Improvement of flavor quality is a breeding objective that merits increased attention. To obtain further information on broad-sense heritability of selected sensory attributes, 30 virginia-type genotypes sources were grown in replicated experiments at two locations during 1988 for evaluation. Roasted peanut paste samples were evaluated for 14 sensory attributes. Fruity attribute was confirmed as having a significant suppressive effect on roasted peanut attribute. Session-to-session variation was significant and use of an incomplete block design provided for control of panel variation in the experimental error. Broad-sense heritability estimates for roasted peanut, sweet, and nutty sensory attributes were higher than previously reported, 0.31 vs. 0.24; 0.68 vs. 0.14; 0.37 vs. 0.05, respectively. Nine genotypes were found to have statistically significant higher roasted peanut intensity than the industry accepted standard Florigiant. Further calculations showed that experiments with two replications at each of four locations should have an 80% chance of detecting statistical significance for roasted peanut attribute differences of 0.5 units among genotypes when testing at the 5% level. A similar experiment with two replications at two locations should have a 40% chance of detecting statistical significance.
Roasted flavor is a critical factor in the acceptance of a peanut cultivar. A three-year study was made on the variation in roasted peanut flavor intensity of U.S. peanut cultivars and advanced breeding lines. An initial set of 83 entries was reduced to 71 by removing samples that showed evidence of extraneous environmental conditions, immaturity, and handhng or improper sample preparation effects. All entries for the cv. New Mexico Valenicia C, representing the valencia market type, were lost because of improper roasting or intense fruity flavor. Florigiant, Florunner, and Pronto were used as comparison standards for roasted peanut attribute values in evaluating the virginia, runner, and Spanish market types, respectively. The positive estimated difference between control and test germplasm sources was largest within the virginia type, with a least-square mean difference of + 1.4 for roasted peanut attribute intensity. Spanish types were next with a positive estimated difference of +1.3, and runner types were lowest with a positive estimated difference of +0.5. Broadsense heritability for the roasted peanut attribute among germplasm sources was determined to be 24%, suggesting a potential for improving the roasted peanut attribute level through proper breeding stratagems.
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