Fig. 1

Heatmaps of genetic correlations for 11 quality traits measured in 132 maize inbred lines. a 2011 growing season, b 2012 growing season. Quality traits: PR – Protein content, FI – Fiber content, FT – Fat content, ST – Starch content in non-lyophilized flour, STL – Starch content in lyophilized flour, SIZE – Mean particle size in non-lyophilized flour, SIZEL – Mean particle size in lyophilized flour, PV – Peak viscosity, TV – Trough viscosity, FV – Final viscosity, BD_SqRt – Breakdown viscosity (squared-root-transformed), SB1 – Setback from trough viscosity, and SB2 – Setback from peak viscosity