Variation in Intensity of Sweet and Bitter Sensory Attributes Across Peanut Genotypes1

1998 ◽  
Vol 25 (2) ◽  
pp. 63-69 ◽  
Author(s):  
H. E. Pattee ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Genotypic Variation ◽  
Inbred Lines ◽  
Direct Selection ◽  
Roasted Peanut ◽  
Sensory Panel ◽  
Breeding Lines ◽  
Flavor Intensity ◽  
Gxe Interaction ◽  
Arachis Hypogaea L ◽  
Selection For

Abstract Genetic improvement of sweet, bitter and roasted peanut attributes of peanut (Arachis hypogaea L.) flavor is predicated on the existence of genetic variation for the attributes. A total of 1136 SMK samples representing 122 cultivars and breeding lines and 42 year-by-location combinations from three major peanut-producing regions were roasted, ground to paste, and submitted to a trained sensory panel for evaluation of flavor attributes. Data were subjected to analysis of variance to separate genetic, environmental and GxE interaction effects following adjustment for roast color and intensity of the fruity attribute. Genotypic variation was significant for all three attributes as was location-to-location variation within year and region. Large year effects were observed for bitter and roasted peanut attributes. Estimates of broad-sense heritability (H) among inbred lines and cultivars were 0.28 for sweet, 0.06 for bitter, and 0.06 for roasted peanut attributes, indicating that selection for sweetness should result in relatively rapid genetic gain. The ranges of genotypic means were 2.33-4.12 flavor intensity units (fiu) for sweet, 2.43-4.46 fiu for bitter, and 3.75-5.22 fiu for roasted peanut. Correlations among least squares means for the three attributes were highly significant (r = −0.80 for bitter and sweet, r = 0.59 for roasted peanut and sweet, and r = −0.59 for roasted peanut and bitter), indicating that indirect selection based on the more highly heritable sweet attribute could be more effective than direct selection for increased intensity of the roasted peanut and decreased intensity of the bitter attribute. Specific genotypes with superior aspects of roasted peanut flavor were identified.

Genotypic Variation in Roasted Peanut Flavor Quality Across 60 Years of Breeding1

2000 ◽  
Vol 27 (2) ◽  
pp. 92-98 ◽  
Author(s):  
T. G. Isleib ◽  
H. E. Pattee ◽  
D. W. Gorbet ◽  
F. G. Giesbrecht
Keyword(s):  
Genotypic Variation ◽  
Economic Value ◽  
Breeding Population ◽  
Quality Data ◽  
Flavor Quality ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Breeding Populations ◽  
Arachis Hypogaea L ◽  
Primary Focus

Abstract In developing new peanut (Arachis hypogaea L.) breeding lines and cultivars, the breeder's primary focus is upon those heritable characteristics with direct, measurable effects. Flavor quality characteristics are heritable but do not have a directly measurable economic value, so they are often overlooked. Failure to monitor and evaluate flavor quality may lead to serious defects in new breeding lines and cultivars. Flavor quality data on lines developed since 1930 were examined to identify trends in flavor quality of the cultivars and breeding populations in the virginia, runner, and fastigiate market types. Virginia-type cultivars have trended toward poorer roasted peanut flavor (reduced intensity of the roasted peanut and sweet attributes and increased intensity of the bitter attribute). Use of the commercially successful cultivars Florigiant and NC 7 in the ancestry of new breeding lines appears to have reduced the flavor quality. Runner-type cultivars increased slightly in average sweetness over time, but there has been an increase in the variance of roasted peanut intensity in the breeding population since 1980. Introgression of disease-resistant germplasm into the breeding populations appears to have had a detrimental effect on the flavor of lines in the runner and virginia market types. Use of Florunner, a multiline cultivar with a superior flavor profile, as a parent of breeding lines has contributed to generally superior flavor in the runner market type. The gains possibly could have been greater had one of Florunner's better-tasting components been used consistently in crossing programs. The limited sample of fastigiate lines and cultivars in this study showed consistent improvement in the intensities of roasted peanut and bitter attributes. Spanish-type cultivars showed improvement in the sweet attribute.

