Characterization of Amino Acid Composition, Nutritional Value, and Taste of Fruits from Different Actinidia arguta Resources

Table 6

Factor loading matrix and contribution rate after rotation.

PC	Asp	Thr	Ser	Glu	Gly	Ala	Cys	Val	Met	Ile	Leu	Tyr	Phe	Lys	His	Arg	Pro	Eigenvalue	Contribution rate (%)	Cumulative contribution rate (%)
1	0.848	0.927	0.891	0.792	0.585	0.879	0.175	0.903	0.698	0.946	0.877	0.636	0.807	0.936	0.937	0.899	0.345	10.846	63.797	63.797
2	0.353	0.348	0.432	0.562	0.61	0.428	0.863	0.408	0.47	0.289	0.446	0.453	0.474	0.269	0.196	0.334	0.851	4.094	24.083	87.880