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Table 1 Phenotypic variation of five fatty acid components across soybean accessions

From: Targeted association mapping demonstrating the complex molecular genetics of fatty acid formation in soybean

Traits Mean Min Max CV (%) H2
Linoleic acid (%) 50.5 44.1 55.5 3.5 0.55
Linolenic acid (%) 9.1 6.7 12.1 8.8 0.70
Oleic acid (%) 25.5 20.0 31.6 7.6 0.51
Palmitic acid (%) 12.4 11.0 13.8 2.8 0.55
Stearic acid (%) 3.8 3.1 5.0 4.5 0.52
  1. H 2 broad-sense heritability; min minimum value; max maximum value; mean mean values; CV coefficient of variation