ArticleFrontiers in plant science2023
GWAS with principal component analysis identify QTLs associated with main peanut flavor-related traits.
Article in Frontiers in plant science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 14 citations in OpenAlex.
- Integrative Principal Component-QTL Mapping Identifies Genetic Modifiers of Tumor and Metabolic Traits inInternational journal of molecular sciences · 2026Article
- Mapping and Functional Characterization of Homologous Genes AhSUCA06 and AhSUCA16 Underlying Sucrose, Oil and Protein Contents in Peanut (Arachis hypogaea L.).Plant biotechnology journal · 2026Article
- Quality Assessment and Prediction of Peanut Storage Life Based on Deep Learning.Foods (Basel, Switzerland) · 2026Article
- Formation of Aroma Characteristics in RoastedFoods (Basel, Switzerland) · 2025Article
- Integrative genomics and genetics from evolutionary insights to precision breeding in peanuts (Arachis Hypogaea L.).Functional & integrative genomics · 2025Review
- Identification of novel QTLs and development of KASP markers for sugar content in fresh and dried peanut (Frontiers in plant science · 2025Article
- Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach.Foods (Basel, Switzerland) · 2024Article
- Detection of two homologous major QTLs and development of diagnostic molecular markers for sucrose content in peanut.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2024Article
- Identification of a major QTL underlying sugar content in peanut kernels based on the RIL mapping population.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peanut flavor is a complex and important trait affected by raw material and processing technology owing to its significant impact on consumer preference. In this research, principal component analysis (PCA) on 33 representative traits associated with flavor revealed that total sugars, sucrose, and total tocopherols provided more information related to peanut flavor. Genome-wide association studies (GWAS) using 102 U.S. peanut mini-core accessions were performed to study associations between 12,526 single nucleotide polymorphic (SNP) markers and the three traits. A total of 7 and 22 significant quantitative trait loci (QTLs) were identified to be significantly associated with total sugars and sucrose, respectively. Among these QTLs, four and eight candidate genes for the two traits were mined. In addition, two and five stable QTLs were identified for total sugars and sucrose in both years separately. No significant QTLs were detected for total tocopherols. The results from this research provide useful knowledge about the genetic control of peanut flavor, which will aid in clarifying the molecular mechanisms of flavor research in peanuts.
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