| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 16.27 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | BRIX | Soluble solids in random sample of fruit juice. | 17 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | TITRATABLE ACID | Titratable acidity of fruit as measured by chemical analysis. | 2.28 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | MALIC ACID CONTENT | Malic acid content of fruit as measured by chemical analysis. | 25.611 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | SUGAR CONTENT | Sugar content of fruit as measured by chemical analysis. | 122.322 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | FRUCTOSE CONTENT | Fructose content of fruit as measured by chemical analysis. | 41.397 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | GLUCOSE CONTENT | Glucose content of fruit as measured by chemical analysis. | 56.317 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | SORBITOL CONTENT | Sorbitol content of fruit as measured by chemical analysis. | 16.666 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| CHEMICAL | SUCROSE CONTENT | Sucrose content of fruit as measured by chemical analysis. | 7.942 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| COMMENT | Flavor Notes | Notes on impression of fruit flavor. | Biting, tart, slt astringent. | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripeness. | 1 - Cream-white, cream-yellow (Napoleon) | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Color | Predominant color of flesh at ripeness. | 3 - Red (Van) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit measured in mm. | 17.71 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Length | Length of fruit measured in mm. | 19 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Set | Presence of fruit on tree at time of ripening. | Yes | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Set | Presence of fruit on tree at time of ripening. | Yes | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000B PL | |
| FLWR-FRUIT | Fruit Shape | Typical shape of ripe fruit from frontal view. | 1 - Kidney-shaped (Van Moreau) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Shape | Typical shape of ripe fruit from frontal view. | 2 - Flat-round (Burlat, Montmorency) | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Size | Relative size of fruit. | 3 - Small (Fruheste der Mark) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Taste of Fruit | Subjective rating of acids to sugars in fully ripe fruit. | 3 - Acid (Montmorency) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Juice Color | Color of fruit juice when fully ripe. | 0 - Colorless (Napoleon, Montmorency, Ludwigs Fruhe) | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Juice Color | Color of fruit juice when fully ripe. | 2 - Red (Sam, Van) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Skin Color | Dominant color of fully ripe skin (particularly when blush is not present) | 4 - Vermilion (Montmorency, Ludwigs Fruhe) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Skin Color | Dominant color of fully ripe skin (particularly when blush is not present) | 6 - Mahagony (Hedelfinger, Sam) | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Color of Expressed Juice | Predominating color of expressed juice of fully ripe fruit. | 3 - Dry (Hedelfinger) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Flesh Melt | Tendency of fully ripe fruit flesh to melt in the mouth. | Melting to Non-Melting | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width (widest) | Width of fruit measured in mm. from cheek to cheek (widest). | 22.27 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width (widest) | Width of fruit measured in mm. from cheek to cheek (widest). | 23 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Fruit Width (narrowest) | Width of fruit measured in mm. from dorsal to ventral sides (narrowest). | 20 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Color of stone/pit cavity | Predominating color of pit cavity of fully ripe fruit | Red | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Stone adherence to fruit flesh | Tendency of stone to adhere or be free from flesh of fully ripe fruit | 5 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | Suture Depth | Level of penetration of suture towards fruit pit cavity. | 0 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | FRUIT WEIGHT | Weight of fruit measured in grams. | 5.64 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| FLWR-FRUIT | FRUIT STEM LENGTH | Length of fruit stem measured in mm. | 44.14 | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/18/2005 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| PHENOLOGY | Date of First Flower | Date of full opening of first flower | 3/18/2005 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000B PL | |
| PHENOLOGY | Date of Ripeness | Date first fruit ripens | 6/2/2005 | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| PRODUCTION | Cropping Efficiency | The yield per unit area of land relative to other cultivar on the same rootstock, under the same management system and at the same site. | 5 - Intermediate (Schneiders Spate Knorpel) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| QUALITY | Eat Quality | Combined assessment of flavor, acidity, sweetness, aroma and astringency at optimum eating time. | 3 - Poor (Fruheste der Mark) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| QUALITY | Firmness of flesh | Firmness of flesh. | 3 - Soft (Merton Glory) | | CHERRY.CHAR.WEO.05 | DPRU 2239 0000A PL | Not Available |
| QUALITY | Firmness of flesh | Firmness of flesh. | 5 - Medium (Annonay, Jaboulay) | | CHERRY.CHAR.WEO.10 | DPRU 2239 0000A PL | Not Available |