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	Alias	Definition	Count
+ biochemical trait	1DOL	1-decanol content		amount of volatile compount 1-decanol content in fruit	264
	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
	1OPBXY	1-O-protocatechuyl-beta-xylose content		1-O-protocatechuyl-beta-xylose content
	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
	3CARENE	3-carene content		amount of 3-Carene in fruit
	3HPHLORIDZIN	3-hydroxyphloridzin content		amount of polyphenolic compound hydroxyphloridzin
	3MBAC	3-methylbutyl acetate content		amount of volatile compount 3-methylbutyl acetate content in fruit
	3OOL	3-octanol content		amount of volatile compount 3-octanol content in fruit
	4CQA	4-O-caffeoylquinic acid content		4-O-Caffeoylquinic acid content
	6M5HP2ON	6-methyl-5-hepten-2-one content		amount of volatile compount 6-methyl-5-hepten-2-one content in fruit
	ACARYOPHEL	alpha Caryophellene content		amount of Alpha Caryophellene in fruit
	ACATD	Afzelechin-catechin dimers		amount of Afzelechin-catechin dimers in fruit
	ACIDITYH	titratable acidity at harvest		acidity at harvest
	ACIDITYS	titratable acidity after storage		acidity after storage
	ACUR	α-curcumene content		amount of α-curcumene in fruit
	AFR	alpha farnesene content		amount of volatile compound alpha farnesene in fruit
	AFZLCH	Afzelechin content		Afzelechin content in fruit
	AG	Afzelechin-glucoside		amount of Afzelechin-glucoside in fruit
	AHACT	amygdalin hydrolase activity		presence and activation of amygdalin hydrolase in fruit
	AIACT	acid invertase activity		activity of acid invertase in fruit
	ALLY	allylanisol content		amount of volatile compund allylanisol in fruit
	ANETHOLE	anethole content		anethole content
	ANNU	annurcoic acid content		amount of annurcoic acid in fruit
	APFKACT	ATP phosphofructokinase activity		activity of ATP phosphofructokinase in fruit
	APG	Afzelechin-pelargonidin-glucoside		amount of Afzelechin-pelargonidin-glucoside in fruit
	APIGENIN	apigenin 7-glucoside content		content of apigenin 7-glucoside
	ASA	L-Ascorbic acid content		amount of L-ascorbic acid in fruit
	ASADMC	L-ascorbic acid content in dry matter		L-ascorbic acid content in dry matter
	ASAF	L-ascorbic acid foliar content	foliar L-ascorbic acid content	amount of L-ascorbic acid in leaves
	ASCOGLU	ascorbyl 2-beta-glucoside content		amount of ascorbyl 2-beta-glucoside
	ASTRAGALIN	astragalin content		astragalin content
	ATCYN	anthocyanin content	ANTHO / Fruit total anthocyanin content / total anthocyanins	amount anthocyanin present in fruit
	ATPL	α-terpineol content		amount of α-terpineol in fruit
	B2MBAT	butyl 2-methyl butanoate content		amount of volatile compound butyl 2-methyl butanoate in fruit
	B2MBUT	butyl 2-methyl butanol content		butyl 2-methyl butanol content
	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
	BET	betulinic acid content		amount of betulinic acid
	BFR	β-farnesene content		amount of β-farnesene in fruit
	BHAT	butyl hexanoate content		amount of volatile compound butyl hexanoate in fruit
	BOL	butanol content		amount of volatile compound butanol in fruit
	BPHLLAN	beta phellandrene content		amount of Beta Phellandrene in fruit
	BPIN	β-pinene content		amount of β-pinene 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		amount of cyanidin 3-O-galactoside in fruit
	C3R	cyanidin 3-O-rutinoside content		amount of cyanidin 3-O-rutinoside in fruit
	CAGLU	caffeic acid glucoside content		amount of caffeic acid glucoside in fruit
	CAT	catechin content		amount of polyphenolic compound catechin in fruit
	CATD	Catechin dimers		amount of Catechin dimers in fruit
	CATECATRO	catechin epicatechin ratio		catechin/epicatechin ratio
	CHLCN	chlorophyll content		amount of chlorophyll
CINAAHEX	Cinnamic acid- hexo content		Cinnamic acid- hexo content
CITA	citric acid content		amount of citric acid in 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
COUAHEX	Coumaric acid hexose content		Coumaric acid hexose content
CQA	p-coumaroyl quinic acid content		amount of polyphenolic compund p-coumaroyl quinic acid in fruit
CTC	citrate content		content of citrate in fruit
CYHX	Cyanidin hexose content		cyanidin bound to a hexose sugar molecule
DAC	decyl acetate content		amount of volatile compound decyl acetate in fruit
DASA	dehydroascorbate content	dehydroascorbate content in fruit flesh	amount of dehydroascorbate in fruit
DASAF	dehydroascorbate foliar content	foliar dehydroascorbate content	amount of dehydroascorbate in leaves
DCHALCONE	dihydrochalcone content
DDLN	delta-decalactone content		δ-decalactone content
DHBAHEX	Di-hydroxybenzoic acid hexose content		Di-hydroxybenzoic acid hexose content
DHEX	Diosmetin acetylhexoside content		Diosmetin acetylhexoside content
DHMBAHEX	Di-hydroxy methyl benzoic acid hexose content		Di-hydroxy methyl benzoic acid hexose content
DLMEN	D-limonene content		amount of D-limonene in fruit
DODE	dodecane content		amount of dodecane in fruit
EAC	ethyl acetate content		amount of volatile compound ethyl acetate in fruit
ECAT	epicatechin content		amount of polyphenolic compound epicatechin in fruit
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
ESTERSTOT	total ester content		The sum of all esters analyzed
ESTG	estragole content		Estragole content
EUSCAPHIC	euscaphic acid content		amount of euscaphic acid in fruit
F1,6BPACT	fructose-1,6-bisphosphatase activity		activity of fructose-1,6-bisphosphatase in fruit
F3L	Flavan-3-ols contant		total amount of Flavan-3-ols 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
FanOMT1	fragaria × ananassa O-methyltransferase 1 content		amount of Fragaria × ananassa O-methyltransferase 1 in fruit
FERAHEX	Ferulic acid hexose content		Ferulic acid hexose content
FERULIC	ferulic acid content		ferulic acid content
FKACT	fructokinase activity		activity of fructokinase in fruit
FLAVONOID	flavonoid content		amount of flavonoid compounds in fruit
FLAVONOL	flavonol content
FRAP	ferric reducing power	ferric reducing antioxidant power	Ferric reducing absorbance power measured 0 - 200 umol ferric reducing equiv/g fw.
