Genome-wide association study for kernel composition and flour pasting behavior in wholemeal maize flour

BMC Plant Biology

Table 1 Variance components and broad-sense heritability estimates for 11 quality traits measured in 132 maize inbred lines

Quality traits measured in wholemeal maize flour from each of the 132 maize inbred lines evaluated in two growing seasons (2011 and 2012)
^aTraits: PR – Protein, in %; FI – Fiber, in %; FT – Fat, in %; STL – Starch, in %; SIZEL – Mean particle size, in μm; PV – Peak (maximum) viscosity, in cP; TV – Trough (minimum) viscosity, in cP; FV – Final viscosity, in cP; BD_SqRt – Breakdown, in cP; SB1 – Setback from trough viscosity, in cP; SB2 – Setback from peak viscosity, in cP
^b Variance attributed to the individual terms of the statistical model: σ ² _p corresponds to the phenotypic variance; σ ² _g corresponds to the genotypic variance; σ ² _g×y corresponds to the interaction between inbred lines and growing seasons variance; σ ² _error (%) corresponds to the variance attributed to the block, row, column, and residual terms which altogether compose the error variance
^c h ² =broad-sense heritability estimates obtained by fitting inbred lines as random terms in the statistical model across growing seasons
^d Traits values obtained from lyophilized flour
^e Breakdown values were squared-root transformed

ISSN: 1471-2229