Category |
Abbreviation |
Trait Name | Definition | Count |
+ biochemical trait
|
1DOL
|
|
amount of volatile compount 1-decanol content in fruit
| 161 |
1MOBAT
|
|
amount of volatile compount 1-methyloctyl butanoate content in fruit
|
1OOL
|
|
amount of volatile compount 1-octanol content in fruit
|
1PN3ON
|
|
amount of volatile compount 1-penten-3-one content in fruit
|
2DAL
|
|
amount of volatile compount 2-decenal content in fruit
|
2H1OL
|
|
amount of volatile compount 2-hexen-1-ol content in fruit
|
2HPAL
|
|
amount of volatile compount 2-heptenal content in fruit
|
2HPON
|
|
amount of volatile compount 2-heptanone content in fruit
|
2MBAC
|
|
amount of volatile compount 2-methylbutyl acetate content in fruit
|
2NON
|
|
amount of volatile compount 2-nonanone content in fruit
|
2OAL
|
|
amount of volatile compount 2-octenal content in fruit
|
2PAL
|
|
amount of volatile compount 2-pentenal content in fruit
|
3HPHLORIDZIN
|
|
amount of polyphenolic compound hydroxyphloridzin
|
3MBAC
|
|
amount of volatile compount 3-methylbutyl acetate content in fruit
|
3OOL
|
|
amount of volatile compount 3-octanol content in fruit
|
6M5HP2ON
|
|
amount of volatile compount 6-methyl-5-hepten-2-one content in fruit
|
AFR
|
|
amount of volatile compound alpha farnesene in fruit
|
AHACT
|
|
presence and activation of amygdalin hydrolase in fruit
|
AIACT
|
|
activity of acid invertase in fruit
|
ALLY
|
|
amount of volatile compund allylanisol in fruit
|
ANNU
|
|
amount of annurcoic acid in fruit
|
APFKACT
|
|
activity of ATP phosphofructokinase in fruit
|
ASA
|
|
amount of L-ascorbic acid in fruit
|
ASAF
|
|
amount of L-ascorbic acid in leaves
|
ASCOGLU
|
|
amount of ascorbyl 2-beta-glucoside
|
ATCYN
|
|
amount anthocyanin present in fruit
|
B2MBAT
|
|
amount of volatile compound butyl 2-methyl butanoate in fruit
|
BAC
|
|
amount of volatile compound butyl acetate in fruit
|
BBAT
|
|
amount of volatile compound butyl butanoate in fruit
|
BDMN
|
|
amount of volatile compound beta damascenone in fruit
|
BET
|
|
amount of betulinic acid
|
BHAT
|
|
amount of volatile compound butyl hexanoate in fruit
|
BOL
|
|
amount of volatile compound butanol in fruit
|
BZAC
|
|
amount of volatile compound benzyl acetate in fruit
|
BZAL
|
|
amount of volatile compound benzaldehyde in fruit
|
C3ARA
|
|
amount of cyanidin 3-O-arabinoside in fruit
|
C3G
|
|
amount of cyanidin 3-O-glucoside in fruit
|
C3GAL
|
|
amount of cyanidin 3-O-galactoside in fruit
|
C3R
|
|
amount of cyanidin 3-O-rutinoside in fruit
|
CAGLU
|
|
amount of caffeic acid glucoside in fruit
|
CAT
|
|
amount of polyphenolic compound catechin in fruit
|
CATECATRO
|
|
catechin/epicatechin ratio
|
CHLCN
|
|
amount of chlorophyll
|
CITA
|
|
amount of citric acid in fruits
|
CLGA
|
|
amount of polyphenolic compound chlorogenic acid in fruit
|
CNAC
|
|
amount of volatile compound cinnamyl acetate in fruit
|
CQA
|
|
amount of polyphenolic compund p-coumaroyl quinic acid in fruit
|
CTC
|
|
content of citrate in fruit
|
DAC
|
|
amount of volatile compound decyl acetate in fruit
|
DASA
|
|
amount of dehydroascorbate in fruit
|
DASAF
|
|
amount of dehydroascorbate in leaves
|
EAC
|
|
amount of volatile compound ethyl acetate in fruit
|
ECAT
|
|
amount of polyphenolic compound epicatechin in fruit
|
EDAT
|
|
amount of volatile compound ethyl decanoate in fruit
|
EGL
|
|
amount of volatile compound eugenol in fruit
|
EHAT
|
|
amount of volatile compound ethyl hexanoate in fruit
|
EUSCAPHIC
|
|
amount of euscaphic acid in fruit
|
F1,6BPACT
|
|
activity of fructose-1,6-bisphosphatase in fruit
|
F3LA
|
|
content of a non-identified flavan-3-ol dimer, designated as flavan-3-ol-b
|
F3LB
|
|
content of a non-identified flavan-3-ol dimer, designated as flavan-3-ol-a
|
FKACT
|
|
activity of fructokinase in fruit
|
FLAVONOID
|
|
amount of flavonoid compounds in fruit
|
FRAP
|
|
Ferric reducing absorbance power measured 0 - 200 umol ferric reducing equiv/g fw.
