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Peanut (Arachis hypogaea L.) is one of the important cash crops in China, and about 40% of peanuts are used for food production. The sucrose content was positively correlated with the flavor and taste of peanut and its products, thus increasing sucrose content in kernel was significant for the promotion of peanut quality. In this study, two F2:3 populations (NYBPXSYT5-1 and 19-1934XJHT1) were constructed to investigate the genetic model of sucrose content, and analyze the correlations between sucrose content with oil content, protein content, and other seed traits. The results showed that the sucrose contents of peanut kernel in two populations were continuously distributed and abundantly varied, and the transgressive segregation phenomenon were observed. In the two populations, sucrose content was significantly negatively correlated with oil content but significantly positively correlated with protein content. However, the correlations between sucrose content and kernel length, kernel width, and 100-kernel weight were inconsistent. The genetic analysis in two populations showed that the sucrose content in peanut kernel was mainly regulated by two pairs of main genes with the additive effect and dominant effect. There was the interaction between the two main genes, as well as the additive effect. This study initially reveals the genetic regulation of sucrose content in peanut kernels, which is beneficial for the breeding of edible peanut varieties and the cultivation of special varieties. [ABSTRACT FROM AUTHOR]

The contents of fat and sucrose are important factors to peanut quality, and revealing their hereditary properties is critical to improve the quality in peanut. In this study, the analysis of embryo, cytoplasm, and maternal effects for fat and sucrose contents in peanut seed were conducted by using general genetic model. Five peanut lines with significantly different fat and sucrose contents were selected as parents for incomplete diallel crosses. The results indicated that the fat content was mainly controlled by embryo additive effect, followed by maternal additive effect. The sucrose content was primarily governed by maternal additive effect. Correlation analysis showed that there was a significantly negative correlation between fat and sucrose contents in peanut seed (r = -0.886**), which was mostly managed by embryo additive and cytoplasmic effects. Predicted genetic effects suggested that 18-1951 with high fat content and JHT1 with high sucrose content were superior donor parents for improving the contents of fat and sucrose in peanut, respectively. [ABSTRACT FROM AUTHOR]