scholarly journals Selection Indices for Simultaneous Selection for Pod Yield and Leafspot Resistance in Peanut (Arachis hypogaea L.)1

1987 ◽  
Vol 14 (1) ◽  
pp. 51-54 ◽  
Author(s):  
R. N. Iroume ◽  
D. A. Knauft
Keyword(s):  
Arachis Hypogaea ◽  
Breeding Value ◽  
Direct Selection ◽  
Index Selection ◽  
Cercospora Arachidicola ◽  
Pod Yield ◽  
Arachis Hypogaea L ◽  
Yield Gain ◽  
Selection For ◽  
Disease Pressure

Abstract The objective of this study was to investigate the possibility of index selection for pod yield and leafspot resistance, causal organisms Cercospora arachidicola Hori and Cercosporidium personatum (Berk. and Curt.) Deighton, in peanut (Arachis hypogaea L.). Eleven crosses were evaluated in the S1 and S2 generations under natural disease pressure for pod yield and disease reaction. Leafspot severity was measured by leaf necrotic area and defoliation. Variances for each trait and covariances between traits were estimated by progeny analysis. Economic weights assigned to the different characters were derived as the ratio of the pod yield for a genotype to the theoretical pod yield gain from leafspot resistance. Indices were constructed and their efficiency both as predictor of the breeding value and relative to individual selection for either trait was evaluated. Index selection for increased pod yield and reduced leafspot susceptibility was between 87% and 100% as efficient as direct selection for either trait. Combining several leafspot severity readings with pod yield did not improve the efficiency of the index. Fourteen to 17% of the breeding value of the population was accounted for by the traits combined in various indices. This indicated that there is potential for improvement of these indices.

scholarly journals Roasted Peanut Flavor Variation Across Germplasm Sources1

1990 ◽  
Vol 17 (2) ◽  
pp. 109-112 ◽  
Author(s):  
Harold E. Pattee ◽  
Francis G. Giesbrecht
Keyword(s):  
New Mexico ◽  
Sample Preparation ◽  
Critical Factor ◽  
Least Square ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Flavor Intensity ◽  
Peanut Cultivars ◽  
Comparison Standards ◽  
Broadsense Heritability

Abstract Roasted flavor is a critical factor in the acceptance of a peanut cultivar. A three-year study was made on the variation in roasted peanut flavor intensity of U.S. peanut cultivars and advanced breeding lines. An initial set of 83 entries was reduced to 71 by removing samples that showed evidence of extraneous environmental conditions, immaturity, and handling or improper sample preparation effects. All entries for the cv. New Mexico Valenicia C, representing the Valencia market type, were lost because of improper roasting or intense fruity flavor. Florigiant, Florunner, and Pronto were used as comparison standards for roasted peanut attribute values in evaluating the Virginia, runner, and Spanish market types, respectively. The positive estimated difference between control and test germplasm sources was largest within the Virginia type, with a least-square mean difference of +1.4 for roasted peanut attribute intensity. Spanish types were next with a positive estimated difference of +1.3, and runner types were lowest with a positive estimated difference of +0.5. Broadsense heritability for the roasted peanut attribute among germplasm sources was determined to be 24%, suggesting a potential for improving the roasted peanut attribute level through proper breeding stratagems.

scholarly journals Blanchability of peanut (Arachis hypogaea L.) kernels: early generation selection and genotype stability over three environments

2003 ◽  
Vol 54 (9) ◽  
pp. 885 ◽  
Author(s):  
A. W. Cruickshank ◽  
J. W. Tonks ◽  
A. K. Kelly
Keyword(s):  
Genetic Variance ◽  
Error Variance ◽  
Peanut Kernel ◽  
Early Generation ◽  
Breeding Lines ◽  
Early Generation Selection ◽  
Arachis Hypogaea L ◽  
The Mean ◽  
Selection For ◽  
The Stability

