Table 9.
Correlation between physicochemical and sensory attributes in the Ferrovia cultivar.
| FERROVIA | Flavour | Texture | TA | pH | TSS | TPC | Colour |
|---|---|---|---|---|---|---|---|
| Flavour | 1 | - * | - * | 0.500 | - * | 0.500 | 0.596 |
| Texture | - * | 1 | - * | 0.500 | - * | 0.500 | 0.596 |
| TA | - * | - * | 1 | 0.500 | - * | 0.500 | 0.596 |
| pH | 0.500 | 0.500 | 0.500 | 1 | −0.500 | −0.500 | 0.993 |
| TSS | - * | - * | - * | −0.500 | 1 | −0.500 | −0.596 |
| TPC | 0.500 | 0.500 | 0.500 | −0.500 | −0.500 | 1 | −0.397 |
| Colour | 0.596 | 0.596 | 0.596 | 0.993 | −0.596 | −0.397 | 1 |
* The value of the correlation coefficient was found to be equal to one which is statistically unrealistic, indicative however, of a very strong correlation.