article Open Access
Principal component analysis (PCA) of physio-chemical components in different pumpkin (Cucurbita moschata Duch.) accessions
Journal of Pharmacognosy and Phytochemistry · 2021 · Vol. 10(1) · pp. 1999–2001
P Gokulpriya✉(Central Institute of Post-Harvest Engineering and Technology)T. SaraswathiL. Pugalendhi(Tamil Nadu Agricultural University)P Vennila(Central Institute of Post-Harvest Engineering and Technology)R Swarnapriya(Central Institute of Post-Harvest Engineering and Technology)
Abstract
Pumpkin (Cucurbita moschata Duch.) is an immense fruit with varied chemical composition and nutritional value. The aim of the study was to decide the major contributing physiochemical properties that explain the variations in different pumpkin accessions by applying principal component analysis. Thus the study revealed that starch, moisture, total solids, reducing sugar, total carbohydrate and TSS were the principal component of pumpkin accessions followed by flesh thickness, fruit weight and fruit equatorial diameter.
Advances in Cucurbitaceae ResearchCucurbita moschataPrincipal component analysisStarchFleshSugarCucurbitaChemical compositionBotanyHorticultureBiology
Citations
1
FWCI
0.17
field-weighted impact
References
10
Percentile
58%
vs. same field & year
References
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Trends in Food Science & Technology · 2017 · 945 citations
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