PEACH

Descriptors
Category: CHEMICAL
  1. BRIX (BRIX) Soluble solids in random sample of fruit juice.
  2. BRIX to Acid Ratio (BRIX/ACIDRATIO) The ratio of soluble solids to titratable acids (BRIX/Titratable acid)
  3. Titratable Acidity (TTACID) Titratable acidity at commercial harvest
Category: DISEASE
  1. Presence of Fruit Brown Rot (Monilinia fructicola) (BROWNROT) Presence or absence of fruit brown rot
  2. PRESENCE OF TAPHRINA DEFORMANS (LEAFCURL) PRESENCE OF TAPHRINA DEFORMANS
Category: FLWR-FRUIT
  1. Color of Anther (ANTHCOLOR) Typical color of floral anthers.
  2. Average Fruit Weight (g) (AVEFRTWEIGHT) Average fruit weight of 5 Fruit at harvest (gram)
  3. Red Over Color (blush) (BLUSHCOLOR) Overcolor of the skin of fully mature fruit.
  4. Color of Filament (FILAMCOLOR) Typical color of anther filament.
  5. Flesh Color (FLESHCOLOR) Predominant color of flesh at ripe.
  6. Size of Flowers (FLOWERSIZE) Typical size of floral blossoms.
  7. Fruit Length (FRTLENGTH) Length of fruit from apex to stem (mm).
  8. Fruit Shape (FRTSHAPE) Shape of fruit
  9. Fruit Attachment (FRUITATTCH) Strength of attachment of mature fruit to branch.
  10. Fruit Attractiveness (FRUITATTR) This is a subjective factor, varying between regions and between experts.
  11. Fruit Width (FRUITWIDTH) Width of fruit from pit suture to suture.
  12. Ground Color (GRNDCOLOR) Ground color of the skin of fully mature fruit.
  13. Percent Blush (PERCBLUSH) Portion of fruit surface affected by pigmented blush.
  14. Color of Flower Petals (PETALCOLOR) Typical color of fully expanded flower blossom.
  15. Pit Cavity Color (PITCOLOR) Predominant surface color in pit cavity.
  16. Skin Pubescence (PUBESCENCE) Presence of skin pubescence.
  17. Showiness of Blossom (SHOWINESS) Prominence of Petals in relation to Anthers and Style .
  18. Skin Cracking Susceptibility (SKINCRACK) Skin cracking susceptibility.
  19. Stigma to Anther Differential (STGANTHLGT) Relation of stigma height to anther height.
  20. Stone Adherence (STONEADHER) Stone adherence to flesh of fully ripe fruit.
  21. Stone Size (STONESIZE) Size of stone
  22. Stone Trace (STONETRACE) Remnant of stone in cavity
Category: MORPHOLOGY
  1. Leaf Color (LEAFCOLOR) Color of Mature and Healthy Leaves.
  2. Petiole Gland (LEAFGLAND) Petiole gland shape (Nectaries).
Category: PHENOLOGY
  1. Date of First Flower (FIRSTFLWR) Date of full opening of first flower
  2. Fruit Development Period (FRTDEVELOP) Numbers of days of fruit development from full bloom to maturity.
  3. Harvest Maturity (FRTMATURITY) Harvest maturity- Season of maturity for picking
  4. Date of Full Bloom (FULLBLOOM) Date on which 90% of flowers open
  5. Date of Leaf Emergence (LEAFEMERGE) Leaf emergence in relation to blossoming or actual date of first leaf.
  6. Date of Ripeness (RIPEDATE) Date first fruit ripens
Category: PRODUCTION
  1. Cropping Efficiency (CROPPING) 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.
  2. Tree Habit (of branches) (TREEHABIT) Natural habit of untrained, non-juvenile tree.
Category: QUALITY
  1. Eating Quality (EATQUALITY) A combined assessment of flavour, acidity, sweetness, aroma and astringency at optimum eating time.
  2. Firmness of Flesh (FIRMNESS) Firmness of Flesh
  3. Skin Characteristics (SKINCHAR) Texture and taste characteristics of fruit skin (subjective).
  4. Tasting Notes (TASTENOTES) Subjective assessment of overall flavor of fruit through skin and flesh.