The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

Table 3

Correlation analysis of , , with lycopene and HMF in THPS during storage.

Color index	Packaging	Storage temperature	Pearson correlation coefficient
			Lycopene	HMF
	P1	37°C	0.963	−0.934
		25°C	0.976	−0.881
	P2	37°C	0.967	−0.967
		25°C	0.995	−0.926
	P1	37°C	0.992	−0.916
		25°C	0.962	−0.951
	P2	37°C	0.994	−0.931
		25°C	0.981	−0.942
	P1	37°C	0.929	−0.988
		25°C	0.943	−0.974
	P2	37°C	0.958	−0.975
		25°C	0.974	−0.966

Note. indicates an extremely significant correlation with P < 0.01; indicates a significant correlation with P < 0.05.