Table 4.
Pearson correlation coefficients between the enzymatic activity, phytochemicals and colour of pepper fruits.
| CAT | SOD | POD | FRAP | TPC | TMA | TFC | TC | Colour | |
|---|---|---|---|---|---|---|---|---|---|
| CAT | 1 | ||||||||
| SOD | 0.209 | 1 | |||||||
| POD | 0.110 | 0.763 ** | 1 | ||||||
| FRAP | 0.523 ** | 0.200 | 0.097 | 1 | |||||
| TPC | 0.322 ** | 0.079 | −0.001 | 0.906 ** | 1 | ||||
| TMA | 0.272 | 0.301 * | 0.226 | 0.849 ** | 0.848 * | 1 | |||
| TFC | 0.008 | 0.064 | −0.052 | 0.208 | 0.281 ** | 0.218 | 1 | ||
| TC | −0.024 | −0.025 | −0.143 | −0.150 | −0.259 * | 0.077 | −0.194 | 1 | |
| Colour | 0.457 ** | 0.165 | 0.036 | 0.531 ** | 0.526 ** | 0.609 ** | 0.222 * | −0.242 * | 1 |
*, ** Correlation is significant at the 0.05 level and 0.01 level, respectively.