Table 3.

Calculated correlations. EC—electrical conductivity, M—moisture, IA—invertase activity, FA—free acidity, D—diastase, HMF—hydroxymethylfurfural, F/G—fructose/glucose ratio, TPC—total polyphenol content, TFC—total flavonoids content, ACW—water-soluble antioxidants, ACL—lipid-soluble antioxidants, AA—amino acids, L*—lightness/darkness, a*—greenness/redness, b*—blueness/yellowness.

	EC	M	IA	FA	D	HMF	F/G	TPC	TFC	ACW	ACL	AA	L*	a*
M	−0.08
IA	0.28	0.09
FA	0.34	0.36	−0.04
D	0.41	0.23	0.40	0.64
HMF	−0.18	−0.05	−0.43	0.25	−0.17
F/G	0.68	−0.21	0.20	−0.01	0.03	−0.17
TPC	0.77	0.12	0.07	0.72	0.66	−0.06	0.41
TFC	0.78	0.13	0.04	0.60	0.51	0.03	0.43	0.88
ACW	0.42	0.24	0.06	0.62	0.46	0.01	0.17	0.73	0.75
ACL	0.46	0.37	0.06	0.56	0.61	−0.02	0.14	0.80	0.72	0.80
AA	0.39	0.07	0.04	0.73	0.54	−0.04	0.12	0.74	0.71	0.86	0.62
L*	−0.62	−0.18	−0.02	−0.74	−0.65	−0.01	−0.24	−0.93	−0.80	−0.71	−0.85	−0.66
a*	0.55	0.11	0.08	0.73	0.54	−0.02	0.23	0.85	0.80	0.92	0.75	0.89	−0.85
b*	0.65	−0.06	0.20	0.47	0.24	−0.12	0.36	0.69	0.69	0.71	0.46	0.71	−0.57	0.79