Rosaceae Trait Ontology

GDR has made an effort to standardize the trait names and the abbreviations for all the trait data entered in the database. GDR QTL are associated with these trait terms and QTL labels, assigned by GDR, use the below abbreviations for the listed traits. Each of these trait terms is either an existing term or a child term of the existing term of the plant trait ontology. One trait term can belong to multiple Root TO term. When possible, we have used abbreviations that are consistent with established trait or crop ontologies. Where new ones were developed they have been submitted to the Trait Ontology consortium for inclusion. We would appreciate if new studies could use these standardized terms where possible. If you have a new trait or are unsure about the naming please contact us.

To see all the traits, click to expand the trait category below. Or narrow the list using the keyword search.

Keyword

Category	Abbreviation	Trait Name	Definition	Count
+ biochemical trait	1DOL	1-decanol content	amount of volatile compount 1-decanol content in fruit	155
	1MOBAT	1-methyloctyl butanoate content	amount of volatile compount 1-methyloctyl butanoate content in fruit
	1OOL	1-octanol content	amount of volatile compount 1-octanol content in fruit
	1PN3ON	1-penten-3-one content	amount of volatile compount 1-penten-3-one content in fruit
	2DAL	2-decenal content	amount of volatile compount 2-decenal content in fruit
	2H1OL	2-hexen-1-ol content	amount of volatile compount 2-hexen-1-ol content in fruit
	2HPAL	2-heptenal content	amount of volatile compount 2-heptenal content in fruit
	2HPON	2-heptanone content	amount of volatile compount 2-heptanone content in fruit
	2MBAC	2-methylbutyl acetate content	amount of volatile compount 2-methylbutyl acetate content in fruit
	2NON	2-nonanone content	amount of volatile compount 2-nonanone content in fruit
	2OAL	2-octenal content	amount of volatile compount 2-octenal content in fruit
	2PAL	2-pentenal content	amount of volatile compount 2-pentenal content in fruit
	3MBAC	3-methylbutyl acetate content	amount of volatile compount 3-methylbutyl acetate content in fruit
	6M5HP2ON	6-methyl-5-hepten-2-one content	amount of volatile compount 6-methyl-5-hepten-2-one content in fruit
	AFR	alpha farnesene content	amount of volatile compound alpha farnesene in fruit
	AH	amygdalin hydrolase activity	presence and activation of amygdalin hydrolase in fruit
	AIACT	acid invertase activity	activity of acid invertase in fruit
	AL	allylanisol content	mount of volatile compund allylanisol in fruit
	APFKACT	ATP phosphofructokinase activity	activity of ATP phosphofructokinase in fruit
	ASA	L-Ascorbic acid content	amount of L-ascorbic acid in fruit
	ASAFF	L-ascorbic acid content in fruit flesh	amount of L-ascorbic acid in fruit flesh, high level of which is associated with improved fruit postharvest quality
	ATCYN	anthocyanin content	amount anthocyanin present in fruit
	B2MBAT	butyl 2-methyl butanoate content	amount of volatile compound butyl 2-methyl butanoate in fruit
	BAC	butyl acetate content	amount of volatile compound butyl acetate in fruit
	BBAT	butyl butanoate content	amount of volatile compound butyl butanoate in fruit
	BDMN	beta damascenone content	amount of volatile compound beta damascenone in fruit
	BHAT	butyl hexanoate content	amount of volatile compound butyl hexanoate in fruit
	BOL	butanol content	amount of volatile compound butanol in fruit
	BZAC	benzyl acetate content	amount of volatile compound benzyl acetate in fruit
	BZAL	benzaldehyde content	amount of volatile compound benzaldehyde in fruit
	C3ARA	cyanidin 3-O-arabinoside content	amount of cyanidin 3-O-arabinoside in fruit
	C3G	cyanidin 3-O-glucoside content	amount of cyanidin 3-O-glucoside in fruit
	C3GAL	cyanidin 3-O-galactoside content	metabolite content related trait
	C3R	cyanidin 3-O-rutinoside content	amount of cyanidin 3-O-rutinoside in fruit
	CA	p-coumaric acid content	content of p-coumaric acid
	CAGLU	caffeic acid glucoside content	amount of caffeic acid glucoside in fruit
	CAT	catechin content	amount of polyphenolic compound catechin in fruit
	CATECATRO	catechin epicatechin ratio	catechin/epicatechin ratio
	CHLCN	chlorophyll content	amount of chlorophyll in shoots
	CITA	citric acid content	amount of citric acid n fruits
	CLGA	chlorogenic acid content	amount of polyphenolic compound chlorogenic acid in fruit
	CNAC	cinnamyl acetate content	amount of volatile compound cinnamyl acetate in fruit
	CQA	p-coumaroyl quinic acid content	amount of polyphenolic compund p-coumaroyl quinic acid in fruit
	CTC	citrate content	content of citrate in fruit
	DAC	decyl acetate content	amount of volatile compound decyl acetate in fruit
	DASAFF	dehydroascorbate content in fruit flesh	amount of dehydroascorbate in fruit flesh
	EAC	ethyl acetate content	amount of volatile compound ethyl acetate in fruit
	ECAT	epicatechin content	metabolite content related trait
	EDAT	ethyl decanoate content	amount of volatile compound ethyl decanoate in fruit
	EGL	eugenol content	amount of volatile compound eugenol in fruit
	EHAT	ethyl hexanoate content	amount of volatile compound ethyl hexanoate in fruit
	F1,6BPACT	fructose-1,6-bisphosphatase activity	activity of fructose-1,6-bisphosphatase in fruit
	F3LA	flavan-3-ol-a content	content of a non-identified flavan-3-ol dimer, designated as flavan-3-ol-b
	F3LB	flavan-3-ol-b content	content of a non-identified flavan-3-ol dimer, designated as flavan-3-ol-a
	FASA	foliar L-ascorbic acid content	amount of L-ascorbic acid in leaves
	FDASA	foliar dehydroascorbate content	amount of dehydroascorbate in leaves
	FDP	fruit development period	number of days between blooming and maturity dates
	FGHS	foliar glutathione concentration	concentration of foliar glutathione in fruit
	FKACT	fructokinase activity	activity of fructokinase in fruit
	FLCL	flower color	color of flower
	FOGSH	foliar oxidized GSH content	amount of oxidized GSH in leaves
	FRAP	ferric reducing power	Ferric reducing absorbance power measured 0 - 200 umol ferric reducing equiv/g fw.