|
FRRIPE100
|
|
Julian date when 95% of the fruits are fully ripe
|
FRU
|
|
amount of fructose in fruit
|
GDDLN
|
|
amount of volatile compound gamma-dodecalactone in fruit
|
GDLN
|
|
amount of volatile compound gamma-decalactone in fruit
|
GLC
|
|
amount of glucose in fruit
|
GRAC
|
|
amount of volatile compound geranyl acetate in fruit
|
GSH
|
|
amount of glutathione
|
GTACT
|
|
amount and activity of glucosyltransferase in fruit
|
HAC
|
|
amount of volatile compound hexyl acetate in fruit
|
HBAT
|
|
amount of volatile compound hexyl butanoate in fruit
|
HHAT
|
|
amount of volatile compound hexyl hexanoate
|
HKACT
|
|
activity of hexokinase in fruit
|
HPAL
|
|
amount of volatile compound heptanal in fruit
|
HPOL
|
|
amount of volatile compound heptanal in fruit
|
HXOL
|
|
amount of volatile compound hexanol in fruit
|
IPNOL
|
|
amount of volatile compound Iso-pentanol in fruit
|
KERNELTASTE
|
|
taste of kernels, ranging from bitter to sweet
|
LNA
|
|
amount of linoleic acid
|
LNOL
|
|
amount of volatile compound linalool in fruit
|
MAC
|
|
amount of malic acid in fruit
|
MAL
|
|
content of malate in fruit
|
MBAC
|
|
amount of volatile compount 2-methyl butyl acetate content in fruit
|
MBZAT
|
|
amount of volatile compound methyl benzoate in fruit
|
MDAT
|
|
amount of volatile compound methyl decanoate in fruit
|
MDLACT
|
|
presence and activity of mandelonitrile lyase
|
MFN
|
|
amount of volatile compound mesifurane in fruit
|
MHAT
|
|
amount of volatile compound methyl hexanoate in fruit
|
MOAT
|
|
amount of volatile compound methyl octanoate in fruit
|
MPNAT
|
|
amount of volatile compound methyl pentanoate in fruit
|
MYAC
|
|
amount of volatile compound myrtenyl acetate in fruit
|
MYOL
|
|
amount of volatile compound myrtenol in fruit
|
NAC
|
|
amount of volatile compound nonyl acetate in fruit
|
NAFR
|
|
fruit above the pH value 4.0, contributing to the taste of the fruit
|
NAL
|
|
amount of volatile compound nonanal in fruit
|
NEAC
|
|
amount of neochlorogenic acid in fruit
|
NIACT
|
|
activity of neutral invertase in fruit
|
NRAC
|
|
amount of neryl acetate in fruit
|
NRDL
|
|
amount of volatile compound nerolidol in fruit
|
NROL
|
|
amount of nerol in fruit
|
OAC
|
|
amount of oleic acid in fruit
|
OBAT
|
|
amount of volatile compound octyl butanoate in fruit
|
OCAC
|
|
amount of volatile compound octyl acetate in fruit
|
OHAT
|
|
amount of volatile compound octyl hexanoate in fruit
|
OMTACT
|
|
O-methyl transferase activity
|
ORAC
|
|
oxygen radical absorbing power
|
PALTA
|
|
amount of palmitic acid in the kernel
|
PALTLA
|
|
amount of palmitoleic acid in the kernel
|
PB1
|
|
content of proanthocyanidin B1, a compound that belongs to the flavan-3-ol family
|
pCA
|
|
content of p-coumaric acid
|
PCB
|
|
amount of polyphenolic compund procyanidin B2 in fruit
|
PCB1
|
|
amount of the polyphenolic compound procyanidin B1
|
PCB5
|
|
amount of polyphenolic compund procyanidin B5
|
PCB7
|
|
amount of the polyphenolic compound procyanidin B7
|
PEG
|
|
content of peonidin 3-O-glucoside
|
PER
|
|
content of peonidin 3-O-rutinoside
|
PGMACT
|
|
activity of phosphoglucomutase in fruit
|
PH
|
|
measure of the relative amount of free hydrogen and hydroxyl ions in the solution
|
PHE
|
|
amount of phenolic compounds in fruit
|
PHLORETIN
|
|
amount of polyphenolic compound phloretin-2'-O-xyloglucoside
|
PHLORIDZIN
|
|
amount of polyphenolic compound phloridzin (a glucoside derivative of phloretin)
|
PHX
|
|
amount of polyphenolic compound phloridzin-xyloside in fruit
|
PHY
|
|
presence and activation of prunasin hydrolase
|
PNAC
|
|
amount of pentyl acetate in fruit
|
PNOL
|
|
amount of pentanol in fruit
|
PRAC
|
|
amount of volatile compound propyl acetate in fruit in fruit
|
PRHAT
|
|
amount of volatile compound propyl hexanoate in fruit
|
PRTN
|
|
amount of protein in fruit
|
Q3AF
|
|
amount of polyphenolic compund quercetin 3-O-arabinofuranoside in fruit
|
Q3GLU
|
|
amount of polyphenolic compund quercetin 3-O-glucoside in fruit
|
Q3R
|
|
amount of polyphenolic compund quercetin 3-O-rutinoside in fruit
|
Q3X
|
|
amount of polyphenolic compund quercetin 3-O-xyloside in fruit
|
QAC
|
|
amount of quinic acid in fruit
|
QCTINR
|
|
amount of quercetin 3-rhamnoside
|
RAC
|
|
relative amount of antioxidant
|
SDHACT
|
|
activity of sorbitol dehydrogenase in fruit
|
SKINCOL
|
|
color of fruit skin/exterior
