TABLE 4.
Pearson correlation coefficients between kernel morphology and milling quality traits
| Trait | Location | Milling score | Flour yield | Endosperm separation index | Friability | Break- flour yield |
|---|---|---|---|---|---|---|
| KW | NY | 0.180 | 0.187 | −0.177 | 0.151 | −0.148 |
| OH | 0.226* | 0.232* | −0.207* | 0.205* | −0.126 | |
| AREA | NY | 0.204* | 0.187 | −0.194 | 0.201 | −0.117 |
| OH | 0.172 | 0.151 | −0.139 | 0.195 | −0.010 | |
| LEN | NY | 0.219* | 0.188 | −0.190 | 0.243* | −0.133 |
| OH | 0.178 | 0.141 | −0.140 | 0.219* | −0.021 | |
| WID | NY | 0.069 | 0.087 | −0.098 | 0.019 | −0.038 |
| OH | 0.076 | 0.096 | −0.066 | 0.055 | −0.005 |
*
indicates significance at the probability level 0.05.