Table 3

Average correlations between the chemical traits of the almond kernel (mean from different sources:[12,13,22])
Trait oil content oleic acid linoleic acid palmitic acid stearic acid α-tocopherol γ-tocopherol δ-tocopherol
protein content −0.47** −0.52** 0.08 ns 0.32** 0.09 ns −0.16** −0.67** −0.59**
oil content - 0.32* −0.15** −0.24** 0.15 ns 0.12 ns 0.35** 0.30**
oleic acid - −0.85** −0.49** 0.20** 0.10 ns 0.48* 0.41**
linoleic acid - 0.47** 0.31** −0.23** −0.27** −0.23**
palmitic acid - −0.12 ns −0.21** −0.49** −0.12*
stearic acid - −0.21** −0.16** −0.21*
α-tocopherol - 0.52** 0.50**
γ-tocopherol - 0.85**

ns, not significant; *P ≤ 0.05; **P ≤ 0.01.

i Forcada et al.

i Forcada et al. BMC Genetics 2012 13:47   doi:10.1186/1471-2156-13-47

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