Table 2.
Outline of the experimental design (FCC) matrix and observed values of response variables
| Standards | Run | Sucrose Conc.(°B) | Time (h) | Temp. (°C) | WLa | SLa | RR |
|---|---|---|---|---|---|---|---|
| 7 | 1 | −1 | +1 | +1 | 24.78 | 9.33 | 3.34 |
| 9 | 2 | −1 | 0 | 0 | 19.38 | 8.36 | 3.28 |
| 16 | 3 | 0 | 0 | 0 | 23.83 | 9.73 | 3.52 |
| 20 | 4 | 0 | 0 | 0 | 23.83 | 9.73 | 3.54 |
| 14 | 5 | 0 | 0 | +1 | 28.75 | 8.49 | 3.33 |
| 5 | 6 | −1 | −1 | +1 | 24.46 | 9.11 | 3.49 |
| 12 | 7 | 0 | +1 | 0 | 28.94 | 9.26 | 3.41 |
| 1 | 8 | −1 | −1 | −1 | 17.22 | 8.09 | 2.84 |
| 13 | 9 | 0 | 0 | −1 | 18.95 | 6.84 | 2.71 |
| 11 | 10 | 0 | −1 | 0 | 20.19 | 8.16 | 3.47 |
| 10 | 11 | +1 | 0 | 0 | 27.33 | 8.89 | 3.55 |
| 8 | 12 | +1 | +1 | +1 | 31.34 | 10.65 | 3.54 |
| 4 | 13 | +1 | +1 | −1 | 28.42 | 8.36 | 3.4 |
| 17 | 14 | 0 | 0 | 0 | 23.83 | 9.97 | 3.58 |
| 15 | 15 | 0 | 0 | 0 | 23.92 | 9.12 | 3.47 |
| 18 | 16 | 0 | 0 | 0 | 23.22 | 9.84 | 3.53 |
| 19 | 17 | 0 | 0 | 0 | 23.87 | 9.85 | 3.56 |
| 3 | 18 | −1 | +1 | −1 | 20.21 | 8.66 | 2.92 |
| 2 | 19 | +1 | −1 | −1 | 20.35 | 7.83 | 3.21 |
| 6 | 20 | +1 | −1 | +1 | 25.13 | 9.73 | 3.54 |
ag/100 g of fresh weight