|
SOR
|
|
amount of sorbitol in fruit
|
SOROACT
|
|
activity of sorbitol oxidase in fruit
|
SPSACT
|
|
activity of sucrose phosphate synthase in fruit
|
SSC
|
|
total amount of water soluble content in fruit
|
STA
|
|
amount of stearic acid in fruit
|
STOMCOND
|
|
numerical measure of the maximum rate of passage of water vapor through the stomata
|
SUC
|
|
amount of sucrose in fruit
|
SUG
|
|
amount of sugar in fruit
|
SUGG
|
|
Mean °Brix (sugar content) of the green (shaded) side of the fruit
|
SUGR
|
|
Mean °Brix (sugar content) of the red (sunny) side of the fruit
|
TFAT
|
|
total amount of fat
|
TITA
|
|
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
|
|
amount of tocopherol homologues in kernel
|
TPL
|
|
amount of volatile compound terpineol in fruit
|
TRPR
|
|
rate of transpiration
|
UGPACT
|
|
activity of UDP-glucose pyrophosphorylase in fruit
|
UPCO1
|
|
amount of polyphenolic compund unknown procyanidin oligomer 1
|
UPCO2
|
|
amount of polyphenolic compund unknown procyanidin oligomer 2
|
UPCO3
|
|
amount of polyphenolic compund unknown procyanidin oligomer 3
|
UPCO4
|
|
amount of polyphenolic compund unknown procyanidin oligomer 4
|
UPCO5
|
|
amount of polyphenolic compund unknown procyanidin oligomer 5
|
VOC
|
|
amount of volatile organic compounds in fruit
|
+ plant growth and development trait
|
ANTHERVIAB
|
|
anther viability
| 45 |
BUDBREAK
|
|
Julian date of budbreak/leaf emergence in 50% of the buds or population
|
CONDITION
|
|
overall health of plant
|
CROPEFFIC
|
|
yield per unit area of land relative to other accessions under same management
|
DNARATIO
|
|
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
|
ECOCHILLDAYS
|
|
period of time between endodormancy release and blooming
|
ECOCHILLREQ
|
|
chilling accumulation for dormancy release
|
ECODORMDATE
|
|
Julian date of bud break from dormancy due to mechanisms influenced by environmental factors
|
ECOGDDREQ
|
|
growing degree days (heat accumulation) required for dormancy release
|
ENDODORDATE
|
|
Julian date of bud break from dormancy due to mechanisms intrinsic to the bud
|
EVERGROW
|
|
terminal apices continue growing through winter conditions
|
FLDATE1
|
|
Julian date of first open flowers for an individual, whole plant, or population
|
FLDATE100
|
|
Julian date of peak flowering
|
FLDATE2
|
|
Julian date of last open flowers
|
FLDATE50
|
|
Julian date when approximately 50% of the flowers are open
|
FLLATE
|
|
blooming after the risks of spring frost is low or nonexistent
|
FRABORT
|
|
the development of flowers but no fruit develop to maturity
|
FRATTCH
|
|
Tendency of fruit to fall off tree, strength of attachment
|
FRBROWNRATE
|
|
change of flesh color from its normal state
|
FRCOL1
|
|
Julian date when first fruit develops ripe color on at least half of its surface
|
FRDEV
|
|
number of days between blooming and maturity dates
|
FRRIPE1
|
|
Julian date of first ripe fruit
|
FRRIPE100
|
|
Julian date when 95% of the fruits are fully ripe
|
FRRIPE2
|
|
Julian date of last ripe fruit
|
GERMDAYS
|
|
duration of stratification time prior to radicle protrusion
|
GREENPT
|
|
50% of all buds (either vegetative or flowering) showing some green
|
HARVSEASON
|
|
|
INLEN
|
|
internode length
|
PETALFALL
|
|
date of initial petal fall from swelling ovaries
|
PLOIDYEQUA
|
|
equation of the ploidy of the plant
|
PROPAGATION
|
|
propagation by tip layering or rooted cuttings
|
REMONTANCY
|
|
trait of some perennials that have the ability to flower more than once a year, also called as remontancy
|
ROOTRATE
|
|
Rate of rooting of hardwood cuttings in rootstocks
|
RUNNER
|
|
amount of runners or stolons per plant
|
RUNNERDAU
|
|
total number of daughter plantlets produced on the runners per plant
|
RUNNERFIRST
|
|
Julian date of appearance of first runners
|
RUNNERTOTLEN
|
|
total length of all runners harvested from a single plant
|
SEEDSIZE
|
|
size of seed
|
SKINCRACK
|
|
skin cracking susceptibility
|
STEMNODENUM
|
|
number of nodes on the stem
|
STRATABNG
|
|
abnormal growth after insufficient stratification
|
STRATREQ
|
|
requirement of stratification, measured based on duration of stratification treatments and the presence or absence of germination after the initial planting
|
TIMETOMAT
|
|
the time in days or years required for a whole plant or a population to reach maturity
|
TREEGROWTHHAB
|
|
