Table 6.
Cor relation coefficient between physicochemical and sensory proper ties of impor ted Valencia oranges

Factor1)	Fruit				Juice
	Color	Sweet taste	Sour taste	Overall accept	Color	Sweet taste	Sour taste	Overall accept
	Weight	0.8931	0.6270	0.8730	0.8712	0.9731	0.6280	0.7472	0.8690
Juice yield	-0.0144	0.4005	0.0284	0.0322	-0.2458	0.3994	0.2434	0.0365
Fruit a* value	-0.1276	-0.5265	-0.1700	-0.1737	0.1058	-0.5254	-0.3786	-0.1780
Fruit b* value	0.2328	-0.1903	0.1910	0.1873	0.4519	-0.1891	-0.0253	0.1830
Flesh a* value	0.0171	0.4291	0.0598	0.0636	-0.2152	0.4280	0.2738	0.0680
Flesh b* value	-0.9288	-0.6923	-0.9121	-0.9105	-0.9894	-0.6932	-0.8021	-0.9087
pH	0.8404	0.5410	0.8165	0.8143	0.9432	0.5420	0.6726	0.8117
TSS	1.0000	0.9118	0.9992	0.9991	0.9720	0.9123	0.9672	0.9989
TA	-0.9505	-0.7368	-0.9363	-0.9350	-0.9966	-0.7377	-0.8385	-0.9334
TSS/TA	0.9605	0.7594	0.9477	0.9465	0.9988	0.7602	0.8565	0.9451
RSC	0.9954	0.9459	0.9986	0.9988	0.9460	0.9463	0.9865	0.9990
Vt. C	0.6388	0.2634	0.6053	0.6023	0.7998	0.2646	0.4193	0.5988
TPC	-0.9988	-0.8890	-0.9958	-0.9954	-0.9830	-0.8896	-0.9525	-0.9950
DPPH	0.5905	0.2038	0.5554	0.5523	0.7615	0.2050	0.3629	0.5486
ABTS	0.6612	0.2917	0.6285	0.6255	0.8171	0.2928	0.4458	0.6221

TSS: Total soluble solid; TA: Total acidity; RSC: Reducing sugar content; TPC: Total phenolics content; DPPH: DPPH radical scavenging ability; ABTS: ABTS radical scavenging ability.