Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (<i>Capsicum annuum</i> L.).

Correlation analysis of index The correlation analysis in Figure 7 shows that the sensory score of pepper had an extremely significant negative correlation ( p < 0.01) with the maximum penetrating force, cuticle thickness, lignin content, a* value, and oxalic acid content.

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The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation ( p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content.

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