Table 1.
Description of the seven kernel traits measured for this study.
| Trait Name | Full Name | Description | Ranges, Units of Measurement |
|---|---|---|---|
| Color | Kernel Color | The predominant color of the popped kernels. | White, Cream |
| PEV | Popping Expansion Volume | The absolute volume of 30 grams of popped kernels. | ml |
| Shape | Popcorn Shape | The shape of popped kernels. | Scale of 1–5 |
| Pericarp | Pericarp Retention | The amount of pericarp remaining after popping. | Scale of 1–5 |
| IF | Flotation Index | The number of kernels that floated in a NaNO3 solution. | Scale of 1–5, 1: (0–12 kernels), 2: (13–37 kernels), 3: (38–62 kernels), 4: (63–87 kernels), 5: (88–100 kernels) |
| Floury/Vitreous | Floury/Vitreous | The ratio of floury to vitreous area in the endosperm. | Range is 0.28–4.01 |
| Protein | Protein | The percentage of protein in the kernels. | Range is 8.61–16.48% |