	FRU	fructose content	amount of fructose in fruit
	FSC	fruit skin color	color of fruit color
FV	flavonoid content	amount of flavonoid compounds in fruit
GDDLN	gamma-dodecalactone content	amount of volatile compound gamma-dodecalactone in fruit
GDLN	gamma-decalactone content	amount of volatile compound gamma-decalactone in fruit
GLC	glucose content	amount of glucose in fruit
GRAC	geranyl acetate content	amount of volatile compound geranyl acetate in fruit
GT	glucosyltransferase activity trait	presence and activity of glucosyltransferase in fruit
HAC	hexyl acetate content	amount of volatile compound hexyl acetate in fruit
HBAT	hexyl butanoate content	amount of volatile compound hexyl butanoate in fruit
HHAT	hexyl hexanoate content	amount of volatile compound hexyl butanoate in fruit
HKACT	hexokinase activity	activity of hexokinase in fruit
HOL	hexanol content	amount of volatile compound hexanol in fruit
HPAL	heptanal content	amount of volatile compound heptanal in fruit
HPOL	heptanol content	amount of volatile compound heptanal in fruit
IPNOL	Iso-pentanol content	amount of volatile compound Iso-pentanol in fruit
KTST	kernel taste	taste of kernels, ranging from bitter to sweet
LNA	linoleic acid content	amount of linoleic acid
LNOL	linalool content	amount of volatile compound linalool
MA	malic acid content	amount of malic acid in fruit
MAL	malate content	content of malate in fruit
MBAC	2-methyl butyl acetate content	amount of volatile compount 2-methyl butyl acetate content in fruit
MBZAT	methyl benzoate content	amount of volatile compound methyl benzoate in fruit
MDAT	methyl decanoate content	amount of volatile compound methyl decanoate in fruit
MDL	mandelonitrile lyase activity	presence and activation of mandelonitrile lyase, a constitutive defence (alpha- hydroxinitrile lyase) compound that is activated upon tissue damage or pathogen attack
MFN	mesifurane content	amount of volatile compound mesifurane
MHAT	methyl hexanoate content	amount of volatile compound methyl hexanoate in fruit
MOAT	methyl octanoate content	amount of volatile compound methyl octanoate in fruit
MPNAT	methyl pentanoate content	amount of volatile compound methyl pentanoate in fruit
MYAC	myrtenyl acetate content	amount of volatile compound myrtenyl acetate in fruit
MYOL	myrtenol content	amount of volatile compound myrtenol in fruit
NA	neochlorogenic acid content	content of neochlorogenic acid
NAC	nonyl acetate content	amount of volatile compound nonyl acetate in fruit
NAFR	non-acid fruit	fruit above the pH value 4.0, contributing to the taste of the fruit
NAL	nonanal content	amount of volatile compound nonanal in fruit
NIACT	neutral invertase activity	activity of neutral invertase in fruit
NRAC	neryl acetate content	amount of neryl acetate in fruit
NRDL	nerolidol content	amount of volatile compound nerolidol in fruit
NROL	nerol content	amount of nerol in fruit
OA	oleic acid content	amount of oleic acid in fruit
OAC	octyl acetate content	amount of volatile compound octyl acetate in fruit
OBAT	octyl butanoate content	amount of volatile compound octyl butanoate in fruit
OHAT	octyl hexanoate content	amount of volatile compound octyl hexanoate in fruit
OMT	O-methyl transferase activity	O-methyl transferase activity
OOL	3-octanol content	amount of volatile compount 3-octanol content in fruit
ORAC	oxygen radical absorbing power	Oxygen radical absorbing power
PALTA	palmitic acid content	amount of palmitic acid in the kernel, an important part of kernal transport and quality evaluation
PALTLA	palmitoleic acid content	amount of palmitoleic acid in the kernel, an important part of kernel transport and qulaity evaluation
PB1	proanthocyanidin B1 content	content of proanthocyanidin B1, a compound that belongs to the flavan-3-ol family
PCB	procyanidin B2 content	amount of polyphenolic compund procyanidin B2 in fruit
PEG	peonidin 3-O-glucoside content	content of peonidin 3-O-glucoside
PER	peonidin 3-O-rutinoside content	content of peonidin 3-O-rutinoside
PGMACT	phosphoglucomutase activity	activity of phosphoglucomutase in fruit
PH	PH	level of acidity present
PHE	phenolic compound content	amount of phenolic compounds in fruit
PHX	phloridzin-xyloside content	amount of polyphenolic compund phloridzin-xyloside in fruit
PHY	prunasin hydrolase activity	presence and activation of prunasin hydrolase, a constitutive defence (beta-glucosidase) compound that is activated upon tissue damage or pathogen attack
PNAC	pentyl acetate content	amount of pentyl acetate in fruit
PNOL	pentanol content	amount of pentanol in fruit
PRAC	propyl acetate content	amount of volatile compound propyl acetate in fruit in fruit
PRHAT	propyl hexanoate content	amount of volatile compound propyl hexanoate in fruit
PRTN	protein content	amount of protein in fruit
Q3AF	quercetin 3-O-arabinofuranoside content	amount of polyphenolic compund quercetin 3-O-arabinofuranoside in fruit
Q3GLU	quercetin 3-O-glucoside content	amount of polyphenolic compund quercetin 3-O-glucoside in fruit
Q3R	quercetin 3-O-rutinoside content	amount of polyphenolic compund quercetin 3-O-rutinoside in fruit
Q3X	quercetin 3-O-xyloside content	amount of polyphenolic compund quercetin 3-O-xyloside in fruit
QA	quinic acid content	amount of quinic acid in fruit
RAC	relative antioxidant capacity	relative amount of antioxidant
RPT	ripening time	Julian days when 95% of the mesocarps had split
SDHACT	sorbitol dehydrogenase activity	activity of sorbitol dehydrogenase in fruit
SOR	sorbitol content	amount of sorbitol in fruit flesh
SOROACT	sorbitol oxidase activity	activity of sorbitol oxidase in fruit
SPSACT	sucrose phosphate synthase activity	activity of sucrose phosphate synthase in fruit
SSC	total water soluble content	total amount of water soluble content in fruit
ST	stomatal conductance	It is a numerical measure of the maximum rate of passage of water vapour through the stomata.
