Table 3.
Eigenvectors of corresponding matrices for tuberous root quality traits of sweet potato.
| Indicators | PC1 | PC2 | PC3 | PC4 | PC5 |
|---|---|---|---|---|---|
| Hardness (N) | −0.316 | 0.271 | −0.108 | 0.093 | 0.131 |
| Adhesiveness (mJ) | 0.193 | 0.136 | 0.319 | −0.034 | −0.206 |
| Cohesiveness | 0.186 | 0.280 | 0.290 | 0.205 | 0.362 |
| Springiness (mm) | 0.107 | 0.235 | 0.283 | 0.035 | −0.686 |
| Gumminess (N) | −0.167 | 0.443 | 0.097 | 0.208 | 0.373 |
| Chewiness (mJ) | −0.074 | 0.493 | 0.247 | 0.196 | −0.087 |
| Fructose (mg·g−1) | 0.349 | −0.055 | −0.055 | 0.383 | −0.013 |
| Sucrose (mg·g−1) | 0.172 | −0.084 | 0.208 | −0.309 | 0.305 |
| Glucose(mg·g−1) | 0.352 | −0.044 | −0.072 | 0.373 | −0.014 |
| Lignin (mg·g−1) | −0.166 | −0.042 | 0.442 | −0.324 | −0.090 |
| Soluble pectin (mg·g−1) | 0.240 | 0.263 | −0.078 | −0.447 | 0.066 |
| Hemicellulose (mg·g−1) | 0.307 | 0.034 | 0.220 | −0.280 | 0.249 |
| Protopectin (mg·g−1) | 0.149 | 0.310 | −0.470 | −0.135 | −0.076 |
| Cellulose (mg·g−1) | −0.167 | −0.353 | 0.351 | 0.277 | 0.103 |
| Moisture content (%) | 0.365 | −0.168 | 0.075 | 0.073 | 0.087 |
| Starch content (%) | -0.382 | -0.043 | 0.028 | -0.029 | 0.025 |
| Eigenvalue | 5.391 | 3.060 | 1.907 | 1.811 | 1.006 |
| Percentage of variance (%) | 33.692 | 19.125 | 11.920 | 11.317 | 6.288 |
| Cumulative (%) | 33.692 | 52.817 | 64.737 | 76.055 | 82.342 |
| Weight coefficient | 0.409 | 0.232 | 0.145 | 0.138 | 0.076 |