Table 5.

Pearson correlation coefficients between altitude, phytochemical properties, and sensory scorings of blueberry.

	Sourness	Bitterness	Astringency	Aftertastebitter	Aftertaste astringency	Umami	Richness	Saltiness	Sweetness
Altitude	-0.57**	0.76**	-0.70**	-0.48**	-0.14	0.62**	-0.34**	-0.76**	0.51**
TSS1	-0.28**	0.37**	-0.14	-0.20	0.30**	0.31**	0.04	-0.26*	0.27**
TA	0.64**	-0.47**	-0.09	-0.02	-0.03	-0.63**	0.34**	0.34**	-0.70**
TSS/TA	-0.67**	0.58**	-0.02	-0.10	0.17	0.67**	-0.24*	-0.40**	0.69**
TF	-0.60**	0.66**	-0.62**	-0.30**	0.09	0.64**	-0.42**	-0.68**	0.61**
TP	-0.54**	0.62**	-0.66**	-0.34**	-0.01	0.59**	-0.42**	-0.71**	0.57**
PAC	-0.58**	0.57**	-0.60**	-0.30**	0.07	0.62**	-0.39**	-0.62**	0.62**
ACs	-0.56**	0.56**	-0.58**	-0.32**	0.03	0.60**	-0.36**	-0.59**	0.60**

The * and ** values indicate significance at p < 0.10 and p < 0.05, respectively.

¹TSS, total soluble solids; TA, titratable acidity; TSS/TA, the ratio between TSS and TA; TF, total flavonoids; TP, total phenols; PAC, proanthocyanidin; ACs, anthocyanins.