Blanching is the removal of testa from peanut kernel by heating followed by abrasion. Blanchability is the capacity to recover kernels with all the testa removed. This study investigated the response to early generation selection for blanchability and the stability of 22 breeding lines over 3 environments.F2-derived families with 'good' and 'poor' blanchability were selected. BLUPs for F4:5 lines from F2 families were significantly correlated with the mean blanchability of F2:3 rows. The within-family variance was mostly in 3�of the poor blanching families. In all other families, variance among lines within families was smaller than the error variance. Early generation selection was effective.In the 22 lines × 3 site experiment, there was a high genetic correlation common to each pair of sites, suggesting that differences in blanchability are repeatable. The expression of genetic variation was much greater at Coominya, with a 5-fold greater genetic variance than at Walkamin. All 3 environments in this experiment were irrigated. Interaction may have been greater with the inclusion of rainfed environments.Parent selection could make an important contribution to breeding for improved blanchability. Environment may not substantially affect the rank of genotypes but may affect the capacity to detect differences.

Genotype-by-Environment Interaction in Sweet and Bitter Sensory Attributes of Peanut

1997 ◽  
Vol 24 (2) ◽  
pp. 117-123 ◽  
Author(s):  
H. E. Pattee ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Sensory Evaluation ◽  
Genotype By Environment Interaction ◽  
Sensory Attributes ◽  
Environment Interaction ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Sensory Data ◽  
Arachis Hypogaea L ◽  
Efficient Scheme ◽  
The Mean

Abstract Although there have been recent studies of the roasted peanut sensory attribute of roasted peanut (Arachis hypogaea L.), there is little information on the factors influencing the sweet and bitter attributes. A study was conducted to test the significance of the effects of genotype, environment, and their interaction on the sweet and bitter attributes, to estimate genotypic means of these sensory attributes, and to determine an efficient scheme of resource allocation for multiple-site testing of breeding lines for sweet and bitter attributes. Samples of sound mature kernels from 17 genotypes grown at 42 different location-year combinations were stored under 5 C and 60% RH, roasted to nearly common color, ground into paste, and tasted by a trained sensory evaluation panel. Results for the roasted peanut attribute were similar to those found in previous studies. Significant variation among years was observed for bitter but not for sweet. There were no consistent differences among the three main peanut production regions for either attribute, but there was significant year-by-region interaction for sweet. Variation among locations within years and regions was significant for both attributes as was variation among genotypes. The mean flavor profile for the runner market class was significantly better than the mean for the virginia class in sweet, bitter and roasted peanut, but the distributions of the two classes did overlap. Significant correlations of genotypic means for the three attributes indicated that chemical assays for currently unidentified sweet or bitter principles could be used for indirect selection to improve roasted peanut attribute without the need for expensive and time-consuming sensory evaluation. Significant genotype-by-year interaction for bitter makes it necessary to acquire sensory data from 2 yr with three replications at each of four locations or two replications at each of five locations to differentiate statistically between means differing by half a flavor intensity unit. The precision of comparisons for sweet and roasted peanut will be more precise than that for bitter at a given arrangement of testing resources.

scholarly journals Field Evaluation and Selection for Resistance to Aster Yellows in Carrot (Daucus carota L.)

1994 ◽  
Vol 119 (6) ◽  
pp. 1293-1297 ◽  
Author(s):  
W.H. Gabelman ◽  
I.L. Goldman ◽  
D.N. Breitbach
Keyword(s):  
Field Experiments ◽  
Selection Process ◽  
Field Evaluation ◽  
Inbred Lines ◽  
Selected Lines ◽  
Breeding Lines ◽  
Aster Yellows ◽  
Daucus Carota L ◽  
Infested Field ◽  
Selection For

