15

Twining direction

0.0155

−0.0532

−0.0265

16

Stem color

0.1884

0.1268

0.0464

17

Corm size

−0.0454

0.1533

0.0638

18

Root spines

0.2627

−0.0496

−0.2855

19

Over all acceptability

0.1587

0.0000

0.0854

20

Tendency of tuber to branch

−0.5125

0.3635

−0.2231

21

Absence and presence cracks on tuber surface

−0.0467

0.0503

0.0445

22

Roots on tuber surface

0.1763

0.0309

−0.2152

23

Place of roots on the tuber

0.2880

0.1962

−0.2392

24

Stickiness of cooked tuber

0.1267

0.1009

−0.0341

25

Flavor of cooked tuber

−0.4546

−0.5504

0.6893

26

Absence or presence of moisture on cooked tuber

−0.0348

0.0077

−0.0067

27

Bitterness of cooked tuber

−0.0591

0.0177

−0.0221

28

After cooking appearance

−0.0625

−0.3185

0.2617

29

Color of tuber after cooking

0.1375

0.8728

0.2634

30

Over all acceptability

−0.0259

−0.3934

0.1703

31

Flesh color lower part tuber

0.9137

0.5159

−0.4399

32

Uniformity of flesh color

−0.1156

0.0159

0.0792

33

Maturity after emergency

−0.0833

0.0328

0.0605