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Appearance

Trait	Description	unit
BITTERPIT_0	Presence of bitter pit (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
BITTERPIT_10	Presence of bitter pit (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
BITTERPIT_20	Presence of bitter pit (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
CALYXO_0	degree of opening of fruit calyx,average of 5 fruit (1:all closed;2:mixed;3:all open)	n/a
COREO_0	core opening around seeds in equatorial slice (0:open;1:closed)	n/a
CRACK_0	cracking of fruit (1:None; 2:Slight – one fruit ; 3:Medium – 2 or 3 fruit; 4:Severe – 4 or 5 fruit)	n/a
DIAM_0	Diameter of fruit at widest point	inches
DIAM_10	Diameter of fruit at widest point	inches
DIAM_20	Diameter of fruit at widest point	inches
GREASE_0	tackiness or greasiness of skin (1:none;2:slight;3:medium;4:very greasy)	n/a
GREASE_10	tackiness or greasiness of skin (1:none;2:slight;3:medium;4:very greasy)	n/a
GREASE_20	tackiness or greasiness of skin (1:none;2:slight;3:medium;4:very greasy)	n/a
GRNDCOL_0	Color of skin underneath any blush/stripe overcolor (1: green; 2: pale green; 3:green-yellow; 4:pale yellow;5:yellow)	n/a
INTBROWN_0	internal browning not due to bruises (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
INTBROWN_10	internal browning not due to bruises (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
INTBROWN_20	internal browning not due to bruises (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
MASS_G_0	mass in grams	grams
MASS_G_10	mass in grams	grams
MASS_G_20	mass in grams	grams
MOLDYCORE_0	moldy core (0:none;1:present)	n/a
MOLDYCORE_10	moldy core (0:none;1:present)	n/a
MOLDYCORE_20	moldy core (0:none;1:present)	n/a
OVRCOLTYPE_0	Hue of overcolor (1: blush; 2:stripe-blushed;3:blushed-striped;4:blushed)	n/a
PERCOVRCOL_0	Proportion of overcolor of skin (1:no;2:<25%;3:25-50%;4:50-75%;5:>75%)	n/a
RUSSAMT_0	Amount of russet	n/a
RUSSET_LOC_0	location of russeting on apple skin	n/a
RUSSLOC1_0	presence/absense of stem cavity russet	n/a
RUSSLOC2_0	presence/absense of shoulder russet	n/a
RUSSLOC3_0	presence/absense of body basin/calyx russet	n/a
RUSSLOC4_0	presence/absense of lenticel russet	n/a
SCALD_0	fruit scald (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SCALD_10	fruit scald (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SCALD_20	fruit scald (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SHAPE_0	General shape Cornell Extension scale Blanpied and Silsby (1: flat; 2: round; 3: round/conic,;4: conic; 5: cylindrical)	n/a
SHRIVEL_0	shriveling of fruit skin (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SHRIVEL_10	shriveling of fruit skin (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SHRIVEL_20	shriveling of fruit skin (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
SKINCOL_0	Color of overcolor (of blush or stripes) (1:orange; 2:orange-red; 3:pink-red; 4:red; 5:dark redred/purple)	n/a
STARCHRXN_0	Cornell Starch Index for Ripeness	n/a
SUNBURN_0	presence of sunburn (1:none;2:slight(grade1-2);3:medium(grade3);4:severe(grade4-5))	n/a
WATERCORE_0	water core (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
WATERCORE_10	water core (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a
WATERCORE_20	water core (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)	n/a

Covariate

Flavor

Trait	Description	unit
ACIDITY_0	Taste (acid) (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)	n/a
ACIDITY_10	Taste (acid) (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)	n/a
ACIDITY_20	Taste (acid) (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)	n/a
AROMA_0	Flavor (fruit aroma) (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)	n/a
AROMA_10	Flavor (fruit aroma) (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)	n/a
AROMA_20	Flavor (fruit aroma) (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)	n/a
MATURITY_0	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
MATURITY_10	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
MATURITY_20	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
PH_0	pH	log(L/mol)
PH_10	pH	log(L/mol)
PH_20	pH	log(L/mol)
SSC_0	Soluble Solids (refractometer reading from juice of 5 fruits) in Brix	Brix
SSC_10	Soluble Solids (refractometer reading from juice of 5 fruits) in Brix	Brix
SSC_20	Soluble Solids (refractometer reading from juice of 5 fruits) in Brix	Brix
STARCHRXN_0	Cornell Starch Index for Ripeness	n/a
SWEET_0	Taste (sweetness) (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)	n/a
SWEET_10	Taste (sweetness) (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)	n/a
SWEET_20	Taste (sweetness) (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)	n/a
TA_0	% or milligrams per ml (malic acid equivalent), titrated to pH of 8.2	milligram/ ml
TA_10	% or milligrams per ml (malic acid equivalent), titrated to pH of 8.3	milligram/ ml
TA_20	% or milligrams per ml (malic acid equivalent), titrated to pH of 8.4	milligram/ ml

