Recently, fresh peanut eaten after boil is popular to korean consumer owing to its sweet taste. A new vegetable peanut variety “Ami”(Arachis hypogaea ssp. fastigiata.) was developed at the Department of Functional Crop, NICS, in Milyang in 2012. It was developed from the cross between the short stem cultivar “Satonoka” and the large grain cultivar “Milyang 16”. “Ami” which is Shipung plant type has 50cm main stem length and 10 branch number per plant. Each pod has two grains with brown testa and long-ellipse shape and dried 100-seed weight was 84g in the regional yield trials(RYT). The Sucrose and tannin content of fresh peanut are 24.9mg/g and 4.9mg/g, respectively. Functional compound content was 3944㎍/g of Luteolin in peanut shell, This variety also showed more resistant to stem rot and lodging, compared with check variety, Palkwang. In the regional yield trials “Ami” was outyielded than check variety by 9% with 10.10MT/ha for fresh pod and by 14% with 4.51MT/ha for dried kernel.

• Suk-Bok Pae(Department of Functional Crop, National Institute of Crop Science, RDA) Corresponding Author
• Chang-Hwan Park(Department of Functional Crop, National Institute of Crop Science, RDA)
• Myung-Hee Lee(Department of Functional Crop, National Institute of Crop Science, RDA)
• Sung-Up Kim(Department of Functional Crop, National Institute of Crop Science, RDA)
• Chung-Dong Hwang(Department of Functional Crop, National Institute of Crop Science, RDA)
• Choon-Ki Lee(Department of Functional Crop, National Institute of Crop Science, RDA)
• In-Youl Baek(Department of Functional Crop, National Institute of Crop Science, RDA) | In-Youl Baek\