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United States Department of Agriculture

Agricultural Research Service


item Pattee, Harold
item Isleib, Thomas
item Giesbrecht, Francis

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 7/11/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Little is known about the heritability of sweet and bitter sensory attributes of roasted peanut flavor nor has the range of genetic variation been well defined. From 1986 to 1994, 1136 peanut samples were obtained from the Southeast, Southwest, and Virginia-Carolina regions. Represented within the samples were 42 environments and 122 genotypes, including the most common peanut cultivars in the runner and virginia market types. Samples were roasted to a nearly common color, ground into paste, and assessed for selected sensory attributes including sweet, bitter, and roasted peanut by a trained sensory panel. CIELAB L* color was measured for use as a covariate in statistical analysis to adjust for slight differences in roast color. The significant sources of environmental variation and genotype-by-environment interaction were similar to those reported previously for a limited number of genotypes. The intensity means sfor sweet attribute ranged from 2.3 to 4.1, for bitter from 2.4 to 4.4, an for roasted peanut 3.8 to 5.2 across all market types. Estimates of broad sense heritability were 0.29 for sweet, 0.06 for bitter, and 0.06 for roasted peanut. Genotype means for the three attributes were significantly correlated r(sweet/bitter)=-0.80, r(sweet/roasted peanut)=0.59, and r(bitter/roasted peanut)=-0.59. These estimates of heritability and genetic correlation suggest that indirect selection might be more efficient than direct selection for improvement of roasted peanut attribute.

Last Modified: 08/20/2017
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