Category |
Abbreviation |
Trait Name | Definition | Count |
+ biochemical trait
|
1DOL
|
|
amount of volatile compount 1-decanol content in fruit
| 153 |
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
|
3MBAC
|
|
amount of volatile compount 3-methylbutyl acetate 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
|
AH
|
|
presence and activation of amygdalin hydrolase in fruit
|
AIACT
|
|
activity of acid invertase in fruit
|
AL
|
|
mount of volatile compund allylanisol in fruit
|
APFKACT
|
|
activity of ATP phosphofructokinase in fruit
|
ASA
|
|
amount of L-ascorbic acid in fruit
|
ASAFF
|
|
amount of L-ascorbic acid in fruit flesh, high level of which is associated with improved fruit postharvest quality
|
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
|
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
|
|
metabolite content related trait
|
C3R
|
|
amount of cyanidin 3-O-rutinoside in fruit
|
CA
|
|
content of p-coumaric acid
|
CAGLU
|
|
amount of caffeic acid glucoside in fruit
|
CAT
|
|
amount of polyphenolic compound catechin in fruit
|
CATECATRO
|
|
catechin/epicatechin ratio
|
CHLCN
|
|
amount of chlorophyll in shoots
|
CITA
|
|
amount of citric acid n 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
|
DASAFF
|
|
amount of dehydroascorbate in fruit flesh
|
EAC
|
|
amount of volatile compound ethyl acetate in fruit
|
ECAT
|
|
metabolite content related trait
|
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
|
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
|
FASA
|
|
amount of L-ascorbic acid in leaves
|
FDASA
|
|
amount of dehydroascorbate in leaves
|
FDP
|
|
number of days between blooming and maturity dates
|
FGHS
|
|
concentration of foliar glutathione in fruit
|
FKACT
|
|
activity of fructokinase in fruit
|
FLCL
|
|
color of flower
|
FOGSH
|
|
amount of oxidized GSH in leaves
|
FRU
|
|
amount of fructose in fruit
|
FSC
|
|
color of fruit color
|
FV
|
|
amount of flavonoid compounds 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
|
GT
|
|
presence 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 butanoate in fruit
|
HKACT
|
|
activity of hexokinase in fruit
|
HOL
|
|
amount of volatile compound hexanol in fruit
|
HPAL
|
|
amount of volatile compound heptanal in fruit
|
HPOL
|
|
amount of volatile compound heptanal in fruit
|
IPNOL
|
|
amount of volatile compound Iso-pentanol in fruit
|
KTST
|
|
taste of kernels, ranging from bitter to sweet
|
LNA
|
|
amount of linoleic acid
|
LNOL
|
|
amount of volatile compound linalool
|
MA
|
|
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
|
MDL
|
|
presence and activation of mandelonitrile lyase, a constitutive defence (alpha- hydroxinitrile lyase) compound that is activated upon tissue damage or pathogen attack
|
MFN
|
|
amount of volatile compound mesifurane
|
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
|
NA
|
|
content of neochlorogenic acid
|
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
|
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
|
OA
|
|
amount of oleic acid in fruit
|
OAC
|
|
amount of volatile compound octyl acetate in fruit
|
OBAT
|
|
amount of volatile compound octyl butanoate in fruit
|
OHAT
|
|
amount of volatile compound octyl hexanoate in fruit
|
OMT
|
|
O-methyl transferase activity
|
OOL
|
|
amount of volatile compount 3-octanol content in fruit
|
PALTA
|
|
amount of palmitic acid in the kernel, an important part of kernal transport and quality evaluation
|
PALTLA
|
|
amount of palmitoleic acid in the kernel, an important part of kernel transport and qulaity evaluation
|
PB1
|
|
content of proanthocyanidin B1, a compound that belongs to the flavan-3-ol family
|
PCB
|
|
amount of polyphenolic compund procyanidin B2 in fruit
|
PEG
|
|
content of peonidin 3-O-glucoside
|
PER
|
|
content of peonidin 3-O-rutinoside
|
PGMACT
|
|
activity of phosphoglucomutase in fruit
|
PH
|
|
level of acidity present
|
PHE
|
|
amount of phenolic compounds in fruit
|
PHX
|
|
amount of polyphenolic compund phloridzin-xyloside in fruit
|
PHY
|
|
presence and activation of prunasin hydrolase, a constitutive defence (beta-glucosidase) compound that is activated upon tissue damage or pathogen attack
|
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
|
QA
|
|
amount of quinic acid in fruit
|
RAC
|
|
relative amount of antioxidant
|
RPT
|
|
Julian days when 95% of the mesocarps had split
|
SDHACT
|
|
activity of sorbitol dehydrogenase in fruit
|
SOR
|
|
amount of sorbitol in fruit flesh
|
SOROACT
|
|
activity of sorbitol oxidase in fruit
|
SPSACT
|
|
activity of sucrose phosphate synthase in fruit
|
SSC
|
|
total amount of water soluble content in fruit
|
ST
|
|
It is a numerical measure of the maximum rate of passage of water vapour through the stomata.
