Table 3.

(A) Frequency of cultivars within each SP holding markers with significant associations with each trait at least in one year and across years and (B) mean values for each pasta-making quality trait of cultivars holding or not holding each marker.

		Grain protein content (%)					Gluten strength (mL)		Yellow index	Test weight (kg/hL)
	N	wPt-2737	wPt-3883	wPt-7734	wPt-9796	wPt-2698	rPt-6127	wPt-7653	wPt-3729	wPt-6204	wPt-1140	wPt-1441	wPt-8892
A
EastMediterranean	19	0.7	0.9	0.8	1.0	1.0	0.9	0.3	0.8	1.0	1.0	0.8	1.0
East Balkans - Turkey	21	0.1	1.0	1.0	1.0	1.0	0.9	0.2	0.9	0.5	1.0	0.4	1.0
West Balkans - Egypt	33	0.4	0.7	0.7	0.7	0.9	0.6	0.4	0.2	0.9	0.5	0.3	0.8
West Mediterranean	73	0.3	1.0	1.0	1.0	0.8	0.7	0.2	0.2	0.9	1.0	0.6	0.9
Modern	18	0.1	0.7	0.7	0.7	0.6	1.0	0.2	0.8	0.9	0.4	0.3	0.6
B
Absence		16.2 b	15.6 b	15.6 b	15.6 b	16.5 a	7.31 b	8.31 a	14.5 b	75.9 b	79.3 a	78.7 a	77.7 a
Presence		16.8 a	16.5 a	16.5 a	16.5 a	16.4 a	8.74 a	8.83 a	15.7 a	78.8 a	78.4 b	78.4 a	78.6 a

Means within columns with different letters are significantly different at P < 0.05.