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.