|
STA
|
|
amount of stearic acid in fruit
|
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
|
TA
|
|
total amount of acid in 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
|
ABFR
|
|
| 33 |
ABNG
|
|
abnormal growth after insufficient stratification
|
BD
|
|
the day when approximately 50% of the flowers were open
|
BR
|
|
exhibiting a columnar or pillar growth habit
|
CR
|
|
feature essential for cycling between vegetative or floral growth and dormancy, require exposure to cold temperatures
|
DBD
|
|
date of budbreak expressed in the number of days from January 1st
|
DFL
|
|
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
|
|
The number of days required for a whole plant or a plant population to reach maturity
|
DN
|
|
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.
|
DWF
|
|
oot stock induced dwarfing of apple scions
|
ECRD
|
|
|
EDRD
|
|
|
EVG
|
|
terminal apices continue growing through winter conditions
|
FB
|
|
change of flesh color from its normal state
|
FDP
|
|
number of days between blooming and maturity dates
|
FWT
|
|
time of first flower
|
GMD
|
|
The duration of stratification time prior to radicle protrusion
|
GP
|
|
50% of all tree buds (either vegetative or flowering) showing some green
|
HR
|
|
Heat accumulation required for floral or vegetative bud break.
|
HRB
|
|
|
HREC
|
|
|
INL
|
|
internode length
|
JPL
|
|
number of years until the first inflorescences in fruit trees
|
LB
|
|
blooming after the risks of spring frost is low or nonexistent
|
PENB
|
|
|
PENEC
|
|
|
PF
|
|
trait of some perennials that have the ability to flower more than once a year, also called as remontancy
|
RPT
|
|
Julian days when 95% of the mesocarps had split
|
RR
|
|
Rate of rooting of hardwood cuttings in rootstocks
|
SDS
|
|
size of seed
|
STFCR
|
|
requirement ofstratification, measured based on duration of stratification treatments and the presence or absence of germination after the initial planting.
|
STNN
|
|
number of nodes on the stem
|
TIVB
|
|
50% of the vegetative buds showing the first deployed leaf
|
+ plant morphology trait
|
ATCL
|
|
color of anther
| 75 |
ATCYN
|
|
amount anthocyanin present in fruit
|
BDI
|
|
change in base diameter of tree
|
BDIA
|
|
Base diameter measured 10 cm above the soil
|
BL
|
|
basic angle of long sylleptic axillary shoots sprouting from trunk
|
BN
|
|
Number of branches arising from the central leader
|
BR
|
|
exhibiting a columnar or pillar growth habit
|
CBS
|
|
cord bending of long sylleptic axillary shoots
|
CPUB
|
|
fine hairs on the cane
|
DFLW
|
|
Double corolla
|
FCIR
|
|
Circumference of fruit measured in centimeters by calipers
|
FCLST
|
|
color of flesh around the stone
|
FFC
|
|
|
FLCL
|
|
color of flower
|
FLF
|
|
producing fruit only on floricanes
|
FLSH
|
|
|
FRCL
|
|
External fruit color
|
FRDIA
|
|
diameter of fruit, measured in mm
|
FRDLR
|
|
fruit diameter/ length
|
FRDP
|
|
distance between suture and opposite side at the equatorial zone of fruit
|
FRDW
|
|
weight of fruit after drying
|
FRHR
|
|
how much hair is present on fruit
|
FRL
|
|
length of fruit
|
FRSH
|
|
shape of fruit
|
FRSZ
|
|
|
FRW
|
|
weight of fruit
|
FRWD
|
|
Distance between the two sides (cheeks) of fruit
|
FSC
|
|
color of fruit color
|
INL
|
|
internode length
|
INLmaxS
|
|
length between the furthest apart nodes on the axillary branches
|
INLmaxT
|
|
length between the furthest apart nodes on the trunk
|
INLS
|
|
average length between nodes on the axillary branches
|
LFA
|
|
area of leaf
|
LFB
|
|
leaves breaking out of the bud
|
LFCL
|
|
color of leaf
|
LFDW
|
|
weight of leaf after drying
|
LFSH
|
|
shape of leaf
|
LFSZ
|
|
size of leaf
|
LSR
|
|
|
MCCL
|
|
color of fruit flesh
|
NAS
|
|
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 (branches between 5 cm and 20 cm)
|
NBSP
|
|
number of spurs (branches shorter than 5 cm)
|
NFLWB
|
|
number of flower bunches counted per tree
|
NLS
|
|
number oof long shoots (branches longer than 20 cm)
|
NLT
|
|
number of latent buds of the trunk
|
PCP
|
|
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
|
PHI
|
|
difference in height after one year
|
PL
|
|
|
PLHT
|
|
height of plant
|
PLS
|
|
number of long shoots/ total axillary shoots of the tree
|
PRK
|
|
presence of prickles, thorns, or spines
|
PRKD
|
|
|
PSTD
|
|
number of pistils that died early
|
PTCL
|
|
|
PTNB
|
|
number of petals on flowers
|
RSP
|
|
red skin pigmentation occur in the final stage of development, over the background color. The red color is due to anthocyanin compounds
|
SDNB
|
|
|
SH
|
|
hardness of the shell, measured by shelling percentage (weight of kernel/ weight of nut)
|
SHDW
|
|
weight of shoot after drying
|
SHHBT
|
|
growth habit (sprawling ground cover vs spreading bush)
|
SLFA
|
|
ratio of leaf area to dry mass
|
SLFS
|
|
size of seedling leaf
|
SSTD
|
|
diameter of seedling stem
|
ST
|
|
It is a numerical measure of the maximum rate of passage of water vapour through the stomata.