STA	stearic acid content	amount of stearic acid in fruit
SUC	sucrose content	amount of sucrose in fruit
SUG	sugar content	amount of sugar in fruit
SUGG	sugar content of shaded side of the fruit	Mean °Brix (sugar content) of the green (shaded) side of the fruit
SUGR	sugar content of the sunny side of the fruit	Mean °Brix (sugar content) of the red (sunny) side of the fruit
TA	total acidity	total amount of acid in fruit
TFAT	total fat content	total amount of fat
TITA	titratable acidity	measured with an automatic titrator with pH meter and autoburete, and results were referred to grams of citric acid per 100 grams of fresh weight
TPH	tocopherol homologues content	amount of tocopherol homologues in kernel
TPL	terpineol content	amount of volatile compound terpineol in fruit
TRPR	transpiration rate	rate of transpiration
UGPACT	UDP-glucose pyrophosphorylase activity	activity of UDP-glucose pyrophosphorylase in fruit
UPCO1	unknown procyanidin oligomer 1 content	amount of polyphenolic compund unknown procyanidin oligomer 1
UPCO2	unknown procyanidin oligomer 2 content	amount of polyphenolic compund unknown procyanidin oligomer 2
UPCO3	unknown procyanidin oligomer 3 content	amount of polyphenolic compund unknown procyanidin oligomer 3
UPCO4	unknown procyanidin oligomer 4 content	amount of polyphenolic compund unknown procyanidin oligomer 4
UPCO5	unknown procyanidin oligomer 5 content	amount of polyphenolic compund unknown procyanidin oligomer 5
VOC	volatile organic compounds content	amount of volatile organic compounds in fruit
+ plant growth and development trait	ABFR	aborting fruit		56
	ABNG	abnormal growth after insufficient stratification	abnormal growth after insufficient stratification
	ANTHERVIAB	anther viability	Anther viability
	BD	bloom date	the day when approximately 50% of the flowers were open
	BLOOM1	first bloom date	Julian date of first bloom.
	BLOOM2	last bloom date	Julian date of last bloom.
	BR	broomy growth habit	exhibiting a columnar or pillar growth habit
	BUDBREAK	bud break	Time of budbreak relative to standard
	CONDITION	condition of Tree
	CR	chilling requirement	feature essential for cycling between vegetative or floral growth and dormancy, require exposure to cold temperatures
	CROPEFFIC	fruit cropping	Cropping efficiency
	DBD	date of budbreak	date of budbreak expressed in the number of days from January 1st
	DFL	days to flowering	The number of days required for an individual flower, a whole plant or a plant population to reach flowering stage from a predetermined time point.
	DMAT	days to maturity	The number of days required for a whole plant or a plant population to reach maturity
	DN	day neutrality	Day-neutral (DN) strawberries are photoperiod insensitive and will initiate ﬂowers under any photoperiod conditions as long as temperatures are moderate in comparison to short-day (SD) ones that initiate ﬂower buds either under SD conditions (<14 h of day length) or at temperatures below 15 degree in Celsius.
	DNARATIO	dna ratio	Flow cytometry measurement of the ratio of the amount of sample dna to the amount of dna in a standard plant.
	DWF	rootstock-induced dwarfing	oot stock induced dwarfing of apple scions
	ECRD	ecodormancy release date
	EDRD	endodormancy release date
	EVERBEARIN	everbearing	Whether or not the plant has an everbearing habit
	EVG	evergrowing	terminal apices continue growing through winter conditions
	FB	flesh browning rate	change of flesh color from its normal state
	FDP	fruit development period	number of days between blooming and maturity dates
	FIRSTRED	first red fruit date	Julian date when first fruit develops red color on at least half of its surface
	FLCYLCES	flowering cycle	Flowering cycles; How many cycles of flowering occurred. One cycle = blooming for at least two weeks, stopping for at least two weeks then blooming again for at least two weeks
	FRSTRUNNER	first runner date	Julian date of appearance of first runners
	FRUITATTCH	fruit attachment	Strength of attachment of mature fruit to branch
	FULLBLOOM	full bloom date	Julian date of full bloom.
	FWT	flowering time	time of first flower
	GMD	germination date	The duration of stratification time prior to radicle protrusion
	GP	date of green point	50% of all tree buds (either vegetative or flowering) showing some green
	HARVMATURE	relative of harvest maturity	Season maturity for picking
	HR	heat requirement	Heat accumulation required for floral or vegetative bud break.
