Article
Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.
Journal of agricultural and food chemistry - 4 Dec 2002
Pattee Harold E, Isleib Thomas G, Gorbet Daniel W, Moore Kim M, Lopez Yolanda, Baring Michael R, Simpson Charles E
Abstract excerpt
The high-oleic trait of peanut (Arachis hypogaea L.) has been suggested to have a positive impact on the roasted peanut sensory attribute. A series of lines derived by backcrossing the high-oleic trait into several existing cultivars were compared with their parent cultivars at locations in Florida, Georgia, North Carolina, and Texas. Breeders grew their high-oleic lines and parents in three-replicate tests at...
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