Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus Persica L. Batsch) Powders from Different Ripening Time Cultivars

Table 5

Pearson correlation coefficients between fourteen quality parameters of peach powder.

	Vc	TTA	Pro	Fru	Glu	Suc	WSP	TP	HCEL	CEL	HY	HC	BD	BI
Vc	1
TTA		1
Pro	−0.450		1
Fru	−0.350	0.351	0.143	1
Glu	−0.461		0.371	0.419	1
Suc			−0.321	−0.376	−0.197	1
WSP	−0.453			−0.143	0.246	−0.002	1
TP				−0.061	0.295	−0.056		1
HCEL	−0.243			0.017	−0.14		0.166	0.146	1
CEL			0.459	0.132	0.428	−0.387	0.251	0.321	0.265	1
HY	0.023	0.167	0.015		0.017	−0.251	−0.113	−0.058	0.078	0.109	1
HC	−0.446			0.135	0.073	−0.436				0.440	0.476	1
BD		0.372	0.340	−0.061	0.329	−0.344	0.421	0.425	0.229	0.154	−0.144	0.377	1
BI			0.437	0.210		−0.405	0.232	0.271	0.255		0.011	0.392	0.311	1

significant level at 0.01 and 0.05, respectively.