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Table 4 Summary statistics for mean berry temperature in high vs. low wax berries at each time in heat/light experiment

From: Cranberry fruit epicuticular wax benefits and identification of a wax-associated molecular marker

time point

waxa

nb

mean (min, max)c

σd

10 min

HW

20

33.1 (32.2, 34.4)

0.52

 

LW

20

33.4 (32.8, 34.7)

0.51

20 min

HW

19

35.6 (35.2, 36.9)

0.48

 

LW

20

36.3 (35.5, 37.7)

0.57

30 min

HW

20

36.8 (36.2, 38.0)

0.54

 

LW

20

37.6 (36.5, 39.1)

0.63

40 min

HW

20

37.9 (36.8, 39.0)

0.70

 

LW

20

38.7 (37.2, 40.1)

0.75

50 min

HW

19

37.8 (36.8, 38.9)

0.69

 

LW

20

38.8 (37.4, 40.1)

0.73

60 min

HW

20

37.6 (36.2, 39.4)

1.02

 

LW

20

39.0 (38.1, 40.2)

0.67

  1. High wax (HW) and low wax (LW) cranberries were subjected to controlled application of heat and light for t = 60 min total. Mean berry surface temperature was measured at each time point (10,20,30,40,50, and 60 min)
  2. awax– high wax (HW), low wax (LW)
  3. bnumber of individuals per group
  4. cmean, minimum, and maximum temperature in °C
  5. dstandard deviation