|Isleib, Thomas - NC STATE UNIVERSITY|
|Giesbrecht, Francis - NC STATE UNIVERSITY|
|Cui, Zhanglin - NC STATE UNIVERSITY|
Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: November 25, 2000
Publication Date: August 5, 2000
Citation: PATTEE, H.E., ISLEIB, T.G., GIESBRECHT, F.G., CUI, Z. PREDICTION OF PARENTAL GENETIC COMPATIBILITY TO ENHANCE FLAVOR ATTRIBUTES OF PEANUTS. AMERICAN CHEMICAL SOCIETY AGFD ABSTRACT #106. 2000. Technical Abstract: Flavor of roasted peanut seed is an important quality influencing consumer acceptance. Certain sensory attributes have been shown to be heritable; therefore it is important to use care in selecting parents to avoid degradation of flavor quality while improving agronomic quality or pest resistance. Using a database on 250 peanut genotypes, best linear unbiased prediction was used to predict parent breeding values for the roasted peanut, sweet, and bitter attributes. The range of predicted breeding values for roasted peanut was -0.51 to +0.45 flavor intensity units (fiu). The range for sweet was -0.65 to +0.68 fiu and for bitter -0.41 to +0.40 fiu. Parents with superior predicted impacts on flavor quality included (1) Sunrunner and its high-oleic backcross derivatives, (2) Florunner, its component lines and progeny, and (3) Spanish-type germplasm line Pearl. Parents with inferior predicted impacts include: (1) Cylindrocladium resistant lines, (2) Jenkins Jumbo and its close relatives including Florigiant, and (3) Improved Spanish 2B. The implications of these findings on flavor quality in current cultivars and breeding lines will be used to illustrate the importance of flavor attributes as criteria in parent selection. Of particular interest are deleterious effects of Jenkins Jumbo and Improved Spanish 2B in Virginia-type populations and beneficial effect of Florunner in runner populations. As transformation methods are refined to permit insertion of transgenes into any cultivar or breeding line, the recipient line's breeding values for flavor attributes should be key considerations. This is particularly important if flavor quality is to be maintained or improved as the transgene is moved into breeding populations via sexual transfer.