tree presents standard or columnar growth habit
|
+ plant morphology trait
|
ACHENECOL
|
|
color of the achene
| 206 |
ACHENEPOS
|
|
position of the achenes
|
ANTHERCOL
|
|
color of anther
|
ATCYN
|
|
amount anthocyanin present in fruit
|
BALSAS
|
|
basic angle of long sylleptic axillary shoots sprouting from trunk
|
BARKCOL
|
|
bark color of shoots
|
BDIA
|
|
base diameter measured 10 cm above the soil
|
BDIAI
|
|
change in base diameter of tree
|
BRCHANG
|
|
typical angle of branching from main trunk
|
BRCHAXILSHOOTNUM
|
|
number of branches, including long shoots (longer than 20 cm), brindles (between 5 and 20 cm), and spurs (shorter than 5cm)
|
BRCHLONGSHOOTNUM
|
|
number of long shoots (branches longer than 20 cm)
|
BRCHLONGSHOOTPERC
|
|
percentage of long shoots (branches longer than 20 cm) per total axillary shoots of the tree
|
BRCHNO
|
|
number of long shoots and brindles longer than 10 cm arising from the central leader
|
BRCHSPURNUM
|
|
number of spurs (branches shorter than 5 cm)
|
BRINDNUM
|
|
number of brindles (branches between 5 cm and 20 cm)
|
BUDBREAK
|
|
Julian date of budbreak/leaf emergence in 50% of the buds or population
|
CALYXBASIN
|
|
appearance of calyx basin
|
CALYXLOBECOL
|
|
calyx lobe color
|
CALYXLOBESHAPE
|
|
calyx lobe shape
|
CALYXLOBPUBESC
|
|
pubescence of outer covering of calyx lobe
|
CALYXLOBTUBRAT
|
|
ratio between length of calyx lobe & tube
|
CALYXPERSIST
|
|
persistance of calyx on fruit
|
CALYXREFLX
|
|
reflexion of calyx
|
CALYXTUBECOL
|
|
calyx tube color
|
CALYXTUBPUBESC
|
|
calyx tube pubescence
|
CANEARMATURE
|
|
presence of prickles, thorns, or spines
|
CANEARMATUREDENS
|
|
density of armature on canes
|
CANEPUBESC
|
|
pubescence on cane
|
CANEWAX
|
|
cane waxiness
|
CARPELARR
|
|
arrangement of carpels as seen when cut cross-section
|
CARPELNUM
|
|
number of carpels per fruit
|
CBLSAS
|
|
cord bending of long sylleptic axillary shoots
|
CROPEFFIC
|
|
yield per unit area of land relative to other accessions under same management
|
CUTICLEDENSE
|
|
density of the cuticle
|
CUTICLETHICK
|
|
thickness of the cuticle
|
DOUBLEKERNEL
|
|
Measured by counting the number of shells containing double kernels
|
DRUPLETS
|
|
Druplets per fruit.
|
EPILEN
|
|
stem length of primary fruit from truss to calyx
|
FLBUDCOL
|
|
color of flowerbud before opening
|
FLCOL
|
|
color of flower
|
FLDBL
|
|
double corolla
|
FLDENS
|
|
flower density per plant
|
FLDIA
|
|
diameter of the flower
|
FLDRYWT
|
|
weight of the flower after the flower was dried
|
FLEXPOS
|
|
percentage of flowers covered by foliage
|
FLFRESHWT
|
|
weight of the fresh flower
|
FLORIFRU
|
|
producing fruit only on floricanes
|
FLPEDPUBESC
|
|
flower pedicel pubescence
|
FLPERBUD
|
|
observed number of flowers emerging from single bud
|
FLPETALLEN
|
|
length of normal petals on vigorous plants
|
FLPETALNUM
|
|
number of petals on flowers
|
FLPETALOIDNUM
|
|
number of petaloids (irregularly shaped petals)
|
FLPETALPUBESC
|
|
appearance of pubescence on petals
|
FLPETALSHAPE
|
|
petal shape
|
FLPETALWIDTH
|
|
width of normal petals on vigorous plants
|
FLSHAPE
|
|
shape and size of flower and petals
|
FRADHES
|
|
presence of freestone or clingstone
|
FRATTCH
|
|
Tendency of fruit to fall off tree, strength of attachment
|
FRATTRAC
|
|
subjective rating of fruit attractiveness, varying between regions and between experts
|
FRBROWNRATE
|
|
change of flesh color from its normal state
|
FRBRUISE
|
|
subjective sensory assessment of fruit elasticity or how solid the fruit appears to the touch (sensory fruit texture variable)
|
FRCIRC
|
|
measurement of fruit circumference
|
FRDW
|
|
weight of fruit after drying
|
FRFIRM
|
|
subjective sensory assessment of the firmness of the pulp when biting into or pressing on the flesh
|
FRFLCOL
|
|
color of the fruit flesh
|
FRFLESHCHAR
|
|
subjective rating of characteristics of fruit flesh
|
FRFLPIT
|
|
color of flesh around the stone/pit cavity
|
FRFRESHWT
|
|
weight of fresh fruit
|
FRGLOSS
|
|
glossiness of fruit
|
FRLEN
|
|
length of fruit
|
FRLENTCOL
|
|
fruit lenticel color
|
FRLENTDEN
|
|
fruit lenticel prominence
|
FRLENTSHAPE
|
|
fruit lenticel shape
|
FRLENTSIZ
|
|
fruit lenticel relative size
|
FRMALFORM
|
|
fruit malformations
|
FRMESOCAPRWT
|
|
weight of fresh fruit less the pit/stone
|
FRSHAPE
|
|
shape of fruit
|
FRSHAPEUNIF
|
|
Uniformity of fruits in appearance.