|
STANG
|
|
angle of stem
|
STDIA
|
|
diameter of stem
|
STDW
|
|
weight of stem when water content is removed
|
STL
|
|
length of stem
|
STNN
|
|
number of nodes on the stem
|
TB
|
|
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 presents standard or columnar growth habit
|
TRDIA
|
|
diameter of trunk
|
TSH
|
|
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
|
|
internode- last axillary shoot
|
+ quality trait
|
ASA
|
|
amount of L-ascorbic acid in fruit
| 75 |
ATCL
|
|
color of anther
|
BTPT
|
|
pitting of the cortical flesh
|
CITA
|
|
amount of citric acid n fruits
|
DMC
|
|
dry matter content
|
FD
|
|
The date in May when the first flower opened
|
FDP
|
|
number of days between blooming and maturity dates
|
FLCL
|
|
color of flower
|
FR
|
|
russet occurrence on fruit
|
FRACID
|
|
|
FRCHW
|
|
The sensory rating of chewiness
|
FRCL
|
|
External fruit color
|
FRCOHSV
|
|
The sensory rating of cohesiveness
|
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)
|
FRDIA
|
|
diameter of fruit, measured in mm
|
FRDLR
|
|
fruit diameter/ length
|
FRDW
|
|
weight of fruit after drying
|
FRF
|
|
sensory perception of flavor of fruit
|
FRFB
|
|
Physical perception of the flesh fiber (sensory fruit texture variable)
|
FRFRM
|
|
force required for first bite
|
FRFRMAH
|
|
fruit firmness at harvest
|
FRFRMAS
|
|
fruit firmness after storage
|
FRFRMG
|
|
Mean firmness of the green (shaded) side of the fruit
|
FRFRMLS
|
|
Loss of fruit firmness
|
FRFRMR
|
|
Mean firmness of the red (sunny) side of the fruit
|
FRFW
|
|
fresh weight of fruits
|
FRGR
|
|
Physical perception of the flesh grain (sensory fruit texture variable)
|
FRGUM
|
|
The sensory rating of gumminess
|
FRHD
|
|
how much hair is present on fruit
|
FRJUC
|
|
sensory perception of texture, hinging on presence of juice
|
FRL
|
|
length of fruit
|
FRML
|
|
Perception of dry and mealy flesh (sensory fruit texture variable)
|
FRMT
|
|
Force required to crush a piece of unpeeled apple between the tongue and palate. (sensory fruit texture variable)
|
FRRP
|
|
soluble solid concentration/ titrability acidity
|
FRRSL
|
|
The sensory rating of resilience
|
FRSPG
|
|
The sensory rating of springiness
|
FRTDIA
|
|
|
FRVDIA
|
|
|
FRW
|
|
weight of fruit
|
FSHA
|
|
presence of freestone or clingstone
|
FSKT
|
|
|
FST
|
|
fruit stiffness measured by acoustic resonance with weight correction
|
FT
|
|
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
|
HD
|
|
Number of days after fruit of the first genotype were picked
|
JB
|
|
Browning degree of the fruit juice Rank: 1 (nil), 2 (slight), 3 (moderate), 4 (strong), 5 (extreme) (visual
|
KD
|
|
(L × W × T)^1/3, L=length, W=Width, T=thickness
|
KL
|
|
length of kernel
|
KSI
|
|
geometric diameter/Length, where diameter is (L × W × T)^1/3, L=length, W=Width, T=thickness
|
KTC
|
|
thickness of kernel
|
KTST
|
|
taste of kernels, ranging from bitter to sweet
|
KW
|
|
weight of kernel
|
KWD
|
|
width of the kernel
|
LFRFM
|
|
loss of fruit firmness
|
LFRMDS
|
|
loss of firmness during storage
|
MA
|
|
amount of malic acid in fruit
|
MCCL
|
|
color of fruit flesh
|
NAFR
|
|
fruit above the pH value 4.0, contributing to the taste of the fruit
|
ND
|
|
(L × W × T)^1/3 (L=length, W=width, T=thickness)
|
NL
|
|
length of nut, measured with digital caliper with precisin of 0.01 mm
|
NS
|
|
LxWxT, (L=length, W=width, T=thickness)
|
NSI
|
