Table 2.

Analysis of variance for the effects of BD, cultivar and position and their interactions on chemical components.

Effect/contrast	DF	Starch	Total sugar	Reducing sugar	Protein	Total nitrogen	Nicotine	Total polyphenols
------------------------------Probability of a greater F value------------------------------
Browning degree (B)	3	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	0.2431	<0.0001
Variety (V)	2	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
Position (P)	2	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
BV	6	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	0.0437	0.0003
BP	6	<0.0001	<0.0001	0.0027	<0.0001	<0.0001	0.4859	<0.0001
VP	4	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001
BVP	12	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	0.2211	0.0002