Table 3 ANOVA for quality parameters of jaggery osmosed papaya.

	Total Colour difference		Solid gain (%)		Water loss (%)		Weight reduction (%)		Ascorbic acid content (mg/100 g)		Lycopene content (mg/100 ml)		Total phenolic content (mg/100 g)
	F value	p value	F value	p value	F value	p value	F value	p value	F value	p value	F value	p value	F value	p value
Model	18.53	0.0004*	13.07	0.0013*	7.17	0.0083*	33.32	< 0.0001*	4.22	0.0354*	4.55	0.0290*	55.07	< 0.0001*
A	3.61	0.0990	28.29	0.0011*	1.14	0.3192	54.42	0.0002*	2.64	0.1482	0.18	0.6807	44.76	0.0003*
B	103.34	< 0.0001*	50.25	0.0002*	2.85	0.1350	29.09	0.0010*	9.26	0.0188*	2.76	0.1405	3.80	0.0919
C	9.25	0.0188*	0.74	0.4173	2.53	0.1554	184.33	< 0.0001*	20.03	0.0029*	28.19	0.0011*	4.97	0.0609
AB	0.18	0.6800	10.53	0.0141*	5.27	0.0552	5.71	0.0481*	0.80	0.3982	0.02	0.8874	0.34	0.5729
AC	5.10	0.0584	2.14	0.1865	14.54	0.0066*	21.25	0.0025*	0.05	0.8187	0.54	0.4854	4.70	0.0667
BC	0.86	0.3823	8.40	0.0230*	1.02	0.3458	1.06	0.3365	0.68	0.4357	0.02	0.8775	78.69	< 0.0001*
A²	43.69	0.0003*	6.62	0.0368*	25.39	0.0015*	1.46	0.2651	2.88	0.1334	8.31	0.0235*	186.49	< 0.0001*
B²	0.21	0.6546	2.72	0.1430	12.20	0.0101*	1.65	0.2386	1.63	0.2413	1.20	0.3082	2.31	0.1723
C²	0.55	0.4796	8.76	0.0211*	1.16	0.3162	0.53	0.4902	0.18	0.6784	0.12	0.7383	144.89	< 0.0001*

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