Table 6.
Principal component analysis of traits under study
| Components | PC1 | PC2 |
|---|---|---|
| EV | 2.6 | 1.63 |
| V (%) | 28.87 | 18.1 |
| C (%) | 28.87 | 46.97 |
| TF | -0.095 | 0.054 |
| TP | 0.51 | 0.41 |
| ASCA | 0.06 | 0.62 |
| PUN | -0.5 | 0.12 |
| FL | 0.16 | 0.7 |
| FD | 0.93 | 0.016 |
| LDR | -0.43 | 0.47 |
| FS | -0.53 | 0.19 |
| FW | 0.86 | 0.04 |
PC Principal component, E.V Eigen Value, V(%) Variability, C(%) Cumulative variance, TF Total Flavonoid contents, TP Total Phenolic contents, ASCA Ascorbic Acid, FL Fruit Length, FD Fruit Diameter, LDR Fruit Length to diameter Ratio, FS Number of Seeds/Fruit, FW Fruit Weight, PUN Capsaicin contents