Aster yellows, an insect-vectored disease caused by a mycoplasma-like organism (MLO), is a destructive vegetable plant disease in the upper midwestern United States. A breeding effort was initiated in 1982 to develop aster yellows resistance in carrot. An aster yellows synthetic (AYSYN) population composed of four standard open-pollinated cultivars and five inbred lines was assembled in 1982. Inbred lines were extracted from the AYSYN population using a variety of methods. Selection in naturally and artificially infested field sites was carried out from 1982 to 1989. Twenty-three carrot germplasm lines inbred for a minimum of five generations and three hybrids were developed from the AYSYN population during the selection process. Replicated field experiments were conducted in 1990, 1991, and 1993 to determine the relative aster yellows resistance of these 26 selected lines compared with six commonly grown carrot cultivars. Susceptibility was based on the presence of disease symptoms on carrot shoots. Data were collected as percent aster yellows infection based on the presence or absence of crown shoots on each plant. Averaged over years, significant differences were detected for percent aster yellows infection among carrot genotypes. Breeding lines selected for resistance ranged from 2.5% to 35.3% infected plants per plot averaged over years, while standard cultivars ranged from 12% to 42% infected plants per plot. Significant reductions in aster yellows infection were observed in many selected lines compared to standard cultivars. Results demonstrate the effectiveness of inbreeding and selection for aster yellows resistance. This breeding effort represents the first report of aster yellows-resistant carrot germplasm.

Roasted Peanut Flavor Intensity Variations Among U.S. Genotypes1

1995 ◽  
Vol 22 (2) ◽  
pp. 158-162 ◽  
Author(s):  
Harold E. Pattee ◽  
Francis G. Giesbrecht ◽  
Thomas G. Isleib
Keyword(s):  
Flavor Score ◽  
Critical Factor ◽  
Mean Difference ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Flavor Intensity ◽  
Sensory Attribute ◽  
Attribute Levels ◽  
Peanut Cultivars ◽  
Comparison Standards

Abstract Roasted flavor should be a critical factor in the acceptance of a peanut cultivar edible use. A 5-yr study was made on variation in roasted peanut flavor intensity of U.S. peanut cultivars and advanced breeding lines. Sixty-one genotypes were evaluated with sufficient location and replication observations (4) to have a 40% chance of detecting a true difference of 0.5 sensory units in flavor score with P = 0.05. Cultivars Florunner, NC 7, and Pronto were used as comparison standards for the roasted peanut attribute in the runner, Virginia, and Spanish market types, respectively. The adjusted mean difference between control and test germplasm was largest within the Virginia type, with an adjusted mean difference of +0.7 units for roasted peanut attribute intensity. Runner types were next with a difference of +0.3 units and Spanish types were not different. Broad-sense heritability for the roasted peanut attribute among germplasm sources was 9.3%, which compares favorably with previously published values of 10.6 and 24.3%. Heritability of the sweet sensory attribute was determined to be 25.9%, compared to previously published values of 14.3 and 37.0%. This suggests a potential for improving the roasted peanut and sweet attribute levels through using proper breeding strategies.

scholarly journals Variation in Milling Quality of Peanuts1

1982 ◽  
Vol 9 (1) ◽  
pp. 30-33 ◽  
Author(s):  
J. C. Wynne
Keyword(s):  
Small Samples ◽  
Financial Loss ◽  
Milling Quality ◽  
Breeding Lines ◽  
Harvest Dates ◽  
Arachis Hypogaea L ◽  
Selection For ◽  
The Cross ◽  
End Use

Abstract Poor milling quality of peanuts (Arachis hypogaea L.) results in a substantial financial loss to the peanut industry. With recent development of a sheller and methodology for the evaluation of milling quality for small samples, it is possible for a peanut breeder to evaluate and select a desired level of milling quality. This study was conducted to determine the variation in milling quality among several large-seeded virginia cultivars and among a group of breeding lines from the cross of the Virginia cultivars, NC 5 and Florigiant. Cultivars were significantly different for milling quality. However, cultivars did not perform consistently over years, locations or harvest dates. Large differences in milling quality among F2 families measured in the F6 generation for the cross of NC 5 and Florigiant were observed. Selection for milling quality among the F5 lines should be effective; however, selection for milling quality without consideraiton of blanching properties may result in the development of breeding lines unacceptable to end-use product manufacturers.

