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

BMC Plant Biology

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

time point	wax^a	n^b	mean (min, max)^c	σ^d
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

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)
^awax– high wax (HW), low wax (LW)
^bnumber of individuals per group
^cmean, minimum, and maximum temperature in °C
^dstandard deviation

ISSN: 1471-2229