FRDICHEX	Eriodictyol hexose content		Eriodictyol hexose content
FRRIPE100	fruit ripe 100%	ripening time	Julian date when 95% of the fruits are fully ripe
FRU	fructose content		amount of fructose in fruit
FUR	furaneol content		amount of furaneol 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
GER	geranio content		amount of geranio in fruit
GLC	glucose content		amount of glucose in fruit
GRAC	geranyl acetate content		amount of volatile compound geranyl acetate in fruit
GSH	glutathione content		amount of glutathione
GTACT	glucosyltransferase activity trait		amount and activity of glucosyltransferase in fruit
H2MTB	hexyl 2-methylbutyrate content		hexyl 2-methylbutyrate content
HAC	hexyl acetate content		amount of volatile compound hexyl acetate in fruit
HBAT	hexyl butanoate content		amount of volatile compound hexyl butanoate in fruit
HENTRIACONTANE	hentriacontane content	n-hentriacontane / Untriacontane	The amount of hentriacontane in a sample
HEX	gamma-hexalactone content		γ-hexalactone content
HHAT	hexyl hexanoate content		amount of volatile compound hexyl hexanoate
HKACT	hexokinase activity		activity of hexokinase in fruit
HPAL	heptanal content		amount of volatile compound heptanal in fruit
HPOL	heptanol content		amount of volatile compound heptanal in fruit
HXOL	hexanol content		amount of volatile compound hexanol in fruit
HYDROXYNMICA	hydroxycinnamic acid content
HYPERIN	hyperin content		hyperin content
IAH	isoamyl hexanoate content		amount of isoamyl hexanoate in fruit
IHAM3NEOHESP	isorhamnetin 3-O neohesperidoside content		isorhamnetin 3-O neohesperidoside content
IHAMGLU	Isorhamnetin glucuronide content		Isorhamnetin glucuronide content
IHAT	Isopropyl hexanoate content		amount of Isopropyl hexanoate content
IPB	isopropyl butanoate content		amount of isopropyl butanoate in fruit
IPNOL	Iso-pentanol content		amount of volatile compound Iso-pentanol in fruit
ISO-BAC	isobutyl acetate content		isobutyl acetate content
KACETHEX	Kaempferol acetylhexose content		Kaempferol acetylhexose content
KAG	Kaempferol-glucoside		amount of Kaempferol-glucoside in fruit
KCG	Kaempferol-coumaryl-glucoside		amount of Kaempferol-coumaryl-glucoside in fruit
KCOHEX	Kaempferol coumaroyl hexose content		Kaempferol coumaroyl hexose content
KERNELTASTE	kernel taste		taste of kernels, ranging from bitter to sweet
KGLU	Kaempferol-glucuronide content		Kaempferol-glucuronide content
KGN	Kaempferol-glucuronide		amount of Kaempferol-glucuronide in fruit
KHEX	Kaempferol-hexose content		Kaempferol-hexose content
KPENHEXGLU	Kaempferol pentose hexose glucuronide content		Kaempferol pentose hexose glucuronide content
LNA	linoleic acid content		amount of linoleic acid
LNOL	linalool content		amount of volatile compound linalool in fruit
LNOLOXID	linalool oxide content		amount of Linalool oxide in fruit
M2MTB	methyl 2- methylbutyrate content		amount of Methyl 2- methylbutyrate in fruit
M3MBAT	methyl 3-methylbutanoate content		amount of methyl 3-methylbutanoate in fruit
MAC	malic acid content		amount of malic acid in fruit
MAL	malate content		content of malate in fruit
MANT	methyl anthranilate content		amount of methyl anthranilate in fruit
MBA	methyl benzene acetate content		amount of methyl benzene acetate 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
MCA	m-Coumaric acid content		m-Coumaric acid content
MDAT	methyl decanoate content		amount of volatile compound methyl decanoate in fruit
MDLACT	mandelonitrile lyase activity		presence and activity of mandelonitrile lyase
ME2HXAT	methyl E-2-hexenoate content		amount of methyl E-2-hexenoate in fruit
METGAL	methyl gallate content		methyl gallate content
MFN	mesifurane content		amount of volatile compound mesifurane in fruit
MHAT	methyl hexanoate content		amount of volatile compound methyl hexanoate in fruit
MNIC	methyl nicotinate content		amount of methyl nicotinate 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
MSC	methyl salicylate content		amount of methyl salicylate content in fruit
MYAC	myrtenyl acetate content		amount of volatile compound myrtenyl acetate in fruit
MYOL	myrtenol content		amount of volatile compound myrtenol in fruit
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
NCHEX	Naringenin chalcone hexose content		Naringenin chalcone hexose content
NEAC	neochlorogenic acid content		amount of neochlorogenic acid in fruit
NIACT	neutral invertase activity		activity of neutral invertase in fruit
NONACOSANE	nonacosane content	n-nonacosane	The amount of nonacosane in a sample
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
O3MBAT	octyl 3-methylbutanoate content		amount of octyl 3-methylbutanoate in fruit
OAC	oleic acid content		amount of oleic acid in fruit
OBAT	octyl butanoate content		amount of volatile compound octyl butanoate in fruit
OCA	octanoic acid content		amount of octanoic acid in fruit
OCAC	octyl acetate content		amount of volatile compound octyl acetate in fruit
OCT	gamma-octalactone cntent		γ-octalactone content
OHAT	octyl hexanoate content		amount of volatile compound octyl hexanoate in fruit
OLEANOLIC	oleanolic acid content	oleanic acid	The amount of oleanolic in a sample
OMTACT	O-methyl transferase activity		O-methyl transferase activity
OOL	octanol content		amount of octanol in fruit
ORAC	oxygen radical absorbing power	trolox equivalent antioxidant capacity	oxygen radical absorbing power
OXALIC	oxalic acid content
P3GMC	Pelargonidin-3-glucoside-malonate content		amount of Pelargonidin-3-glucoside-malonate in fruit
PALTA	palmitic acid content		amount of palmitic acid in the kernel
PALTLA	palmitoleic acid content		amount of palmitoleic acid in the kernel
PB1	proanthocyanidin B1 content		content of proanthocyanidin B1, a compound that belongs to the flavan-3-ol family
pCA	p-coumaric acid content		content of p-coumaric acid
PCB	procyanidin B2 content		amount of polyphenolic compund procyanidin B2 in fruit
PCB1	procyanidin B1 content		amount of the polyphenolic compound procyanidin B1
PCB5	procyanidin B5 content		amount of polyphenolic compund procyanidin B5
PCB7	procyanidin B7 content		amount of the polyphenolic compound procyanidin B7
PCC	procyanidins content		procyanidins content in fruit
PCYCLOP	pentylcyclopropane content		Pentylcyclopropane content
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	pH	measure of the relative amount of free hydrogen and hydroxyl ions in the solution
PHE	phenolic compound content		amount of phenolic compounds in fruit
PHLORETIN	phloretin-2'-O-xyloglucoside content		amount of polyphenolic compound phloretin-2'-O-xyloglucoside
PHLORIDZIN	phloridzin content		amount of polyphenolic compound phloridzin (a glucoside derivative of phloretin)
PHX	phloridzin-xyloside content		amount of polyphenolic compound phloridzin-xyloside in fruit
PHY	prunasin hydrolase activity		presence and activation of prunasin hydrolase
PLGONACTHEX	Pelargonidin acetyl hexoside content		Pelargonidin acetyl hexoside content
PLGONHEX	Pelargonidin hexose content		pelargonidin compounds that are bound to a hexose sugar molecule
PLGONMALHEX	Perlargonidin malonyl hexose content		Perlargonidin malonyl hexose content
PNAC	pentyl acetate content		amount of pentyl acetate in fruit
PNOL	pentanol content		amount of pentanol in fruit
PPGC	Propelargonidin content		Propelargonidin content in fruit
PPOACT	polyphenol oxidase activity	polyphenol oxidase	activity of polyphenol oxidase
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
prunin	prunin content		prunin content
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
QAC	quinic acid content		amount of quinic acid in fruit
QACTHEX	Quercetin-acetylhexose content		Quercetin-acetylhexose content
QCTINR	quercetin 3-rhamnoside content		amount of quercetin 3-rhamnoside
QGLUCON	Quercetin-glucoronide content		Quercetin-glucuronide content
QHEX	Quercetin hexose content		Quercetin hexose content
QMALHEX	Quercetin malonylhexose content		Quercetin malonylhexose
RAC	relative antioxidant capacity		relative amount of antioxidant
RI	ripening index		calculated as the ratio of Brix to titrable acidity
RSC	rutinoside content		Total rutinoside content
RUTIN	rutin content		rutin content
SDHACT	sorbitol dehydrogenase activity		activity of sorbitol dehydrogenase in fruit
SDPS	solanesyl diphosphate synthase content		amount of Solanesyl diphosphate synthase in fruit
SESHEX	Sesquiterpenoid hexose content		Sesquiterpenoid hexose content
SHIKIMIC	shikimic acid content
SINAHEX	Sinapic acid hexose content		Sinapic acid hexose content
SKINCOL	skin color	chroma / chroma index / external color / External fruit color / fruit color / fruit exterior color / fruit skin color / L* / Luminance	color of fruit skin/exterior
SOR	sorbitol content		amount of sorbitol in fruit
SOROACT	sorbitol oxidase activity		activity of sorbitol oxidase in fruit
SPSACT	sucrose phosphate synthase activity		activity of sucrose phosphate synthase in fruit
SSCS1	total water soluble content at end of storage		total water soluble content at time of storage
SSCS2	total water soluble content at time of storage		The total water soluble content at the beginning of storage period
SSC:TAH	Ratio total water soluble content to tritratable acidity at harvest		Ratio total water soluble content to tritratable acidity at harvest
SSC:TAS	Ratio total water soluble content to tritratable acidity after storage		Ratio total water soluble content to tritratable acidity after storage
STA	stearic acid content		amount of stearic acid in fruit
STOMCOND	stomatal conductance		numerical measure of the maximum rate of passage of water vapor through the stomata
SUC	sucrose content		amount of sucrose in fruit
SUG	sugar content	°Brix / Fruit total water soluble solid content / Percent soluble solids / Soluble / Soluble solids / Total water soluble 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
TFAT	total fat content		total amount of fat
TITA	titratable acidity	Acidity / Fruit titratable acidity / TA / Titratable acidity / Total 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
TPHE	Fruit total phenolic acids content	Phenolic content / TPH	The total phenolic acids of fruit.
