Table 3. Correlation coefficients between meteorological elements at region from July to September in 2014-2016 and quality characteristics of black chokeberry
| Averagetemperature | Precipitation | Sunshineduration | pH | Totalacidity (%) | Soluble solid (°Brix) | Red color (A520 nm) | Totalanthocyanin (mg/L) | TotaLpolyphenols (mg/L) | Tanin (mg/L) |
| Average temperature | 1 | 0.616*1) | 0.169 | 0.204 | 0.086 | 0.271 | -0.462 | -0.106 | -0.037 | -0.179 |
| Precipitation | | 1 | -0.269 | -0.179 | -0.364 | -0.256 | -0.552* | -0.407 | 0.079 | -0.004 |
| Sunshine duration | | | 1 | 0.653** | 0.289 | 0.634* | -0.330 | -0.105 | 0.140 | -0.038 |
| pH | | | | 1 | 0.530* | 0.830** | -0.259 | 0.318 | 0.138 | -0.101 |
| Total acid (%) | | | | | 1 | 0.644** | 0.334 | 0.543* | -0.480 | -0.709** |
| Soluble solid (°Brix) | | | | | | 1 | -0.214 | 0.334 | 0.251 | -0.118 |
| Red color (A520 nm) | | | | | | | 1 | 0.388 | -0.396 | -0.275 |
| Total anthocyanin (mg/L) | | | | | | | | 1 | -0.074 | -0.104 |
| Total polyphenols (mg/L) | | | | | | | | | 1 | 0.895** |
| Tanin (mg/L) | | | | | | | | | | 1 |
1)Correlation significant at **p<0.01, *p<0.05.