Table 2.

Pearson’s correlation coefficients of phenolics (TPC, TFC, TFAC, and TMAC) and antioxidant capacity (via DPPH and FRAP) in the peel and pulp of ‘Qiangcuili’ and ‘Cuihongli’ plums.

		TPC	TFC	TFAC	TMAC
QCL-P	DPPH	0.950 **	0.936 **	0.824 **	0.094
	FRAP	0.908 **	0.495 *	0.770 **	−0.582 *
CHL-P	DPPH	0.891 **	0.796 **	0.307	0.489 *
	FRAP	0.913 **	0.839 **	0.746 **	0.395
QCL-F	DPPH	0.952 **	0.935 **	0.888 **	0.107
	FRAP	0.938 **	0.632 **	0.798 **	−0.610 **
CHL-F	DPPH	0.894 **	0.929 **	0.428	0.660 **
	FRAP	0.844 **	0.972 **	0.944 **	0.588 *

Note: “*” denotes significant differences between various indicators by Duncan’s multiple range test (p < 0.05). ”**” denotes significant differences between various indicators by Duncan’s multiple range test (p < 0.01). QCL-P and CHL-P represent the fruit peel of ‘Qiangcuili’ and ‘Cuihongli’, respectively. QCL-F and CHL-F represent the flesh of ‘Qiangcuili’ and ‘Cuihongli’, respectively.