Table 5. Pearson’s correlation coefficients among the yields of potato parenchyma cells, the total solid contents and hardness of potato whole-tissue, and the chemical compositions of potato flours

Variables	PCC1)	TSC1)	Hardness	Protein	Lipid	Ash	TC1)	TS1)	NSP1)
TSC	0.173
Hardness	-0.888**	-0.084
Protein	-0.088	-0.331*	-0.064
Lipid	0.046	-0.149	0.014	0.105
Ash	-0.074	-0.167	0.048	0.117	0.094
TC	0.090	0.367**	0.041	-0.944**	-0.299	-0.388**
TS	0.317*	0.381**	-0.106	-0.474**	-0.112	-0.580**	0.598**
NSP	-0.334*	-0.228	0.170	-0.043	-0.062	0.461**	-0.073	-0.843**
Pectin	0.038	-0.308	-0.188	-0.041	-0.015	0.204	-0.015	-0.033*	0.374**

p<0.01,
p<0.01,
PCC: potato parenchyma cell yield, TSC: total solid content, TC: total carbohydrate content, TS: total starch content, NSP: non-starch polysaccharide.