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Applied Biological Chemistry
Fig. 2 | Applied Biological Chemistry

Fig. 2

From: A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicums annuum L.) based on genetic and environmental factors

Fig. 2

Correlation matrix and cluster analysis of 50 nutritional components analyzed from pericarps of 12 pepper varieties across two growing regions for 2 cultivation years. Each square of the heat map shows the Pearson’s correlation coefficient for a pair of compounds. The value of coefficient is represented by the intensity of the blue or red color as indicated on the color scale. Hierarchical clusters are represented by a cluster tree. Cluster I and cluster II were marked by a black line

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