Table 2. Estimated phenotypic variance (v.P), percentage of estimated variance components for individual random effects (G: candidate, H: harvest, L: Location, E: residual error), interactions from the analysis of individual traits, and total genetic variation (H²) for the fruit quality traits assessed as part of the WABP Phase 2 trials.

%
Trait	v.P	G	G.Y	G.H	G.Y.H	G.L	G.L.Y	G.L.H	E	H2
Sensory
AROMa	0.46	26	7	0	0	3	16	0	48b	0.26
CRISP	0.34	42	4	0	0	2	5	0	47	0.42
EQ	1.04	30	4	0	0	5	6	0	55	0.30
HARD	0.32	38	6	0	0	1	4	0	51	0.38
JUIC	0.26	27	8	0	0	2	6	0	57	0.27
OVERALL	0.23	18	4	2	0	4	0	0	72	0.18
SWEET	0.23	21	8	0	0	8	7	0	56	0.21
TART	0.24	46	0	0	4	0	8	0	42	0.46
Instrumental
CN	4447	30	5	0	0	0	10	0	55	0.31
FRTDM	0.08	51	5	0	0	4	11	0	29	0.51
FRTWT	3498	49	5	0	0	5	11	0	30	0.49
M1	6.42	61	0	0	0	2	16	0	21	0.61
SSC	1.18	24	11	0	0	5	13	0	47	0.24
TA	0.02	57	3	0	0	4	2	2	32	0.57
Appearance
APPSUM	0.38	38	7	0	0	4	6	0	45	0.38
GCOL	0.33	38	8	0	0	1	7	3	43	0.38
LENT	0.58	52	6	0	0	2	5	0	35	0.52
PCOL	1.43	65	4	0	0	4	2	0	25	0.65
RUSS	0.96	37	8	0	0	2	8	0	45	0.37
SHAPE	0.91	38	8	0	0	5	0	0	49	0.39
SIZE	0.50	43	4	0	0	5	9	0	39	0.43
TCOL	0.45	59	3	0	2	2	6	0	28	0.59

Zero variance component indicates source of variation was not significant.

^aAdditional details for appearance and sensory traits given in Appendix 1.

^bThe single largest source of variance for each trait is emboldened.