Predictive Modeling of Spring Wheat Varieties by Cluster Analysis

Figures & data

Table 1 Codes of wheat varieties tested for various parameters

Code	Variety	Code	Variety	Code	Variety
1	C 518	16	Sandal 73	31	Faisalabad 83
2	C 591	17	Pothohar	32	Faisalabad 85
3	C 228	18	Yecora	33	Punjab 85
4	C 217	19	SA 75	34	Satlaj 86
5	C 250	20	Arz	35	Chakwal 87
6	C 271	21	LU 26	36	Rawal 87
7	C 273	22	Punjab 76	37	Punjnad 88
8	Dirk	23	Pavon	38	Shalimar 88
9	Mexi Pak	24	WL 711	39	Rohtas 90
10	Barani 70	25	Chenab 79	40	Pasban 90
11	Chenab 70	26	Bahawalpur 79	41	Inqulab 91
12	SA 42	27	Punjab 81	42	Parwaz 94
13	Blue Silver	28	Pak 81	43	Shahkar 95
14	Pari 73	29	Barani 83	44	Punjab 96
15	Lyallpur 73	30	Kohinoor 83

Table 2 Significant variables contributing for dependent (lysine, total chapati scores, and Overall cookie quality scores) derived through stepwise regression

For lysine		For total chapati scores		Overall cookie quality scores
Variables	b	Variables	B	Variables	b
Crude fat	0.00812	Breakability	1.02583	Surface characteristics (cookie)	1.00148
Peak height (MG)	−0.00012	Colour (chapati)	0.99874	Ash	−0.18115
Valine	0.04786	Crude fiber	−0.15957	Kernel weight	−0.00657
Kernel weight	−0.00015	Flavour/Taste (Chapati)	1.01114	Crispiness (cookie)	0.98596
Amino acid score	0.00684	Feel to touch (Chapati)	0.98883	Colour (cookie)	1.01787
Glycine	−0.04718	Texture (Chapati)	0.99377	Taste (cookie)	1.01756
Crude protein	0.02600	Lysine	−0.92920	Diameter (cookie)	−0.02686
Arginine	−0.00984	Foldingability (Chapati)	0.96788	Spread factor (cookie)	0.08418
Isoleucine	−0.03376	—	—	—	—
Aspartic acid	0.03496	—	—	—	—
b  =  Regression coefficient.

Figure 1 Dendrogram of wheat varieties for lysine content using centroid method.

Table 3 Cluster analysis classification of wheat varieties based on lysine

Group 1	Group 2	Group 3	Group 4	Group 5	Group 6
1–6	8	10	12	16	43
7	21	11	13	29
9
14–15
17–20
22–28
30–42
44

Figure 2 Scatter plot o'kernel weight and crude protein for lysine.

Figure 3 Dendrogram of wheat varieties for overall quality of cookies.

Table 4 Cluster analysis classification of wheat varieties based on total chapati scores

Group 1	Group 2	Group 3	Group 4	Group 5	Group 6
1	2–4	5	21	22	37
6	7–8	9	32
11	14–15	10	39–40
24	17–20	12–13
	23	16
	26	25
	30	27–29
	34–36	31
	41–44	33
		38

Figure 4 Scatter plot of kernel weight and diameter of cookies for overall quality scores of cookies.

Table 5 Cluster analysis of wheat varieties based on overall quality scores of cookies

Group 1	Group 2	Group 3	Group 4	Group 5	Group 6
1–4	5–7	8	9	21	44
15	11	10	19
17	14	12–13	22–24
25	16		30
39	18		40
	20
	26–29
	31–38
	41–43

Figure 5 Dendrogram of wheat varieties for total chapatti scores.

Figure 6 Scatter plot of color and feel to touch for total chapatti scores.