Table 4.

The eigenvalues of the principal component axes from PCA.

	PC1	PC2	PC3	PC4
Width of fruit	0.81 *	0.20	−0.14	0.34
Length of fruit	0.73	−0.05	−0.35	0.35
Weight of fruit	0.77	0.27	−0.28	0.38
Fruit Number per cluster	0.09	0.77	−0.07	−0.10
Cluster weight	0.41	0.76	−0.13	0.02
Soluble solid content	−0.91	0.10	−0.07	0.13
pH	0.28	−0.69	0.37	0.06
Malic acid	−0.86	0.02	−0.14	0.36
Citric acid	−0.54	0.56	0.24	−0.09
Oxalic acid	−0.78	−0.03	−0.22	0.48
Ascorbic acid	−0.85	−0.16	−0.18	0.26
Chlorogenic acid	−0.72	0.23	0.14	−0.40
Gallic acid	−0.17	0.28	0.71	0.24
Caffeic acid	0.02	−0.08	0.06	0.60
Protocatechuic acid	0.30	−0.597	−0.29	−0.30
Vanillic acid	−0.11	0.67	−0.58	−0.23
Syringic acid	0.37	0.48	0.54	0.42
Coumaric acid	−0.69	0.03	−0.43	−0.05
Phenolic content (Total)	−0.57	−0.40	−0.04	0.34
Flavonoid content (Total)	−0.51	0.19	0.48	−0.15
Antioxidant activity	−0.62	0.17	−0.21	0.23
Cumulative variance (%)	35.42	52.12	62.88	72.10

*: Values in red indicate that the feature mostly interacts under the respective PC.