Fig. 2: Relationships among traits and the proportion of the trait heritability explained by QTL.

a Network analysis of all analysed milling, baking and micronutrients traits across two trial years identify eight distinct groups. Blue and red connecting lines indicate positive and negative correlations, respectively and line width is proportional to correlation strength. Only correlations with p < 0.001 are shown. b Proportion of phenotypic variation explained by the broad sense heritability as well as all QTL included in a full model for SNP and haplotype-based analysis for meta-analysis across two trial years for all traits. GPC = Grain protein content (%); SPW specific weight (kg hl-1), SKCS single kernel characterisation system hardness, ER extraction rate (%); L* = Flour whiteness (Tristimulus L*); b* = Flour yellowness (Tristimulus b*); L*-b* = overall flour colour (Tristimulus L*-b*); HFN = Hagberg Falling Number (s); GA = MARVIN grain area (mm⁻¹); GL = MARVIN grain length (mm); GW = MARVIN grain width (mm); TGW = MARVIN thousand grain weight (g); BWAP = DoughLab Bandwidth at Peak; DT = DoughLab Development time (s); MTI = DoughLab mixing tolerance index; PE = DoughLab Peak Energy; SO DoughLab Softening; ST = DoughLab Stability; WA = DoughLab Water absorption (%); SDS = SDS Sedimentation (ml); whole = mineral concentration in whole meal flour (mg kg⁻¹); white = mineral concentration in refined white flour (mg kg⁻¹).