Table 2.
Pearson’s correlation between the physicochemical properties
| Quality properties | MC1 | TSS | Reducing sugar content | TPC | Monomeric anthocyanin content | L* | a* | b* | BI |
|---|---|---|---|---|---|---|---|---|---|
| MC | 1 | − 0.983**2 | − 0.989** | − 0.984** | − 0.970** | 0.959** | 0.994** | − 0.994** | − 0.952** |
| TSS | – | 1 | 0.992** | 0.956** | 0.934** | − 0.914* | − 0.965** | 0.972** | 0.951** |
| Reducing sugar content | – | – | 1 | 0.954** | 0.966** | − 0.956** | − 0.985** | 0.986** | 0.956** |
| TPC | – | – | – | 1 | 0.953** | − 0.929** | − 0.975** | 0.984** | 0.956** |
| Monomeric Anthocyanin content | – | – | – | – | 1 | − 0.993** | − 0.989** | 0.986** | 0.949** |
| L* | – | – | – | – | – | 1 | 0.984** | − 0.973** | − 0.918** |
| a* | – | – | – | – | – | – | 1 | − 0.996** | − 0.949** |
| b* | – | – | – | – | – | – | – | 1 | 0.972** |
| BI | – | – | – | – | – | – | – | – | 1 |
1MC, moisture content; TSS, total soluble solids; TPC, total phenolic compounds; L*, lightness; a*, redness; b*, yellowness; BI, browning index
2**The correlation is significant at the 0.01 level; *THE correlation is significant at the 0.05 level