다분지 고올레산 다수성 땅콩 신품종 ‘해올’
‘Hae-Ol’: A Virginia-Type High-Oleate Peanut Variety
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‘Hae-Ol’ (Arachis hypogaea ssp. Hypogaea) -a high-oleate peanut variety-was developed at the Department of Southern Area Crop Science,National Institute of Crop Science in 2018. This variety was selected from the pedigree line crossed between short stem Virginia-type ‘HP825’and high-oleate elite line ‘YG316’. The crude fat content of ‘Hae-Ol’ was 50.8%, and its oleic acid composition was 83.0% showing high-oleateproperty compared to that of ‘Daekwang’ variety (57.3%). The ratio of oleic acid to linoleic acid, which represents the oxidative stability, was12 times higher in ‘Hae-Ol’ than in ‘Daekwang’. The increments in acid value and peroxide value were relatively slower in ‘Hae-Ol’, under thecondition of accelerated oxidation. Over the three years of regional adaptation test (2016-2018) conducted at four regions, ‘Hae-Ol’ showed significantlyhigher grain yield (4.88 MT⋅ha-1), which was 16% more improved than that of ‘Daekwang’ (4.20 MT⋅ha-1). The seed of ‘Hae-Ol’ is brownin color and long-ellipse in shape and its 100-seed weight was 96 g. On field, ‘Hae-Ol’ demonstrated more resistance to late leaf spot (Cercosporidiumpersonatum) and web blotch (Phoma arachidicola). It also had a shorter branch and main stem, which was related to the higher tolerance to lodgingstress. The release of ‘Hae-Ol’ could contribute to the production of peanuts with enhanced quality and higher yield, and it is expected to be notablybeneficial to both the producers and manufacturers (Registration No. 8407).
Abstract
‘Hae-Ol’ (Arachis hypogaea ssp. Hypogaea) -a high-oleate peanut variety-was developed at the Department of Southern Area Crop Science,National Institute of Crop Science in 2018. This variety was selected from the pedigree line crossed between short stem Virginia-type ‘HP825’and high-oleate elite line ‘YG316’. The crude fat content of ‘Hae-Ol’ was 50.8%, and its oleic acid composition was 83.0% showing high-oleateproperty compared to that of ‘Daekwang’ variety (57.3%). The ratio of oleic acid to linoleic acid, which represents the oxidative stability, was12 times higher in ‘Hae-Ol’ than in ‘Daekwang’. The increments in acid value and peroxide value were relatively slower in ‘Hae-Ol’, under thecondition of accelerated oxidation. Over the three years of regional adaptation test (2016-2018) conducted at four regions, ‘Hae-Ol’ showed significantlyhigher grain yield (4.88 MT⋅ha-1), which was 16% more improved than that of ‘Daekwang’ (4.20 MT⋅ha-1). The seed of ‘Hae-Ol’ is brownin color and long-ellipse in shape and its 100-seed weight was 96 g. On field, ‘Hae-Ol’ demonstrated more resistance to late leaf spot (Cercosporidiumpersonatum) and web blotch (Phoma arachidicola). It also had a shorter branch and main stem, which was related to the higher tolerance to lodgingstress. The release of ‘Hae-Ol’ could contribute to the production of peanuts with enhanced quality and higher yield, and it is expected to be notablybeneficial to both the producers and manufacturers (Registration No. 8407).
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