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Effect of 2 strains of peanut mottle virus on fatty acids amino acids and protein of 6 peanut arachis hypogaea lines



Effect of 2 strains of peanut mottle virus on fatty acids amino acids and protein of 6 peanut arachis hypogaea lines



Peanut Science 6(2): 88-92



Peanut (A. hypogaea L.), cv. Starr and Florunner and 4 peanut introductions [PI], 261945, 261946, 261973 and 261980, were each separately inoculated with a mild strain (M2) and with the necrosis strain (N) of peanut mottle virus. The effects of these viral strains on the chemical composition of peanut seed were evaluated. The chemical characteristics varied with the type of viral infection. The greatest effect was on fatty acids and the least on the total amino acids. In general, peanuts infected with the necrosis strain showed a decrease in the percentages of stearic and oleic acids, and an increase in linoleic, arachidic, behenic and lignoceric acids increases in the levels of the free amino acids glycine, alanine, isoleucine, histidine, lysine and arginine; and a slight decrease in aspartic acid and a slight increase in methionine. Peanuts infected with the mild strain generally showed a slight increase in linoleic acid, little effect on the free amino acids and a small increase in tyrosine and a slight decrease in serine and aspartic acid for the total amino acids. No treatment effect was noted on protein content.

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