Table 7. Pearson’s correlation coefficient between different parameters, recorded from the “Summer Black” table grape during the winter season.

Parameters	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16
1	1	0.875**	−0.276	−0.181	−0.246	0.551	0.649	0.673*	−0.842**	−0.597	0.865**	−0.899**	0.602	−0.526	−0.471	−0.276
2		1	−0.489	−0.279	−0.441	0.485	0.608	0.715*	−0.902**	−0.798**	0.790*	−0.881**	0.574	−0.537	−0.604	−0.344
3			1	0.744*	0.984**	−0.328	−0.307	−0.550	0.557	0.223	−0.600	0.583	0.322	0.702*	0.846**	0.805**
4				1	0.851**	−0.098	−0.355	−0.480	0.353	−0.032	−0.401	0.375	0.322	0.846**	0.723*	0.807**
5					1	−0.278	−0.329	−0.557	0.514	0.147	−0.568	0.542	0.359	0.772*	0.856**	0.847**
6						1	0.851**	0.663	−0.303	−0.157	0.687*	−0.496	−0.107	−0.473	−0.320	−0.064
7							1	0.832**	−0.412	−0.196	0.730*	−0.577	0.026	−0.685*	−0.505	−0.227
8								1	−0.564	−0.280	0.829**	−0.711*	0.014	−0.700*	−0.726*	−0.406
9									1	0.783*	−0.821**	0.959**	−0.529	0.489	0.656	0.491
10										1	−0.430	0.642	−0.723*	0.027	0.193	−0.043
11											1	−0.948**	0.168	−0.664	−0.738*	−0.509
12												1	−0.389	0.581	0.715*	0.513
13													1	0.140	0.151	0.246
14														1	0.801**	0.798*
15															1	0.886**
16																1

Notes:

1, soil moisture (top soil); 2, soil moisture (20–40 cm depth); 3, cluster/tree; 4, cluster weight (g); 5, yield (kg vine⁻¹); 6, individual berry weight (g); 7, berry width (mm); 8, berry length (mm); 9, TSS (°Brix); 10, pH; 11, acidity (%); 12, TSS/acidity; 13, total phenolics (mg 100 g⁻¹ FW); 14, flavonoid (mg 100 g⁻¹ FW); 15, antioxidant (mMTE g⁻¹); 16, total anthocyanin (mg kg⁻¹).

^*Significant correlation (p ≤ 0.05).

^**Significant correlation (p ≤ 0.01).