Table 4 ANOVA for quality parameters of honey 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	5.99	0.014*	104.64	< 0.0001*	4.22	0.0354*	27.37	0.0001*	4.28	0.0343*	6.88	0.0093*	4.41	0.0316*
A	13.12	0.008*	346.00	< 0.0001*	3.74	0.0943	5.26	0.0555	19.21	0.0032*	1.32	0.2880	0.00	0.9542
B	0.09	0.776	485.01	< 0.0001*	15.37	0.0057*	80.61	< 0.0001*	0.47	0.5131	4.28	0.0773	3.99	0.0859
C	28.60	0.001*	39.83	0.0004*	1.55	0.2529	24.95	0.0016*	1.41	0.2730	41.45	0.0004*	1.24	0.3022
AB	0.11	0.752	45.72	0.0003*	0.23	0.6444	23.44	0.0019*	0.63	0.4518	0.42	0.5362	0.31	0.5975
AC	8.69	0.021*	0.21	0.6615	0.01	0.9302	0.27	0.6166	0.63	0.4518	6.77	0.0354	0.09	0.7673
BC	0.47	0.515	0.01	0.9380	10.72	0.0136*	5.05	0.0594	7.06	0.0326*	1.69	0.2345	1.74	0.2290
A²	1.01	0.348	6.54	0.0376*	2.08	0.1920	0.71	0.4286	5.60	0.0499*	4.56	0.0701	32.14	0.0008*
B²	0.79	0.402	19.54	0.0031*	1.16	0.3163	105.01	< 0.0001*	0.07	0.7963	0.28	0.6100	0.23	0.6457
C²	1.13	0.322	0.02	0.8889	3.40	0.1077	3.23	0.1154	2.99	0.1272	1.44	0.2688	0.01	0.9285

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