|
FRSIZE
|
|
size of harvested fruit
|
FRSIZUNIF
|
|
consistency of harvested fruit size
|
FRSTONECELLS
|
|
presence and location of stone cells
|
FRSYMM
|
|
symmetry of the fruit
|
FRTHICK
|
|
The width of the equatorial region of the fruit measured with callipers
|
FRTOPSHAPE
|
|
fruit shape stem end (top)
|
FRWAX
|
|
rating of natural wax (bloom, pruoise) on fruit skin at maturity
|
FRWIDTH
|
|
diameter of fruit
|
FRWLRATIO
|
|
fruit width/length ratio
|
HARVEASE
|
|
ease with which fruit detached from plant
|
HARVSEASON
|
|
|
HARVUNIF
|
|
rating of typical number of harvests required to obtain uniformly ripe fruit
|
INFLORTYPE
|
|
inflorescence type
|
INLEN
|
|
internode length
|
INLmaxS
|
|
length between the furthest apart nodes on the axillary branches
|
INLmaxT
|
|
length between the furthest apart nodes on the trunk
|
INLmeanS
|
|
average length between nodes on the axillary branches
|
KERNELCOL
|
|
Intensity of brown in kernel coloration
|
KERNELSHAPE
|
|
Kernel shape as ratio of width to length
|
KERNELSHRV
|
|
degree of shriveling or wrinkling of kernel
|
KERNELSIZE
|
|
Relative size of average kernel
|
LEAFANGLE
|
|
leaf angle, mean of five measurements per plant in degrees
|
LEAFAPEX
|
|
leaf apex shape
|
LEAFAREA
|
|
area of leaf
|
LEAFBASE
|
|
leaf base shape
|
LEAFCHAR
|
|
observed unique characteristics of leaves
|
LEAFCOL
|
|
color of leaf
|
LEAFCOLYOUNG
|
|
color of young leaf
|
LEAFDRYWT
|
|
weight of leaf after drying
|
LEAFLEN
|
|
length of leaf
|
LEAFLETNUM
|
|
number of leaflets per leaf
|
LEAFLOBING
|
|
degree of leaf lobing on a single plant
|
LEAFMARGIN
|
|
|
LEAFPUBESC
|
|
leaf pubescence
|
LEAFPUBESCYOUNG
|
|
pubescence of young leaf
|
LEAFSHAPE
|
|
shape of leaf
|
LEAFSIZE
|
|
size of leaf
|
LEAFSPECAREA
|
|
ratio of leaf area to dry mass
|
LEAFWIDTH
|
|
leaf width
|
LEAFYOUNGTYPE
|
|
morphology of young leaf
|
NUTSHAPE
|
|
Typical shape in profile of full-size nut
|
PEDICCOL
|
|
flower pedicel color
|
PEDICLEN
|
|
pedicel length
|
PETIOLGLAND
|
|
Petiole gland shape
|
PETIOLLEN
|
|
petiole length
|
PETIOLPUBESC
|
|
petiole pubescence
|
PISTILDEATH
|
|
number of pistils that died early
|
PISTILSTAM
|
|
Pistil/stamen length ratio
|
PITBURN
|
|
degree of burning in pit cavity
|
PITLEN
|
|
pit length
|
PITSHAPE
|
|
pit shape
|
PITSPLIT
|
|
proportion of split/normal pits
|
PITWIDTH
|
|
pit width
|
PITWT
|
|
weight of pit or stone
|
PLANTHABIT
|
|
plant growth habit
|
PLANTHT
|
|
height of plant
|
PLANTHTINC
|
|
difference in height after one year
|
PLOIDY
|
|
ploidy level determined by nuclear DNA content using flow cytometry
|
PLUGGING
|
|
retention of peg in flesh after calyx removal
|
POLYCARP
|
|
fruit doubling, or fused multiple fruits, where two or more carpels develop in each flower
|
RECPTHT
|
|
receptacle height from base to tip
|
RTD
|
|
resistance to Taphrina deformans
|
RUSSLOC
|
|
location of russet on fruit
|
RUSSTYP
|
|
general type of russetting
|
SDLGLEAFSIZE
|
|
size of seedling leaf
|
SDLGSTDIA
|
|
diameter of seedling stem
|
SEEDAPEXSHAPE
|
|
seed apex shape
|
SEEDBASESHAPE
|
|
seed base shape
|
SEEDCOL
|
|
seed color
|
SEEDLEN
|
|
seed length
|
SEEDNUMBER
|
|
Number of seed per carpel after optimum pollination
|
SEEDSHAPE
|
|
general seed shape
|
SEEDWIDTH
|
|
seed width in mm
|
SEPALCOL
|
|
predominant color of mature sepals
|
SH
|
|
hardness of the shell, measured by shelling percentage (weight of kernel/ weight of nut)
|
SHELLCOL
|
|
intensity of brown tones in the outer nut shell
|
SHELLMARK
|
|
Degree and type of marking on outer shell
|
SHELLRETEN
|
|
Amount of shell retained on husk after dehusking
|
SHELLSUTUREOPEN
|
|
degree of seal or opening at the shell suture
|
SHELLTHICK
|
|
thickness of shell
