Table 1.

Pearson Correlation among 1000-kernel weight and contents of sucrose, total starch and starch components in wheat grains.

	1000-kernel weight
	r value	p value
Sucrose	−0.35	0.40
Total starch	0.69	0.06
Amylose	0.75	0.03
Amylopectin	−0.63	0.09