Table 4 Cor relation coefficient between sensory attr ibutes by consumer and quality characteristics of Fuji apples according to commodity price

		Physicochemical properties								Sensory evaluation

		Volume	Weight	pH	T.A	SSC	SSC/TA	Total free sugar	Total organic acid	Uniform	Glossiness	Yellowness	Apple flavor	Off flavor	Sweetness	Sourness	Juiciness	Crunchiness	Toughness	Mealiness	Total Accept.

										Skin		Flesh

Volume		1.00	0.98^***1)	-0.20	0.12	0.18	0.09	0.23	0.00	0.31^*	0.09	-0.11	0.18	0.06	0.16	0.08	-0.03	0.09	-0.06	-0.28	0.24
Weight			1.00	-0.27	0.16	0.26	0.14	0.29	0.04	0.38^*	0.12	-0.06	0.25	0.00	0.24	0.13	0.04	0.15	-0.04	-0.36^*	0.33^*
pH				1.00	-0.84^**	-0.72^***	0.19	-0.44^**	-0.53^**	-0.51^**	-0.53^**	-0.36^*	-0.42^**	0.26	-0.48^**	-0.31^*	-0.42^**	-0.32^*	0.01	0.18	-0.59^**
Titratable acidity					1.00	0.76^**	-0.34^*	0.27	0.52^**	0.47^**	0.54^**	0.40^*	0.46^**	-0.30^*	0.47^**	0.38^*	0.34^*	0.30^*	-0.07	-0.13	0.58^**
Soluble solid content						1.00	0.32^*	0.37^*	0.44^**	0.75^***	0.63^***	0.65^***	0.79^***	-0.36^*	0.77^***	0.39^*	0.63^**	0.64^**	0.08	-0.41^*	0.89^***
SSC/TA							1.00	0.09	-0.08	0.40^**	0.08	0.36^*	0.44^**	-0.06	0.43^**	0.00	0.38^*	0.44^**	0.17	-0.34^*	0.42^*
Total free sugar								1.00	0.32^*	0.42^**	0.52^**	0.20	0.36^*	-0.19	0.30^*	0.15	0.20	0.31^*	0.12	-0.22	0.36^*
Total organic acid									1.00	0.28^*	0.29^*	0.27	0.22	-0.08	0.30^*	0.09	0.28	0.15	-0.14	0.02	0.38^*

^*Skin	Uniformity									1.00	0.56^**	0.49^**	0.62^***	-0.14	0.68^***	0.28	0.62^**	0.43^**	0.12	-0.41^*	0.75^***
^*Skin	Glossiness										1.00	0.37^*	0.40^**	-0.25	0.45^**	0.16	0.32	0.37^*	0.13	-0.36^*	0.49^**

Flesh	Yellowness											1.00	0.71^***	-0.22	0.79^***	0.24	0.67^**	0.68^***	-0.20	-0.34^*	0.73^***
	Apple flavor												1.00	-0.37^*	0.79^***	0.54^**	0.56^**	0.76^***	0.00	-0.42^*	0.85^***
	Off flavor													1.00	-0.22	-0.06	0.02	-0.35	-0.22	0.11	-0.27
	Sweetness														1.00	0.30^*	0.68^**	0.64^***	-0.15	-0.46^**	0.91^***
	Sourness															1.00	0.15	0.34^*	0.21	-0.10	0.34^*
	Juiciness																1.00	0.60^***	0.06	-0.42^*	0.64^***
	Crunchiness																	1.00	0.21	-0.42^*	0.65^***
	Toughness																		1.00	-0.11	-0.07
	Mealiness																			1.00	-0.49^**
	Total Accept																				1.00

significant at p<<0.05, **significant at <0.01, ***significant at p<0.001.