Table 5.

Correlation between the anthocyanins content and sugar content and gene expression level.

	Total anthocyanin content
	CK	WG	GS
Glucose	0.945**	0.220	-0.925**
Fructose	0.929**	0.611	0.369
Sucrose	-0.245	0.946**	0.974**
Sorbitol	-0.603	-0.609	0.947**
Total sugar	0.749	0.790*	0.989**
PAL	0.979**	0.892**	0.816**
C4H	0.474	-0.914**	0.118
4CL	-0.952**	0.767*	-0.812**
CHI	-0.931**	0.710*	-0.887**
CHS	0.855*	-0.047	-0.290
F3H	0.663	-0.918**	0.483
F3’H	0.552	0.401	0.038
DFR	0.997**	-0.076	0.196
ANS	0.956**	0.475	0.936**
UFGT	0.948**	-0.014	0.396

** and * represent significant correlation at P<0.01 and P< 0.05, respectively.