highly significantp =0.0004
Precisely, PAL was more correlated with the non-reducing sugars ( R 2 =0.9767, p =0.0002) than reducing and total soluble sugars, while anthocyanin exhibited a highly significant correlation with non-reducing sugars ( R 2 =0.969, p =0.0004) and total soluble sugars ( R 2 =0.9686, p =0.0004) compared to the reducing sugars.