Combining ability for main quality traits in peanut(Arachis hypogaea L.)  

作　　者：Chuantang Wang Zhiwei Wang Hongwei Han Jiakai Li Hongjv Li Xiushan Sun Guosheng Song 

机构地区：[1]Shandong Peanut Research Institute,Qingdao,266100,China [2]Shenyang Agricultural University,Shenyang,110866,China [3]Jilin Agricultural University,Changchun,130118,China

出　　处：《Oil Crop Science》2021年第4期175-179,共5页中国油料作物学报(英文版）

基　　金：the financial support from Taishan Industry Leading Talents Special Fund(LJNY201808);Yantai Science and Technology Plan Project(2020XCZX046);Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2021A46,CXGC 2021A09);Corps Science and Technology Development Special Promotion Achievement Transformation Guidance Plan(2018BC012);China Agricultural Research System of MOF and MARA(CARS-13)to the first author.

摘　　要：High-oleic peanuts has been recognized by processing sectors,seed sellers and consumers for their longer shelf life,longer seed life and mutiple healthe benefits.High oleate is becoming a requisite for varietal releases in many peanut breeding programs at present.To select desirable parents for high-oleic peanut breeding,the study was conducted to evaluate the combining ability of 5 high-oleic donors from our research team,based on quality of individual single seeds.General combining ability was significant for oleic,linoleic,stearic and palmitic acid,oil and protein,while specific combining ability was significant for the traits except oil.Among them,oil content was found to be conditioned solely by additive gene actions,and for other quality traits,additive gene effects were more important than non-additive gene effects.High-oleic CTW and normal-oleic Xiaojingsheng were selected as the best general combiners for peanut oleic acid improvement.Narrow-sense heritability was high for quality traits other than protein,suggesting that there was high potential for genetic improvement in these traits.

关 键 词：Combining ability High oleate HERITABILITY GROUNDNUT Oil Protein Fatty acid 

分 类 号：S565.2[农业科学—作物学]