Geographical Variation in Nutritional Components of Peanut: Evidence From Multi‐Region Production Areas

Abstract

ABSTRACT As an important oilseed and food material, the nutritional quality of peanut is influenced by not only the variety but also place of origin. However, research on the geographical impact remains scarce. In this study, nine peanut cultivars were planted at eight sites to determine geographical effects on quality parameters, including fatty acids, sucrose, tocopherols, and phenolic compounds. General linear model analysis showed that the environment of the producing area was a major factor for nutritional indicators except oleic acid in high‐oleic acid peanut varieties ( η 2 : genetic 51.20%, environmental 37.46%). Geographic factors accounted for 58.20%, 68.41%, and 37.15% of the variance in total tocopherols, total phenolics, and sucrose, respectively, while the corresponding varietal effects were 57.83%, 71.06%, and 20.13%. Climate–nutrient interaction analysis revealed this was primarily attributed to low‐temperature conditions promoting sucrose and phenolic compound biosynthesis (e.g., quercetin). In contrast, elevated temperature and humidity correlated with tocopherol accumulation. Furthermore, we delineated geographical characteristics: Hubei (high oleic acid/tocopherol) and Xinjiang (high sucrose/phenol). This study determined geography's impact, providing strategies for region‐specific breeding to advance the industry.