Table 3. Descriptive statistics analysis of agronomic traits.

Minimum

Maximum

Mean

Standard Deviation

Coefficient of Variation (%)

Fruit Fresh Wt (g)

0.950

9.220

2.868

1.915

66.780

Fruit Dry Wt (g)

0.410

3.650

1.262

0.772

61.158

Pit Fresh Wt (g)

0.110

1.060

0.415

0.212

51.194

Flesh Fresh Wt (g)

0.840

8.160

2.453

1.717

69.970

Flesh to pit ratio (Fresh Wt basis)

3.090

8.660

5.702

1.509

26.465

Oil content (Fruit Fresh Wt basis) (%)

16.500

33.400

22.057

3.987

18.074

Oil content (Fruit Dry Wt basis) (%)

39.270

62.400

48.742

6.896

14.147

Palmitic acid (%)

8.330

20.860

13.429

3.227

24.034

Palmetoleic acid (%)

0.400

2.300

1.161

0.654

56.355

Stearic acid (%)

1.810

4.910

2.762

0.711

25.750

Oleic acid (%)

55.280

81.700

66.865

6.440

9.631

Linoleic acid (%)

3.700

22.500

14.546

4.423

30.405

Linolenic acid (%)

0.500

1.320

0.710

0.166

23.373

Arachidic acid (%)

0.330

0.690

0.449

0.082

18.182