	HRB	heat requirement for blooming
	HREC	heat requirement for ecodormancy release
	INL	internode length	internode length
	JPL	juvenile phase length	number of years until the ﬁrst inﬂorescences in fruit trees
	LB	late blooming	blooming after the risks of spring frost is low or nonexistent
	PENB	period of time between endodormancy release and blooming
	PENEC	period of time between endodormancy and ecodormancy release
	PETALFALL	date of petal fall	Date of initial petal fall
	PF	perpetual flowering	trait of some perennials that have the ability to flower more than once a year, also called as remontancy
	PLOIDYEQUA	ploidy equation	Equation of the ploidy of the plant.
	PROPAGATION	vegetative propagation type	Propagation by tip layering or rooted cuttings.
	RIPE1	first ripening date	Julian date of first ripe bloom.
	RIPE2	last ripening date	Julian date of last ripe fruit.
	RIPEDATE	date of ripeness	Date first fruit ripens.
	RPT	ripening time	Julian days when 95% of the mesocarps had split
	RR	rooting rate	Rate of rooting of hardwood cuttings in rootstocks
	RUNNER	runner	Amount ‘runners’ or stolons in strawberries
	SDS	seed size	size of seed
	SHUCKING	date of floral shucking	Date of initial corolla shucking from swelling ovaries
	SKINCRACK	skin cracking susceptibility	Skin cracking susceptibility
	STFCR	stratification requirement	requirement ofstratification, measured based on duration of stratification treatments and the presence or absence of germination after the initial planting.
	STNN	stem node number	number of nodes on the stem
	TIVB	time of initial vegetative budbreak	50% of the vegetative buds showing the first deployed leaf
+ plant morphology trait	ACHENE	achene position	Position of the achenes	211
	ACHENECOL	achene color	Color of the achene
	ATCL	anther color	color of anther
	ATCYN	anthocyanin content	amount anthocyanin present in fruit
	BARKCOLOR	bark color	Bark color of shoots
	BDI	base diameter increment	change in base diameter of tree
	BDIA	base diameter	Base diameter measured 10 cm above the soil
	BL	basis angle of long sylleptic axillary shoots	basic angle of long sylleptic axillary shoots sprouting from trunk
	BLOOMEXPOS	bloom exposure	Amount of bloom covered by foliage
	BN	branch number	Number of branches arising from the central leader
	BR	broomy growth habit	exhibiting a columnar or pillar growth habit
	BRCHHABIT	branch angle	Typical angle of branching from main trunk
	CALLOBECOL	calyx lobe color	Calyx lobe color
	CALLOBESHP	calyx lobe shape	Calyx lobe shape
	CALLOBHAIR	calyx lobe hairiness	Hairiness of outer covering of calyx lobe
	CALPERSIST	calyx persistence	Persistance of calyx on fruit
	CALTUBECOL	calyx tube color	Calyx tube color
	CALTUBHAIR	calyx tube hairiness	Calyx tube hairiness
	CALYXBASIN	calyx basin	Appearance of calyx basin
	CALYXREFLX	calyx reflexion	Reflexion of calyx
	CARPELARR	carpel arrangement	Arrangement of carpels as seen when cut cross-section
	CARPELNUM	carpel number	Number of carpels/fruit
	CBS	cord bending of long sylleptic axillary shoots	cord bending of long sylleptic axillary shoots
	CPUB	cane pubescence	fine hairs on the cane
	CROPEFFIC	fruit cropping	Cropping efficiency
	DFLW	double flower	Double corolla
	DRUPLETS	druplets per fruit	Druplets per fruit.
	FCIR	fruit circumference	Circumference of fruit measured in centimeters by calipers
	FCLST	flesh color around the stone	color of flesh around the stone
	FFC	fruit flesh color
	FILACOLOR	filament color	Filament color
	FLCL	flower color	color of flower
	FLESHCHAR	flesh characteristics	Characteristics of fruit flesh (subjective)
	FLF	floricane fruiting	producing fruit only on floricanes
	FLOWERDENS	flower density	Flower density.
	FLRPEDHAIR	flower pedicel hairiness	Flower pedicel hairiness
	FLSH	flower shape
	FLWRBUD	flowers per bud	Observed number of flowers emerging from single bud.
	FRCL	fruit color	External fruit color
	FRDIA	fruit diameter	diameter of fruit, measured in mm
	FRDLR	fruit diameter to length ratio	fruit diameter/ length
	FRDP	Fruit depth	distance between suture and opposite side at the equatorial zone of fruit
	FRDW	fruit dry weight	weight of fruit after drying
	FRHR	fruit hairiness	how much hair is present on fruit
	FRL	fruit length	length of fruit
	FRSH	fruit shape	shape of fruit
	FRSZ	fruit size
	FRTFLSHOXI	fruit flesh oxidation	Percent change in "L" on hunter color meter
	FRTGRNDCOL	fruit ground color	Fruit ground color at maturity
	FRTLENTCOL	fruit lenticel color	Fruit lenticel color
	FRTLENTDEN	fruit lenticel density	Prominence of fruit lenticel
	FRTLENTSHP	fruit lenticel shape	Fruit lenticel shape
	FRTLENTSIZ	fruit lenticel size	Relative size of fruit lenticel
	FRTRUSSLOC	fruit russet location	Location of russet on fruit
	FRTRUSSTYP	fruit russet type	General type of russetting
	FRTSHPUNIF	fruit shape uniformity	Consistency of fruit shape
	FRTSIZUNIF	fruit size uniformity	Consistency of fruit size
	FRTUNIF	fruit uniformity	Uniformity of fruits in appearance.
	FRUITATTR	fruit attractiveness	This is a subjective factor, varying between regions and between experts.
