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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Research Project #429741

Research Project: Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...

Location: Food Science and Market Quality and Handling Research Unit

Project Number: 6070-43440-012-000-D
Project Type: In-House Appropriated

Start Date: Jul 2, 2015
End Date: Jul 1, 2020

Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins.

The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites.