Trait Descriptionunit
 BITTERPIT_0    Presence of bitter pit   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 BITTERPIT_10    Presence of bitter pit   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 BITTERPIT_20    Presence of bitter pit   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 CALYXO_0    degree of opening of fruit calyx,average of 5 fruit   (1:all closed;2:mixed;3:all open)n/a
 COREO_0    core opening around seeds in equatorial slice   (0:open;1:closed)n/a
 COREO_10    core opening around seeds in equatorial slice   (0:open;1:closed)n/a
 COREO_20    core opening around seeds in equatorial slice   (0:open;1:closed)n/a
 CRACK_0    cracking of fruit   (1:None; 2:Slight – one fruit ; 3:Medium – 2 or 3 fruit; 4:Severe – 4 or 5 fruit)n/a
 DIAM_CM_0    Diameter of fruit at widest point cm
 DIAM_CM_10    Diameter of fruit at widest point cm
 DIAM_CM_20    Diameter of fruit at widest point cm
 DIAM_IN_0    Diameter of fruit at widest point inches
 DIAM_IN_10    Diameter of fruit at widest point inches
 DIAM_IN_20    Diameter of fruit at widest point inches
 GREASE_0    tackiness or greasiness of skin   (1:none;2:slight;3:medium;4:very greasy)n/a
 GREASE_10    tackiness or greasiness of skin   (1:none;2:slight;3:medium;4:very greasy)n/a
 GREASE_20    tackiness or greasiness of skin   (1:none;2:slight;3:medium;4:very greasy)n/a
 GRNDCOL_0    Color of skin underneath any blush/stripe overcolor   (1: green; 2: pale green; 3:green-yellow; 4:pale yellow;5:yellow)n/a
 INTBROWN_0    internal browning not due to bruises   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 INTBROWN_10    internal browning not due to bruises   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 INTBROWN_20    internal browning not due to bruises   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 MASS_G_0    mass in grams grams
 MASS_G_10    mass in grams grams
 MASS_G_20    mass in grams grams
 MOLDYCORE_0    moldy core   (0:none;1:present)n/a
 MOLDYCORE_10    moldy core   (0:none;1:present)n/a
 MOLDYCORE_20    moldy core   (0:none;1:present)n/a
 OVRCOLTYPE_0    Hue of overcolor   (1: blush; 2:stripe-blushed;3:blushed-striped;4:blushed)n/a
 PERCOVRCOL_0    Proportion of overcolor of skin   (1:no;2:<25%;3:25-50%;4:50-75%;5:>75%)n/a
 RUSSAMT_0    Amount of russet n/a
 RUSSET_LOC_0    location of russeting on apple skin n/a
 RUSSLOC1_0    presence/absense of stem cavity russet n/a
 RUSSLOC2_0    presence/absense of shoulder russet n/a
 RUSSLOC3_0    presence/absense of body basin/calyx russet n/a
 RUSSLOC4_0    presence/absense of lenticel russet n/a
 SCALD_0    fruit scald   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SCALD_10    fruit scald   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SCALD_20    fruit scald   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SHAPE_0    General shape Cornell Extension scale Blanpied and Silsby   (1: flat; 2: round; 3: round/conic,;4: conic; 5: cylindrical)n/a
 SHRIVEL_0    shriveling of fruit skin   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SHRIVEL_10    shriveling of fruit skin   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SHRIVEL_20    shriveling of fruit skin   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 SKINCOL_0    Color of overcolor (of blush or stripes)   (1:orange; 2:orange-red; 3:pink-red; 4:red; 5:dark redred/purple)n/a
 STARCHRXN_0    Cornell Starch Index for Ripeness n/a
 SUNBURN_0    presence of sunburn   (1:none;2:slight(grade1-2);3:medium(grade3);4:severe(grade4-5))n/a
 WATERCORE_0    water core   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 WATERCORE_10    water core   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a
 WATERCORE_20    water core   (1:none;2:slight one fruit;3:medium 2or3 fruit;4:severe 4or5 fruit)n/a



 Trait Descriptionunit
 BLOCK    Planting block or field n/a
 CHEMDATE_0    Date of internal chemistry evaluation n/a
 CHEMDATE_10    Date of internal chemistry evaluation n/a
 CHEMDATE_20    Date of internal chemistry evaluation n/a
 CYCLE    n/a n/a
 DIGIDATE_0    Date of instrumental texture evaluation n/a
 DIGIDATE_10    Date of instrumental texture evaluation n/a
 DIGIDATE_20    Date of instrumental texture evaluation n/a
 HARVDATE    Julian date of harvest n/a
 HARVESTYEAR    year of harvest year
 LOCATION    State or University   (1=UMN; 2=Cornell-Geneva; 3=WSU)n/a
 ROW    Row in block n/a
 STORAGE    Number of weeks after harvest when the measurements were made weeks
 TREE    Tree in row n/a
 WEEK    week of harvest, lettered or numbered from first harvest of the season n/a



