Stock NamePI 654070
Other Name(s)AP-4
Stock typeAccession
Market typePEANUTS
OrganismArachis hypogaea (Cultivated peanut)
GRIN Global accessionPI 654070
Geographic locationGIS
DescriptionAP-4 peanut (Arachis hypogaea L. subsp. hypogaea var. hypogaea) cultivar was developed by the Univ. of Florida, Florida Agric. Exp. Stn., North Florida Res. and Ed. Center near Marianna, Florida. Plants of AP-4 have a prostrate growth habit typical of runner cultivars. Its foliage is medium green (Munsell Book of Color 2.5G 5/9) and it has a semi-prominent main stem. The testa of AP-4 seeds is tan in color. AP-4 requires approximately 135 d after planting to mature under irrigation in Florida and is considered to have medium relative maturity which is adapted to most growing regions in the southeastern USA. The seed weight of AP-4 is in the upper range of the typical runner market-type. The USDA definition for a runner market type requires that the proportion of virginia pods be less than 40%. This clearly categorizes AP-4 as a runner-type since it averaged 13% to 18.5% virginia pods in tests in Florida. However, the peanut industry also evaluates overall seed size and prefers runner cultivars with seed size in the range of 55 to 65 g per 100 seed. Large seed have implications for the proportion of various grade sizes. The TSMK percentage of AP-4 was greater than Georgia-03L and AP-3, but similar to Georgia Green. Georgia Green is known for excellent grade potential. Spotted wilt (caused by Tomato spotted wilt tospovirus) ratings of AP-4 were greater than those of AP-3, but less than Georgia Green and Georgia-03L indicating that it has good resistance to that disease. AP-4 is moderately resistant to white mold. In two years of testing in Marianna, Florida, it lost an average of 43% of its pod yield in plots inoculated with S. rolfsii, compared to plots that were not inoculated (Table 3). This was intermediate to the pod yield losses experienced by AP-3 and Georgia Green and similar to Georgia-03L. The fatty acid content of AP-4 oil was about 62% oleic (18:1) and 18% linoleic (18:2) classifying it as having a normal fatty acid profile.