| Physicochemical characteristics | | |
| Volume | 0.727 | 0.110 |
| Weigh | 0.734 | 0.123 |
| Specific volume | 0.455 | 0.165 |
| pH | -0.038 | -0.730 |
| Acidity | 0.202 | 0.597 |
| Brix | -0.034 | 0.624 |
| Hardness (Flesh,Top) | 0.317 | 0.784 |
| L (Skin,Top) | -0.555 | 0.646 |
| a (Skin,Top) | 0.456 | -0.555 |
| b (Skin,Top) | -0.351 | 0.794 |
| L (Flesh, Top) | -0.299 | -0.524 |
| a (Flesh,Top) | -0.088 | 0.564 |
| b (Flesh,Top) | -0.003 | 0.737 |
| Sensory characteristics by consumer | | |
| Size | 0.722 | 0.014 |
| Redness | 0.730 | -0.164 |
| Glossiness | 0.797 | 0.130 |
| Surface roughness | -0.335 | -0.316 |
| Apple odor | 0.381 | 0.279 |
| Apple flavor | 0.129 | 0.984 |
| Sweetness | 0.299 | 0.761 |
| Sourness | -0.271 | 0.621 |
| Hardness | -0.234 | 0.814 |
| Crunchiness | -0.182 | 0.860 |
| Juiciness | 0.343 | 0.771 |
| Toughness during mastication | -0.187 | 0.843 |
| Purchase intent | (by appearance of whole apple under light box) | 0.968 | 0.185 |
| Willingness to pay | 0.934 | -0.023 |
| Purchase intent | (by uniform size of apple sample without skin) | 0.180 | 0.934 |
| Willingness to pay | 0.082 | 0.986 |