主成分 分析을 利用한 고추品種의 分類

Varietal classification by principal component analysis in red pepper

Principal component analysis and cluster analysis were adopted for classifying 59 varieties collected for improvement of red pepper. The first five components accounted for about 80 percent of the total variation of 11 characters. Most of these characters made approximately 70 percent contribution to the components with high proportion at the upper principal components and low proportion at the lower ones. Days to first flowering and the characters related to plant size were positively correlated with the first and second principal components’ score of varieties, but weight per fruit was negatively correlated with them. There was anomalous correlation between the others and the components’ score. The 59 red pepper varieties were classified into 7 varietal groups. Most of the varieties belonged to group Ⅰ to group Ⅲ, and the others did to group Ⅳ to group Ⅶ with each composition ranging from two to three varieties.