Trait Line LSM Std. Error
Texture Brown Market I 3.92 A 0.36
White Market I 3.92 A 0.36
44A-163-B 3.85 A 0.36
White Teff 3.71 A 0.34
53-3-B 3.64 AB 0.34
White Market II 3.62 AB 0.36
53-2-2-W 3.54 ABC 0.36
53-2-W 3.46 ABC 0.36
53-2-B 3.08 ABCD 0.36
53-1-B 3.00 ABCD 0.36
53-2-1-W 2.67 BCDE 0.37
44B-163-W 2.62 CDE 0.36
53-1-W 2.46 DE 0.36
53-3-W 2.00 E 0.36
Acidity 53-2-2-W 3.38 A 0.40
53-1-W 3.08 AB 0.40
44A-163-B 3.08 AB 0.40
White Teff 2.93 ABC 0.38
53-1-B 2.85 ABC 0.40
53-2-W 2.85 ABC 0.40
53-3-W 2.54 ABCD 0.40
44B-163-W 2.46 ABCD 0.40
53-2-B 2.46 ABCD 0.40
53-3-B 2.14 BCDE 0.38
White Market I 2.00 BCDE 0.40
White Market II 2.00 BCDE 0.40
53-2-1-W 1.91 CD 0.43
Brown Market I 1.69 DE 0.40
Flavor 53-3-B 3.50 A 0.33
44A-163-B 3.23 AB 0.35
Brown Market I 3.15 ABC 0.35
44B-163-W 3.08 ABC 0.35
53-1-B 3.00 ABC 0.35
White Market II 2.92 ABCD 0.35
White Teff 2.79 ABCD 0.33
White Market I 2.69 ABCD 0.35
53-2-W 2.38 BCDE 0.35
53-2-2-W 2.31 BCDEF 0.35
53-1-W 2.23 CDEF 0.35
53-3-W 2.00 DEF 0.35
53-2-B 1.69 EF 0.35
53-2-1-W 1.36 F 0.38
ANOVA Source DF MS Prob > F
Texture Model 13 4.91 0.0006
Error 169 1.65
C. Total 182
Acidity Model 13 3.46 0.0717
Error 168 2.07
C. Total 181
Flavor Model 13 4.86 0.0004
Error 168 1.56
C. Total 181