Combining Ability of Ontario-Grown Peanuts (Arachis hypogaea L.) for Oil, Fatty Acids, and Taxonomic Characters1,2

Abstract

Abstract Undesirably low oleic acid and high linoleic acid concentrations in seed oil are typical of Valencia peanuts (Arachis hypogaea L.) produced in a cool, short-season climate. Improved oil quality may be achieved by incorporating Virginia type germplasm into adapted Valencia peanuts. The objectives of this study were to determine the oil quality of nine Valencia and four Virginia peanut lines, evaluate their combining ability for oil concentration, fatty acid composition of the oil, and several taxonomic characters, and assess the potential for developing cultivars adapted to Ontario with improved oil quality. General combining ability (GCA) of the Virginia parents significantly exceeded specific combining ability (SCA) for all fatty acids except arachidic, and also for oleic/linoleic (O/L) ratio, days to first flowering, days to full flowering, and branching pattern (R/R + V ratio). GCA of the Valencia parents significantly exceeded SCA only for oil concentration. Significant SCA estimates were found for oil concentration, palmitic and oleic acids, O/L ratio, and height of the main axis (first date). Significant heterosis was detected for all taxonomic characters except days to first flowering. Genetic variability for all characters except arachidic acid indicates that the development of Ontario cultivars with improved oil quality, in terms of higher oil content and reduced linoleic acid levels, appears feasible through breeding efforts.