Figure 6.

Principal component analysis (PCA) of apple cultivar characteristics such as color changes (i.e., browning), phenolic concentrations, and enzymatic activity. Large circles (scores) visualize the 14 cultivars, colored according to their browning severity (white = minimal, light brown = moderate, and dark brown = severe). PCA showcases that browning coloration and phenolic concentrations were a major contributor to variation amongst cultivars, with ~44% of the variation explained on PC1. An additional variation is explained along PC2 (28%) with enzymatic activity (PPO and POD) appearing to drive vertical separation amongst cultivars evaluated.