Table 3.
Cor relation coefficients between quality character istics in the red pepper

Characteristics	Sample	Moisture	ASTA	a value(redness)	Capsaicinois	Total free sugar	Ascorbic acid	Microbes
Sample	1.000	0.079	-0.596**	-0.051	-0.022	-0.043	-0.380	0.498
Moisture		1.000	-0.113	-0.470**	-0.176	-0.100	-0.348**	0.008
ASTA			1.000	0.417**	-0.141	-0.051	0.389**	-0.307**
a value(redness)				1.000	-0.156	0.239	0.434	-0.275
Capsaicinoids					1.000	-0.086	0.194	0.050
Total freesugar						1.000	0.239	-0.155
Ascorbicacid							1.000	-0.407**
Microbes								1.000

Significant at p=0.01