Figure 3.

Principal component analysis of (a) the amounts of all polyphenol subgroups in the peel, (b) the amount of total polyphenols and total anthocyanins in the peel, (c) the amount of all polyphenol subgroups in the flesh, (d) the amount of total phenolic acids and total dihydrochalcones in the flesh, (e) the amount of total polyphenols of all subgroups in the flesh and peel, (f) all external and internal quality traits, all seed characteristics, the amount of all polyphenol subgroups in the flesh and peel. NO ANT—apples with no anthocyanins in the peel, WITH ANT—apples with anthocyanins in the peel. Values for principal component 1 and 2 were also shown.