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Table 2 Correlation coefficients calculated for each pair of traits

From: Genome-wide association study of individual sugar content in fruit of Japanese pear (Pyrus spp.)

 

SUC

FRU

GLC

SOR

TSC

HarT

FruW

FruH

SSC

Aci

SUC

1

         

FRU

-0.57***

1

        

GLC

-0.76***

0.39***

1

       

SOR

-0.42***

0.07*

0.36***

1

      

TSC

0.36***

0.22***

0.01

0.29***

1

     

HarT

0.30***

0.09**

-0.18***

-0.24***

0.30***

1

    

FruW

-0.02

0.13***

0.07*

-0.01

0.12***

0.53***

1

   

FruH

0.12***

-0.23***

-0.26***

0.08*

-0.13***

-0.07*

-0.24***

1

  

SSC

0.50***

0.08*

-0.16***

0.18***

0.92***

0.34***

0.09**

-0.048

1

 

Aci

-0.00

-0.09**

0.09*

0.15***

0.08*

-0.18***

-0.00

-0.30***

-0.05

1

  1. *P < 0.05, **P < 0.01, ***P < 0.001 
  2. SUC = sucrose content, FRU = fructose content, GLC = glucose content, SOR = sorbitol content, TSC = total sugar content, HarT = harvest time, FruW  = fruit weight, FruH = fruit hardness,  SSC = soluble solids concentration (%), Aci = acidity
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BMC Plant Biology

ISSN: 1471-2229

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