TPL	terpineol content		amount of volatile compound terpineol in fruit
TRIHEX	Triterpenoid-hexose content		Triterpenoid-hexose content
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	ANTHERVIAB	anther viability		anther viability	55
	BEARINGTYPE	Plant bearing type	Day-neutral / Everbearing / Non-remontent / Remontent / Short-day	Evaluation to identify short-day plants that flower only in the spring when day length is less than 14 hrs, and those that continue to flower until the days begin to shorten in late summer.
	BUDBREAK	bud break	date of budbreak / leaf break / leaf emergence / time of initial vegetative budbreak	Julian date of budbreak/leaf emergence in 50% of the buds or population
	CLUSTERSTAGE	green cluster stage		time between bud break and flowering
	CONDITION	condition of plant	condition of tree	overall health of plant
	CROPEFFIC	fruit cropping		yield per unit area of land relative to other accessions under same management
	DNARATIO	dna ratio	Plant 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		rootstock-induced dwarfing
	ECOCHILLDAYS	period of time between endodormancy release and blooming		period of time between endodormancy release and blooming
	ECOCHILLREQ	chilling requirement	chilling units / period of time between endodormancy and ecodormancy release / vernalization requirement	chilling accumulation for dormancy release
	ECODORMDATE	ecodormancy release date		Julian date of bud break from dormancy due to mechanisms influenced by environmental factors
	ECOGDDREQ	growing degree days for ecodormancy release	Bloom / First bloom / First bloom date / First flowering date / GDD / heat requirement / heat requirement for blooming / Plant flower development	growing degree days (heat accumulation) required for dormancy release
	ECOGDDREQH	Plant fruit development	First harvest / First harvest date / GDD / Harvest date	Growing degree days to first harvest.
	ENDODORDATE	endodormancy release date		Julian date of bud break from dormancy due to mechanisms intrinsic to the bud
	EVERBERIN	Everbearing	Day-neutral / Non-remontent / Remontent / Short-day	Whether or not the plant has an everbearing habit
	EVERGROW	evergrowing		terminal apices continue growing through winter conditions
	FLDATE1	flower date first	days to flowering / first bloom date / flowering date / flowering time	Julian date of first open flowers for an individual, whole plant, or population
	FLDATE100	flower date 100%	Full bloom / full bloom date	Julian date of peak flowering
	FLDATE1REL	Flower date first relative	Days to flowering / First bloom date / Flowering date / Flowering time	The relative first date of flowering compared to a standard.
	FLDATE2	flower date last	Last bloom / last bloom date	Julian date of last open flowers
	FLDATE50	flower date 50%	bloom date	Julian date when approximately 50% of the flowers are open
	FLDATELAST	end of flowering		the date when all flower petals fall off
	FLEVAL	Weekly flower evaluation	Flowering period / Flowering weeks	The weekly development of flowers.
	FLI	flowering intensity		percentage of existing flowers from the maximum possible number of flowers. Grade 1 is 0%, grade 3 is 25%, grade 7 is 75%, and grade 9 is 100% flowering
	FLLATE	flower late in season	late blooming	blooming after the risks of spring frost is low or nonexistent
	FRABORT	aborting fruit		the development of flowers but no fruit develop to maturity
	FRATTCH	fruit attachment	fruit attachment / fruit tenacity	Tendency of fruit to fall off tree, strength of attachment
	FRBROWNRATE	fruit flesh browning rate	fruit flesh browning;fruit flesh oxidation	change of flesh color from its normal state
	FRCOL1	fruit first color date	First red date / first red fruit date	Julian date when first fruit develops ripe color on at least half of its surface
	FRDEV	fruit development period	fruit development / Fruit ripen days / Ripening	number of days between blooming and maturity dates
	FRRIPE1	fruit ripening date first	date of ripeness / first ripening date	Julian date of first ripe fruit
	FRRIPE100	fruit ripe 100%	ripening time	Julian date when 95% of the fruits are fully ripe
	FRRIPE2	fruit last ripening date	last ripening date	Julian date of last ripe fruit
	FVL	fruit volume		volume of fruit
	GERMDAYS	days to germination		duration of stratification time prior to radicle protrusion
	GREENPT	date of green point		50% of all buds (either vegetative or flowering) showing some green
	HARVSEASON	harvest season
	INLEN	internode length		internode length
	PETALFALL	petal fall date	date of floral shucking	date of initial petal fall from swelling ovaries
	PLOIDYEQUA	ploidy equation		equation of the ploidy of the plant
	PROPAGATION	vegetative propagation type		propagation by tip layering or rooted cuttings
	REMONTANCY	perpetual flowering		trait of some perennials that have the ability to flower more than once a year, also called as remontancy
	ROOTRATE	rooting rate		Rate of rooting of hardwood cuttings in rootstocks
	RUNNER	runner		amount of runners or stolons per plant
	RUNNERDAU	Runner daughters	Daughter plantlets per plant / Plants per runner / Stolon daughters	total number of daughter plantlets produced on the runners per plant
	RUNNERFIRST	runner first date	first runner date	Julian date of appearance of first runners
	RUNNERTOTLEN	Runner total length	RUN_LGT / Stolon total length	total length of all runners harvested from a single plant
	SEEDSIZE	seed size		size of seed
	SKINCRACK	skin cracking susceptibility		skin cracking susceptibility
	STEMNODENUM	stem node number		number of nodes on the stem
	STRATABNG	abnormal growth after insufficient stratification		abnormal growth after insufficient stratification
	STRATREQ	stratification requirement		requirement of stratification, measured based on duration of stratification treatments and the presence or absence of germination after the initial planting
	TIMETOMAT	time to maturity	days to maturity / juvenile phase length	the time in days or years required for a whole plant or a population to reach maturity
	TREEGROWTHHAB	tree growth habit	broomy growth habit / tree growth morphology	tree presents standard or columnar growth habit
	WTCORFREQ	water core frequency		frequency of watercore in apple that presents as a translucent appearance at the core and/or flesh of the fruit
+ plant morphology trait	ACHENECOL	achene color		color of the achene	230
	ACHENEPOS	achene position		position of the achenes
	ANTHERCOL	anther color		color of anther
