Table 8 Correlation between Blighia sapida characteristics and principal component analysis (PCA) factors
Category/Criteria | Variant | PCA 1 | PCA 2 | PCA 3 |
|---|---|---|---|---|
Motivation | Market | -0.236 | -0.611 | -0.353 |
| Â | Shade | 0.303 | 0.676 | -0.068 |
| Â | Medicine | -0.833 | -0.163 | 0.343 |
| Â | Soap | -0.117 | -0.612 | -0.509 |
| Â | Food | 0.204 | 0.763 | 0.039 |
| Â | Myth | -0.634 | 0.673 | -0.098 |
Food use | Fresh aril | 0.218 | 0.862 | -0.033 |
| Â | Dried aril | -0.903 | -0.224 | 0.002 |
| Â | Fried aril | -0.708 | 0.435 | -0.240 |
| Â | Boiled aril | -0.866 | 0.012 | -0.363 |
| Â | Vegetable | -0.027 | -0.323 | -0.54 9 |
Fisheries use | - | -0.375 | -0.610 | -0.042 |
Soap use | Soap | -0.898 | 0.046 | -0.320 |
| Â | Capsule to wash | -0.811 | 0.467 | 0.222 |
Use as repellent | - | -0.853 | 0.221 | 0.284 |
Perception of variation | Size fruit | -0.925 | -0.008 | -0.240 |
| Â | Fruit shape | -0.657 | 0.052 | 0.674 |
| Â | Color aril | -0.181 | -0.194 | 0.168 |
| Â | Size aril | -0.657 | 0.052 | 0.674 |
| Â | Taste aril | -0.720 | -0.080 | 0.552 |
| Â | Size seed | -0.907 | -0.024 | -0.207 |
Preference in fruits traits | Size fruit | -0.844 | 0.174 | 0.133 |
| Â | Fruit shape | -0.183 | -0.369 | 0.840 |
| Â | Color aril | 0.213 | -0.300 | -0.684 |
| Â | Size aril | -0.183 | -0.369 | 0.840 |
| Â | Taste aril | -0.154 | -0.458 | 0.616 |
Propagation and regeneration practices | Assisted tree regeneration | -0.795 | -0.082 | -0.463 |
| Â | Transplanting of wildings | 0.139 | 0.889 | 0.054 |
| Â | Sowing | -0.885 | 0.299 | -0.305 |
Management practices to improve production | Ringing | 0.053 | -0.140 | 0.241 |
| Â | Grazing protection | 0.003 | -0.332 | 0.124 |
| Â | Tree/crop association | 0.434 | 0.778 | 0.184 |
| Â | Pruning | -0.880 | -0.100 | -0.382 |
| Â | Fire protection | -0.725 | 0.562 | -0.069 |
| Â | Mulching/organic fertilization | -0.891 | -0.034 | -0.181 |