Summary statistics of the nine agronomic and 10 malting quality traits considered in this study.

N = number of varieties, h2 = broad sense heritability. h2 was obtained by fitting genotypes as random terms in the statistical model. Trait abbreviations: GY = grain yield, TGW = thousand grain weight, HLW = hectoliter weight, KF = kernel formation, GF = glume fineness, SF = sieve fraction (less than 2.2 mm, 2.2–2.5 mm, or more than 2.8 mm), K_RP = raw kernel protein content, M_RP = raw malt protein content, solN = soluble nitrogen, solP = soluble protein, Visc = viscosity, Col = color, Fria = friability, VZ45 = saccharification number, Extr = malt extract, FiAt = final attenuation, MQI = Malting quality index.Summary statistics of the nine agronomic and 10 malting quality traits considered in this study.