Table 4 Descriptive statistics about the chlorophyll 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

Mean

Max

Min

Std

Avocado

Fresh

55.63

77.53

41.13

6.78

Avocado

Stage 1

68.85

96.97

43.83

10.26

Avocado

Stage 2

67.65

99.90

49.23

10.56

Avocado

Stage 3

80.32

68.02

95.50

10.35

Avocado

Dry

80.33

99.90

12.20

14.24

Olive

Fresh

67.85

76.60

56.10

11.37

Olive

Stage 1

80.69

88.80.

70.10

11.09

Olive

Stage 2

82.62

92.80

50.40

11.74

Olive

Stage 3

83.62

93.90

74.60

10.94

Olive

Dry

87.14

93.90

70.20

5.42

Grape

Fresh

31.33

43.80

16.40

6.86

Grape

Stage 1

32.01

47.60

21.70

6.40

Grape

Stage 2

32.51

47.00

3.70

7.36

Grape

Stage 3

34.00

48.60

16.60

6.48

Grape

Dry

41.41

76.00

6.48

11.53

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