Proximate and Nutritional Composition of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments

Table 4

values of interactions between different treatment factors.

Factor interactions	MC	Weight loss	Protein	Vitamin C	Zn	P	K	Ca	Na	Fe
HSCP	0.101	0.000	0.820	0.000	0.194	0.006	0.010	0.063	0.002	0.087
HSTT	0.830	0.000	0.334	0.318	0.641	0.885	0.372	0.127	0.223	0.899
CPTT	0.985	0.015	0.000	0.010	0.538	0.581	0.691	0.134	0.331	0.497
HSCPTT	0.751	0.078	0.000	0.019	0.226	0.807	0.381	0.511	0.776	0.302

Values in bold represent significant interactions at alpha = 0.05. HS = harvesting stage. CP = curing period. TT = topping time.