Table 3. Relative efficiency of GEBV-based selection compared with the conventional BLUP-based selection for various traits: fruit firmness (FF), soluble solids (SSC), russet, weighted cortex intensity (WCI), astringency (AST), titratable acidity (TA).

Trait	h 2	r(BLUP-BV, TBV)	r(GEBV, TBV)	Efficiency	Increase (%)
FF	0.43	0.79	1.0*	2.21	121
SSC	0.19	0.73	1.0*	2.39	139
Russet	0.60	0.84	0.96	2.00	100
WCI	0.26	0.75	1.0*	2.34	134
AST	0.26	0.75	0.90	2.12	112
TA	0.16	0.73	1.0*	2.41	141

Estimates of narrow-sense heritability (h ²) are also shown for each trait.

^*Estimated correlation was outside parameter space (>1.0), so constrained to 1.0.