Fig. 5

a & b Correlation matrix of total phenolic, antioxidant activity, total soluble solids, sugar, chlorophyll and carotenoids, capsaicinoids, and phenolic compounds in green and red chili reconstituted products. The color intensity of the matrix shows the strength of the Pearson correlation; positive correlations are in dark blue, and negative correlations are in dark red. The p-values and correlation values of both red and green chilies are given in the Additional file 1 (Table S1, S2, S3 and S4)