Table 3.
Mean squares of combined analysis of variance for cooking quality traits of the newly developed large-seeded bean genotypes.
| Source of variation | df | IWS | SBWT | HCS | CT |
|---|---|---|---|---|---|
| Genotype (G) | 24 | 111.18∗∗ | 440.74∗∗ | 0.009∗∗ | 147∗∗ |
| Environment (E) | 4 | 825.92∗∗ | 3906.8∗∗ | 0.054∗∗ | 757.7∗∗ |
| Block (E) | 10 | 37.45∗∗ | 214.12∗∗ | 0.004 | 13.3 |
| GxE | 96 | 38.87∗∗ | 176.16∗∗ | 0.006∗∗ | 94.58∗∗ |
| Error | 240 | 10.31 | 44.03 | 0.002 | 14.4 |
∗∗ = Significant at P < 0.01 probability level; df = Degree of freedom; IWS = Initial weight of the sample; SBWT = Soaked bean weight; HCS = Hydration coefficient of soaked bean; CT = Cooking time; Note: Block (E) implies block nested within Environment.