	ATCYN	anthocyanin content	ANTHO / Fruit total anthocyanin content / total anthocyanins	amount anthocyanin present in fruit
	BALSAS	basis angle of long sylleptic axillary shoots		basic angle of long sylleptic axillary shoots sprouting from trunk
	BARKCOL	bark color		bark color of shoots
	BDIA	base diameter		base diameter measured 10 cm above the soil
	BDIAI	base diameter increment		change in base diameter of tree
	BRCHANG	branch angle		typical angle of branching from main trunk
	BRCHAXILSHOOTNUM	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)
	BRCHLONGSHOOTNUM	number of long shoots		number of long shoots (branches longer than 20 cm)
	BRCHLONGSHOOTPERC	percentage of long shoots		percentage of long shoots (branches longer than 20 cm) per total axillary shoots of the tree
	BRCHNO	branch number	total branch number	number of long shoots and brindles longer than 10 cm arising from the central leader
	BRCHSPURNUM	number of spurs		number of spurs (branches shorter than 5 cm)
	BRINDNUM	number of brindles		number of brindles (branches between 5 cm and 20 cm)
	BUDBREAK	bud break	date of budbreak / leaf break / leaf emergence / time of initial vegetative budbreak	Julian date of budbreak/leaf emergence in 50% of the buds or population
	CALYXBASIN	calyx basin		appearance of calyx basin
	CALYXLOBECOL	calyx lobe color		calyx lobe color
	CALYXLOBESHAPE	calyx lobe shape		calyx lobe shape
	CALYXLOBPUBESC	calyx lobe pubescence	calyx lobe hairiness	pubescence of outer covering of calyx lobe
	CALYXLOBTUBRAT	calyx lobe to tube ratio		ratio between length of calyx lobe & tube
	CALYXPERSIST	calyx persistence		persistance of calyx on fruit
	CALYXPOS	calyx position	Cap position / Neck line	The position of the calyx attachment
	CALYXREFLX	calyx reflexion	Calyx coverage / Calyx fruit coverage / Cap coverage / Cap reflexion / Sepal attitude	reflexion of calyx
	CALYXSZ	Calyx size	Cap size	The size of the calyx.
	CALYXTUBECOL	calyx tube color		calyx tube color
	CALYXTUBPUBESC	calyx tube pubescence	calyx tube hairiness	calyx tube pubescence
	CANEARMATURE	presence of prickles, thorns, or spines	presence of prickles	presence of prickles, thorns, or spines
	CANEARMATUREDENS	density of prickles, thorns, or spines	prickle density	density of armature on canes
	CANEPUBESC	cane pubescence		pubescence on cane
	CANEWAX	cane waxiness		cane waxiness
	CARPELARR	carpel arrangement		arrangement of carpels as seen when cut cross-section
	CARPELNUM	carpel number		number of carpels per fruit
	CBLSAS	cord bending of long sylleptic axillary shoots		cord bending of long sylleptic axillary shoots
	CROPEFFIC	fruit cropping		yield per unit area of land relative to other accessions under same management
	CUTICLEDENSE	cuticle density		density of the cuticle
	CUTICLETHICK	cuticle thickness		thickness of the cuticle
	DOUBLEKERNEL	double kernels		Measured by counting the number of shells containing double kernels
	DRUPLETS	druplets per fruit		Druplets per fruit.
	EPILEN	Epipodium length	EPI_LGT / Pedicel length	stem length of primary fruit from truss to calyx
	FLBUDCOL	flower bud color	prebloom flower color	color of flowerbud before opening
	FLCOL	flower color	inflorescence color / petal color	color of flower
	FLDBL	double flower		double corolla
	FLDENS	flower density	number of flower bunches	flower density per plant
	FLDIA	flower diameter	flower size	diameter of the flower
	FLDRYWT	flower dry weight		weight of the flower after the flower was dried
	FLEXPOS	flower exposure		percentage of flowers covered by foliage
	FLFRESHWT	flower fresh weight	flower weight	weight of the fresh flower
	FLORIFRU	floricane fruiting		producing fruit only on floricanes
	FLPEDPUBESC	flower pedicel hairiness	inflorescence hairiness	flower pedicel pubescence
	FLPERBUD	flowers per bud		observed number of flowers emerging from single bud
	FLPETALLEN	petal length		length of normal petals on vigorous plants
	FLPETALNUM	petal number	Flower petal number	number of petals on flowers
	FLPETALOIDNUM	petaloid number		number of petaloids (irregularly shaped petals)
	FLPETALPUBESC	petal pubescence	petal hairiness	appearance of pubescence on petals
	FLPETALSHAPE	petal shape		petal shape
	FLPETALWIDTH	petal width		width of normal petals on vigorous plants
	FLSHAPE	flower shape	showiness of flowers	shape and size of flower and petals
	FRADHES	fruit flesh adhesion	flesh adhesion / stone adherence	presence of freestone or clingstone
	FRATTCH	fruit attachment	fruit attachment / fruit tenacity	Tendency of fruit to fall off tree, strength of attachment
	FRATTRAC	fruit attractiveness		subjective rating of fruit attractiveness, varying between regions and between experts
	FRBROWNRATE	fruit flesh browning rate	fruit flesh browning;fruit flesh oxidation	change of flesh color from its normal state
	FRBRUISE	fruit bruising		subjective sensory assessment of fruit elasticity or how solid the fruit appears to the touch (sensory fruit texture variable)
	FRCIRC	fruit circumference		measurement of fruit circumference
FRDW	fruit dry weight		weight of fruit after drying
FRFIRM	fruit firmness	F (g) / flesh toughness / fruit firmness at harvest / fruit flesh firmness / fruit hardness	subjective sensory assessment of the firmness of the pulp when biting into or pressing on the flesh
FRFLCOL	fruit flesh color	flesh color / Fruit color / Fruit internal color / mesocarp color	color of the fruit flesh
FRFLCOLDEPTH	Fruit flesh depth of color	Percentage of solid color	Depth of fruit flesh color.
FRFLESHCHAR	flesh characteristics		subjective rating of characteristics of fruit flesh
FRFLPIT	flesh color around the stone/pit	flesh color around the stone / pit cavity color	color of flesh around the stone/pit cavity
FRFRESHWT	fruit fresh weight	Fresh weight / Fruit weight / weight / yield	weight of fresh fruit
FRGLOSS	fruit gloss		glossiness of fruit
FRLEN	fruit length	Fruit height / Fruit vertical diameter	length of fruit
FRLENTCOL	fruit lenticel color		fruit lenticel color
FRLENTDEN	fruit lenticel density		fruit lenticel prominence
FRLENTSHAPE	fruit lenticel shape		fruit lenticel shape
FRLENTSIZ	fruit lenticel size		fruit lenticel relative size
FRMALFORM	fruit malformation		fruit malformations
FRMESOCAPRWT	mesocarp weight		weight of fresh fruit less the pit/stone
FRSHAPE	fruit shape		shape of fruit
FRSHAPEUNIF	fruit uniformity	Fruit appearance / Fruit shape uniformity / Fruit symmetry / Malformation / Symmetry	Uniformity of fruits in appearance.
