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Genotype-by-Environment Interactions for Flavor Attributes of Breeding Lines in the Uniform Peanut Performance Test
- Peanut flavor is influenced by several groups of factors: environmental, genetic, and interaction between them. This study evaluated the relative contributions of these factors using data from the USDA-ARS program of sensory quality testing of samples from the multi-state Uniform Peanut Performance Tests (UPPT). Data were subjected to restricted maximum likelihood estimation of variance components reflecting the main effects of year, production region, location within regions, genotype, and kernel grade within genotype, and the interactions among these main effects. Genetic variation was relatively small (0.0 to 9.5% of total variation) while environmental variation, particularly that due to years, was large. Year-by-genotype interaction was large for roast color and intensities of the roasted peanut and sweet aromatic attributes. Estimates of repeatability (R) for sensory attributes were low, even based on means measured across multiple locations and two years, except for that of the sweet attribute (R = 0.10 for a single observation and R = 0.34 for a mean across two years of UPPT testing). Breeders should be able to reliably identify lines with superior sweet attribute intensity, but identification of lines with intense roasted peanut attribute will be more difficult.
Isleib, T.G. , Tillman, B.L. , Pattee, H.E. , Sanders, T.H. , Hendrix, K.W. , Dean, L.O.
Arachis hypogaea , peanuts , crop quality , food quality , flavor , breeding lines , environmental factors , genotype-environment interaction , geographical variation , genetic variation , color , repeatability
- Includes references
- Peanut science 2008 Jan-June, v. 35, issue 1
Journal Articles, USDA Authors, Peer-Reviewed
- Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.