. 2021 Jan 7;7:583997. doi: 10.3389/fnut.2020.583997

Table 1.

Correlation coefficients of physicochemical properties and taste values between hybrid combinations and restorer lines.

Sterile line	Restorer Hybrids	Taste value	BDV	SBV	PKV	CPV	Hardness	Stickiness	AAC
601 S	Taste value	0.52^*	0.48^*	−0.51^*	0.13	−0.58^**	−0.51^*	0.49^*	−0.55^**
	BDV	0.26	0.46^*	−0.49^*	0.10	−0.59^**	−0.22	0.35	−0.37
	SBV	−0.20	−0.42^*	0.42	−0.14	0.46^*	0.22	−0.25	0.32
	PKV	0.23	0.27	−0.32	−0.07	−0.49^*	0.06	0.15	−0.34
	CPV	−0.19	−0.27	0.28	−0.21	0.21	0.39	−0.27	0.11
	Hardness	−0.54^**	−0.46^*	0.54^**	−0.13	0.64^**	0.50^*	−0.50^*	0.63^**
	Stickiness	0.54^**	0.60^**	−0.65^**	0.34	−0.61^**	−0.45^*	0.65^**	−0.45^*
	AAC	−0.45^*	−0.55^**	0.60^**	−0.26	0.61^**	0.48^*	−0.51^*	0.56^**
211 S	Taste value	0.53^*	0.35	−0.35	0.24	−0.29	−0.70^**	0.20	−0.72^**
	BDV	0.69^**	0.68^**	−0.68^**	0.54^**	−0.52^*	−0.67^**	0.24	−0.70^**
	SBV	−0.52^*	−0.44^*	0.51^*	−0.38	0.40	0.50^*	−0.16	0.56^**
	PKV	0.48^*	0.46^*	−0.46^*	0.33	−0.38	−0.29	0.08	−0.41
	CPV	−0.22	−0.19	0.20	−0.31	0.05	0.42	−0.11	0.41
	Hardness	−0.39	−0.27	0.27	−0.26	0.17	0.61^**	−0.17	0.67^**
	Stickiness	0.50^*	0.37	−0.44^*	0.55^**	−0.22	−0.60^**	0.24	−0.71^**
	AAC	−0.51^*	−0.49^*	0.50^*	−0.41	0.38	0.78^**	−0.45^*	0.79^**
1109 S	Taste value	0.65^**	0.42^*	−0.07	0.16	−0.11	−0.18	0.31	−0.06
	BDV	0.57^**	0.16	−0.10	0.25	0.16	−0.03	0.29	−0.40
	SBV	−0.61^**	−0.09	0.22	−0.10	−0.11	0.10	−0.28	0.21
	PKV	0.20	0.04	−0.24	0.29	0.12	−0.02	0.09	−0.46^*
	CPV	−0.49^*	−0.28	−0.07	0.04	0.07	0.09	−0.14	−0.20
	Hardness	−0.70^**	−0.44^*	0.23	−0.12	0.22	0.21	−0.45^*	0.15
	Stickiness	0.57^**	0.42	−0.05	0.12	−0.09	−0.08	0.43^*	−0.13
	AAC	−0.70^**	−0.30	0.09	−0.11	0.04	0.29	−0.43^*	0.13
Tian S	Taste value	0.72^**	0.70^**	−0.82^**	0.59^**	−0.83^**	−0.64^**	0.67^**	−0.87^**
	BDV	0.65^**	0.57^**	−0.69^**	0.66^**	−0.54^*	−0.51^*	0.57^**	−0.64^**
	SBV	−0.57^**	−0.50^*	0.59^**	−0.63^**	0.38	0.45^*	−0.57^**	0.55^**
	PKV	0.17	0.30	−0.41	0.30	−0.42	−0.10	0.34	−0.31
	CPV	−0.64^**	−0.38	0.44^*	−0.53^*	0.22	0.55^**	−0.39	0.45^*
	Hardness	−0.64^**	−0.66^**	0.75^**	−0.47^*	0.82^**	0.72^**	−0.54^**	0.89^**
	Stickiness	0.78^**	0.74^**	−0.80^**	0.75^**	−0.62^**	−0.55^**	0.73^**	−0.72^**
	AAC	−0.78^**	−0.72^**	0.83^**	−0.72^**	0.71^**	0.73^**	−0.69^**	0.85^**
388S	Taste value	0.59^**	0.75^**	−0.82^**	0.71^**	−0.66^**	−0.59^**	0.43^*	−0.64^**
	BDV	0.56^**	0.62^**	−0.69^**	0.39	−0.65^**	−0.62^**	0.38	−0.66^**
	SBV	−0.26	−0.38	0.46^*	−0.27	0.43^*	0.22	−0.12	0.53^*
	PKV	0.22	0.30	−0.38	0.02	−0.44^*	−0.30	0.11	−0.43^*
	CPV	−0.26	−0.35	0.38	−0.39	0.28	0.19	−0.18	0.36
	Hardness	−0.52^*	−0.53^*	0.64^**	−0.58^**	0.50^*	0.40	−0.31	0.54^**
	Stickiness	0.58^**	0.51^*	−0.59^**	0.50^*	−0.48^*	−0.56^**	0.44^*	−0.54^**
	AAC	−0.50^*	−0.56^**	0.70^**	−0.57^**	0.58^**	0.47^*	−0.45^*	0.70^**

Correlations significant at P < 0.05;

^**

Correlations significant at P < 0.01.