highly significantp < 0.01
Further analysis of fruit quality showed highly significant positive correlations (between peel L* value and peel b* value, r = 0.98, ** p < 0.01), a highly significant negative correlation (between pH value and aroma compounds, r = −0.97, ** p < 0.01), and a highly significant positive correlation (between total phenols and tannins, r = 0.99, ** p < 0.01).