Fig. 3
From: Description of olive morphological parameters by using open access software
Morphological characters of the fruit. a Raw image data. b Raw image data with measurements. c Morphological measurements. Contour (red line) fruit boundary, height (A–B): (blue line), maximum transverse diameter (C–D) (black line), position of the maximum transverse diameter: segment (O–B), best fit ellipse: green curve, fruit nipple: pink curve (arc (EBF))