Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon

Table 6 Correlation between nutritive value and sensory attributes

Variables	Total carbohydrates	Total carotenoids	Reducing sugars	NDF	ADF	Skin color	Colour of the longitudinal section	Sweetness	Hardness	Crispness	Crunchiness	Juiciness
Total carbohydrates	1
Total carotenoids	− 0.125	1
Reducing sugars	0.071	− 0.137	1
NDF	0.079	− 0.045	0.011	1
ADF	0.162	− 0.019	− 0.095	0.886^*	1
Skin colour	− 0.031	0.484^*	− 0.057	0.111	0.111	1
Colour of the longitudinal section	− 0.014	0.414^*	0.004	0.055	0.082	0.935^*	1
Sweetness	0.447^*	− 0.281	− 0.012	-0.011	-0.014	0.002	0.108	1
Hardness	0.121	0.002	0.159	0.333^*	0.318^*	-0.056	− 0.036	− 0.090	1
Crispness	0.374^*	− 0.207	0.028	− 0.035	-0.122	-0.132	− 0.135	0.533^*	− 0.277	1
Crunchiness	0.087	0.200	0.000	− 0.085	-0.173	0.215	0.105	0.084	− 0.245	0.471^*	1
Juiciness	− 0.020	− 0.163	− 0.112	− 0.092	0.040	0.006	− 0.033	0.006	− 0.262	− 0.013	− 0.113	1

NDF neutral detergent fibre, ADF acid detergent fibre
^*Variables are significantly correlated with each other at the 5% probability level

ISSN: 2662-4044