Comprehensive Evaluation on the Processing Properties of Main Agronomic Traits and Quality Traits of 14 New Peanut Strains

The peanut varieties suitable for the local cultivation were selected from the introduced peanut varieties as the parents, and 14 new strains of peanut were bred by hybridization by using the pedigree method. Longhua 128 was used as the control group to carry out the comparative tests and the identification of processing properties. The results showed that according to the comprehensive investigation of yield, quality and processing properties, Longhua 182, Longhua 1821, Longhua 184, Longhua 186 and Longhua 194 of the 14 new strains of peanut grew well in the field. Compared with the control group, the pod yield and kernel yield were increased by more than 3% and 2%, the double kernel fruit rate>78%, the protein content >28%, the oil content ≤ 49%, the kernel yield>82 g·hg^-1, and the pure matter rate>89 g·hg^-1, showing that the comprehensive performance was excellent. Among which, the pod yield and the seed kernel yield of Longhua 182 were the highest and increased significantly compared with the control group, while the double kernel fruit rate was 81.4%, the protein content was 29.1%, the oil content was 48.6%, the kernel yield was 82.6 g·hg^-1, and the pure matter yield was 94.2 g·hg^-1. All the indexes were in line with the processing standard of salted criscoating peanut, so Longhua 182 could be further promoted and utilized through the variety registration. The other 4 strains could be used as the backup strains to continue to participate in the experiment.