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CROP BREEDING, GENETICS & CYTOLOGY

Genetic Factors Influencing High Oleic Acid Content in Spanish Market-Type Peanut Cultivars

Dep. of Soil and Crop Sciences, Texas A&M Univ., College Station, TX 77843-2474

Corresponding author (y-lopez{at}tamu.edu)

Increasing the ratio of oleic to linoleic acid (O/L) in peanut (Arachis hypogaea L.) significantly improves the nutritional and quality attributes of the crop. In currently grown cultivars, the O/L ratio ranges from 0.8 to 2.5. Variation in peanut for O/L ratio has been characterized, and the O/L ratio is digenically inherited at two loci designated as Ol₁ and Ol₂. Previous research has been conducted with Virginia- and runner-type peanut; however, there have been no reports regarding the inheritance and allele frequency at these loci in Spanish-type peanut. The objectives of this study were to determine if the inheritance of the high oleate trait in Spanish-type peanut is similar to that previously reported and to determine the allelic composition of Spanish-type peanut at Ol₁ and Ol₂. Six different Spanish-type peanut cultivars (low oleate) were hybridized with F435-2—2 (high oleate). F₂ and BC₁F₁ progenies were evaluated for the O/L ratio. Segregation patterns indicated that high oleic acid content is digenically inherited in Spanish-type peanut, but there seems to be more allelic variation both within and among these cultivars. In addition, variation within the high and low oleate ratio classes indicated that other factors may be involved in determining the precise O/L ratio.

Abbreviations: BHT, butylated hydroxytoluene • GC, gas chromatography • IDBLs, independent derived backcross lines • LDL, low-density lipoproteins • O/L, oleic to linoleic acid ratio • TAES, Texas Agricultural Experiment Station

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