FRSIZE	fruit size		size of harvested fruit
FRSIZUNIF	fruit size uniformity		consistency of harvested fruit size
FRSTONECELLS	fruit stone cells		presence and location of stone cells
FRSYMM	fruit symmetry		symmetry of the fruit
FRTHICK	fruit thickness		The width of the equatorial region of the fruit measured with callipers
FRTOPSHAPE	fruit proximal end shape		fruit shape stem end (top)
FRWAX	fruit wax/bloom rating	fruit bloom rating / skin bloom	rating of natural wax (bloom, pruoise) on fruit skin at maturity
FRWIDTH	fruit width		diameter of fruit
FRWIDTHMAX	Fruit position of maximum width		position of maximum width relative to the calyx
FRWLRATIO	fruit width to length ratio	fruit diameter to length ratio	fruit width/length ratio
HARVEASE	harvest ease		ease with which fruit detached from plant
HARVSEASON	harvest season
HARVUNIF	harvest uniformity		rating of typical number of harvests required to obtain uniformly ripe fruit
INFLORTYPE	inflorescence type		inflorescence type
INLEN	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
INLmeanS	mean internode length of long sylleptic axillary shoots		average length between nodes on the axillary branches
KERNELCOL	kernel color		Intensity of brown in kernel coloration
KERNELSHAPE	kernel 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
LEAFAREA	leaf area		area of leaf
LEAFBASE	leaf base		leaf base shape
LEAFCHAR	leaf characteristics		observed unique characteristics of leaves
LEAFCOL	leaf color		color of leaf
LEAFCOLYOUNG	young leaf color		color of young leaf
LEAFDRYWT	leaf dry weight		weight of leaf after drying
LEAFLEN	leaf length		length of leaf
LEAFLETNUM	leaflet number		number of leaflets per leaf
LEAFLOBING	leaf lobe morphology	leaf lobe morphology trait	degree of leaf lobing on a single plant
LEAFMARGIN	leaf margin
LEAFPUBESC	leaf pubescence	Leaf hairiness / trichome density	leaf pubescence
LEAFPUBESCYOUNG	young leaf pubescence	young leaf hairiness	pubescence of young leaf
LEAFSHAPE	leaf shape		shape of leaf
LEAFSIZE	leaf size		size of leaf
LEAFSPECAREA	specific leaf area		ratio of leaf area to dry mass
LEAFWIDTH	leaf width		leaf width
LEAFYOUNGTYPE	young leaf type		morphology of young leaf
LENGTHSHELL	shell length		length of shell
LFTOTANTIOX	leaf antioxidant content	Total leaf antioxidant content	Total antioxidant content of leaves.
NUTSHAPE	nut shape		Typical shape in profile of full-size nut
PEDICCOL	pedicel color		flower pedicel color
PEDICELLEN	Pedicle length	Epipodium length	Stem length of primary fruit from calyx to truss.
PEDICLEBREAK	Pedicle breaking habit	Stem breakage / Stem breaking	Pedicle breakage relative to the calyx.
PEDICLEN	pedicel length		pedicel length
PEDUNCLEN	Peduncle length		The length of peduncle.
PETIOLGLAND	petiole gland		Petiole gland shape
PETIOLLEN	petiole length		petiole length
PETIOLPUBESC	petiole pubescence	petiole hairiness	petiole pubescence
PISTILDEATH	pistil death		number of pistils that died early
PISTILSTAM	pistil to stamen ratio		Pistil/stamen length ratio
PITBURN	pit burn		degree of burning in pit cavity
PITLEN	pit length		pit length
PITSHAPE	pit shape		pit shape
PITSPLIT	split pit		proportion of split/normal pits
PITWIDTH	pit width		pit width
PITWT	pit weight		weight of pit or stone
PLANTHABIT	plant growth morphology	Plant growth habit / Plant habit	plant growth habit
PLANTHT	plant height	Plant height	height of plant
PLANTHTINC	plant height increment		difference in height after one year
PLOIDY	ploidy level	Plant ploidy	ploidy level determined by nuclear DNA content using flow cytometry
PLUGGING	presence of calyx peg	inner peg	retention of peg in flesh after calyx removal
POLYCARP	polycarpel		fruit doubling, or fused multiple fruits, where two or more carpels develop in each flower
RECPTHT	receptacle height		receptacle height from base to tip
ROOTARBS	Root arbuscles		specialized structures that form during the mutualistic symbiotic relationship between arbuscular mycorrhizal fungi and plant roots
ROOTCONA	Root convex area		area enclosed by the outer boundary of the root system
ROOTDENIND	Root growth density index		root network area divided by the convex area
ROOTDIA	Root diameter		Average diameter of root
ROOTLENIND	Root length distribution		ratio between the root length in the upper third and lower two-thirds of the root system
ROOTLENT	Root length		total length of roots
ROOTNUM	Root number		total root number
ROOTPERIM	Root perimeter		total perimeter of roots
ROOTSPLEN	Specific root length		total root length devided by root dry weight
ROOTVESC	Root vesicles		Vesicles of root
ROOTVOL	Root volume		total volume of roots
RTD	resistance to Taphrina deformans	leaf curling	resistance to Taphrina deformans
RUSSLOC	fruit russet location		location of russet on fruit
RUSSTYP	fruit russet type		general type of russetting
SCARF	scarf skin		presence of scarf skin, a physiolgical disorder, on fruit
SDLGLEAFSIZE	seedling leaf size		size of seedling leaf
SDLGSTDIA	seedling stem diameter		diameter of seedling stem
SEEDAPEXSHAPE	seed apex shape		seed apex shape
SEEDBASESHAPE	seed base shape		seed base shape
SEEDCOL	seed color		seed color
SEEDLEN	seed length		seed length
SEEDNUMBER	seed number		Number of seed per carpel after optimum pollination
SEEDSHAPE	seed shape		general seed shape
SEEDWIDTH	seed width		seed width in mm
SEPALCOL	sepal color		predominant color of mature sepals
SH	shell hardness		hardness of the shell, measured by shelling percentage (weight of kernel/ weight of nut)
SHELLCOL	shell color		intensity of brown tones in the outer nut shell
SHELLMARK	markings of outer shell		Degree and type of marking on outer shell
SHELLRETEN	retention after husking shell		Amount of shell retained on husk after dehusking
SHELLSHAPE	shell shape		shape of the kernel as a ratio of length to width
SHELLSUTUREOPEN	suture opening of the shell		degree of seal or opening at the shell suture
SHELLTHICK	Shell thickness		thickness of shell
SHELLWEIGHT	shell weight		Weight of shells determined by in-shell weight – kernel weight
SHOOTCUTIC	shoot cuticle		shoot cuticle presence
SHOOTDRYWT	shoot dry weight		weight of shoot after drying
SHOOTHBT	shoot habit		growth habit (sprawling ground cover vs spreading bush)
SHOOTPUBESC	shoot pubescence	shoot hairiness	shoot pubescence
SKINBLUSHPERC	skin blush coverage	percent blush	portion of fruit surface affected by pigmented blush
SKINCHAR	skin characteristics		subjective evaluation of texture and taste characteristics of fruit skin
SKINCOL	skin color	chroma / chroma index / external color / External fruit color / fruit color / fruit exterior color / fruit skin color / L* / Luminance	color of fruit skin/exterior
SKINGRNDCOL	skin ground color	fruit ground color	fruit skin ground color at maturity
SKINOVERCOL	skin overcolor percent	overcolor intensity	percent of overcolor on fruit
SKINOVERCOLPAT	skin overcolor pattern	overcolor pattern	overcolor pattern type
SKINOVERCOLPERC	skin overcolor	red skin pigmentation	fruit skin overcolor
SKINPUBESC	skin pubescence	fruit hairiness	presence of skin pubescence
SKINSHRIVEL	skin shriveling	fruit skin shriveling	shriveling of fruit skin
SKINTOUGH	skin toughness	fruit skin toughness / Skin firmness	toughness of the skin
SLENTINTEN	shoot lenticel intensity
SLENTSHAPE	shoot lenticel shape
STAMENFILCOL	filament color		filament color of stamen
STAMENHT	stamen height		height of stamen relative to receptacle
STAMENPRES	Stamen presence	Anther presence / Sex	The presence of stamens.
