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ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #102521
Title: INVESTIGATIONS INTO GENOTYPIC VARIATIONS OF PEANUT CARBOHYDRATES

Author
item Pattee, Harold
item ISLEIB, THOMAS - NC STATE UNIVERSITY
item GIESBRECHT, FRANCIS - NC STATE UNIVERSITY
item McFeeters, Roger

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/7/2000
Publication Date: 11/1/2000
Citation: PATTEE, H.E., ISLEIB, T.G., GIESBRECHT, F.G., MCFEETERS, R.F. INVESTIGATIONS INTO GENOTYPIC VARIATIONS OF PEANUT CARBOHYDRATES. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2000. V. 48. P. 750-756.

Interpretive Summary: Sugars are important precursors in development of roasted peanut quality; however, little is known about their genetic variation and their influence on consumer quality characteristics. To better understand their role, we need to understand the genetic variation in the soluble sugar components. Eighteen sugar components (inositol, glucose, fructose, sucrose, raffinose, ,stachyose and 12 unidentified sugars) were measured in 52 peanut lines grown in replicated trials at two locations. Of the 18 sugars, 9 exhibited significant variation between the location grown, 5 among market types, 14 among peanut lines within market types, and 11 some form of peanut line by environment interaction. Differences in peanut lines accounted for 38-78% of the total variation for the known components, suggesting that broad-sense heritability for these components is high. Sweetness has been shown to be related to roasted peanut flavor intensity. If, as anticipated, ,the observed variation of sugar content is related to sweetness and roaste peanut flavor intensity, then a simple chemical assay could be developed to replace the slow, expensive sensory panel in identifying peanut genotypes with superior flavor.

Technical Abstract: Carbohydrates are important precursors in development of roasted peanut quality; however, little is known about their genotypic variation. To better understand their role in roasted peanut quality, we need to understand the genotypic variation in the soluble carbohydrate components. Ion exchange chromatography was used to isolate 20 carbohydrate components in 52 genotypes grown in replicated trials at two locations. Inositol, glucose, fructose, sucrose, raffinose, and stachyose were quantitated, and 12 unknown peaks were evaluated based on their peak height relative to the cellobiose internal standard peak height. Peaks identified as verbascose and ajugose could not be integrated because of tailing. Of the 18 carbohydrates, 9 exhibited significant variation between test environments, 5 among market types, 14 among genotypes within market types, and 11 some form of genotype x environment interaction. Genotypes accounted for 38-78% of the total variation for the known components, suggesting that broad-sense heritability for these components is high. The observed high genotypic variation in carbohydrate components is similar to that observed for the sweetness attribute in roasted peanuts.