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 |