	FRUITBLOOM	fruit bloom rating	Rating of natural bloom (wax) on fruit at maturity
	FRUITTENAC	fruit tenacity	Tendency of fruit to fall off tree
	FRW	fruit weight	weight of fruit
	FRWD	Fruit width	Distance between the two sides (cheeks) of fruit
	FSC	fruit skin color	color of fruit color
FSSHRVL	fruit skin shriveling	shriveling of fruit skin
GLOSSINESS	fruit gloss	Glossiness of fruit
HARVESTUNI	harvest uniformity	Rating of typical number of harvests required to obtain uniformly ripe fruit
HARVSEASON	harvest season
HRVSTEASE	harvest ease	Harvest ease.
INFLORCOL	inflorescence color	Inflorescence color
INFLORHAIR	inflorescence hairiness	Inflorescence hairiness
INFLORTYPE	inflorescence type	Inflorescence type
INL	internode length	internode length
INLmaxS	length of the longest internode of long sylleptic axillary shoots	length between the furthest apart nodes on the axillary branches
INLmaxT	length of the longest internode of the trunk	length between the furthest apart nodes on the trunk
INLS	mean internode length of long sylleptic axillary shoots	average length between nodes on the axillary branches
INNERPEG	inner peg	Presence of green peg after capping
KERNELCLR	kernal color	Intensity of brown in kernel coloration
KERNELSHAP	kernal shape	Kernel shape as ratio of width to length
KERNELSHRV	shriveling of kernel	Degree of shriveling or wrinkling of kernel
KERNELSIZE	kernel size	Relative size of average kernel
LEAFANGLE	leaf angle	Leaf angle, mean of five measurements per plant in degrees
LEAFAPEX	leaf apex	Leaf apex shape
LEAFBASE	leaf base	Leaf base shape
LEAFCHAR	leaf characteristics	Observed unique characteristics of leaves.
LEAFCURL	leaf curling	Presence of taphrina deformans
LEAFEMERGE	leaf emergence	Comparative timing of leaf emergence and bloom.
LEAFGLAND	petiole gland	Petiole gland shape
LEAFLETNUM	leaflet number	Number of leaflets per leaf.
LEAFLOBING	leaf lobe morphology trait	Leaf lobed or not lobed in one tree
LEAFMARGIN	leaf margin
LFA	leaf area	area of leaf
LFB	leaf break	leaves breaking out of the bud
LFCL	leaf color	color of leaf
LFDW	leaf dry weight	weight of leaf after drying
LFHAIR	leaf hairiness	Leaf hairiness
LFL	leaf length	length of leaf
LFSH	leaf shape	shape of leaf
LFSZ	leaf size	size of leaf
LFW	leaf width	leaf width
LOBTUBRAT	calyx lobe to tube ratio	Ratio between length of calyx lobe & tube
LSR	leaf gland
MALFORMATI	fruit malformation	Malformations of the fruit
MCCL	mesocarp color	color of fruit flesh
MESOCARPDIA	mesocarp diameter	Fruit width 2 - pit width
MESOCARPWT	mesocarp weight	Fruit weight - pit weight
NAS	number of axillary shoots	number of branches, including long shoots (longer than 20 cm), brindles (between 5 and 20 cm), and spurs (shorter than 5cm)
NB	number of brindles	number of brindles (branches between 5 cm and 20 cm)
NBSP	number of spurs	number of spurs (branches shorter than 5 cm)
NFLWB	number of flower bunches	number of flower bunches counted per tree
NLS	number of long shoots	number oof long shoots (branches longer than 20 cm)
NLT	number of latents buds on the trunk	number of latent buds of the trunk
NUTSHAPE	nut shape	Typical shape in profile of full-size nut
OVERCOLOR	overcolor intensity	Percent of overcolor on fruit 0-100%
OVERCOLPAT	overcolor pattern	Overcolor pattern type
PCP	polycarpel	Fruit doubling, or fused multiple fruits, occur in stone fruits when plants are subjected to environmental stress during critical stages of floral bud development where two or more carpels develop in each flower
PEDCOL	pedicel color	Flower pedicel color
PERCBLUSH	percent blush	Portion of fruit surface affected by pigmented blush.
PETALHAIR	petal hairiness
PETALLNGTH	petal length	Length of normal petals on vigorous fruiting branch in mm
PETALSHAPE	petal shape
PETALWIDTH	petal width	Width of normal petals on vigorous fruiting branch in mm
PETIOLEHA	petiole hairiness
PHI	plant height increment	difference in height after one year
PISTILSTAM	pistil to stamen ratio	Pistil/stamen length ratio
PITBURN	pit burn	Degree of burning in pit cavity
PITCOLOR	pit cavity color	Predominant surface color in pit cavity
PITLH	pit length	Pit Length
PIT SHP	pit shape	pit shape
PITWD	pit width	Pit Width
PL	pedicel length
PLANTHABIT	plant growth morphology	Plant growth habit
PLHT	plant height	height of plant
PLOIDY	ploidy level	Ploidy level determined by nuclear DNA content using flow cytometry
PLS	percentage of long shoots	number of long shoots/ total axillary shoots of the tree
PLUGGING	plugging	Presence or absence of central plug after calyx removal (plug is attached to calyx)
PREBLOOMCO	prebloom flower color	Prebloom flower color
PRK	presence of prickles	presence of prickles, thorns, or spines
PRKD	prickle density
PSPLIT	split pit	proportion of split/normal pits
PSTD	pistil death	number of pistils that died early
PTCL	petal color
PTNB	petal number	number of petals on flowers
PTOL	petiole length	petiole length
PUBESCENCE	skin pubescence	Presence of skin pubescence
PWGT	pit weight	waight of pit of stone fruits
RECPTHGHT	receptacle height	Receptacle height in centimeters
RSP	red skin pigmentation	red skin pigmentation occur in the final stage of development, over the background color. The red color is due to anthocyanin compounds
SDAPEXSHP	seed apex shape
SDBASESHP	seed base shape
SDNB	fruit seed number
SEEDCOLOR	seed color
SEEDLENGTH	seed length	Seed length in mm
SEEDNUMBER	seed number	Number of seed per carpel after optimum pollination
SEEDSHAPE	seed shape	General seed shape
SEEDWIDTH	seed width	Seed width in mm
SEPALCOLOR	sepal color	Predominant color of mature sepals
SH	shell hardness	hardness of the shell, measured by shelling percentage (weight of kernel/ weight of nut)
SHDW	shoot dry weight	weight of shoot after drying
SHELLCOLOR	shell color	Intensity of brown tones in the outer nut shell
SHELLMARK	markings of outer shell	Degree and type of marking on outer shell
SHHBT	shoot habit	growth habit (sprawling ground cover vs spreading bush)
SHLLRETEN	retention after husking shell	Degree of seal or opening at the shell suture
SHOOTCUTIC	shoot cuticle	Shoot cuticle presence
SHOOTHAIR	shoot hairiness
SHOWINESS	showiness of flowers	Appearance of flowers, comparing size of petals to that of stamen, and decorativeness of corona.
