Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

Location: Market Quality and Handling Research

Title: Registration of 'brantley' Peanut

Authors
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: December 22, 2006
Publication Date: March 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.

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.

Last Modified: 9/21/2014
Footer Content Back to Top of Page