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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 |
