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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