. 2022 Feb 28;29(5):3473–3481. doi: 10.1016/j.sjbs.2022.02.034

Table 1.

The analysis of variance for the effect of the experimental factors on the traits of three olive cultivars, i.e., ‘Zard’, ‘Arbequina’, and ‘Manzanilla’

Sources of variations	df	Means of squares
Sources of variations	df	Brix	Oil	Leaf protein	Fruit protein	Chl.a	Chl.b	Total chl.	Carotenoid	Anthocyanin	Phenol	Superoxide dismutase	Catalase	Peroxidase	Antioxidant capacity
Replication	2	0.63 ^ns	76.98 ^ns	0.37^**	0.065^**	0.57^**	0.25 ^ns	1.37^**	3.09^**	23.96 ^ns	0.71^**	5.35^**	0.001 ^ns	0.004 ^ns	228.82^**
Cultivar (A)	2	233.09^**	850.49^**	0.03 ^ns	0.014*	0.24 ^ns	0.43*	0.10 ^ns	1.85^**	56.04*	2.03^**	0.76 ^ns	0.004^**	0.074^**	21.56 ^ns
Organic acid (B)	8	2.78 ^ns	30.13 ^ns	0.03 ^ns	0.014^**	0.12 ^ns	0.28^**	0.53*	0.04 ^ns	39.39^**	0.25 ^ns	11.63^**	0.001^**	0.051^**	47.06^**
AB	16	2.66 ^ns	88.85*	0.05^**	0.010^**	0.23*	0.19*	0.27 ^ns	0.21 ^ns	35.04^**	0.29*	2.47^**	0.001 ^ns	20.047^**	18.05 ^ns
Error	52	1.71	42.55	0.02	0.004	0.10	0.10	0.23	0.19	13.33	0.13	1.04	0.000	0.00	12.91
CV		10.37	14.51	14.40	14.07	28.98	26.47	21.06	23.12	25.61	18.95	41.93	38.58	30.93	5.20

ns: non-significant difference; **: significant difference at the P ≤ 0.01 level; *: significant difference at the P ≤ 0.05 level.