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 4

Correlations between variables and cultivars on both components (PC1 and PC2) of principal components analysis.

	Fruit weight	Stone weight	Mesocarp	Firmness	Soluble solids	Total carotenoids	Malic acid	Quinic acid	Ascorbic acid	Citric acid	Fumaric acid	L-UB	a-UB	b-UB	Delpatriarca	Canino	Maoui
PC1	0.958	0.955	0.517	0.836	0.948	0.998	−0.818	0.915	−0.162	0.401	−0.727	−0.888	0.998	0.934	0.539	0.952	0.404
PC2	0.275	−0.254	0.838	0.403	−0.274	0.009	0.464	-0.150	0.947	0.896	−0.633	0.394	−0.030	−0.331	0.316	0.001	0.563

UB: Un-Blush.