The mango is considered the "king of fruits" in many parts of the world. Mangoes are generally harvested at the mature green sta
ge and ripen up during the marketing process of transport, storage, and so on. During this process, about 30% of the fruit is wasted. Because of this, the impact of harvest stage and storage conditions on the postharvest quality are of interest. In this experiment, the fruit was harvested at 80, 95, or 110 days after the fruit setting (the transition from flower to fruit) and then stored at temperatures of 20, 30, or 40 degrees centigrade. For each harvest time and storage temperature, a random sample of mangoes was selected, and the time to ripening was measured.
A) What are the factors?
a. harvest time.
b. 20, 30, and 40 degrees centigrade.
c. the nine combinations of the different storage temperatures and harvest times.
d. time to ripening.
e. storage temperature.
f. 80, 95, and 110 days.
B) What are the treatments?
a. 80, 95, and 110 days.
b. 20, 30, and 40 degrees centigrade.
c. harvest time.
d. time to ripening.
e. the nine combinations of the different storage temperatures and harvest times.
f. storage temperature.
C) What are the response variables?
a. 80, 95, and 110 days.
b. storage temperature.
c. the nine combinations of the different storage temperatures and harvest times.
d. 20, 30, and 40 degrees centigrade.
e. harvest time.
f. time to ripening.
