Table 2.
Correlation coefficients between betalains with metabolites during apple ripening.
| Metabolites | Pulp | Peel | |||
|---|---|---|---|---|---|
| Betacyanin | Betaxanthin | Betacyanin | Betaxanthin | ||
| Amino Acids | Proline | −0.237 | −0.311 | −0.214 | −0.162 |
| Glycine | −0.456 | −0.502 | −0.298 | −0.172 | |
| Valine | −0.365 | −0.407 | −0.456 | −0.462 | |
| Serine | −0.631 | −0.657 | 0.321 | 0.297 | |
| Threonine | −0.474 | −0.522 | −0.499 | −0.568 | |
| Aspartic Acid | −0.446 | −0.504 | −0.151 | −0.095 | |
| Glutamic Acid | −0.505 | −0.553 | −0.103 | 0.075 | |
| Glutamine | −0.401 | −0.452 | −0.063 | 0.086 | |
| Organic Acids | Oxalic Acid | −0.803 | −0.770 | −0.446 | −0.508 |
| Citramalic Acid | −0.511 | −0.417 | −0.808 | −0.785 | |
| Malic Acid | 0.681 | 0.691 | −0.504 | −0.597 | |
| Citric Acid | 0.826 * | 0.822 * | −0.367 | −0.256 | |
| Sugars/Sugar Alcohols | Fructose | 0.952 ** | 0.923 ** | −0.681 | −0.769 |
| Glucose | 0.928 ** | 0.910 ** | −0.683 | −0.766 | |
| Sorbose | 0.954 ** | 0.934 ** | −0.655 | −0.740 | |
| Glycoside | 0.935 ** | 0.920 ** | −0.622 | −0.700 | |
| Myo-Inositol | −0.402 | −0.455 | −0.709 | −0.696 | |
| Sucrose | 0.375 | 0.356 | −0.560 | −0.501 | |
Note: * indicates p < 0.05. ** indicates p < 0.01.