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ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #185782
Title: REGISTRATION OF 'BRANTLEY' PEANUT

Author
item ISBEIB, TOM - NC STATE UNIVERSITY
item PRICE, P - NC STATE UNIVERSITY
item MOZINGO, R - NC STATE UNIVERSITY
item COPELAND, S - NC STATE UNIVERSITY
item GRAEBER, J - NC STATE UNIVERSITY
item PATTEE, HAROLD - NC STATE UNIVERSITY
item Sanders, Timothy

Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/22/2006
Publication Date: 3/6/2006
Citation: Isbeib, T.G., Price, P.W., Mozingo, R.W., Copeland, S.C., Graeber, J.B., Pattee, H., Sanders, T.H. 2006. Registration of 'brantley' peanut. Crop Science 12-0492.

Interpretive Summary: N/A

Technical Abstract: ‘Brantley’ is a large-seeded Virginia-type peanut (Arachis hypogaea L. Subsp. hypogaea var. hypogaea) cultivar with high oleic acid content in its seed oil, essentially derived from the ‘NC 7’ cultivar. The cultivar possessing alternate branching pattern, intermediate runner growth habit, medium gren 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. Because it was essentially derived from NC 7 by backcrossing, most characteristics of Brantley are comparable with those of NC 7. The ratio of oleic to linoleic fatty acid of Brantley was greater than that of NC 7 (2.77 vs. 2.61). Averaged across eight samples taken from trials in 2000 and 2002 and adjusted to common values of roast color and fruity attribute, 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.