Fig. 1.

Principal component analysis plot of chemical constituent and physicochemical properties affected textural characters and ten Korean sweet potato (SP) cultivars. Cooked/hardness, hardness of cooked SP root; raw/hardness, hardness of raw SP root; cooked/raw hardness, hardness ratio of cooked SP root to raw SP root; AIS, alcohol insoluble solid; Sppowder/peak vis, peak viscosity of SP powder; β-amylase, β-amylase activity; α-amylase, α-amylase activity; WBC, water binding capacity of SP starch. The three types of SP cultivars were represented ellipse