R | SPAD | Chla | Chlb | Chla/Chlb | Chl | Car | Pn | Gs | Ci | Tleaf | Qleaf |
可溶性固形物TSS | 0.535** | 0.467* | −0.573** | 0.563** | 0.384 | −0.145 | 0.345 | 0.342 | 0.326 | 0.511* | 0.523** |
可滴定酸TA | −0.032 | 0.178 | −0.116 | 0.024 | 0.113 | −0.417* | 0.024 | −0.186 | −0.246 | 0.010 | 0.052 |
固酸比TSS/TA | 0.374 | 0.222 | 0.011 | 0.278 | 0.198 | 0.356 | 0.219 | 0.367 | 0.396 | 0.117 | 0.088 |
还原糖Reducing sugar | 0.590** | 0.569** | −0.589** | 0.673** | 0.471* | −0.214 | 0.496* | 0.244 | 0.327 | 0.393 | 0.374 |
转化糖Nvert sugar | 0.663** | 0.553** | −0.612** | 0.706** | 0.528** | 0.029 | 0.614** | 0.374 | 0.409 | 0.494* | 0.472* |
蔗糖Saccharose | 0.766** | 0.560** | −0.571** | 0.766** | 0.519** | 0.055 | 0.564** | 0.656** | 0.633** | 0.609** | 0.590** |
总糖Total sugar | 0.628** | 0.503* | −0.679** | 0.682** | 0.424* | −0.148 | 0.500* | 0.382 | 0.434* | 0.531** | 0.546** |
Vc含量Vc content | 0.866** | 0.666** | −0.595** | 0.838** | 0.591** | 0.073 | 0.475* | 0.767** | 0.714** | 0.663** | 0.554** |
单果重Fruit weight | 0.764** | 0.750** | −0.614** | 0.831** | 0.679** | 0.043 | 0.712** | 0.427* | 0.505* | 0.469* | 0.425* |
果形指数Fruit shape index | 0.711** | 0.680** | −0.439 | 0.684** | 0.593** | −0.069 | 0.517** | 0.283 | 0.306 | 0.278 | 0.227 |
果皮厚度Fruit peel thickness | 0.150 | 0.272 | −0.499* | 0.387 | 0.229 | 0.208 | 0.463* | 0.189 | 0.273 | 0.415* | 0.511* |
果皮亮度L* | 0.758** | 0.831** | −0.569** | 0.807** | 0.761** | 0.048 | 0.699** | 0.329 | 0.346 | 0.401 | 0.375 |
色泽饱和度C* | 0.805** | 0.606** | −0.394 | 0.725** | 0.553** | 0.116 | 0.500* | 0.785** | 0.752** | 0.597** | 0.572** |
色调角H˚ | 0.570** | 0.602** | −0.482* | 0.595** | 0.513* | 0.027 | 0.433* | 0.418* | 0.289 | 0.453* | 0.385 |
色差综合指标CCI | 0.849** | 0.828** | −0.689** | 0.867** | 0.653** | 0.547** | 0.619** | 0.584** | 0.611** | 0.581** | 0.530** |