scholarly journals Narrow-Sense Heritability of Selected Sensory Descriptors in Virginia-Type Peanut (Arachis hypogaea L.)1

2003 ◽  
Vol 30 (1) ◽  
pp. 64-66 ◽  
Author(s):  
T. G. Isleib ◽  
H. E. Pattee ◽  
F. G. Giesbrecht
Keyword(s):  
Arachis Hypogaea ◽  
Genetic Variance ◽  
Genetic Model ◽  
Additive Genetic Variance ◽  
Narrow Sense ◽  
Roasted Peanut ◽  
Narrow Sense Heritability ◽  
Breeding Lines ◽  
Arachis Hypogaea L ◽  
F2 Generation

Abstract The sweet, bitter and roasted peanut attributes of roasted peanut (Arachis hypogaea L.) flavor have been shown to be heritable traits. Previous research has estimated broad-sense heritability (H) and breeding values of numerous peanut cultivars and breeding lines for these attributes, but no study has estimated narrow-sense heritability (h2) in a specific population derived through hybridization and inbreeding. A population of 120 F3-derived families was developed without selection from the cross of NC 7/NC Ac 18431, a virginia-type line identified in 1990 as having a good flavor profile. The parents and F3:5 families were grown at two locations in North Carolina in 1995. SMK samples from each plot were roasted, ground to paste, tasted by a sensory panel, and scored for roasted peanut, sweet, bitter and astringent attributes. Additive and nonadditive genetic variances were estimated by equating variances among F2-derived families and among F3-derived families within F2-derived families to genetic covariances among inbred relatives. Regardless of whether the genetic model included dominance or additive-by-additive epistasis, the estimates of additive genetic variance for flavor attributes were small compared to those for nonadditive genetic variance. Narrow-sense heritability in the F2 generation was estimated at 0 for roasted peanut and astringent, 0.02 to 0.04 for sweet, and 0.01 to 0.03 for bitter, depending on the model used. Because of the low values of h2, which are specific to this population, gain from selection in early generations is expected to be limited within this population. Selection in this population should be practiced in late generations. Other parents have been identified whose crosses should produce greater improvement in sensory quality than can be expected from the NC 7 / NC Ac 18431 population.

scholarly journals Heritabilities and Correlations for Pod Yield and Leafspot Resistance in Peanut (Arachis hypogaea L.): Implications for Early Generation Selection1

1987 ◽  
Vol 14 (1) ◽  
pp. 46-50 ◽  
Author(s):  
R. N. Iroume ◽  
D. A. Knauft
Keyword(s):  
Arachis Hypogaea ◽  
Genetic Correlations ◽  
Plant Performance ◽  
Direct Selection ◽  
Individual Plant ◽  
Cercospora Arachidicola ◽  
Early Generation ◽  
Pod Yield ◽  
Arachis Hypogaea L ◽  
Selection For

Abstract The purpose of this study was to investigate early generation selection methods for the identification of peanut (Arachis hypogaea L.) crosses with combined high yield and disease resistance. Eleven crosses were chosen in the S1 on the basis of yield and disease reaction. The S2 was evaluated under natural disease infection for pod yield and leafspot resistance, causal organisms Cercospora arachidicola Hori and Cercosporidium personatum (Berk. and Curt.) Deighton. Resistance was measured by leaf necrotic area and defoliation. Narrow sense heritabilities for all the traits were estimated by sib analysis and regression of S2 plant performance on S1 plant performance. Genetic correlations among traits and the relative efficiency of indirect selection for all the traits were also computed. The results suggest that selection among crosses for all the traits would be advantageous in the S1 (h2f = 67 to 79%) as compared to individual plant selection (h2 = 16 to 26%) or within family selection (h2w = 3 to 5%). Selection of genotypes within crosses would be the poorest strategy in early generations. Negative genetic correlations were noted between yield and leafspot severity. The expected progress in increasing resistance of peanut genotypes through selection for yield (30 to 40% of the response from direct selection for resistance) indicated that selection for yield under disease pressure may be advantageous for developing high yielding, leafspot tolerant genotypes.

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