SKINBLOOM	skin bloom	Presence or predominance of bloom (pruoise) layer on skin of ripe fruit
SKINCHAR	skin characteristics	Texture and taste characteristics of fruit skin (subjective)
SKINTOUGH	fruit skin toughness	Toughness of the skin
SLENTINTEN	shoot lenticel intensity
SLENTSHAPE	shoot lenticel shape
SLFA	specific leaf area	ratio of leaf area to dry mass
SLFS	seedling leaf size	size of seedling leaf
SSTD	seedling stem diameter	diameter of seedling stem
ST	stomatal conductance	It is a numerical measure of the maximum rate of passage of water vapour through the stomata.
STAMENHGHT	stamen height	Height of stamen relative to receptacles
STANG	stem angle	angle of stem
STDIA	stem diameter	diameter of stem
STDW	stem dry weight	weight of stem when water content is removed
STEMBREAK	stem breaking habit	Stem breaking habit
STEMCAVITY	stem cavity	Appearance of stem cavity
STGANTHLGT	stigma to anther differential	Relation of stigma height to anther height
STIPULEABS	stipule abscission	Timing of stipule abscission
STIPULELEN	stipule length
STIPULESHP	stipule shape
STL	stem length	length of stem
STNN	stem node number	number of nodes on the stem
STONEADHER	stone adherence	Stone adherence to flesh of fully ripe fruit
STONECELLS	fruit stone cells	Presence and location of stone cells
STONESIZE	stone size	stone size
STONETRACE	stone trace	Remnant of stone in cavity
STYLECOLOR	style color	Style color at full bloom
STYLEHAIR	style hairiness
STYLEHAIRL	style hair location	Style hair location
STYLESPPIS	styles per pistil	Quantity of styles per pistil
SUTUREOPEN	suture opening of the shell	Degree of seal or opening at the shell suture
SYMMETRY	fruit symmetry	Symmetry of the fruit
TB	total branch number	total number of branches on a plant, done by counting long shoots and brindles of more than 10 cm; spurs were not taken into account
TGM	tree growth morphology	tree presents standard or columnar growth habit
TOPFRTSHP	fruit proximal end shape	Fruit shape (top)
TRDIA	trunk diameter	diameter of trunk
TREEVIGOR	tree vigor	Tree vigor from small to large when grown on a vigorous rootstock
TRUSS_SIZE	flowers per truss	Average number of flowers per truss
TSH	tree shape	shape assessed using the technical protocol for distinctness, uniformity, and stability tests of the Community Plant Variety Office; comprising the classes of fastigate, upright, upright to spreading, spreading, drooping, and weeping
UZTR	unbranched upper zone of trunk	internode- last axillary shoot
WAX	cane waxiness	Cane waxiness.
