Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Table 3

Correlation matrix of the physical and chemical variables.

Variables	FL	FWi	FT	FWe	SWe	Me	Fr	WC	SS	pH	TA	SS/TA	TC	Malic acid	Quinic acid	Ascorbic acid	Citric acid	Fumaric acid	L-UB	b-UB	L-B	a-B	b-B
FL	1
FWi	0.934	1
FT	0.922	0.993	1
Few	0.840	0.975	0.981	1
SWe	0.989	0.939	0.927	0.850	1
Me	0.253	0.568	0.595	0.731	0.264	1
Fr	0.658	0.825	0.846	0.884	0.677	0.752	1
WC	−0.934	−0.984	−0.976	−0.954	−0.952	−0.520	−0.800	1
SS	0.994	0.936	0.923	0.841	0.985	0.256	0.657	−0.933	1
pH	0.600	0.297	0.289	0.104	0.582	−0.576	−0.092	−0.333	0.607	1
TA	−0.379	−0.038	−0.021	0.150	−0.362	0.733	0.203	0.110	−0.343	−0.839	1
SS/TA	0.732	0.451	0.432	0.267	0.716	-0.434	0.148	−0.504	0.707	0.899	−0.906	1
TC	0.948	0.984	0.992	0.956	0.948	0.522	0.840	−0.968	0.943	0.359	-0.118	0.514	1
Malic acid	−0.899	−0.742	−0.759	−0.643	−0.853	−0.070	−0.529	0.746	−0.864	−0.670	0.581	−0.826	−0.818	1
Quinic acid	0.916	0.901	0.886	0.830	0.956	0.298	0.702	−0.915	0.900	0.459	−0.308	0.642	0.908	−0.755	1
Ascorbic acid	−0.407	0.064	−0.066	0.115	−0.364	0.688	0.197	0.117	−0.388	−0.901	0.941	−0.877	−0.160	0.640	−0.231	1
Citric acid	0.116	0.446	0.482	0.627	0.139	0.971	0.731	-0.402	0.127	−0.661	0.781	−0.525	0.408	0.055	0.192	0.752	1
Fumaric acid	−0.512	−0.761	−0.789	−0.874	−0.534	−0.913	−0.811	0.710	−0.510	0.273	−0.526	0.165	−0.741	0.312	−0.578	−0.472	−0.831	1
L-UB	−0.969	−0.861	−0.851	−0.754	−0.935	−0.159	−0.559	0.871	−0.966	−0.662	0.455	−0.775	−0.878	0.921	−0.802	0.521	−0.023	0.374	1
a-UB	0.963	0.987	0.988	0.949	0.957	0.497	0.616	−0.973	0.957	0.381	−0.151	0.546	0.996	−0.837	0.904	−0.189	0.376	−0.704	−0.909
b-UB	0.995	0.916	0.900	0.810	0.993	0.194	0.624	−0.922	0.994	0.645	−0.413	0.758	0.928	−0.875	0.925	−0.433	0.062	−0.470	−0.959	1
L-B	−0.883	−0.976	−0.966	−0.969	−0.891	−0.628	−0.889	0.962	−0.872	−0.168	0.004	−0.398	−0.963	0.711	−0.888	−0.007	−0.514	0.787	0.795	−0.857	1
a-B	0.948	0.989	0.980	0.953	0.954	0.513	0.633	−0.987	0.944	0.339	−0.133	0.525	0.986	−0.789	0.917	−0.149	0.389	−0.714	−0.881	0.932	−0.981	1
b-B	0.955	0.796	0.788	0.659	0.934	−0.013	0.467	−0.801	0.954	0.800	−0.577	0.862	0.834	−0.922	0.828	−0.629	−0.138	−0.277	−0.962	0.964	−0.711	0.818	1

TA: titratable acidity; SS: soluble sugars; WC: water content; UB: Un-Blush; B: Blush; FL: fruit length; FWi: fruit width; FT: fruit thickness; Few: fruit weight; SWe: stone weight; Me: Mesocarp; Fr: Firmness; TC: total carotenoids. The values represent the correlation coefficients based on triplicate measurements for each parameter.