Table 2

F values of one way ANOVA of wheat quality parameters within each Glu-3 groupa
Group LV LVS EC Sha IC Smo Spr Str TF PBTS
Aroona-Glu-A3 5.31* 2.33 0.7 3.35 1.14 12.14** 0.67 6.45* 2 4.75*
Aroona-Glu-B3 2.85* 2.07 0.8 1.57 1.28 2.09 0.75 5.09** 2 5.78**
Aroona-Glu-D3 3.74 2.29 1.71 2.57 1 1 0.33 0.52 0.12 0.68
Group KP ZSV ST DT Wab Rmax EA Ext
Aroona-Glu-A3 3.3 59.35** 6.55* 11.57** 27.98** 10.34** 13.46** 4.51*
Aroona-Glu-B3 2.54 43.89** 6.19** 8.47** 5.4** 9.97** 10.06** 2.34
Aroona-Glu-D3 3.01 0.85 2.47 3.05 4.04* 2.58 1.18 2.33
Group Glutenin Gliadin Gli/Glu EPP UPP %UPP
Aroona-Glu-A3 0.28 3.13 4.62* 2.87 7.1** 9.58**
Aroona-Glu-B3 0.55 8.81** 4.65** 2.14 3.15* 3.63*
Aroona-Glu-D3 3.64 0.32 6.55* 1.51 1.53 1.48

* Significant at P < 0.05; ** Significant at P < 0.01.

a LV: Loaf volume (cm3), LVS: Loaf volume score, EC: External color, Sha: Shape, IC: Inner color, Smo: Smoothness, Spr: Springiness, Str: Structure, TF: Taste flavor, PBTS: Pan bread total score, KP: Kernel protein (%, 14% m.b.), ZSV: Zeleny sedimentation value (mL), ST: Farinograph stability time (min), DT: Farinograph development time (min), Wab: Farinograph water absorption (%), Rmax: Extensograph maximum resistance (B.U.), EA: Energy area (cm2), Ext: Extensograph extensibility (mm), EPP: Extractable glutenin polymeric protein; UPP: Unextractable glutenin polymeric protein; Gli/Glu: Ratio of gliadin to glutenin; %UPP = UPP/(UPP + EPP) × 100.

Zhang et al.

Zhang et al. BMC Plant Biology 2012 12:243   doi:10.1186/1471-2229-12-243

Open Data