Table 6.

Pearson Correlation data of biochemical traits for 395 brown rice accessions along with EGI of 24 accessions.

		STARCH	AMYLOSE	PROTEIN	OIL	TDF	PHENOLS	PHYTIC ACID	EGI
STARCH	Pearson's r
	P value
	N	395
AMYLOSE	Pearson's r	0.035
	P value	0.483
	N	395
PROTEIN	Pearson's r	−0.691***	−0.136**
	P value	<.001	0.007
	N	395
OIL	Pearson's r	0.041	−0.299***	−0.293***
	P value	0.416	<.001	<.001
	N	395
TDF	Pearson's r	−0.376***	−0.116*	0.227***	0.408***
	P value	<.001	0.021	<.001	<.001
	N	395
PHENOLS	Pearson's r	−0.023	−0.167***	−0.098	−0.096	−0.076
	P value	0.648	<.001	0.051	0.057	0.133
	N	395
PHYTIC ACID	Pearson's r	−0.101*	0.175***	0.326*	−0.052	0.057	0.152**
	P value	0.044	<.001	0.012	0.304	0.261	0.002
	N	395
EGI	Pearson's r	0.22	−.803**	0.052	0.274	0.006	−.597**	−.521**
	P value	0.917	0.00	0.808	0.195	0.980	0.002	0.009
	N	24

(*Correlation is significant at the 0.05 confidence level (2-tailed)), (**Correlation is significant at the 0.01 confidence level (2-tailed)), (***Correlation is significant at the 0.001 confidence level (2-tailed)).