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High oleic acid significantly extends the viability of long-term stored peanut seeds

Published online by Cambridge University Press:  04 June 2025

Ming Li Wang Open the ORCID record for Ming Li Wang [Opens in a new window] ,
Brandon Tonnis Open the ORCID record for Brandon Tonnis [Opens in a new window] ,
Viktor Tishchenko  and
Shyamalrau Tallury
Ming Li Wang*
Affiliation:
PGRCU, USDA-ARS, Griffin, GA, USA
Brandon Tonnis
Affiliation:
PGRCU, USDA-ARS, Griffin, GA, USA
Viktor Tishchenko
Affiliation:
College of Agricultural and Environmental Sciences, University of Georgia at Griffin Campus, Griffin, GA, USA
Shyamalrau Tallury
Affiliation:
PGRCU, USDA-ARS, Griffin, GA, USA
*
Corresponding author: Ming Li Wang; Email: mingli.wang@usda.gov
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Abstract

Seed chemical composition and oxidation after long-term storage may affect seed longevity, seed germination and seedling normality after planting. By screening the entire USDA cultivated peanut germplasm collection for fatty acid composition, we identified the -01 inventory of accession PI 268941 with the following characteristics: (a) two distinct seed fatty acid profiles (high oleate 78.9% and normal oleate 48.19%); (b) two FAD2B genotypes (with and without a functional point mutation of 435DelT within the FAD2B gene); and (c) uniform plant morphology and seed-coat color. This inventory had been stored at −18°C within the same sealed aluminum bag for 30 years and was acquired to investigate the relationship between seed chemical composition and seed performance after planting using individual seed analysis. Our results indicated that (1) the spontaneous point-functional mutation 435T deletion of FAD2B within the accession led to the high and normal oleate seeds; (2) additional unidentified compounds observed during analysis may be due to a higher oxidation rate in normal oleate seeds than in high oleate seeds; (3) the high oleate seeds had significantly higher rates of seed germination and seedling normality than the normal oleate seeds; and (4) the seedling performance highly and significantly correlated with fatty acid composition and extra peaks. Our results suggest that high oleic acid significantly extends the viability of long-term stored peanut seeds. The information revealed in this study will be useful for germplasm preservation as well as the selection of seeds for planting and agricultural production based on seed fatty acid composition and storage length.

Keywords

fatty acid compositionlong-term stored seedpeanut germplasmreal-time PCRseed viability
Type
Short Communication
Information
Plant Genetic Resources , First View , pp. 1 - 5
Copyright
© U.S. Department of Agriculture, 2025. This is a work of the US Government and is not subject to copyright protection within the United States. Published by Cambridge University Press on behalf of National Institute of Agricultural Botany.

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