Table 2 Analysis of variance for the effects of BD, cultivar and position and their interactions on chemical components.
Effect/contrast | DF | Starch | Total sugar | Reducing sugar | Protein | Total nitrogen | Nicotine | Total polyphenols |
|---|---|---|---|---|---|---|---|---|
------------------------------Probability of a greater F value------------------------------ | ||||||||
Browning degree (B) | 3 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | 0.2431 | <0.0001 |
Variety (V) | 2 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
Position (P) | 2 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
BV | 6 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | 0.0437 | 0.0003 |
BP | 6 | <0.0001 | <0.0001 | 0.0027 | <0.0001 | <0.0001 | 0.4859 | <0.0001 |
VP | 4 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
BVP | 12 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | 0.2211 | 0.0002 |
