Comparison of Field Emergence and Thermal Gradient Table Germination Rates of Seed from High Oleic and Low Oleic Near Isogenic Peanut Lines

Abstract

ABSTRACT Oxidative stability is an important factor considered by those in the peanut manufacturing industry. Product stability has been shown to increase up to seven-fold when high-oleic peanuts are used. The percentage of US crop that is high-oleic continues to increase, but many producers are reluctant to grow high-oleic cultivars due to the uncertainty of the high-oleic effect on agronomic traits, such as seed germination, yield and grade. Experiments were designed and conducted to examine the effect of the high oleic trait on peanut seed germination in field plots and in the laboratory on a thermal gradient table. Genotypes used in these experiments included cultivars or breeding lines from each peanut market-type along with their near-isogenic, high oleic counterparts. Field emergence, or germination, was recorded in the field in 4 geographically different regions, as well as in the laboratory on a thermal gradient table. Thermal gradient table experimental results demonstrated a lag in germination in high oleic genotypes compared to their normal oleic counterparts in all market-types, but the effect was lowest in the runner-type pair. Results from these experiments increase the understanding of the agronomic properties of high-oleic peanut cultivars and could influence the modification of standard protocols used by state agencies to test high-oleic peanut germination for registered seed quality labeling. Furthermore, this study indicates that although producers may experience delayed germination from high oleic seed compared to low oleic counterparts, this germination lag is overcome by 21 days post-planting and does not negatively impact the agronomical performance of high oleic cultivars.