Breeding of a New High-yield, High-oil and Web Blotch-resistant Big Peanut Variety Shanghua 511

Shanghua 511 is a high-yield, high-oil and web blotch-resistant big peanut variety bred by the Shangqiu Academy of Agriculture and Forestry Sciences through sexual hybridization （Yuhua 18♀×Shangyan 9658♂）. In the wheat-peanut interplanting regional experiment conducted in Henan Province during 2012-2013, the average pod and seed yield of Shanghua 511 were 5906.19 and 4149.3 kg/hm2, respectively. In the wheat-peanut interplanting production experiment conducted in Henan Province in 2013, the average pod and seed yield of Shanghua 511 were 6036.45 and 4309.50 kg/hm2, respectively. In the kernels of Shanghua 511, the contents of crude fat, oleic acid and linoleic acid were 56.62%, 44.9% and 33.4% respectively, and the oleic/linoleic acid ratio was 1.34. This variety had high resistance to web blotch and medium resistance to leaf spot, viral diseases, root rot and collar rot. The 100-pod weight, 100-kernel weight, shelling percentage and growth period of Shanghua 511 were 270.6, 110.9 g, 70.6% and 120 d, respectively. Shanghua 511 passed the approval of Henan Provincial Crop Variety Approval Committee in August, 2015, and is suitable for spring sowing and wheat interplanting in the surrounding area of Henan Province and the area to the north of Huaihe River.

Breeding of a New Peanut Variety Shanghua No.6 with High Shelling Percentage and Big Fruit

Shanghua No.6, a new peanut variety with high shelling percentage and bigfruit, was bred through sexual hybridization（female parent Pukehua No.2 × male parent Yuanza 9102） by Shangqiu Academy of Agriculture and Forestry Sciences. In the big peanut regional tests in north China in 2011-2012, Shanghua No.6 had the average yield of pod and seed respectively of 4 695.30 kg/hm^2 and 3 514.73 kg/hm^2;in the production test in 2013, its average yield of pod and seed were 4 531.0 5kg/hm^2 and 3 312.15 kg/hm^2. Its crude fat content was 50.46-53.46%, oleic acid content was 50.9-51.7%, and oil oleic acid/linoleic acid value was 1.69-1.76. The variety was high-resistant to brown spot and focal spot, susceptible to black spot,resistant to net blotch and stem rot. Its 100-pod weight was 256.2 g, 100-seed weight 111.2 g, and shelling percentage was 74.75%. The variety was certificated by National Crop Variety Approval Committee in 2014（identification number：2014010）, which was suitable for planting in Shandong, Henan, Hebei, Liaoning,Beijing, north of Huaihe River in Jiangsu and Anhui provinces.

An optimized industry processing technology of peanut tofu and the novel prediction model for suitable peanut varieties

Peanut protein is easily digested and absorbed by the human body,and peanut tofu does not contain flatulence factors and beany flour.However,at present,there is no industrial preparation process of peanut tofu,whereas the quality of tofu prepared by different peanut varieties is quite different.This study established an industrial feasible production process of peanut tofu and optimized the key process that regulates its quality.Compared with the existing method,the production time is reduced by 53.80%,therefore the daily production output is increased by 183.33%.The chemical properties of 26 peanut varieties and the quality characteristics of tofu prepared from these 26 varieties were determined.The peanut varieties were classified based on the quality characteristics of tofu using the hierarchical cluster analysis(HCA)method,out of which 7 varieties were screened out which were suitable for preparing peanut tofu.An evaluation standard was founded based on peanut tofu qualities.Six chemical trait indexes were correlated with peanut tofu qualities(P<0.05).A logistic regressive model was developed to predict suitable peanut varieties and this prediction model was verified.This study may help broaden the peanut protein utilization,and provide guidance for breeding experts to select certain varieties for product specific cultivation of peanut.

Analysis on Some Agronomic Characters and Pedigree in Hezihao Series Peanut Varieties

The genealogical relationship and agronomic characters of 13 peanut varieties,breeded by Hezhou Academy of Agricultural Sciences,which had been authorized were analyzed.The results showed that 20 direct parents were involved in 13 varieties,80%of which came from Guangxi and Guangdong Province.Shanyou 523 and Yueyou 193 were used for more times;The genealogical analysis of these certified varieties can be traced back to 30 ancestral parents,the proportion of which contained consanguinity of Fu Peanut and Shitouqi were 84.62%.This demonstrated that genetic basis was rather narrow and it was quite difficult to make a great breakthrough in breeding.Plant height,total number of branches and oil content changed very little,100-pod weight and pod yield increased,whereas there was a downward trend in shelling percentage.Therefore,it is quite necessary to further broaden the germplasm basis of parents,enrich breeding methods,and continue to strengthen disease-resistant breeding and specific peanut breeding.

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.