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. 2020 Aug 30;56(3):1160–1170. doi: 10.1111/ijfs.14765

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© 2020 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF)

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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(a) Principal Components plot of the first two PC loading vectors. Sensory textural attributes: moist, sweetness, stickiness, firmness, chewiness and mealiness. (b) Principal Components plot of the first two PC score vectors. Varieties: AF, afoto; AG, agnrin; AL, alosso; BE, big ebanga; CA, cavendish; CO, corne 1; DE, dechair; DH, dominico harton; FH, fhia 21; KA, kaki; KP, kpatregon; MO, molegna; NG, n’gretia; OR, orishele, PI, pita 3; SA, saci, at mature green stage (MG), half‐ripe stage (HR), and full ripe stage (FR).