cultivar. The cultivar possessing alternate branching pattern, intermediate runner growth habit, medium gren foliage, large seeds with tan testa averaging 895 mg seed-1, approximately 65% jumbo pods and 24% fancy pods, and extra large kernel content of approximately 50%. Brantley was developed by backcrossing the high-oleic trait patented by the University of Florida into the NC 7 cultivar. Because it was essentially derived from NC 7 by backcrossing, most characteristics of Brantley are comparable with those of NC 7. The ratio of oleic to linoleic fatty acid of Brantley was greater than that of NC 7 (2.77 vs. 2.61). Averaged across eight samples taken from trials in 2000 and 2002 and adjusted to common values of roast color and fruity attribute, the roasted peanut, sweet, bitter, and astringent attributes of flavor in Brantley were not different from those in NC 7, the flavor standard for the Virginia market-type.