Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus Persica L. Batsch) Powders from Different Ripening Time Cultivars

Table 6

Varimax factor loadings of the first five principal components.

Quality parameter	PC1	PC2	PC3	PC4	PC5
Vc (mg/100 g)	−0.783	0.036	0.203	0.040	0.310
TTA (g/100 g)	0.942	−0.121	−0.034	−0.023	0.055
Pro (g/100 g)	0.811	0.295	0.173	0.031	0.156
Fru (g/100 g)	0.292	−0.705	−0.154	0.405	−0.234
Glu (g/100 g)	0.556	−0.167	−0.697	0.143	−0.040
Suc (g/100 g)	−0.584	0.491	−0.222	0.322	0.311
WSP (g/100 g)	0.647	0.663	0.043	0.311	−0.012
TP (g/100 g)	0.703	0.592	0.015	0.347	−0.006
HCEL (g/100 g)	0.493	−0.088	0.622	−0.442	0.038
CEL(g/100 g)	0.699	−0.198	−0.196	−0.201	0.494
HY (%)	0.149	−0.598	0.395	0.576	0.066
HC (g/g)	0.728	0.008	0.505	0.203	−0.068
BD(g/mL)	0.543	0.280	−0.065	−0.214	−0.586
BI	0.705	−0.213	−0.350	−0.266	0.312
% of variance	42.02	15.28	11.40	8.82	6.95
Cumulative%	42.02	57.30	68.70	77.51	84.46