The study looked at how peanuts change as they ripen, focusing on the types of fats they contain. High oleic peanuts have a special kind of fat that makes products last longer. The researchers found that immature high oleic peanuts may not have the right fats yet, affecting their quality. This is because a gene in peanuts changes oleic acid to linoleic acid as they mature. This change happens more in big Virginia peanuts than in other types. So, the maturity of peanuts can affect the purity of high oleic peanut lots.