|
SHELLWEIGHT
|
|
Weight of shells determined by in-shell weight – kernel weight
|
SHOOTCUTIC
|
|
shoot cuticle presence
|
SHOOTDRYWT
|
|
weight of shoot after drying
|
SHOOTHBT
|
|
growth habit (sprawling ground cover vs spreading bush)
|
SHOOTPUBESC
|
|
shoot pubescence
|
SKINBLUSHPERC
|
|
portion of fruit surface affected by pigmented blush
|
SKINCHAR
|
|
subjective evaluation of texture and taste characteristics of fruit skin
|
SKINCOL
|
|
color of fruit skin/exterior
|
SKINGRNDCOL
|
|
fruit skin ground color at maturity
|
SKINOVERCOL
|
|
percent of overcolor on fruit
|
SKINOVERCOLPAT
|
|
overcolor pattern type
|
SKINOVERCOLPERC
|
|
fruit skin overcolor
|
SKINPUBESC
|
|
presence of skin pubescence
|
SKINSHRIVEL
|
|
shriveling of fruit skin
|
SKINTOUGH
|
|
toughness of the skin
|
SLENTINTEN
|
|
|
SLENTSHAPE
|
|
|
STAMENFILCOL
|
|
filament color of stamen
|
STAMENHT
|
|
height of stamen relative to receptacle
|
STEMANG
|
|
angle of stem
|
STEMBREAK
|
|
stem breaking habit
|
STEMCAVITY
|
|
shape of stem cavity
|
STEMDIA
|
|
diameter of stem
|
STEMDRYWT
|
|
weight of stem when water content is removed
|
STEMLEN
|
|
length of stem
|
STEMNODENUM
|
|
number of nodes on the stem
|
STIPULEABS
|
|
Timing of stipule abscission
|
STIPULELEN
|
|
stipule length
|
STIPULESHP
|
|
stipule shape
|
STOMCOND
|
|
numerical measure of the maximum rate of passage of water vapor through the stomata
|
STONESHAPE
|
|
shape of stone
|
STONESIZE
|
|
stone size
|
STONETHICK
|
|
thickness of stone
|
STONETRACE
|
|
Remnant of stone in cavity
|
STONEWIDTH
|
|
width of stone
|
STYLECOLOR
|
|
Style color at full bloom
|
STYLEHAIRL
|
|
Style hair location
|
STYLEPUBSC
|
|
style pubescence
|
STYLESPPIS
|
|
quantity of styles per pistil
|
TREEGROWTHHAB
|
|
tree presents standard or columnar growth habit
|
TREESHAPE
|
|
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
|
TREEVIGOR
|
|
Tree vigor from small to large when grown on a vigorous rootstock
|
TRUNKDIA
|
|
diameter of trunk
|
TRUNKLATBUDNUM
|
|
number of latent buds of the trunk
|
TRUNKUZ
|
|
internode- last axillary shoot
|
TRUSSSIZ
|
|
average number of flowers per truss
|
WTCOR
|
|
watercore in apple that presents as a translucent appearance at the core and/or flesh of the fruit
|
XYLEMCOLOR
|
|
Xylem color of shoots (dormant or active)
|
+ quality trait
|
ANTHERCOL
|
|
color of anther
| 88 |
ASA
|
|
amount of L-ascorbic acid in fruit
|
ATCYN
|
|
amount anthocyanin present in fruit
|
BTPT
|
|
pitting of the cortical flesh
|
CALYXCAPPING
|
|
ease of calyx removal and retention of peg in flesh
|
CITA
|
|
amount of citric acid in fruits
|
CRACKOUT
|
|
calculated as ((kernel weight/in-shell weight) × 100%)
|
DMC
|
|
dry matter content
|
EPILEN
|
|
stem length of primary fruit from truss to calyx
|
FD
|
|
The date in May when the first flower opened
|
FLCOL
|
|
color of flower
|
FRADHES
|
|
presence of freestone or clingstone
|
FRATTRAC
|
|
subjective rating of fruit attractiveness, varying between regions and between experts
|
FRCHW
|
|
subjective sensory rating of fruit chewiness (sensory fruit texture variable)
|
FRCOHSV
|
|
subjective sensory rating of cohesiveness (sensory fruit texture variable)
|
FRCR
|
|
sensory measure of fruit texture, representative of hardness and juiciness
|
FRCRK
|
|
fruit cracking incidence
|
FRCRN
|
|
Crisp at the first bite with the front teeth, plus the noise resulting from this bite (sensory fruit texture variable)
|
FRDEV
|
|
number of days between blooming and maturity dates
|
FRDW
|
|
weight of fruit after drying
|
FREATQUAL
|
|
subjective assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time
|
FRFIBER
|
|
subjective physical perception of the flesh fiber (sensory fruit texture variable)