Pests

Phenology

Production

Texture

Trait	Description	unit
A1_N_0	Average Hardness of Region 1 (surface with no skin to 8.128mm)	Newtons
A1_N_10	Average Hardness of Region 1 (surface with no skin to 8.128mm)	Newtons
A1_N_20	Average Hardness of Region 1 (surface with no skin to 8.128mm)	Newtons
A2_N_0	Average Hardness of Region 2 (8.128mm to core)	Newtons
A2_N_10	Average Hardness of Region 2 (8.128mm to core)	Newtons
A2_N_20	Average Hardness of Region 2 (8.128mm to core)	Newtons
A3_N_0	Average hardness in core	Newtons
A3_N_10	Average hardness in core	Newtons
A3_N_20	Average hardness in core	Newtons
C0_0	10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm)	inches
C0_10	10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm)	inches
C0_20	10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm)	inches
C1_0	10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core	inches
C1_10	10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core	inches
C1_20	10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core	inches
CN_0	Fourier transformation of force measurements in Region 2	n/a
CN_10	Fourier transformation of force measurements in Region 3	n/a
CN_20	Fourier transformation of force measurements in Region 4	n/a
CRISP_0	First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)	n/a
CRISP_10	First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)	n/a
CRISP_20	First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)	n/a
E2_N_0	Force at end of Region 2, measure of integrity of center	Newtons
E2_N_10	Force at end of Region 2, measure of integrity of center	Newtons
E2_N_20	Force at end of Region 2, measure of integrity of center	Newtons
EFFEGI_N_0	hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable	Newtons
EFFEGI_N_10	hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable	Newtons
EFFEGI_N_20	hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable	Newtons
FIRM_0	Texture (hardness), Force required to completely bite through sample placed between molars (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))	n/a
FIRM_10	Texture (hardness), Force required to completely bite through sample placed between molars (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))	n/a
FIRM_20	Texture (hardness), Force required to completely bite through sample placed between molars (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))	n/a
JUICE_0	Amount of juice released after chewing with molars (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)	n/a
JUICE_10	Amount of juice released after chewing with molars (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)	n/a
JUICE_20	Amount of juice released after chewing with molars (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)	n/a
M1_N_0	Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer	Newtons
M1_N_10	Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer	Newtons
M1_N_20	Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer	Newtons
M2_N_0	Average Hardness of Region 2 (8.128mm to core)	Newtons
M2_N_10	Average Hardness of Region 2 (8.128mm to core)	Newtons
M2_N_20	Average Hardness of Region 2 (8.128mm to core)	Newtons
M3_N_0	Average hardness in core	Newtons
M3_N_10	Average hardness in core	Newtons
M3_N_20	Average hardness in core	Newtons
MATURITY_0	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
MATURITY_10	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
MATURITY_20	sensory perception of ripeness (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))	n/a
MCR_0	Not used (core ratio)	n/a
MCR_10	Not used (core ratio)	n/a
MCR_20	Not used (core ratio)	n/a
OAH_N_0	Average pressure for entire test	Newtons
OAH_N_10	Average pressure for entire test	Newtons
OAH_N_20	Average pressure for entire test	Newtons
OMH_N_0	Largest pressure recorded	Newtons
OMH_N_10	Largest pressure recorded	Newtons
OMH_N_20	Largest pressure recorded	Newtons
QF_0	quality factor, a function of other factors	n/a
QF_10	quality factor, a function of other factors	n/a
QF_20	quality factor, a function of other factors	n/a
SA2_0	The proportion of the A2 value that has gone into the QF value	n/a
SA2_10	The proportion of the A2 value that has gone into the QF value	n/a
SA2_20	The proportion of the A2 value that has gone into the QF value	n/a
SC0_0	The proportion of the C0 value that has gone into the QF value	n/a
SC0_10	The proportion of the C0 value that has gone into the QF value	n/a
SC0_20	The proportion of the C0 value that has gone into the QF value	n/a
SCN_0	The proportion of the Cn value that has gone into the QF value	n/a
SCN_10	The proportion of the Cn value that has gone into the QF value	n/a
SCN_20	The proportion of the Cn value that has gone into the QF value	n/a
SE2_0	The proportion of the E2 value that has gone into the QF value	n/a
SE2_10	The proportion of the E2 value that has gone into the QF value	n/a
SE2_20	The proportion of the E2 value that has gone into the QF value	n/a
SM1_0	The proportion of the M1 value that has gone into the QF value	n/a
SM1_10	The proportion of the M1 value that has gone into the QF value	n/a
SM1_20	The proportion of the M1 value that has gone into the QF value	n/a
STARCHRXN_0	Cornell Starch Index for Ripeness	n/a

Tree Trait

Trait	Description	unit
BLOCK	Planting block or field	n/a
CHEMDATE_0	Date of internal chemistry evaluation	n/a
CHEMDATE_10	Date of internal chemistry evaluation	n/a
CHEMDATE_20	Date of internal chemistry evaluation	n/a
CYCLE	n/a	n/a
DIGIDATE_0	Date of instrumental texture evaluation	n/a
DIGIDATE_10	Date of instrumental texture evaluation	n/a
DIGIDATE_20	Date of instrumental texture evaluation	n/a
HARVDATE	Julian date of harvest	n/a
HARVESTYEAR	year of harvest	year
LOCATION	State or University (1=UMN; 2=Cornell-Geneva; 3=WSU)	n/a
ROW	Row in block	n/a
STORAGE	Number of weeks after harvest when the measurements were made	weeks
TREE	Tree in row	n/a
WEEK	week of harvest, lettered or numbered from first harvest of the season	n/a

Trait	Description	unit
CROPLOAD	Crop load relative to size of tree (1=very light; 2=light; 3=medium; 4=heavy; 5=v.heavy)	n/a
DROPPING	amount of preharvest dropping of fruit relative to crop on tree (1=very light; 2=light; 3=medium; 4=heavy; 5=v.heavy)	n/a
FIREBLIGHT	disease severity (0=none; 1=slight; 2=medium; 3=severe)	n/a
MILDEW	disease severity (0=none; 1=slight; 2=medium; 3=severe)	n/a
SCAB	disease severity (0=none; 1=slight; 2=medium; 3=severe)	n/a

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