Table 5.
Cor relation coefficient between physicochemical properties of imported Valencia oranges

Factor1)	JY	pH	TSS	TA	TSS/TA	RSC	Vt. C	TPC	DPPH	ABTS
JY		-0.5540	-0.0111	0.3244	-0.2921	0.0816	-0.7785	0.0635	-0.8155	-0.7597
pH			0.8386	-0.9672	0.9580	0.7846	0.9538	-0.8660	0.9336	0.9622
TSS				-0.9495	0.9596	0.9957	0.6363	-0.9986	0.5878	0.6587
TA					-0.9994	-0.9163	-0.8463	0.9646	-0.8120	-0.8616
TSS/TA						0.9294	0.8277	-0.9730	0.7917	0.8438
RSC							0.5621	-0.9895	0.5104	0.5862
Vt. C								-0.6758	0.9981	0.9996
TPC									-0.6294	-0.6972
DPPH										0.9959
ABTS

JY: Juice yield; 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.