STEMANG	stem angle		angle of stem
STEMBREAK	stem breaking habit	Pedicle break / Stem breaking	stem breaking habit
STEMCAVITY	stem cavity		shape of stem cavity
STEMDIA	stem diameter		diameter of stem
STEMDRYWT	stem dry weight		weight of stem when water content is removed
STEMLEN	stem length		length of stem
STEMNODENUM	stem node number		number of nodes on the stem
STIPULEABS	stipule abscission		Timing of stipule abscission
STIPULELEN	stipule length		stipule length
STIPULESHP	stipule shape		stipule shape
STOMCOND	stomatal conductance		numerical measure of the maximum rate of passage of water vapor through the stomata
STONESHAPE	stone shape		shape of stone
STONESIZE	stone size		stone size
STONETHICK	stone thickness		thickness of stone
STONETRACE	stone trace		Remnant of stone in cavity
STONEWIDTH	stone width		width of stone
STYLECOLOR	style color		Style color at full bloom
STYLEHAIRL	style hair location		Style hair location
STYLEPUBSC	style pubescence	style hairiness	style pubescence
STYLESPPIS	styles per pistil		quantity of styles per pistil
TREEGROWTHHAB	tree growth habit	broomy growth habit / tree growth morphology	tree presents standard or columnar growth habit
TREESHAPE	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
TREEVIGOR	tree vigor		Tree vigor from small to large when grown on a vigorous rootstock
TREXPO	Truss exposure	Bloom exposure / Flower position / Inflorescense position	The position of the truss relative to the foliage.
TRUNKDIA	trunk diameter		diameter of trunk
TRUNKLATBUDNUM	number of latents buds on the trunk		number of latent buds of the trunk
TRUNKUZ	unbranched upper zone of trunk		internode- last axillary shoot
TRUSSSIZ	flowers per truss	Inflorescense size / truss size	average number of flowers per truss
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)
+ quality trait	5FRW	Fruit weight	Fruit fresh weight	The weight of fresh fruit.	97
	ACHENEVIABLE	Percentage of viable achenes	Filled achenes	The percentage of achenes that are viable.
	ANTHERCOL	anther color		color of anther
	ASA	L-Ascorbic acid content		amount of L-ascorbic acid in fruit
	ATCYN	anthocyanin content	ANTHO / Fruit total anthocyanin content / total anthocyanins	amount anthocyanin present in fruit
	BTPT	bitter pit		pitting of the cortical flesh
	CALYXCAPPING	ease of calyx removal	capping	ease of calyx removal and retention of peg in flesh
	CALYXPLUG	Calyx plug	Central plug / Green peg / Inner peg / Pegging	Presence or absence of central plug after calyx removal.
	CALYXPOS	calyx position	Cap position / Neck line	The position of the calyx attachment
	CALYXREMOVE	Calyx ease of removal	Capping	Ease of calyx removal.
	CITA	citric acid content		amount of citric acid in fruits
	CRACKOUT	crack-out percentage		calculated as ((kernel weight/in-shell weight) × 100%)
	DMC	dry matter content		dry matter content
	DRIP LOSS	Fruit drip loss		Percent weight lost when frozen berries are thawed.
	EPILEN	Epipodium length	EPI_LGT / Pedicel length	stem length of primary fruit from truss to calyx
	FLCOL	flower color	inflorescence color / petal color	color of flower
	FRADHES	fruit flesh adhesion	flesh adhesion / stone adherence	presence of freestone or clingstone
	FRATTRAC	fruit attractiveness		subjective rating of fruit attractiveness, varying between regions and between experts
	FRCHW	fruit chewiness		subjective sensory rating of fruit chewiness (sensory fruit texture variable)
	FRCOHSV	fruit cohesiveness		subjective sensory rating of cohesiveness (sensory fruit texture variable)
	FRCOLORUNIF	Fruit uniformity of color	Color evenness / Color uniformity / Evenness of surface	Fruit uniformity of color.
	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)
	FRDEV	fruit development period	fruit development / Fruit ripen days / Ripening	number of days between blooming and maturity dates
	FRDW	fruit dry weight		weight of fruit after drying
	FREATQUAL	fruit eating quality	eating quality, fruit acidity	subjective assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time
	FRFIBER	fruit fibrousness		subjective physical perception of the flesh fiber (sensory fruit texture variable)
	FRFIRM	fruit firmness	F (g) / flesh toughness / fruit firmness at harvest / fruit flesh firmness / fruit hardness	subjective sensory assessment of the firmness of the pulp when biting into or pressing on the flesh
	FRFIRMLS	loss of firmness	firmness loss / loss of firmness during storage / loss of fruit firmness	loss of firmness during storage
	FRFLAV	fruit flavor trait	flavor notes / Fruit flavor	subjective sensory perception of fruit flavor
	FRFLCOL	fruit flesh color	flesh color / Fruit color / Fruit internal color / mesocarp color	color of the fruit flesh
	FRFLESHCHAR	flesh characteristics		subjective rating of characteristics of fruit flesh
	FRFRESHWT	fruit fresh weight	Fresh weight / Fruit weight / weight / yield	weight of fresh fruit
	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
	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
	FRGLOSS	fruit gloss		glossiness of fruit
	FRGRAIN	fruit graininess		subjective physical perception of the flesh grain (sensory fruit texture variable)
	FRGUM	fruit gumminess		subjective sensory rating of gumminess (sensory fruit texture variable)
	FRJUC	fruit juiciness		sensory perception of texture, hinging on presence of juice (sensory fruit texture variable)
	FRLEN	fruit length	Fruit height / Fruit vertical diameter	length of fruit
	FRMEAL	fruit mealiness		perception of dry and mealy flesh (sensory fruit texture variable)
	FRMELT	fruit meltiness		subjective force required to crush a piece of unpeeled apple between the tongue and palate (sensory fruit texture variable)
	FRpH	Fruit pH		The pH of fruit.
	FRRIPE100	fruit ripe 100%	ripening time	Julian date when 95% of the fruits are fully ripe
	FRRP	Fruit ripening trait	fruit ripening trait / ratio total soluble solids to tritratable acidity / SSC:TITA / SS/TA / sugar-acid ratio	The ratio of sugar to acid (TSS:TA) calculated as TSS divided by TA
	FRRSL	fruit resilience		subjective sensory rating of resilience
	FRSHAPE	fruit shape		shape of fruit
	FRSHAPEUNIF	fruit uniformity	Fruit appearance / Fruit shape uniformity / Fruit symmetry / Malformation / Symmetry	Uniformity of fruits in appearance.
