Trait Description unit 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 inches DIAM_CM_10 Diameter of fruit at widest point inches DIAM_CM_20 Diameter of fruit at widest point inches 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 Description unit 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 Description unit 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 Description unit WEIGHT_LB_0 Average weight lb WEIGHT_LB_10 Average weight lb WEIGHT_LB_20 Average weight lb
Trait Description unit 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 Description unit 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
