Table 4. Pearson correlations coefficients among physicochemical characteristics.

	Fruit weight	L/D	Flesh hardness	Iodionetest L	Soluble solidscontents	Sucrose	Glucose	Fructose	Sorbitol	Sucrose/Glucose	Sucrose/Sorbitol
Fruit weight	1.00
L/D	-0.34^*	1.00
Flesh hardness	-0.90^***	0.17^ns	1.00
Iodione test L	0.92^***	-0.26^ns	-0.83^***	1.00
Soluble solids	0.27^ns	-0.31^ns	-0.09^ns	0.38^*	1.00
Sucrose	0.72^***	-0.24^ns	-0.56^***	0.80^***	0.58^***	1.00
Glucose	-0.58^***	0.20^ns	0.43^**	-0.51^**	-0.10^ns	-0.64^***	1.00
Fructose	0.42^*	-0.12^ns	-0.52^**	0.48^**	0.31^ns	0.43^**	0.27^ns	1.00
Sorbitol	-0.95^***	0.34^*	0.96^***	-0.88^***	-0.28^ns	-0.65^***	0.46^**	-0.51^**	1.00
Sucrose/Glucose	0.62^***	-0.12^ns	-0.44^**	0.69^***	0.55^***	0.93^***	-0.66^***	0.25^ns	-0.55^***	1.00
Sucrose/Fructose	0.76^***	-0.24^ns	-0.57^***	0.80^***	0.56^***	0.97^***	-0.72^***	0.30^ns	-0.68^***	0.95^***	1.00
Sucrose/Sorbitol	0.60^***	-0.08^ns	-0.46^**	0.68^***	0.46^**	0.93^***	-0.60^***	0.23^ns	-0.54^***	0.98^***	0.94^***

^*p<.05 ; ^**p<.01 ; ^***p<.001 ; ^nsno significance, (fruit characteristics from 82 to 130 DAFB, n=37).