WTCOR	water core	watercore in apple that presents as a translucent appearance at the core and/or flesh of the fruit
XYLEMCOLOR	xylem color	Xylem color of shoots (dormant or active)
YOUNGHAIR	young leaf hairiness
YOUNGLFCOL	young leaf color
YOUNGLFTYPE	young leaf type
+ quality trait	ASA	L-Ascorbic acid content	amount of L-ascorbic acid in fruit	94
	ATCL	anther color	color of anther
	BTPT	bitter pit	pitting of the cortical flesh
	CAPPING	ease of calyx removal	Ease of calyx removal
	CITA	citric acid content	amount of citric acid n fruits
	DMC	dry matter content	dry matter content
	EATQUALITY	eating quality	A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time
	FD	flowering date	The date in May when the first flower opened
	FDP	fruit development period	number of days between blooming and maturity dates
	FLCL	flower color	color of flower
	FLESHCHAR	flesh characteristics	Characteristics of fruit flesh (subjective)
	FLVRNOTES	flavor notes	Notes on impression of fruit flavor
	FR	fruit russet	russet occurrence on fruit
	FRACID	fruit acidity
	FRCHW	fruit chewiness	The sensory rating of chewiness
	FRCL	fruit color	External fruit color
	FRCOHSV	fruit cohesiveness	The sensory rating of cohesiveness
	FRCR	fruit crispness	sensory measure of fruit texture, representative of hardness and juiciness
	FRCRK	fruit cracking	fruit cracking incidence
	FRCRN	fruit crunchiness	Crisp at the first bite with the front teeth, plus the noise resulting from this bite (sensory fruit texture variable)
	FRDIA	fruit diameter	diameter of fruit, measured in mm
	FRDLR	fruit diameter to length ratio	fruit diameter/ length
	FRDW	fruit dry weight	weight of fruit after drying
	FRF	fruit flavor trait	sensory perception of flavor of fruit
	FRFB	fruit fibrousness	Physical perception of the flesh fiber (sensory fruit texture variable)
	FRFRM	fruit firmness	force required for first bite
	FRFRMAH	fruit firmness at harvest	fruit firmness at harvest
	FRFRMAS	fruit firmness after storage	fruit firmness after storage
	FRFRMG	fruit firmness of shaded side of the fruit	Mean firmness of the green (shaded) side of the fruit
	FRFRMLS	firmness loss	Loss of fruit firmness
	FRFRMR	fruit firmness of the sunny side of the fruit	Mean firmness of the red (sunny) side of the fruit
	FRFW	fresh weight	fresh weight of fruits
	FRGR	fruit graininess	Physical perception of the flesh grain (sensory fruit texture variable)
	FRGUM	fruit gumminess	The sensory rating of gumminess
	FRHD	fruit hardness	how much hair is present on fruit
	FRJUC	fruit juiciness	sensory perception of texture, hinging on presence of juice
	FRL	fruit length	length of fruit
	FRML	fruit mealiness	Perception of dry and mealy flesh (sensory fruit texture variable)
	FRMT	fruit meltiness	Force required to crush a piece of unpeeled apple between the tongue and palate. (sensory fruit texture variable)
	FRRP	fruit ripening trait	soluble solid concentration/ titrability acidity
	FRRSL	fruit resilience	The sensory rating of resilience
	FRSH	fruit shape	shape of fruit
	FRSPG	fruit springiness	The sensory rating of springiness
	FRTDIA	fruit transverse diameter
	FRTUNIF	fruit uniformity	Uniformity of fruits in appearance.
	FRUITATTR	fruit attractiveness	This is a subjective factor, varying between regions and between experts.
	FRVDIA	fruit vertical diameter
	FRW	fruit weight	weight of fruit
	FRWD	Fruit width	Distance between the two sides (cheeks) of fruit
	FSHA	flesh adhesion	presence of freestone or clingstone
	FSKT	fruit skin texture
	FST	fruit stiffness	fruit stiffness measured by acoustic resonance with weight correction
	FT	fruit texture	combination of different features, all dependent on the anatomical properties of primary cell wall. Force applied to the apple cortex breaks the chemical bonding of either the middle lamella or the cell wall, resulting in a mealy or crispy apple flesh texture characteristic, respectively
	GLOSSINESS	fruit gloss	Glossiness of fruit
	HD	harvest date	Number of days after fruit of the first genotype were picked
	HULLREMOVE	hull removal ease	Ease with which hull is removed from nut shell
	JB	juice browning	Browning degree of the fruit juice Rank: 1 (nil), 2 (slight), 3 (moderate), 4 (strong), 5 (extreme) (visual
	KD	kernel diameter	(L × W × T)^1/3, L=length, W=Width, T=thickness
	KL	kernel length	length of kernel
	KSI	kernel spherical index	geometric diameter/Length, where diameter is (L × W × T)^1/3, L=length, W=Width, T=thickness
	KTC	kernel thickness	thickness of kernel
	KTST	kernel taste	taste of kernels, ranging from bitter to sweet
	KW	kernel weight	weight of kernel
	KWD	kernel width	width of the kernel
LFRFM	loss of fruit firmness	loss of fruit firmness
LFRMDS	loss of firmness during storage	loss of firmness during storage
MA	malic acid content	amount of malic acid in fruit
MCCL	mesocarp color	color of fruit flesh
NAFR	non-acid fruit	fruit above the pH value 4.0, contributing to the taste of the fruit
ND	nut diameter	(L × W × T)^1/3 (L=length, W=width, T=thickness)
NL	nut length	length of nut, measured with digital caliper with precisin of 0.01 mm
NS	nut size	LxWxT, (L=length, W=width, T=thickness)
NSI	nut spherical index	diameter/ length, where diameter is (L × W × T)^1/3 (L=length, W=width, T=thickness)
NT	nut thickness	thickness of nuts
NW	nut weight	weight of nut
NWD	nut width	width of nut
PERCBLUSH	percent blush	Portion of fruit surface affected by pigmented blush.
PFD	preharvest fruit drop	Proportion of the fruits that dropped before the harvest time
PH	PH	level of acidity present
PITBURN	pit burn	Degree of burning in pit cavity
RC	russet-calyx	Proportion of area covered with russet, examined from the calyx side (visual)
RP	russet-pedicel	Proportion of area covered with russet, examined from the pedicel side (visual)
RPT	ripening time	Julian days when 95% of the mesocarps had split
SDS	seed size	size of seed
SHELLHARD	softness of outer shell	Resistance of shell to opening
SHELLMARK	markings of outer shell	Degree and type of marking on outer shell
SHLLRETEN	retention after husking shell	Degree of seal or opening at the shell suture
SKINBLOOM	skin bloom	Presence or predominance of bloom (pruoise) layer on skin of ripe fruit
SKINCHAR	skin characteristics	Texture and taste characteristics of fruit skin (subjective)
SKINTOUGH	fruit skin toughness	Toughness of the skin
SSC	total water soluble content	total amount of water soluble content in fruit
SYMMETRY	fruit symmetry	Symmetry of the fruit
TA	total acidity	total amount of acid in fruit
TITA	titratable acidity	measured with an automatic titrator with pH meter and autoburete, and results were referred to grams of citric acid per 100 grams of fresh weight
+ stature or vigor trait	FLWS	flower size	size of flower	14
	FRHT	fruit height	Mean fruit height
	GR	growth rate	growth rate of plant
	INL	internode length	internode length
	INNB	internode number	The number of internodes on the central leader produced from 2 years growth
	PHI	plant height increment	difference in height after one year
	PLHT	plant height	height of plant
	PLWD	plant width	width of plant
	PVOL	plant volume	1/3 surface X length of tree
	STL	stem length	length of stem
	STNN	stem node number	number of nodes on the stem
	SURF	plant surface	plant surface
	TGI	total growth increment	the sum of the height increment of the main axis during the growth season, the length of the branches which were developed during the growth season and the extension of the branches which were developed during previous growth season
	VIGOR	plant vigor trait	Plant vigor.
