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Table 1 Phenotypic correlation coefficients between the traits of grape berries produced by crossing ‘Beihong’ with ‘E.S.7-11-49’

From: Construction of a high-density genetic map and QTLs mapping for sugars and acids in grape berries

  Fructose Glucose Total sugar SSC G/F Tartaric Malic Total acid TA β ratio
Fructose 0.56*** 0.93*** 0.98*** 0.86*** −0.27(ns) −0.32(ns) −0.52*** −0.49*** −0.57*** 0.25(ns)
Glucose   0.57*** 0.98*** 0.86*** ns(+) −0.32 (ns) −0.48*** −0.47*** −0.55*** 0.20 (ns)
Total sugar    0.56*** 0.87*** ns −0.32 (ns) −0.52*** −0.49*** −0.57*** 0.23 (ns)
SSC     0.63*** ns −0.32*** −0.54*** −0.54*** −0.56*** 0.20 (ns)
G/F      0.53*** ns ns(+) ns ns ns(−)
Tartaric       0.63*** 0.36*** 0.76*** 0.59*** 0.39(ns)
Malic        0.71*** 0.88*** 0.82*** −0.56***
Total acid         0.68*** 0.88*** −0.27(ns)
TA          0.74*** −0.30***
β ratio           0.64***
  1. Correlation coefficients were averaged over three years, and over 241 genotypes in 2011, 225 in 2012, and 197 in 2013 (except for TA in 2013, for which there were 189 genotypes). The averages of the correlation coefficients between each two-year combination (2011 and 2012, 2011 and 2013, 2012 and 2013) for each trait are shown in the diagonal. SSC is the soluble solids content, G/F is the glucose-to-fructose ratio, TA is titratable acidity, and β ratio is the tartaric acid-to-malic acid ratio.
  2. ***Significant at P<0.001 in all three years.
  3. ns: not significant and/or significant at P<0.05 in all three years.
  4. ns (+/−): significant (+ = positive, − = negative) only in one year at P< 0.001 or P< 0.01.
  5. ns (+) in diagonal: significant only between 2011 and 2012.
  6. (ns): not significant only in one year; the correlation coefficients significant at P< 0.001 or P< 0.01 for the other two years were averaged.