Table 5.

Pearson correlation coefficients (r) between seed germination, shoot length, root length, electrolyte leakage, fresh weight, and phenolic compounds of M. sacchariflorus.

	1GER	SL	RL	EL	FW	GA	PR	CH	ORE	RU	p-HY	CA	VIT	VA	2,4-DHBA	p-C	FE	m-C	VE	LUT	QU	SA	API
GER	1	0.447	0.292	0.195	−0.204	0.258	0.860	−0.719	0.848	0.841	0.225	0.254	0.932	0.933	0.788	−0.752	0.997 *	0.912	−0.647	0.952	0.998 *	−0.017	−0.156
SL	0.447	1	0.766 *	−0.011	0.005	0.147	0.797	−0.636	0.783	0.774	0.114	0.144	0.967	0.967	0.852	−0.672	0.999 *	0.952	−0.557	0.911	0.999 *	0.096	−0.044
RL	0.292	0.766 *	1	0.135	−0.170	0.015	0.710	−0.529	0.693	0.684	−0.019	0.011	0.992	0.992	0.914	−0.569	0.986	0.984	−0.442	0.849	0.983	0.227	0.089
EL	0.195	−0.011	0.135	1	−0.920 **	0.615	−0.111	−0.121	−0.088	−0.074	0.642	0.618	−0.851	−0.850	−0.966	−0.073	−0.663	−0.877	−0.218	−0.329	−0.650	−0.788	−0.694
FW	−0.204	0.005	−0.170	−0.920 **	1	−0.074	0.644	−0.450	0.626	0.615	−0.108	−0.078	0.999 *	0.999 *	0.947	−0.493	0.967	0.996	−0.360	0.798	0.963	0.313	0.178

* Correlation is significant at the 0.05 level (2-tailed). ** Correlation is significant at the 0.01 level (2-tailed). ¹GER: Germination, SL: Shoot length, RL: Root length, EL: Electrolyte leakage, FW: Fresh weight, GA: Gallic acid, PR: Protocatechuic acid, CH: Chlorogenic acid, ORE: Orientin, RU: Rutin, p-HY: p-Hydroxybenzoic acid, CA: Caffeic acid, VIT: Vitexin, GE: Gentisic acid, VA: Vanillic acid, 2,4-DHBA: 2,4-Dihydroxybenzoic acid, p-C: p-Coumaric acid, FE: Ferulic acid, m-C: m-Coumaric acid, VE: Veratric acid, LUT: Luteolin, QU: Quercetin, SA: Salicylic acid, API: Apigenin.