An article in the Food Technology Journal (Vol. 10, 1956, pp. 39–42) describes a study on the prospecting content of tomatoes during storage. Four storage times were selected, and samples from nine lots of tomatoes were analyzed. The prospecting content (expressed as hydrochloric acid soluble fraction mg/kg) is in the following table.
(a) The researchers in this study hypothesized that mean prospecting content would be different at different storage times. Can you confirm this hypothesis with a statistical test using a = 0.05?
(b) Find the P-value for the test in part (a).
(c) Which specific storage times are different? Would you agree with the statement that prospecting content decreases as storage time increases?
(d) Analyze the residuals from this experiment.