+ sterility or fertility trait	FF	Female fertility	Sterility is recessive	6
	FRST	fruit set	percentage of flowers that produce fruit
	GI	gametophytic incompatibility	system that prevents self pollination
	HIS	hybrid incompatibility	hybrid inviability of seedlings
	MS	male sterility	male pollen sterility
	PGR	pollen germination	number of pollen grains
+ stress trait	BOTRYTIS	resistance to Botrytis cinerea	resistance to Botrytis cinerea	35
	CI	chilling injury resistance	resistance to cold, which causes browning and flesh bleeding
	FBBL	fire blight blossom	Natural occurrence of blossom fire blight (erwinia amylovara)
	FBSH	fire blight shoot	Natural occurrence of shoot fire blight (erwinia amylovara)
	FFBRWN	fruit flesh browning	browning of fruit flesh
	INL	internode length	internode length
	LEAFCURL	leaf curling	Presence of taphrina deformans
	LEAFRUST	resistance to Pucciniastrum americanum	resistance to Pucciniastrum americanum
	MICDR	microbial damage resistance	Response by the plant in terms of resistivity or sensitivity to microbes.
	MIR	resistance to nematode Meloidogyne incognita
	NDR	nematode damage resistance	resitance to damage caused by nematodes in fruit
	PMR	resistance to powdery mildew	resistance to powdery mildew
	PTSL	resistance to peach tree short life syndrome	Peach tree short life (PTSL) is a devastating disease syndrome of peach [Prunus persica (L.) Batsch] caused by multiple factors; the molecular biology of its tolerance/susceptibility is unknown. The difficulty of studying PTSL is that tree survival or death is not obvious until 3 to 5 years after planting when the symptoms of PTSL first appear. Tolerance to PTSL was unknown in Prunus until the rootstock Guardian ‘BY520-9’ was introduced into commercial orchards in 1994.
	RAA	resistance to Amphorophora agathonica	resistance to the aphid Amphorophora idaei
	RAT	resistance to Agrobacterium tumefaciens	resistance to Crown gall, caused by Agrobacterium tumefaciens, in apple and pear
	RBD	resistance to Botryosphaeria dothidea	Causal organism: Botryosphaeria dothidea
	RCA	resistance to Colletotrichum acutatum	resistance to Colletotrichum acutatum, plant pathogen; one of the most important pathogens of strawberry in Europe
	RCP	resistance to Cacopsylla pyri	resistance to Cacopsylla pyri
	RCPP	restistance to Candidatus Phytoplasma pruni	restistance to X-disease, cased by Candidatus Phytoplasma pruni, which causes yield loss and poor fruit quality
	RDD	resistance to Dysaphis cf. devecta	resistance to Dysaphis cf. devecta
	RDP	resistance to Dysaphis plantaginea	resistance to Dysaphis plantaginea
	RDR	resistance to Diplocarpon rosae	resistance to Diplocarpon rosae which causes black spot in rose
	REA	resistance to Erwinia amylovora	resistance to Erwinia amylovora, which causes necrogenic disease, fire blight
	RFOF	resistance to Fusarium oxysporum f. sp. fragariae	resistance to Fusarium oxysporum f. sp. fragariae which causes Fusarium wilt in strawberry
	RMA	resistance to Meloidogyne arenaria	resistance to Meloidogyne arenaria
	RMF	resistance to Monilinia fructicola	resistance to Monilinia fructicola which causes brown rot in peach
	RMI	resistance to Meloidogyne incognita	resistance to Meloidogyne incognita
	RMP	resistance to Myzus persicae	resistance to Myzus persicae
	RPC	resistance to Phytophthora cactorum	resistance to Phytophthora cactorum, plant pathogen; one of the most important pathogens of strawberry in Europe
	RPE	resistance to Penicillium expansum	resistance to Penicillium expansum, which causes blue mold in apple
	RPPV	resistance to plum pox virus	resistance to plum pox virus
	RPSS	resistance to Pseudomonas syringae pv. Syringae	Resistance to Bacterial canker, caused by Pseudomonas syringae pv. syringae (Pss), which affects sweet cherry and other stone fruits worldwide
	RVI	resistance to Venturia inaequalis	resistance to Venturia inaequalis, which causes fungal disease in apples
	RVN	resistance to Venturia nashicola	Kinchaku and its resistant progeny showed no visible disease symptoms macroscopically or microscopically. Recently, isolates (strains) of V. nashicola collected from cultivated and wild pears in Japan were categorized by inoculation test into three races (Ishii et al. 2002). Kinchaku showed resistance to all three races, suggesting that Vnk may be race-nonspecific (Ishii et al. 2002), or that the specific virulent race has not yet been detected. It was also shown that race-specific resistance genes exist in some pear cultivars (Ishii et al. 2002).
	RXAP	resistance to Xanthomonas arboricola pv. Pruni
+ yield trait	CROPEFFIC	fruit cropping	Cropping efficiency	5
	FN	fruit number	number of fruit
	FRFW	fruit fresh weight	weight of fresh fruit
	HI	harvest index	weight of harvested product as percentage of total plant weight
	SDSN	seed set number	number of seed sets present, a measure of productivity