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Figure 3 | BMC Plant Biology

Figure 3

From: Dissection of genetic and environmental factors involved in tomato organoleptic quality

Figure 3

Heat map showing correlation analysis among physicochemical, biochemical, sensory and agronomic traits in six tomato ecotypes grown in three different fields. Regions in red and blue indicate negative or positive correlations among the traits, respectively. Abbreviations: His, Histidine; Lys, Lysine; Arg, Arginine; Gln, Glutamine; Asn, Asparagine; Ser, Serine; Glu, Glutamic acid; Thr, Threonine; pH, pH, SS., Soluble solid; Ash, Ash; DM., Dry Matter; Mal, Malic acid; Asc, Ascorbic acid; Citr, Citric acid; Fum, Fumaric acid; Smell, Tomato smell; Hard, Hardness; Juic, Juiciness; Gran, Granulosity; Res, Skin resistance; Swe, Sweetness; Sal, Saltiness Sou, Sourness; Flav, Tomato flavour; Pleas, Pleasantness; Yield, Commercial yield; n, Number of commercial fruits; Pol, Polar diameter; Len, Equatorial diameter.

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