Table 2. Pearson correlation coefficient (r) matrices among the responses of fruit quality attributes in ‘Formosa' plums treated with AVG (75 mg/L) during ambient temperature storage

Lightness Yellowness Flesh firmness TA Ethylene production Redness
Control
SSC -0.157 -0.114 -0.267*1) 0.122 0.059 -0.250*
Lightness 0.788** 0.837** 0.699** -0.626** 0.030
Yellowness 0.690** 0.588** -0.700** -0.197
Flesh firmness 0.683** -0.718** 0.053
TA -0.695** -0.071
Ethylene production -0.188
AVG (10DBH2)
SSC 0.497** 0.350** 0.526** 0.575** -0.151 -0.599**
Lightness 0.729** 0.570** 0.406** -0.508* -0.582**
Yellowness 0.502** 0.303* -0.479* -0.451**
Flesh firmness 0.481** -0.563** -0.356**
TA -0.104 -0.498**
Ethylene production 0.248
AVG (5DBH)
SSC 0.452** 0.392** 0.491** 0.453** -0.477* -0.563**
Lightness 0.938** 0.500** 0.413** -0.066 -0.796**
Yellowness 0.484** 0.348** -0.046 -0.656**
Flesh firmness 0.368** -0.265 -0.494**
TA -0.062 -0.480**
Ethylene production 0.285
1)Asterisks (*or**) indicate statistically significant correlations at p<0.05 or 0.01, respectively.
2)DBH: days before harvest date, which was 19 July, 2016.