Table 4.
Cor relation coefficients (r) between quality character istics and sensory acceptability in Valencia oranges during storage at 4°C and 20°C

Temp.	Weight loss	Peel thickness	Fruit hardness	Flesh hardness	Peel b value	Peel ΔE value	Flesh ΔE value
4°C	-0.86551)	0.7695	0.8078	0.8077	0.6336	-0.6263	-0.6828
20°C	-0.7800	0.8768	0.9004	0.9147	0.8502	-0.8539	-0.9780
Total	-0.6679	0.7907	0.7979	0.7916	0.6942	-0.7156	-0.5890
Temp.	pH	Total soluble solid (TSS)	Titratable acidity (TA)	TSS/TA ratio	Reducing sugar	Vitamin C	Total phenolic compouds
4°C	0.9494	0.9988	0.9897	0.7086	0.6912	0.8376	0.8188
20°C	0.2163	0.9258	0.6007	0.9976	0.8911	0.9885	0.9062
Total	0.4736	0.9453	0.7031	0.8358	0.7708	0.9104	0.8023

Significant at p<0.05.