Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits

Table 4

Regression coefficients, coefficients of determination (), and value of lack of fit of predicted equations.

Responses	Source	CR	values	Lack of fit ( value)
Chlorophyll a (mg/g)	A	-0.00807	<0.0001	<0.0001	91.96%
	B	-0.00337	0.014
	C	0.249	0.066
	A^2	0.000024	<0.0001
	B^2	0.000006	0.165
	C^2	0.0193	0.628
	AB	0.000019	0.008
	AC	-0.001441	0.033
	BC	-0.000636	0.3
	Constant	0.721	—
Chlorophyll b (mg/g)	A	-0.003466	<0.0001	<0.0001	93.70%
	B	-0.001555	0.009
	C	0.0748	0.028
	A^2	0.00001	<0.0001
	B^2	0.000003	0.064
	C^2	0.0087	0.532
	AB	0.000008	0.003
	AC	-0.000483	0.038
	BC	-0.000234	0.272
	Constant	0.359	—
Carotenoids (mg/g)	A	-0.00292	0.129	<0.0001	81.73%
	B	-0.002985	0.005
	C	0.0472	0.547
	A^2	0.000003	0.188
	B^2	0.000004	0.136
	C^2	-0.0315	0.179
	AB	0.000015	0.001
	AC	0.000277	0.416
	BC	-0.000157	0.64
	Constant	0.574
Firmness (N)	A	-0.0447	0.005	0.005	85.36%
	B	-0.0021	0.957
	C	2.16	0.312
	A^2	0.000136	0.008
	B^2	0.00002	0.797
	C^2	0.032	0.852
	AB	0.000098	0.593
	AC	-0.00677	0.972
	BC	-0.01313	0.284
	Constant	4.92
Total soluble solids (°Brix)	A	0.1715	<0.0001	<0.0001	88.10%
	B	0.051	0.332
	C	-22.43	0.117
	A^2	-0.000810	0.002
	B^2	0.000017	0.93
	C^2	0.29	0.88
	AB	-0.000574	0.07
	AC	0.1002	0.005
	BC	0.0331	0.268
	Constant	27.3	—
Ripening percentage (%)	A	1.277	<0.0001	<0.0001	89.67%
	B	0.229	0.124
	C	-63.4	0.955
	A^2	-0.003685	<0.0001
	B^2	-0.000222	0.735
	C^2	-0.18	0.978
	AB	-0.002985	0.011
	AC	0.2015	0.062
	BC	0.2348	0.034
	Constant	20.9	—
Weight loss (%)	A	0.0114	0.16	0.292	82.48%
	B	-0.0041	0.008
	C	-2.61	0.281
	A^2	0.000042	0.264
	B^2	0.000073	0.066
	C^2	1.516	0.002
	AB	-0.000132	0.314
	AC	-0.01200	0.425
	BC	0.00482	0.349
	Constant	11.46	—

*Significant at 0.05 level. CR: regression coefficients; : coefficients of determination.