	FRSPG	fruit springiness		subjective sensory rating of springiness
	FRSTIFF	fruit stiffness		fruit stiffness measured by acoustic resonance with weight correction
	FRSYMM	fruit symmetry		symmetry of the fruit
	FRTEXTURE	fruit texture		combination of different features, all dependent on the anatomical properties of primary cell wall
	FRWAX	fruit wax/bloom rating	fruit bloom rating / skin bloom	rating of natural wax (bloom, pruoise) on fruit skin at maturity
	FRWIDTH	fruit width		diameter of fruit
	FRWLRATIO	fruit width to length ratio	fruit diameter to length ratio	fruit width/length ratio
	HARVDATE	harvest date		Julian date of first harvest
	HULLREMOVE	hull removal ease		Ease with which hull is removed from nut shell
	JUICBROWNRATE	juice browning		change of juice color from its normal state
	KERNALSPHIND	kernel spherical index		geometric diameter/Length, where diameter is (L x W x T)^1/3, L=Length, W=Width, T=Thickness
	KERNELDIA	kernel diameter		(L x W x T)^1/3, L=Length, W=Width, T=Thickness
	KERNELLEN	kernel length		length of kernel
KERNELTASTE	kernel taste		taste of kernels, ranging from bitter to sweet
KERNELTHICK	kernel thickness		thickness of kernel
KERNELWD	kernel width		width of the kernel
KERNELWT	kernel weight		weight of kernel
LFRW	Largest fruit weight	Fruit fresh weight	The weight of fresh fruit.
MAC	malic acid content		amount of malic acid in fruit
NAFR	non-acid fruit		fruit above the pH value 4.0, contributing to the taste of the fruit
NUTDIA	nut diameter		(L x W x T)^1/3, L=Length, W=Width, T=Thickness
NUTLEN	nut length		length of nut
NUTSIZE	nut size		LxWxT, (L=length, W=width, T=thickness)
NUTSPHERIND	nut spherical index		geometric diameter/Length, where diameter is (L x W x T)^1/3, L=Length, W=Width, T=Thickness
NUTTHICK	nut thickness		thickness of nuts
NUTWIDTH	nut width		width of nut
NUTWT	nut weight		weight of nut
PH	PH	pH	measure of the relative amount of free hydrogen and hydroxyl ions in the solution
PITBURN	pit burn		degree of burning in pit cavity
PREHARVDROP	preharvest fruit drop		proportion of the fruits that dropped before the harvest time
RUSSCALYX	fruit russet calyx		visual determination of the proportion of area covered with russet, examined from the calyx side (visual)
RUSSET	fruit russet		percent of fruit surface with russet
RUSSPEDIC	fruit russet pedicel		visual determination of the proportion of area covered with russet, examined from the pedicel side (visual)
SEEDSIZE	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
SHELLRETEN	retention after husking shell		Amount of shell retained on husk after dehusking
SKINBLUSHPERC	skin blush coverage	percent blush	portion of fruit surface affected by pigmented blush
SKINCHAR	skin characteristics		subjective evaluation of texture and taste characteristics of fruit skin
SKINCOL	skin color	chroma / chroma index / external color / External fruit color / fruit color / fruit exterior color / fruit skin color / L* / Luminance	color of fruit skin/exterior
SKINGLOSS	Skin gloss		The glossiness of skin.
SKINTEXTURE	skin texture	fruit skin texture	texture of fruit skin
SKINTOUGH	skin toughness	fruit skin toughness / Skin firmness	toughness of the skin
SUG	sugar content	°Brix / Fruit total water soluble solid content / Percent soluble solids / Soluble / Soluble solids / Total water soluble content	amount of sugar in fruit
TITA	titratable acidity	Acidity / Fruit titratable acidity / TA / Titratable acidity / Total 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
TPHE	Fruit total phenolic acids content	Phenolic content / TPH	The total phenolic acids of fruit.
+ stature or vigor trait	FLDIA	flower diameter	flower size	diameter of the flower	13
	FRLEN	fruit length	Fruit height / Fruit vertical diameter	length of fruit
	GROWRATETOTAL	total growth rate	growth rate / 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
	INLEN	internode length		internode length
	INNUM	internode number		number of internodes on the central leader produced from 2 years growth
	PLANTHT	plant height	Plant height	height of plant
	PLANTHTINC	plant height increment		difference in height after one year
	PLANTSURF	plant surface		plant surface
	PLANTVIGOR	plant vigor trait	Plant vigor / Vigor / Vigour	plant vigor
	PLANTVOL	plant volume		calculation of 1/3 plant surface X length of tree
	PLANTWIDTH	plant width		width of plant
	STEMLEN	stem length		length of stem
	STEMNODENUM	stem node number		number of nodes on the stem
+ sterility or fertility trait	FEMFERT	Female fertility		plants with ⩾5% fruit set	6
	FRSET	fruit set		percentage of flowers that produce fruit
	GAMETINCOMP	gametophytic incompatibility		system that prevents self pollination
	HIS	hybrid incompatibility		inviability/failure to thrive of hybrid seedlings
	POLLENGERM	pollen germination		number of pollen grains germinating
	POLLFERT	pollen fertility	male sterility / pollen viability	production of viable pollen
+ stress trait	AMB	resistance to Diplocarpon mali	Apple Marssonina blotch resistance	resistance to Diplocarpon mali which causes Apple Marssonina blotch	61
	BOTRYTIS	Indication of resistance to Botrytis	Gray mold / Gray mould / Grey mold / Grey mould	The presence of grey mold caused by Botrytis cinerea on the plant or fruit.
	FBBL	fire blight blossom		natural occurrence of blossom fire blight (Erwinia amylovara)
	FBSH	fire blight shoot		natural occurrence of shoot fire blight (Erwinia amylovara)
	FRBROWNRATE	fruit flesh browning rate	fruit flesh browning;fruit flesh oxidation	change of flesh color from its normal state
	INLEN	internode length		internode length
	PMR	resistance to powdery mildew		resistance to powdery mildew
	PPMF	Fruit presence of powdery mildew		The presence of powdery mildew on fruit.
	RAA	resistance to Amphorophora agathonica	resistance to large raspberry aphid / resistance to North American large raspberry aphid	resistance to the North American aphid Amphorophora agathonica
	RAFR	Fruit resistance to Colletotrichum acutatum anthracnose fruit rot	anthracnose / black spot	The fruit resistance to anthracnose fruit rot caused by Colletotrichum acutatum
	RAI	resistance to Amphorophora idaei
	RAT	resistance to Agrobacterium tumefaciens	resistance to crown gall	resistance to Agrobacterium tumefaciens
	RBC	resistance to Botrytis cinerea		resistance to Botrytis cinerea
	RBD	resistance to Botryosphaeria dothidea	resistance to trunk canker	resistance to Botryosphaeria dothidea
	RCA	resistance to Colletotrichum acutatum	resistance to anthracnose	resistance to Colletotrichum acutatum
	RCHILLINJ	resistance to chilling injury	chilling injury resistance	resistance to cold, which causes browning and flesh bleeding
	RCP	resistance to Cacopsylla pyri	resistance to pear psylla	resistance to Cacopsylla pyri
	RCPP	restistance to Candidatus Phytoplasma pruni	resistance to X-disease	restistance to Candidatus Phytoplasma pruni X-disease
	RDD	resistance to Dysaphis cf. devecta	resistance to rosy leaf-curling apple aphid	resistance to Dysaphis cf. devecta
	RDE	Resistance to Diplocarpon earlianum leaf scorch	Resistance to leaf scorch	The plant resistance to leaf scorch caused by Diplocarpon earliana.
