Table 1: Levels of variables for enzymatic treatment of different enzymes: selection of enzymes and most significant variables.

Variables -1 0 1
T (°C) 28.18 35 45 55 61.82
[E] (% m/v) 1.32 2 3 4 4.68
t (h) 0.32 1 2 3 3.68

T: extraction temperature (°C); [E]: enzyme concentration in relation to fruit mass (% m/v); t: reaction time (h).