|
FRFIRM
|
|
subjective sensory assessment of the firmness of the pulp when biting into or pressing on the flesh
|
FRFIRMLS
|
|
loss of firmness during storage
|
FRFLAV
|
|
subjective sensory perception of fruit flavor
|
FRFLCOL
|
|
color of the fruit flesh
|
FRFLESHCHAR
|
|
subjective rating of characteristics of fruit flesh
|
FRFRESHWT
|
|
weight of fresh fruit
|
FRFRMAS
|
|
fruit firmness after storage
|
FRFRMG
|
|
mean firmness of the green (shaded) side of the fruit
|
FRFRMR
|
|
mean firmness of the red (sunny) side of the fruit
|
FRFW
|
|
fresh weight of fruits
|
FRGLOSS
|
|
glossiness of fruit
|
FRGRAIN
|
|
subjective physical perception of the flesh grain (sensory fruit texture variable)
|
FRGUM
|
|
subjective sensory rating of gumminess (sensory fruit texture variable)
|
FRHD
|
|
how much hair is present on fruit
|
FRJUC
|
|
sensory perception of texture, hinging on presence of juice (sensory fruit texture variable)
|
FRLEN
|
|
length of fruit
|
FRMEAL
|
|
perception of dry and mealy flesh (sensory fruit texture variable)
|
FRMELT
|
|
subjective force required to crush a piece of unpeeled apple between the tongue and palate (sensory fruit texture variable)
|
FRRIPE100
|
|
Julian date when 95% of the fruits are fully ripe
|
FRRSL
|
|
subjective sensory rating of resilience
|
FRSHAPE
|
|
shape of fruit
|
FRSHAPEUNIF
|
|
Uniformity of fruits in appearance.
|
FRSPG
|
|
subjective sensory rating of springiness
|
FRSTIFF
|
|
fruit stiffness measured by acoustic resonance with weight correction
|
FRSYMM
|
|
symmetry of the fruit
|
FRTEXTURE
|
|
combination of different features, all dependent on the anatomical properties of primary cell wall
|
FRWAX
|
|
rating of natural wax (bloom, pruoise) on fruit skin at maturity
|
FRWIDTH
|
|
diameter of fruit
|
FRWLRATIO
|
|
fruit width/length ratio
|
HARVDATE
|
|
Julian date of first harvest
|
HULLREMOVE
|
|
Ease with which hull is removed from nut shell
|
JUICBROWNRATE
|
|
change of juice color from its normal state
|
KERNALSPHIND
|
|
geometric diameter/Length, where diameter is (L x W x T)^1/3, L=Length, W=Width, T=Thickness
|
KERNELDIA
|
|
(L x W x T)^1/3, L=Length, W=Width, T=Thickness
|
KERNELLEN
|
|
length of kernel
|
KERNELTASTE
|
|
taste of kernels, ranging from bitter to sweet
|
KERNELTHICK
|
|
thickness of kernel
|
KERNELWD
|
|
width of the kernel
|
KERNELWT
|
|
weight of kernel
|
MAC
|
|
amount of malic acid in fruit
|
NAFR
|
|
fruit above the pH value 4.0, contributing to the taste of the fruit
|
NUTDIA
|
|
(L x W x T)^1/3, L=Length, W=Width, T=Thickness
|
NUTLEN
|
|
length of nut
|
NUTSIZE
|
|
LxWxT, (L=length, W=width, T=thickness)
|
NUTSPHERIND
|
|
geometric diameter/Length, where diameter is (L x W x T)^1/3, L=Length, W=Width, T=Thickness
|
NUTTHICK
|
|
thickness of nuts
|
NUTWIDTH
|
|
width of nut
|
NUTWT
|
|
weight of nut
|
PH
|
|
measure of the relative amount of free hydrogen and hydroxyl ions in the solution
|
PITBURN
|
|
degree of burning in pit cavity
|
PREHARVDROP
|
|
proportion of the fruits that dropped before the harvest time
|
RUSSCALYX
|
|
visual determination of the proportion of area covered with russet, examined from the calyx side (visual)
|
RUSSET
|
|
percent of fruit surface with russet
|
RUSSPEDIC
|
|
visual determination of the proportion of area covered with russet, examined from the pedicel side (visual)
|
SEEDSIZE
|
|
size of seed
|
SHELLHARD
|
|
Resistance of shell to opening
|
SHELLMARK
|
|
Degree and type of marking on outer shell
|
SHELLRETEN
|
|
Amount of shell retained on husk after dehusking
|
SKINBLUSHPERC
|
|
portion of fruit surface affected by pigmented blush
|
SKINCHAR
|
|
subjective evaluation of texture and taste characteristics of fruit skin
