EFFECT OF DINICONAZOLE ON THE FREE AMINO-ACIDS AND CARBOHYDRATES OF PEANUT, ARACHIS-HYPOGAEA L

Diniconazole [(E)-1-(2,4-dichlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)-1-penten-3-ol], a systemic fungicide, has been shown to decrease vine growth and increase yields of Florunner peanuts (Arachis hypogaea L.). In 1984 and 1985, test plots of peanut plants, grown in Plains, GA, were treated with diniconazole. Peanuts from untreated and treated plants were analyzed for carbohydrate and free amino acid content. These compounds are associated with the development of typical/atypical flavor of roasted peanuts. In 1984, no significant differences were noted in either the carbohydrate or free amino acid content between peanuts from treated and untreated plants. In 1985, there appeared to be an increase in the stachyose and sucrose content of peanuts from treated plants, but the raffinose, glucose, fructose and free amino acid contents of peanuts from treated plants were similar to that of untreated plants. The monosaccharides are more involved than sucrose in the formation of browning reaction products with free amino acids, during roasting. Therefore, lack of change in these compounds would indicate that the beneficial effect of diniconazole on peanut plant growth patterns is not accompanied by any adverse effects on flavor precursor compounds in peanuts.