Breeders Toolbox

RosBREED Crop Reference Set available

Choose Crop Set Crop
Browse Database Browse Varieties Browse Varieties by Datasets
Search Database Search Phenotyping Data Search by Varieties Search by Traits Search by Parentage Search Genotyping Data Search by Varieties Search by Variety/Marker Search by Marker/Allele
Documentation Descriptors View Descriptors Download Descriptors Tutorials Tutorials for Public Users Tutorials for Group Members (coming soon) Guides Setup Guide (coming soon) Breeding Data Template Download Sample Template
BIMS Tools Trait Locus Warehouse Selection Target Identifier Technology Portfolio Marker Converter QTL Validator Cross Assist Seedling Select
Tools Generate Input Files Input File for Pedimap Input Files for FlexQTL

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

Search

Main Menu

Breeders Toolbox