|
SKINCOL
|
|
color of fruit skin/exterior
|
SKINTEXTURE
|
|
texture of fruit skin
|
SKINTOUGH
|
|
toughness of the skin
|
SSC
|
|
total amount of water soluble content in fruit
|
SSC:TA
|
|
Ratio of total water soluble content to tritratable acidity
|
TITA
|
|
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
|
FLDIA
|
|
diameter of the flower
| 13 |
FRLEN
|
|
length of fruit
|
GROWRATETOTAL
|
|
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
|
INLEN
|
|
internode length
|
INNUM
|
|
number of internodes on the central leader produced from 2 years growth
|
PLANTHT
|
|
height of plant
|
PLANTHTINC
|
|
difference in height after one year
|
PLANTSURF
|
|
plant surface
|
PLANTVIGOR
|
|
plant vigor
|
PLANTVOL
|
|
calculation of 1/3 plant surface X length of tree
|
PLANTWIDTH
|
|
width of plant
|
STEMLEN
|
|
length of stem
|
STEMNODENUM
|
|
number of nodes on the stem
|
+ sterility or fertility trait
|
FEMFERT
|
|
plants with ⩾5% fruit set
| 6 |
FRSET
|
|
percentage of flowers that produce fruit
|
GAMETINCOMP
|
|
system that prevents self pollination
|
HIS
|
|
inviability/failure to thrive of hybrid seedlings
|
MALESTER
|
|
production of viable pollen
|
POLLENGERM
|
|
number of pollen grains germinating
|
+ stress trait
|
FBBL
|
|
natural occurrence of blossom fire blight (Erwinia amylovara)
| 39 |
FBSH
|
|
natural occurrence of shoot fire blight (Erwinia amylovara)
|
FRBROWNRATE
|
|
change of flesh color from its normal state
|
INLEN
|
|
internode length
|
PMR
|
|
resistance to powdery mildew
|
RAA
|
|
resistance to the North American aphid Amphorophora agathonica
|
RAI
|
|
|
RAT
|
|
resistance to Agrobacterium tumefaciens
|
RBC
|
|
resistance to Botrytis cinerea
|
RBD
|
|
resistance to Botryosphaeria dothidea
|
RCA
|
|
resistance to Colletotrichum acutatum
|
RCHILLINJ
|
|
resistance to cold, which causes browning and flesh bleeding
|
RCP
|
|
resistance to Cacopsylla pyri
|
RCPP
|
|
restistance to Candidatus Phytoplasma pruni X-disease
|
RDD
|
|
resistance to Dysaphis cf. devecta
|
RDP
|
|
resistance to Dysaphis plantaginea
|
RDR
|
|
resistance to Diplocarpon rosae black spot
|
RDRD
|
|
resistance to Diplocarpon rosae defoliation
|
REA
|
|
resistance to Erwinia amylovora
|
RFOF
|
|
resistance to Fusarium oxysporum f. sp. fragariae fusarium wilt
|
RMA
|
|
resistance to Meloidogyne arenaria
|
RMF
|
|
resistance to Monilinia fructicola brown rot
|
RMI
|
|
resistance to Meloidogyne incognita
|
RMICD
|
|
resistance to microbes damage
|
RMN
|
|
resitance to damage caused by root knot nematodes
|
RMP
|
|
resistance to Myzus persicae
|
RMPH
|
|
Resistance to Microphomina phaseolina which causes charcoal rot in strawberry
|
RND
|
|
resistance to Neonectria ditissima European canker
|
RPA
|
|
resistance to Pucciniastrum americanum
|
RPC
|
|
resistance to Phytophthora cactorum
|
RPE
|
|
resistance to Penicillium expansum
|
RPPV
|
|
resistance to plum pox virus
|
RPSS
|
|
Resistance to Pseudomonas syringae pv. Syringae
|
RPTSL
|
|
resistance to peach tree short life syndrome
|
RTD
|
|
resistance to Taphrina deformans
|
RVD
|
|
Resistance to Verticillium dahliae which causes verticillium wilt in strawberry
|
RVI
|
|
resistance to Venturia inaequalis
|
RVN
|
|
resistance to Venturia nashicola
|
RXAP
|
|
resistance to Xanthomonas arboricola pv. pruni
|
+ yield trait
|
CROPEFFIC
|
|
yield per unit area of land relative to other accessions under same management
| 6 |
FRFRESHWT
|
|
weight of fresh fruit
|
FRNUMBER
|
|
number of fruit produced per plant
|
FRYIELD
|
|
The fruit yield rate of one individual
|
HARVINDEX
|
|
weight of harvested product as percentage of total plant weight
|
SEEDSETNUM
|
|
number of seed sets present a measure of productivity
|