Table 3 Descriptive statistics about the leaf moisture content at each drying stage.

From: A multi-spectral and hyperspectral image dataset for evaluating chemical traits and the water status of avocado, olive and grape through leaf dehydration under laboratory conditions

Species

Drying stage

\({FMC_d}\)

\({FMC_f}\)

Mean

Max

Min

Std

Mean

Max

Min

Std

Avocado

Fresh

135.00

196.36

86.50

19.25

57.16

66.26

46.38

3.60

Avocado

Stage 1

96.48

132.21

37.42

16.32

48.73

56.93

27.23

4.60

Avocado

Stage 2

61.04

92.14

9.82

16.34

37.21

47.98

8.94

7.01

Avocado

Stage 3

32.66

66.37

2.15

14.36

23.73

39.89

2.10

8.34

Olive

Fresh

120.81

154.11

100.84

11.37

54.60

60.65

50.21

2.28

Olive

Stage 1

80.60

114.21

62.96

11.09

44.43

53.32

38.64

3.32

Olive

Stage 2

50.41

87.42

23.77

11.74

33.12

46.65

19.20

5.15

Olive

Stage 3

25.17

55.41

3.28

10.94

19.52

35.65

3.17

6.90

Grape

Fresh

246.18

377.41

103.33

54.40

70.27

79.05

50.82

5.57

Grape

Stage 1

170.50

233.33

68.35

34.70

62.28

70.00

40.60

6.03

Grape

Stage 2

113.05

155.90

32.27

30.91

51.87

60.92

24.40

8.42

Grape

Stage 3

67.24

124.20

3.70

30.74

37.89

55.39

3.57

12.98

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