Studies were conducted to develop a low-cost, rapid method utilising minimal amounts of seed to phenotype in early generations, along with an assessment of G×E interactions over a range of years and environments to derive optimal selection protocols. A better understanding of the range of genetic variation, nature of inheritance and genotype × environment (G×E) interactions, and the development of a low-cost method to phenotype in early generations, could speed up breeding for this trait. Thus, blanchability is an economically important trait in any newly released cultivar in Australia. Easy removal of the testa by blanching is required for processing of peanuts into peanut butter and various other confectionary products. Breeding for improved blanchability-the propensity of the testa (skin) to be removed from the kernel following rapid heat treatment-is a priority for improvement in the Australian Peanut Breeding Program (APBP).
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