REGISTRATION OF "BRANTLEY" PEANUT

Authors: ISLEIB, THOMAS - NC STATE UNIVERSITY; RICE, PHILLIP - NC STATE UNIVERSITY; MOZINGO, ROY - VA POLYTECHNIC INST.; COPELAND, SUSAN - NC STATE UNIVERSITY; GRAEBER, JOHN - NC STATE UNIVERSITY; Novitzky, William; Pattee, Harold; Sanders, Timothy; COKER, DENNIS - VA POLYTECHNIC INST.

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/12/2006
Publication Date: 3/19/2006
Citation: Isleib, T., Rice, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Novitzky, W.P., Pattee, H., Sanders, T.H., Coker, D. 2006. Registration of "brantley" peanut. Crop Science 12-0492.

Interpretive Summary: The development of new peanut cultivar is essential to improvement in a wide range of plant and seed factors. The cultivar developed is an addition to the large seeded Virginia-type peanut cultivar "Brantley" has improved oil chemistry which will result in longer shelf life of in shell peanut.

Technical Abstract: 'Brantley' is a large-seeded Virginia-type peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar with high oleic acid content in the oil. It is essentially derived from the 'NC 7' cultivar (Wynne et al., 1979). The cultivar processes alternate branching pattern, intermediate runner growth habit, medium green 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. The ratio of oleic to linoleic fatty acid of Brantley was greater than that of NC 7 (27.77 vs. 2.61. 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.