Effect of Genotype-by-Environment Interaction on Oil and Oleic Fatty Acid Contents of Cultivated Peanuts

• Published in: Horticulturae Vol. 9; no. 12; p. 1272
• Main Authors: Zhang, Hui, Yu, Yan, Wang, Mingli, Dang, Phat, Chen, Charles
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.12.2023
• Subjects: Cultivars; Enzymes; Fatty acids; Food processing; G by E; Genes; Genomes; Genotype & phenotype; Genotype-environment interactions; Genotypes; Germplasm; NMR; Nuclear magnetic resonance; Nuts; oil; Oils & fats; oleic fatty acid; peanut; Peanuts; Plant breeding; Principal components analysis; Seeds; Single-nucleotide polymorphism; Variance analysis; Alabama; United States > US
• ISSN: 2311-7524; 2311-7524
• DOI: 10.3390/horticulturae9121272

Twenty-seven genotypes of varieties and advanced breeding lines were grown in two locations in three years with three replications to estimate the effects of the genotype-by-environment interaction (G × E) on the oil and oleic fatty acid contents of cultivated peanuts. Oil and oleic fatty acid contents were quantified using NMR and GC, respectively. The tested lines were genotyped with functional SNP markers from the FAD2A and FAD2B genes using real-time PCR and classified into four genotypes. The results indicated that Alabama was the environment that better discriminated the test genotypes during the year 2012. Eight promising selected genotypes #12, #15, ARSOKR, Brantley, GaHO, M04-149, M04-48, and SunO97R showed wide adaptation and high-oleic acids of 83.02%, 81.32%, 82.03%, 81.15%, 79.21%, 80.94%, 82.46%, and 82.18%, respectively. The Additive Main Effects and Multiplicative Interaction (AMMI) model that combines the conventional analyses of variance for additive main effects with the principal component analysis (PCA) for the non-additive residuals was applied to estimate the additive effects from FAD2A and FAD2B genes and the G × E interaction. The results indicated significant G × E interactions for oleic fatty acid contents. No correlation between oil content and FAD2A and FAD2B genes was found. The FAD2B gene had a larger additive effect than the FAD2A gene. The results from this study may be useful not only for peanut breeders, but also for food processors and product consumers to select suitable cultivars.