|
diameter/ length, where diameter is (L × W × T)^1/3 (L=length, W=width, T=thickness)
|
NT
|
|
thickness of nuts
|
NW
|
|
weight of nut
|
NWD
|
|
width of nut
|
PFD
|
|
Proportion of the fruits that dropped before the harvest time
|
PH
|
|
level of acidity present
|
RC
|
|
Proportion of area covered with russet, examined from the calyx side (visual)
|
RP
|
|
Proportion of area covered with russet, examined from the pedicel side (visual)
|
RPT
|
|
Julian days when 95% of the mesocarps had split
|
SDS
|
|
size of seed
|
SSC
|
|
total amount of water soluble content in fruit
|
TA
|
|
total amount of acid in fruit
|
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
|
FLWS
|
|
size of flower
| 13 |
FRHT
|
|
Mean fruit height
|
GR
|
|
growth rate of plant
|
INL
|
|
internode length
|
INNB
|
|
The number of internodes on the central leader produced from 2 years growth
|
PHI
|
|
difference in height after one year
|
PLHT
|
|
height of plant
|
PLWD
|
|
width of plant
|
PVOL
|
|
1/3 surface X length of tree
|
STL
|
|
length of stem
|
STNN
|
|
number of nodes on the stem
|
SURF
|
|
plant surface
|
TGI
|
|
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
|
+ sterility or fertility trait
|
FF
|
|
Sterility is recessive
| 6 |
FRST
|
|
percentage of flowers that produce fruit
|
GI
|
|
system that prevents self pollination
|
HIS
|
|
hybrid inviability of seedlings
|
MS
|
|
male pollen sterility
|
PGR
|
|
number of pollen grains
|
+ stress trait
|
CI
|
|
resistance to cold, which causes browning and flesh bleeding
| 28 |
INL
|
|
internode length
|
MIR
|
|
|
NDR
|
|
resitance to damage caused by nematodes in fruit
|
PMR
|
|
resistance to powdery mildew
|
PTSL
|
|
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 the aphid Amphorophora idaei
|
RAT
|
|
resistance to Crown gall, caused by Agrobacterium tumefaciens, in apple and pear
|
RBD
|
|
Causal organism: Botryosphaeria dothidea
|
RCA
|
|
resistance to Colletotrichum acutatum, plant pathogen; one of the most important pathogens of strawberry in Europe
|
RCP
|
|
resistance to Cacopsylla pyri
|
RCPP
|
|
restistance to X-disease, cased by Candidatus Phytoplasma pruni, which causes yield loss and poor fruit quality
|
RDD
|
|
resistance to Dysaphis cf. devecta
|
RDP
|
|
resistance to Dysaphis plantaginea
|
RDR
|
|
resistance to Diplocarpon rosae which causes black spot in rose
|
REA
|
|
resistance to Erwinia amylovora, which causes necrogenic disease, fire blight
|
RFOF
|
|
resistance to Fusarium oxysporum f. sp. fragariae which causes Fusarium wilt in strawberry
|
RMA
|
|
resistance to Meloidogyne arenaria
|
RMF
|
|
resistance to Monilinia fructicola which causes brown rot in peach
|
RMI
|
|
resistance to Meloidogyne incognita
|
RMP
|
|
resistance to Myzus persicae
|
RPC
|
|
resistance to Phytophthora cactorum, plant pathogen; one of the most important pathogens of strawberry in Europe
|
RPE
|
|
resistance to Penicillium expansum, which causes blue mold in apple
|
RPPV
|
|
resistance to plum pox virus
|
RPSS
|
|
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, which causes fungal disease in apples
|
RVN
|
|
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
|
|
|
+ yield trait
|
FN
|
|
number of fruit
| 4 |
FRFW
|
|
weight of fresh fruit
|
HI
|
|
weight of harvested product as percentage of total plant weight
|
SDSN
|
|
number of seed sets present, a measure of productivity
|