OLé – Spanish peanuts with increased disease resistance

OLé – Spanish peanuts with increased disease resistance

A new variety of peanut called OLé has recently been released by a team of researchers at the United States Department of Agriculture – Agricultural Research Service and their colleagues at Oklahoma State University. OLé peanuts are highly disease resistant and contain oleic acid, which is a heart-healthy monounsaturated fatty acid. This advanced breeding was identified mainly owing to its enhanced resistance against Sclerotinia blight and pod rot. Overall, the major objective of this peanut breeding was to develop disease resistant or tolerant cultivars that can be used in managing or controlling peanut disease in the agricultural field. Such finding would pave a new way to the farmers to yield high nutritional crops with utilisation of no harmful chemicals. 


How to cite this article:
Poorani Venkatachalapathy. OLé – Spanish peanuts with increased disease resistance. BioLim O-Media. 30 January, 2017. 5(1).
Available from: http://archive.biolim.org/omedia/read/BOMA0170.