FW (g) Firmness (kg0.5cm2) TSS (°Brix) TA (meq100g−1 FW) TSS/TA TAC (µmolTEg−1 FW) TP (mgGAEg−1 FW)
FW 1            
Firmness 0.121 1          
TSS -0.621 -0.459 1        
TA 0.165 0.622 0.092 1      
TSS/TA -0.314 -0.805 0.173 -0.903 1    
TAC -0.51 -0.751 0.873 -0.341 0.576 1  
TP -0.393 -0.7 0.656 -0.555 0.649 0.877 1
Table 2: Pearson’s coefficients among fruit weight (FW), flesh firmness, total soluble sugar (TSS), tritatable acidity (TA), sugar/acid ratio (TSS/TA), total antioxidant capacity (TAC) and total phenols (TP) for ‘Pisana’ cultivar over a 7-year period. Bold coefficients are significant at p ≤ 0.05.