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Title: SENSORY QUALITY EVALUATION OF MARKET-GRADE-SIZED RED-TIP SEED ASSOCIATED WITH TSWV INFECTION FROM PEANUT GENOTYPES OF VARYING RESISTANCE LEVELS

Author
item Pattee, Harold
item ISLEIB, THOMAS - NC STATE UNIVERSITY
item GORBET, DANIEL - UNIV OF FLORIDA-NFREC
item GIESBRECHT, FRANCIS - NC STATE UNIVERSITY

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/10/2001
Publication Date: 7/18/2001
Citation: PATTEE, H.E., ISLEIB, T.G., GORBET, D.W., GIESBRECHT, F.G. SENSORY QUALITY EVALUATION OF MARKET-GRADE-SIZED RED-TIP SEED ASSOCIATED WITH TSWV INFECTION FROM PEANUT GENOTYPES OF VARYING RESISTANCE LEVELS. PROCEEDINGS OF AMERICAN PEANUT RESEARCH AND EDUCATION SOCIETY. 2001. V. 33. P. 45.

Interpretive Summary:

Technical Abstract: With the increasing impact of tomato spotted wilt tospovirus (TSWV) on peanut production there have been increasing concerns voiced by peanut processors that this disease has a negative impact on roasted peanut flavor quality. For many peanut growers it is their most important disease problem and there are few effective tactics for management of this disease. Development of cultivars with resistance to TSWV seems to have the most potential for minimizing the effects of this disease. A descriptive sensory panel evaluated selected TSWV resistant [Florida MDR 98 (UF91108) UF94320, UF97318] and non-resistant (Florunner) genotypes for sensory quality differences by comparing market-grade sized (jumbo, medium, and No. 1 runner) red-tip and normal seed from plants grown at two sites: Lewiston, NC and Marianna, FL. The triangle difference test and descriptive evaluation were performed on roasted peanut paste samples. Panelists were able to discern a difference between pastes from normal and red-tip seeds and a difference was most often discerned in UF97318. Discernment became more pronounced as the market-grade size decreased from jumbo to medium to No. 1. Intensity of roasted peanut and sweet attributes was highest in Florida MDR 98 and lowest in UF97318. It was more difficult to achieve a constant roasted paste color in red-tip than in normal samples. However, this difference had no effect on panelists' evaluations of sensory attributes. A specific factor enabling the panelists to discern differences beetween red-tip and normal roasted paste samples was not identified. However, it is probable that the ability to discern differences between red-tip and normal samples was the result of an accumulation of minor differences.