Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage

Pattee, H. E.; Young, Clyde T.; Oupadissakoon, Chintana

doi:10.1007/978-1-4613-2549-9_10

Cited by 2 publications

(2 citation statements)

References 94 publications

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“…p-carotene increases with maturity of carrots (Salunkhe and Desai 1988). Carotenoids tend to decline in other products such as peanuts and their expressed oil (Pattee et at. 1985).…”

Section: Preharvest Conditionsmentioning

confidence: 99%

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Shewfelt

1990

Journal of Food Quality

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Raw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and p-carotene. A concerted, systematic effort is needed with specific attention focused on the efects of refrigerated storage on composition and bioavailability .

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“…p-carotene increases with maturity of carrots (Salunkhe and Desai 1988). Carotenoids tend to decline in other products such as peanuts and their expressed oil (Pattee et at. 1985).…”

Section: Preharvest Conditionsmentioning

confidence: 99%

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Shewfelt

1990

Journal of Food Quality

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“…Various aspects of roasted peanut flavor and parameters which affect it have been previously reviewed (Pattee and Young, 1982;Pattee et al, 1985;Ahmed and Pattee, 1987). The most widely investigated peanut seed components across genotypes are oil and fatty acid compositions (Norden et al, 1987;Pattee and Young, 1987).…”

mentioning

confidence: 99%

Roasted Peanut Flavor Intensity Variations Among U.S. Genotypes1

1995

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Roasted flavorshould be a critical factor in the acceptance of a peanut cultivar edible use. A 5-yr study was made on variation in roasted peanut flavor intensity of V.S. peanut cultivarsand advanced breeding lines. Sixtyone genotypes were evaluated with sufficient location and replication observations (4) to have a 40% chance of detecting a true difference of 0.5 sensory units in flavor score with P = 0.05. Cultivars Florunner, NC 7, and Pronto were used ascomparisonstandards forthe roasted peanut attribute in the runner, virginia, and spanish market types, respectively. The adjusted mean difference between control and test germplasm was largest within the virginia type, with an adjusted mean difference of +0.7 units for roasted peanut attribute intensity. Runner types were next with a difference of +0.3 units and spanish types were not different. Broad-sense heritabilityforthe roastedpeanut attribute amonggermplasm sources was 9.3%, which compares favorablywith previouslypublishedvalues of10.6 and 24.3%. Heritability of the sweet sensory attribute wasdetermined to be 25.9%, compared to previously published values of 14.3 and 37.0%.Thissuggestsapotential forimprovingthe roasted peanut and sweet attribute levels through using proper breeding strategies.

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Peanut Quality: Effects of Cultivar, Growth, Environment, and Storage

Cited by 2 publications

References 94 publications

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Roasted Peanut Flavor Intensity Variations Among U.S. Genotypes1

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