Table 2.

Genotypic correlations (Pearson coefficient with Bonferroni correction) between chemical composition traits measured in the cotyledon and seed coat, and sensory and culinary traits measured in a previous study (Rivera et al., 2016) using the same samples.

	Protein	Starch	Amylose	Amylopectin	Apparent	Ashes	Ca	Dietary	Mg	Uronic
					amylose			fiber		acids
Seed coat brightness	–0.08	0.04	0.11	0.12	0.15	0.52***	0.47***	0.43***	0.22	0.46***
Seed coat roughness	0.14	–0.3*	–0.11	–0.03	–0.05	0.37***	0.38***	0.22	0.2	0.25
Seed coat perception	–0.15	0.27	0.21	–0.02	0.32**	–0.29	–0.28	–0.19	0.01	–0.11
Mealiness	–0.06	0.2	0.09	–0.11	0.09	–0.62***	–0.57***	–0.42***	–0.15	–0.47***
Flavor	–0.03	0.26	0.21	–0.12	0.22	–0.35**	–0.3*	–0.18	–0.03	–0.16
Aroma	–0.07	0.37***	0.28	–0.12	0.23	–0.35**	–0.33**	–0.26	–0.01	–0.13
Rate of water absorption	0.04	–0.11	–0.07	0.06	–0.09	0.39***	0.36***	0.33**	0	0.3*
Water absorption during cooking (%)	0.21	–0.11	–0.02	–0.12	–0.03	0.25	0.21	0.16	0.11	0.17
Cooking time (min)	0.33**	–0.14	–0.09	–0.13	–0.04	0.06	0.08	0.02	0.1	0
Whole beans (%)	0.09	–0.11	–0.04	0.01	–0.24	–0.21	–0.2	0.06	–0.06	–0.11
White surface color (%)	0.05	–0.03	–0.02	0.07	0.03	0.57***	0.52***	0.47***	0.33***	0.53***
100 seed weight (g)	–0.06	0.13	0.09	–0.09	0.07	–0.34**	–0.37***	0.03	0	0.01
Protein		–0.6***	–0.37***	–0.22	–0.34**	0.05	0.08	–0.09	0.1	–0.15
Starch			0.5***	0.24	0.44***	–0.13	–0.1	0.03	–0.16	–0.04
Amylose				0.33*	0.69***	–0.08	–0.02	–0.06	–0.03	–0.13
Amylopectin					0.33**	0.09	0.07	–0.03	–0.02	–0.05
Apparent amylose							–0.01	0.06	–0.21	0.02
Ashes							0.91***	0.27	0.09	0.35**
Ca								0.2	0	0.21
Dietary fiber									0.06	0.42***
Mg										0.25

Each accession was analyzed per triplicate. ^∗∗∗p < 0.001; ^∗∗p < 0.01; ^∗p < 0.05.