Table 5.

Correlation matrix of Pearson's correlation coefficients (r) for the quality characteristics of the pawpaw fruits.

	pH	Titratable acidity	Total soluble solids	Moisture loss	L*	a*	b*	Chroma	ΔE	Hardness	Cohesiveness Ratio
pH	1.00	−0.64	−0.29	−0.50	0.41	−0.30	0.48	0.46	−0.36	0.31	−0.34
Titratable acidity	−0.64	1.00	0.38	0.32	−0.26	0.07	−0.33	−0.32	0.06	0.04	0.04
Total soluble solids	−0.29	0.38	1.00	0.25	−0.13	0.17	−0.21	−0.21	−0.07	0.01	0.25
Moisture loss	−0.50	0.32	0.25	1.00	−0.59	0.51	−0.60	−0.62	0.53	−0.45	0.48
L	0.41	−0.26	−0.13	−0.59	1.00	−0.85	0.94	0.93	−0.73	0.33	−0.28
a	−0.30	0.07	0.17	0.51	−0.85	1.00	−0.80	−0.80	0.72	−0.32	0.37
b	0.48	−0.33	−0.21	−0.60	0.94	−0.80	1.00	0.95	−0.70	0.32	−0.31
Chroma	0.46	−0.32	−0.21	−0.62	0.93	−0.80	0.95	1.00	−0.70	0.34	−0.33
ΔE	−0.36	0.06	−0.07	0.53	−0.73	0.72	−0.70	−0.70	1.00	−0.46	0.24
Hardness	0.31	0.04	0.01	−0.45	0.33	−0.32	0.32	0.34	−0.46	1.00	−0.50
Cohesiveness Ratio	−0.34	0.04	0.25	0.48	−0.28	0.37	−0.31	−0.33	0.24	−0.50	1.00