 Trait Descriptionunit
 ACIDITY_0    Taste (acid)   (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)n/a
 ACIDITY_10    Taste (acid)   (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)n/a
 ACIDITY_20    Taste (acid)   (1: no acid; 2: slightly acid; 3: medium; 4: acid; 5: very acid)n/a
 AROMA_0    Flavor (fruit aroma)   (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)n/a
 AROMA_10    Flavor (fruit aroma)   (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)n/a
 AROMA_20    Flavor (fruit aroma)   (1: none; 2: slight aroma; 3: medium; 4: fruity; 5: very fruity)n/a
 MATURITY_0    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 MATURITY_10    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 MATURITY_20    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 PH_0    pH log(L/mol)
 PH_10    pH log(L/mol)
 PH_20    pH log(L/mol)
 SSC_0    Soluble Solids (refractometer reading from juice of 5 fruits) in Brix Brix
 SSC_10    Soluble Solids (refractometer reading from juice of 5 fruits) in Brix Brix
 SSC_20    Soluble Solids (refractometer reading from juice of 5 fruits) in Brix Brix
 STARCHRXN_0    Cornell Starch Index for Ripeness n/a
 SWEET_0    Taste (sweetness)   (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)n/a
 SWEET_10    Taste (sweetness)   (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)n/a
 SWEET_20    Taste (sweetness)   (1: no sweetness; 2: slightly sweet; 3: medium; 4: sweet; 5: very sweet)n/a
 TA_0    % or milligrams per ml (malic acid equivalent), titrated to pH of 8.2 milligram/ ml
 TA_10    % or milligrams per ml (malic acid equivalent), titrated to pH of 8.3 milligram/ ml
 TA_20    % or milligrams per ml (malic acid equivalent), titrated to pH of 8.4 milligram/ ml



 Trait Descriptionunit
 WEIGHT_LB_0    Average weight lb
 WEIGHT_LB_10    Average weight lb
 WEIGHT_LB_20    Average weight lb