	RDP	resistance to Dysaphis plantaginea	resistance to rosy apple aphid	resistance to Dysaphis plantaginea
	RDR	resistance to Diplocarpon rosae	resistance to rose black spot	resistance to Diplocarpon rosae black spot
	RDRD	resistance to Diplocarpon rosae defoliation	resistance to rose defoliation	resistance to Diplocarpon rosae defoliation
	REA	resistance to Erwinia amylovora	resistance to fire blight	resistance to Erwinia amylovora
	RFOF	resistance to Fusarium oxysporum f. sp. fragariae	Resistance to Fusarium / Resistance to fusarium wilt / resistance to strawberry fusarium wilt	resistance to Fusarium oxysporum f. sp. fragariae fusarium wilt
	RMA	resistance to Meloidogyne arenaria	resistance to root knot nematode	resistance to Meloidogyne arenaria
	RMaPh	Resistance to Macrophomina phaseolina charcoal rot	Resistance to charcoal rot / Resistance to Macrophomina	The plant resistance to charcoal rot caused by Macrophomina phaseolina.
	RMF	resistance to Monilinia fructicola	resistance to brown rot	resistance to Monilinia fructicola brown rot
	RMH	Resistance to Meloidogyne hapla root knot nematode	Resistance to nematode Meloidogyne hapla / Resistance to northern root-knot nematode / Resistance to root knot nematode	The plant resistance to root knot nematode Meloidogyne hapla.
	RMI	resistance to Meloidogyne incognita		resistance to Meloidogyne incognita
	RMICD	resistance to microbial damage	microbial damage resistance	resistance to microbes damage
	RMN	resistance to Meloidogyne nematode	resistance to root knot nematode	resitance to damage caused by root knot nematodes
	RMP	resistance to Myzus persicae	resistance to green peach aphid	resistance to Myzus persicae
	RMPH	Resistance to Macrophomina phaseolina	Resistance to charcoal rot	Resistance to Microphomina phaseolina which causes charcoal rot in strawberry
	RMYFR	Resistance to Mycosphaerella fragariae leaf spot	Resistance to leaf spot / Resistance to Mycosphaerella fragariae (Tul.) Lindau	The plant resistance to Mycosphaerella fragariae.
	RND	resistance to Neonectria ditissima	resistance to apple canker / resistance to European canker	resistance to Neonectria ditissima European canker
	RNEOP	Resistance to Neopestalotiopsis sp. necrosis		The resistance of the plant to necrosis caused by Neopestalotiopsis sp.
	RPA	resistance to Pucciniastrum americanum	resistance to leaf rust	resistance to Pucciniastrum americanum
	RPC	resistance to Phytophthora cactorum	resistance to root rot	resistance to Phytophthora cactorum
	RPCCR	Resistance to Phytophthora cactorum crown rot	Resistance to crown rot / Resistance to P. cactorum / Resistance to Phytophthora	The plant resistance to crown rot caused by Phytophthora cactorum.
	RPCRR	Resistance to Phytophthora cactorum root rot	Resistance to P. cactorum / Resistance to Phytophthora / Resistance to root rot	The plant resistance to root rot caused by Phytophthora cactorum.
	RPE	resistance to Penicillium expansum	resistance to blue mold	resistance to Penicillium expansum
	RPF	Resistance to Phytophthora fragariae red stele root rot	Resistance to red stele / Resistance to red stele root rot / Resistance to R. fragariae	The plant resistance to red stele root rot caused by Phytophthora fragariae.
	RPO	Resistance to Phomopsis obscurans leaf blight	Resistance to leaf blight	The plant resistance to leaf blight caused by Phomopsis obscurans.
	RPOAP	Resistance to Podosphaera aphanis powdery mildew	Resistance to Podosphaera aphanis [Wallr.] U. Braun & S. Takamatsu / Resistance to powdery mildew	The plant resistance to powdery mildew caused by Podosphaera aphanis.
	RPP	Resistance to Pratylenchus penetrans root lesion nematode [Rf]	Resistance to root-lesion nematode	The plant resistance to root lesion nematode Pratylenchus penetrans.
	RPPV	resistance to plum pox virus		resistance to plum pox virus
	RPSS	resistance to Pseudomonas syringae pv. Syringae	resistance to bacterial canker / resistance to Pss	Resistance to Pseudomonas syringae pv. Syringae
	RPTSL	resistance to peach tree short life syndrome		resistance to peach tree short life syndrome
	RTD	resistance to Taphrina deformans	leaf curling	resistance to Taphrina deformans
	RVD	Resistance to Verticillium dahliae	Mean resistance to Verticillium dahliae wilt / Plant resistance to Verticillium dahliae wilt / Reistance to Verticillium wilt / Resistance to Verticillium / Resistance to verticillium wilt / Verticillium wilt resistance	Resistance to Verticillium dahliae which causes verticillium wilt in strawberry
	RVI	resistance to Venturia inaequalis	resistance to apple scab	resistance to Venturia inaequalis
	RVN	resistance to Venturia nashicola	resistance to Asian pear scab	resistance to Venturia nashicola
	RXAP	resistance to Xanthomonas arboricola pv. Pruni	resistance to bacterial spot in stone fruits	resistance to Xanthomonas arboricola pv. pruni
	SCG	susceptibility to Colletotrichum gloeosporioides	Colletotrichum crown rot	Plant susceptibility to crown rot caused by Colletotrichum gloeosporioides.
	SDE	Susceptibility to leaf scorch caused by Diplocarpon earliana	Susceptibility to leaf scorch	The plant susceptibility to leaf scorch caused by Diplocarpon earliana
	SMYFR	Susceptibility to Mycosphaerella fragariae leaf spot	Susceptibility to leaf spot / Susceptibility to Mycosphaerella fragariae (Tul.) Lindau	The plant susceptibility to leaf spot caused by Mycosphaerella fragariae.
	SPF	Susceptibility to Phytophthora fragariae red stele root rot	Susceptibility to red stele / Susceptibility to red stele root rot / Susceptibility to R. fragariae	The plant susceptibility to red stele root rot caused by Phytophthora fragariae.
	SPO	Susceptibility to Phomopsis obscurans leaf blight	Susceptibility to leaf blight	The plant susceptibility to leaf blight caused by Phomopsis obscurans.
	SPOAP	Susceptibility to Podosphaera aphanis powdery mildew	Susceptibility to Podosphaera aphanis [Wallr.] U. Braun & S. Takamatsu / Susceptibility to powdery mildew	The plant susceptibility to powdery mildew caused by Podosphaera aphanis.
	SVD	Susceptibility to Verticillium dahliae wilt	Susceptibility to Verticillium	The plant susceptibility to verticillium wilt caused by Verticillium dahliae.
+ yield trait	CE	Crop estimate g	Plant fruit yield / Yield	The amount of harvested fruit per plant per season in grams.	13
	CROPEFFIC	fruit cropping		yield per unit area of land relative to other accessions under same management
	FRFRESHWT	fruit fresh weight	Fresh weight / Fruit weight / weight / yield	weight of fresh fruit
	FRNUMBER	fruit number		number of fruit produced per plant
	FRSET	fruit set		percentage of flowers that produce fruit
	FRYIELD	fruit yield	crop estimate / Plant fruit yield / Yield	The fruit yield rate of one individual
	FRYIELD2	Yield	crop estimate / Plant fruit yield / Yield	The fruit yield rate of one individual
	HARVINDEX	harvest index		weight of harvested product as percentage of total plant weight
	PLANTVIGOR	plant vigor trait	Plant vigor / Vigor / Vigour	plant vigor
	RUNNERDAU	Runner daughters	Daughter plantlets per plant / Plants per runner / Stolon daughters	total number of daughter plantlets produced on the runners per plant
	RUNNERNUM	Runner number	Stolon number	The number of runners.
	RUNNERTOTLEN	Runner total length	RUN_LGT / Stolon total length	total length of all runners harvested from a single plant
	SEEDSETNUM	seed set number		number of seed sets present a measure of productivity