## 3 Results and Discussion
### Descriptive Analysis and Principal Components Analysis (PCA)
In the reported associations, it is possible to observe how Angelle and Seychelles comprise a united group; however, this fact does not take place with Katalina, which is  
Figure 1: Principal components analysis of descriptive sensory analysis. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Attributes** & **ANOVA** & _[PERSON]_ & _Sweet star_ & _C-95_ & _Karelya_ \\ \hline
**Appearance** & & & & & \\ Homogeneity & *** & 9.2 a [FOOTNOTE:a]Footnote a: [[https://github.com/journals/katalina/](https://github.com/journals/katalina/)]([https://github.com/journals/katalina/](https://github.com/journals/katalina/)) \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Attributes** & **ANOVA** & _Katalina_ & _Sweet star_ & _C-95_ & _Karelya_ \\ \hline
**Appearance** & & & & & \\ Homogeneity & *** & 9.2 a [FOOTNOTE:a]Footnote a: [[https://github.com/journals/katalina/](https://github.com/journals/katalina/)]([https://github.com/journals/katalina/](https://github.com/journals/katalina/))  
\begin{tabular}{c c c c c} \hline \hline
**Flavor** & & & & & \\ Sweet & *** & 5.7 c & 7.5 a & 6.1 b & 4.6 d \\ Sour & *** & 4.2 b & 3.1 c & 4.4 b & 6.3 a \\ Tomato ID & *** & 8.0 a & 7.4 b & 8.1 a & 6.1 c \\ Fruity & *** & 6.4 a & 6.6 a & 6.5 a & 5.6 b \\ Herbaceous & *** & 4.5 b & 2.6 c & 4.4 b & 5.8 a \\ Afterstate & *** & 7.0 a & 6.2 b & 7.1 a & 6.2 b \\
**Texture** & & & & & \\ Hardness & *** & 8.3 a & 6.9 c & 7.7 b & 7.4 b \\ Crunchy & *** & 7.9 a & 6.5 c & 7.7 ab & 7.4 b \\ Juiciness & *** & 8.8 a & 6.8 b & 4.9 d & 6.3 c \\ Pulp quantity & *** & 4.0 c & 4.1 c & 5.2 a & 4.9 b \\ Peel quantity & ** & 2.1 d & 3.8 a & 2.9 c & 3.2 b \\ Seed and juice quantity & *** & 4.2 a & 4.1 a & 2.7 c & 3.4 b \\ Saliva solubility & *** & 8.0 a & 4.9 d & 6.2 c & 6.6 b \\ Residual skin quantity & *** & 2.7 c & 4.7 a & 4.4 b & 4.3 b \\ \hline \hline \end{tabular} \({}^{\dagger}\) NS = not significant at \(p>0.05\); **, ***, significant at \(p<0.01\) and \(0.001\), respectively. [FOOTNOTE: \({}^{\dagger}\) Values (mean of 3 replications) followed by the same letter, within the same row, were not significantly different (\(p>0.05\)), according to [PERSON]’s least significant difference test.[ENDFOOTNOTE]  
\end{table} 
Table 5: Descriptive sensory analysis in round cherry tomatoes as affected by cultivar. not associated with another cultivar. The dendrogram (Figure 2) reflects the same union between Angelle and Seychelles, making evident the affinity between these two cultivars, while, Katalina has a greater similarity despite of the differences with Sweet star cultivar. In summary, the Angelle cultivar, as a reference of pear cherry tomatoes, did not show significant differences in the descriptive sensory analysis when compared to the Seychelles cultivar in 9 of the 15 attributes under study (homogeneity, sweet, sour, fruity, aftertaste, hardness, crunchy, pulp quantity, and peel quantity), thus being considered the most similar cultivar to replace Angelle. In round cherry types, where Katalina can be considered the reference cultivar, no clear and direct relationship was found with any cultivar, although the closest was C-95, showing no significant differences in 6 attributes of descriptive sensory analysis.