 Trait Descriptionunit
 A1_LB_0    Average Hardness of Region 1 (surface with no skin to 8.128mm) lb
 A1_LB_10    Average Hardness of Region 1 (surface with no skin to 8.128mm) lb
 A1_LB_20    Average Hardness of Region 1 (surface with no skin to 8.128mm) lb
 A1_N_0    Average Hardness of Region 1 (surface with no skin to 8.128mm) Newtons
 A1_N_10    Average Hardness of Region 1 (surface with no skin to 8.128mm) Newtons
 A1_N_20    Average Hardness of Region 1 (surface with no skin to 8.128mm) Newtons
 A2_LB_0    Average Hardness of Region 2 (8.128mm to core) lb
 A2_LB_10    Average Hardness of Region 2 (8.128mm to core) lb
 A2_LB_20    Average Hardness of Region 2 (8.128mm to core) lb
 A2_N_0    Average Hardness of Region 2 (8.128mm to core) Newtons
 A2_N_10    Average Hardness of Region 2 (8.128mm to core) Newtons
 A2_N_20    Average Hardness of Region 2 (8.128mm to core) Newtons
 A3_LB_0    Average hardness in core lb
 A3_LB_10    Average hardness in core lb
 A3_LB_20    Average hardness in core lb
 A3_N_0    Average hardness in core Newtons
 A3_N_10    Average hardness in core Newtons
 A3_N_20    Average hardness in core Newtons
 C0_0    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C0_10    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C0_20    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C0_CM_0    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) n/a
 C0_CM_10    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) n/a
 C0_CM_20    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) n/a
 C0_IN_0    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C0_IN_10    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C0_IN_20    10 pound (44.5N) creep force for 0.5 seconds at 0.32 inches (8.128mm) inches
 C1_0    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core inches
 C1_10    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core inches
 C1_20    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core inches
 C1_CM_0    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core n/a
 C1_CM_10    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core n/a
 C1_CM_20    10 pound (44.5N)creep force for 0.5 seconds at boundary between Region 2 and core n/a
 CN_0    Fourier transformation of force measurements in Region 2 n/a
 CN_10    Fourier transformation of force measurements in Region 3 n/a
 CN_20    Fourier transformation of force measurements in Region 4 n/a
 CRISP_0    First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods   (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)n/a
 CRISP_10    First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods   (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)n/a
 CRISP_20    First bite, Acoustic sensation that is detected by the ear during the fracturing of crisp foods   (1: not crisp; 2: slightly crisp; 3: medium; 4: fairly crisp; 5: crisp)n/a
 E2_LB_0    Force at end of Region 2, measure of integrity of center lb
 E2_LB_10    Force at end of Region 2, measure of integrity of center lb
 E2_LB_20    Force at end of Region 2, measure of integrity of center lb
 E2_N_0    Force at end of Region 2, measure of integrity of center Newtons
 E2_N_10    Force at end of Region 2, measure of integrity of center Newtons
 E2_N_20    Force at end of Region 2, measure of integrity of center Newtons
 EFFEGI_N_0    hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable Newtons
 EFFEGI_N_10    hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable Newtons
 EFFEGI_N_20    hand-held penetrometer - hardness in surface (no skin) to 8.128mm depth, force assumed to be variable Newtons
 FIRM_0    Texture (hardness), Force required to completely bite through sample placed between molars   (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))n/a
 FIRM_10    Texture (hardness), Force required to completely bite through sample placed between molars   (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))n/a
 FIRM_20    Texture (hardness), Force required to completely bite through sample placed between molars   (1: soft; 2:fairly soft ; 3: medium; 4:firm ; 5: very firm (hard))n/a
 JUICE_0    Amount of juice released after chewing with molars   (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)n/a
 JUICE_10    Amount of juice released after chewing with molars   (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)n/a
 JUICE_20    Amount of juice released after chewing with molars   (1: very dry; 2: dry; 3: medium; 4: juicy; 5: very juicy)n/a
 M1_LB_0    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer lb
 M1_LB_10    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer lb
 M1_LB_20    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer lb
 M1_N_0    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer Newtons
 M1_N_10    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer Newtons
 M1_N_20    Maximum Hardness of Region 1 (surface with no skin to 8.128mm) with constant force penetrometer Newtons
 M2_LB_0    Average Hardness of Region 2 (8.128mm to core) lb
 M2_LB_10    Average Hardness of Region 2 (8.128mm to core) lb
 M2_LB_20    Average Hardness of Region 2 (8.128mm to core) lb
 M2_N_0    Average Hardness of Region 2 (8.128mm to core) Newtons
 M2_N_10    Average Hardness of Region 2 (8.128mm to core) Newtons
 M2_N_20    Average Hardness of Region 2 (8.128mm to core) Newtons
 M3_LB_0    Average hardness in core lb
 M3_LB_10    Average hardness in core lb
 M3_LB_20    Average hardness in core lb
 M3_N_0    Average hardness in core Newtons
 M3_N_10    Average hardness in core Newtons
 M3_N_20    Average hardness in core Newtons
 MATURITY_0    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 MATURITY_10    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 MATURITY_20    sensory perception of ripeness   (1:immature (starchy,granular);2:mature (no detectable startch);3:over mature (soft, lacks acid and contains overmature flavors))n/a
 MCR_0    Not used (core ratio) n/a
 MCR_10    Not used (core ratio) n/a
 MCR_20    Not used (core ratio) n/a
 OAH_LB_0    Average pressure for entire test lb
 OAH_LB_10    Average pressure for entire test lb
 OAH_LB_20    Average pressure for entire test lb
 OAH_N_0    Average pressure for entire test Newtons
 OAH_N_10    Average pressure for entire test Newtons
 OAH_N_20    Average pressure for entire test Newtons
 OMH_LB_0    Largest pressure recorded lb
 OMH_LB_10    Largest pressure recorded lb
 OMH_LB_20    Largest pressure recorded lb
 OMH_N_0    Largest pressure recorded Newtons
 OMH_N_10    Largest pressure recorded Newtons
 OMH_N_20    Largest pressure recorded Newtons
 QF_0    quality factor, a function of other factors n/a
 QF_10    quality factor, a function of other factors n/a
 QF_20    quality factor, a function of other factors n/a
 SA2_0    The proportion of the A2 value that has gone into the QF value n/a
 SA2_10    The proportion of the A2 value that has gone into the QF value n/a
 SA2_20    The proportion of the A2 value that has gone into the QF value n/a
 SC0_0    The proportion of the C0 value that has gone into the QF value n/a
 SC0_10    The proportion of the C0 value that has gone into the QF value n/a
 SC0_20    The proportion of the C0 value that has gone into the QF value n/a
 SCN_0    The proportion of the Cn value that has gone into the QF value n/a
 SCN_10    The proportion of the Cn value that has gone into the QF value n/a
 SCN_20    The proportion of the Cn value that has gone into the QF value n/a
 SE2_0    The proportion of the E2 value that has gone into the QF value n/a
 SE2_10    The proportion of the E2 value that has gone into the QF value n/a
 SE2_20    The proportion of the E2 value that has gone into the QF value n/a
 SM1_0    The proportion of the M1 value that has gone into the QF value n/a
 SM1_10    The proportion of the M1 value that has gone into the QF value n/a
 SM1_20    The proportion of the M1 value that has gone into the QF value n/a
 STARCHRXN_0    Cornell Starch Index for Ripeness n/a



 Trait Descriptionunit
 CROPLOAD    Crop load relative to size of tree   (1=very light; 2=light; 3=medium; 4=heavy; 5=v.heavy)n/a
 DROPPING    amount of preharvest dropping of fruit relative to crop on tree   (1=very light; 2=light; 3=medium; 4=heavy; 5=v.heavy)n/a
 FIREBLIGHT    disease severity   (0=none; 1=slight; 2=medium; 3=severe)n/a
 FROSTDAMAG    frost damage n/a
 MILDEW    disease severity   (0=none; 1=slight; 2=medium; 3=severe)n/a
 SCAB    disease severity   (0=none; 1=slight; 2=medium; 3=severe)n/a