CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2021, Vol. 43 ›› Issue (4): 608-.doi: 10.19802/j.issn.1007-9084.2020144

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Breeding and genetic background of the high-oleic peanut variety Yuhua 37


  1. 1. Henan Academy of Crops Molecular Breeding, Henan Academy of Agricultral Sciences / Key Laboratory of Oil Crops in
    Huanghuaihai Plains, Ministry of Agriculture and Rural Affairs /Henan Provincial Key Laboratory for Oil Crops Improvement/National and Provincial Joint Engineering Laboratory for Peanut Genetic Improvement, Zhengzhou 450002, China;
    2. Henan Biological Breeding Center Co. Ltd. Zhengzhou 450002, China; 3. Industrial Crops Research Institute, Henan
    Academy of Agricultural Sciences, Zhengzhou 450002, China; 4. Kaifeng Academy of Agricultural and Forestry Sciences,
    Kaifeng 475000, China
  • Online:2021-08-28 Published:2021-08-27


Yuhua 37, a high oleic acid peanut variety with high yield, appreciable resistance to major diseases and wide adaptability, was bred by hybridization and pedigree selection. The female parent Haihua 1 was a widely grown variety and the male parent Kaixuan 016 was the high-oleic trait donor line. The near-infrared quality analyzer and molecular marker-assisted selection approach were applied in the selection of single plants in the segregating generations. In 2012 and 2013, the variety was tested in the Henan Peanut Regional Trial for High-quality Spanish-type varieties. The average yield was 4583.55 kg/hm2 with an increase of 2.68% over the control variety Yuanza 9102 across 9 test locations in two years. In 2014, it was included in the Henan Provincial Peanut Production Test for Spanish-type variety, an average pod yield of 5084.40 kg/hm2 with an increase of 10.84% over the control Yuanza 9102 was recorded across 6 test locations. This cultivar is a small-seeded Spanish-type variety with growth duration of about 116 days when planted in the summer season in Henan province. Yuhua 37 was approved to be released by Henan province in 2015. Its genetic background and the mutation types of the two major genes controlling oleic acid content were further analyzed, which may provide some enlightenment in future development of high-oleic peanut varieties.

Key words: high oleic acid, pearl beans, peanuts

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