Table 3.
Line | Starch (% of dry mass) | |
---|---|---|
Sink | Source | |
WT | 1.70 (0.27) | 5.50 (1.01) |
9 | 1.36 (0.18) | 4.82 (0.75) |
10 | 1.29 (0.46) | 2.92 (0.11) |
12 | 0.95 (0.32) | 4.74 (1.58) |
13 | 1.38 (0.11) | 5.02 (0.84) |
14 | 1.02 (0.09) | 4.60 (0.53) |
The SEM is given in parentheses, n=5 biological replicates.
Bold denotes a significant difference at P=0.05 using a Student t-test.