Classification to Coefficient of Variation in Physical and Chemical Attributes of Oranges

Abstract

A of the ways to evaluate data homogeneity in experiments is through the coefficient of variation (CV), however, in orange fruit evaluations, gaps are noted about the ranges that the variables must present due to their fluctuations as a function of factors genetic, climatic and agricultural. Thus, the present work aims to propose classifications of coefficient of variation for physicochemical attributes of orange fruits. For this purpose, CVs of 42 articles were used, considering soluble solids (SS), titratable acidity (TA), soluble solids and titratable acidity ratio (SS/TA), fruit length (FL), fruit diameter (FD), fruit mass (FM) and juice yield (JY), applying descriptive statistics and the Shapiro Wilk normality test. The limits proposed as low CV for the physical-chemical attributes of total soluble solids, titratable acidity, the ratio of total soluble solids and titratable acidity, fruit length, fruit diameter, fruit mass, and juice yield are respectively 2.11; 4.39; 4.46; 2.27; 2.59; 4.71 and 1.99% while the high CV range corresponds in the same sequence to 9.61;15.02;15.12;8.99;9.69;19.39;16.34%.

Clasificación por coeficiente de variación en atributos físicos de plantas de café arábica

“…Estudos que já propuseram a classificação dos coeficientes de variação para diversas culturas apontam a importância do tema, como pode ser observado em algumas pesquisas com eucalipto e pinus (Garcia, 1989), algodão (dos Santos, 1998), erva-mate (Storck et al, 2002), guaraná (Atroch, 2005), pimenta (Silva, 2011), banana (Rocha, 2013) e laranja (Sallin et al, 2022), assim mostrando a importância do tema. Entretanto, nenhum estudo se dedicou especificamente aos atributos físicos de mudas de café arábica.…”