Table 4.
Percentage of contribution of different traits to the three major principal components with percentage variation under the different treatments.
| Traits | No stress | Heat stress | ||||
|---|---|---|---|---|---|---|
| PC1 | PC2 | PC3 | PC1 | PC2 | PC3 | |
| GY | 1.4 | 12.1 | 37.5 | 0.1 | 33.4 | 13.6 |
| HSW | 2.2 | 14.1 | 32.1 | 0.7 | 30.1 | 5 |
| CT | 19.2 | 0.2 | 4.2 | 8.9 | 4.1 | 0.5 |
| CP | 0.3 | 23.3 | 9.5 | 4.9 | 1.3 | 31.5 |
| PA | 22.7 | 1.8 | 2.7 | 22.8 | 2 | 14 |
| Zn | 1.2 | 29.7 | 10.5 | 0.7 | 22 | 1.1 |
| PA/Zn | 24.6 | 0.6 | 0.04 | 28.7 | 0.6 | 1.9 |
| Fe | 3.6 | 17.8 | 3.03 | 3.8 | 6.6 | 32 |
| PA/Fe | 24.8 | 0.4 | 0.3 | 29.5 | 0.01 | 0.5 |
| Percentage variation (%) | 42.4 | 24.5 | 16.2 | 35.4 | 21.5 | 56.9 |
GY, Grain yield (g); HSW, hundred-seed weight (g); CT, Cooking time (min); CP, Crude protein (g/100 g); PA, Phytic acid (g/100 g); Zn, Zinc content (mg/100 g); PA/Zn, Phytic acid/Zinc ratio; Fe, Iron content (mg/100 g); PA/Fe, Phytic acid/Iron ratio.