Table 4.

Pasta quality parameters of SBEIIa/b-AB mutants and wild-type sib control lines with fixed model ANOVAs for combined locations. Untransformed arithmetic means are reported for two locations combined and separately.

Location	Genotype	Cooked weight	Cooking loss	Firmness	Color score	Color b	Color L	Color a
					score	(yellow–blue)	(black–white)	(red–green)
		g	%	g × cm
All locations	SBEIIa/b-AB	27.0 ± 0.2	6.6 ± 0.1	8.5 ± 0.4	7.8 ± 0.1	38.2 ± 0.3	54.4 ± 0.5	3.2 ± 0.2
	Wild type	28.8 ± 0.2	5.4 ± 0.1	7.6 ± 0.3	8.7 ± 0.2	40.4 ± 0.4	55.6 ± 0.4	1.9 ± 0.3
Imperial Valley	SBEIIa/b-AB	27.2 ± 0.4	6.4 ± 0.1	9.2 ± 0.6	7.8 ± 0.1	38.4 ± 0.2	53.0 ± 0.2	3.4 ± 0.4
	Wild type	28.4 ± 0.3	5.4 ± 0.1	8.5 ± 0.1	8.3 ± 0.2	39.3 ± 0.2	54.6 ± 0.5	2.6 ± 0.3
San Joaquin Valley	SBEIIa/b-AB	26.8 ± 0.2	6.7 ± 0.2	7.7 ± 0.5	7.8 ± 0.2	37.9 ± 0.5	56.1 ± 0.5	2.9 ± 0.2
	Wild type	29.2 ± 0.4	5.5 ± 0.1	6.6 ± 0.2	9.2 ± 0.2	41.7 ± 0.3	56.8 ± 0.3	1.1 ± 0.3
Source of Variation
Genotype† (P)		0.0005	<0.0001	0.053	0.0005	<0.0001	0.016	0.0019
Location‡ (P)		0.6	0.2	0.0013	0.041	0.032	<0.0001	0.0096
Genotype × Location† (P)		0.1	0.5	0.6	0.043	0.0006	0.4	0.1
Block(Location)† (P)		0.6	0.6	0.7	0.7	0.3	0.7	0.5
Variation explained (R2)		0.81	0.86	0.75	0.83	0.93	0.87	0.82

^†Error used = MS(Error).

^‡Error used = MS(block(location).