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	dc:title "HTML Summary of #11308 \n\nAnalysis and Evaluation of Quality Traits of Peanut Varieties with Near&#13;\nInfra-red Spectroscopy Technology\n\n";
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	bibo:abstract "Peanut kernel and oil quality are the important features which decide the market value of the produce. In order to identify better\r\nsource with good kernel and oil quality for use in breeding program, 21 quality traits of 100 peanut varieties were phenotyped\r\nunder national official field tests in South China. Some of these traits included were contents of crude fat, protein, fatty acids\r\nand amino acids using near infra-red spectroscopy technology. The average contents of crude fat, protein, amino acids, oleic and\r\nlinoleic in these varieties were found to be 51.37%, 26.31%, 22.611%, 44.84% and 34.05%, respectively. The principal\r\ncomponent analysis (PCA) identified three component factors representing 74% variation with the clear-cut grouping of 21\r\nquality traits into these component factors i.e., protein and amino acid (PC1), unsaturated fatty acid (PC2) and crude fat (PC3).\r\nFurthermore, the cluster analysis divided these 100 peanut varieties into 4 groups with some differences in the quality traits\r\nbetween groups. It is an effective way to comprehensively evaluate the peanut quality by principal component analysis and\r\ncluster analysis, which could not only avoid the bias and the instability of single factor analysis, but also explore a practical\r\ndistinction way for the peanut quality analysis and the quality breeding."^^xsd:string;
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