Table 1 Repeated-measures ANOVA for the pH of cacao bean tissues of three genotypes (G) fermented under three temperature profiles (T) for 6 days (D).

From: High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor

Effect

d.f.n

d.f.d

Nib pH

P

Testa pH

P

T

2

18

12.813

9.37 × 10–07

0.484

0.183

G

2

18

0.674

0.204

7.747

1.87 × 10–06

G × T

4

18

2.836

0.001

6.676

3.03 × 10–07

D

6

108

6.573

2.43 × 10–31

27.881

5.75 × 10–35

D × T

12

108

1.157

5.16 × 10–13

1.187

8.79 × 10–09

D × G

12

108

0.255

0.015

0.577

8.26 × 10–05

D × G × T

24

108

0.266

0.002

1.005

2.23 × 10–10

Error for between subject terms (d.f. = 18)

  

0.387

 

0.259

 

Error for within subject terms (d.f. = 108)

  

0.115

 

0.103

 
  1. The table reports mean squares for each effect with the P-value of the associated F-test and degrees of freedom (d.f.) for the numerator (d.f.n) and denominator (d.f.d).
  2. Significant tests are in bold.
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