Table 3 Repeated-measures ANOVA for the relative changes in Cd concentration (estimated on days 2, 5, and 6; see “Methods” section) 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

RDCd

P

RICd

P

T

2

18

0.0032

0.789

4.922

2.87 × 10–5

G

2

18

0.0390

0.080

1.364

0.014

G × T

4

18

0.0085

0.645

0.343

0.281

D

2

36

0.0854

8.38 × 10–15

4.987

5.14 × 10–14

D × T

4

36

0.0055

0.001

0.42

3.56 × 10–4

D × G

4

36

0.0016

0.179

0.278

0.005

D × G × T

8

36

0.0026

0.017

0.083

0.257

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

  

0.0134

 

0.249

 

Error for within subject terms (d.f. = 36)

  

0.0009

 

0.062

 
  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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