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Search by Traits
a) Restrict by quantitative values
(e.g.) set range on fruit diameter
b) Restrict by coded values
(e.g.)set multple codes on Hue color
Appearance
| 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 | 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 |
Covariate
| 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 |
Flavor
| 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 |
Production
| Trait | Description | unit |
| WEIGHT_LB_0 | Average weight | lb |
| WEIGHT_LB_10 | Average weight | lb |
| WEIGHT_LB_20 | Average weight | lb |
Texture
| 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 |
Tree Trait
| 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 |
