Fig. 5
Principal component analysis of 43 qualitative traits (A) Proportion of variance (%) of top 10 principal components (PCs) and (B) PCA biplot of first two Principal Components (PCs) showing contributions of qualitative traits (MBA: Main branch attitude, CS: Canopy shape, BP: Branching pattern, FoD: Foliage density, LS: Leaf shape, YLC: Young leaf color, MLC: Mature leaf color, LTC: Leaf tip shape, LBS: Leaf base shape, LCM: Leaf curvature of midrib, LSCS: Leaf shape in cross section LA: Leaf attitude towards main branch, LF: Leaf fragrance, LM: Leaf margins, LR: Leaf relief of upper surface, IS: Inflorescence shape, CRB: Color of rachis and branches, FD: Flower density, PC: Color of petals, PMA: Pubescence on main axis, FS: Fruit shape, BS: Beak shape, SES: Stem end shape, DLS: Density of lenticels on skin, LeS: Size of lenticels, FST: Fruit skin texture, FSC: Fruit stalk cavity, FPN: Fruit neck and prominence of neck, MFS: Mature fruit shoulder, GLS: groove in left shoulder, FSi: Fruit sinus, BCU: Blush color unripe, BCR: Blush color ripe, BIR: Blush intensity ripe, FFQ: Flesh fibre quantity, FFS: Flesh fibre strength, FF: Flesh firmness, FFC: Fruit Flesh color, FJ: Fruit juiciness, SS: Stone shape, VP: Pattern of venation, FiT: Fiber texture, FiD: Fiber density).
