CHERRY-SWEET

Descriptors
Category: CHEMICAL
  1. BRIX (BRIX) Soluble solids in random sample of fruit juice.
  2. FRUCTOSE CONTENT (FRUCTOSE) Fructose content of fruit as measured by chemical analysis.
  3. GLUCOSE CONTENT (GLUCOSE) Glucose content of fruit as measured by chemical analysis.
  4. MALIC ACID CONTENT (MALICACID) Malic acid content of fruit as measured by chemical analysis.
  5. SORBITOL CONTENT (SORBITOL) Sorbitol content of fruit as measured by chemical analysis.
  6. SUCROSE CONTENT (SUCROSE) Sucrose content of fruit as measured by chemical analysis.
  7. SUGAR CONTENT (SUGARS) Sugar content of fruit as measured by chemical analysis.
  8. TITRATABLE ACID (TITRACID) Titratable acidity of fruit as measured by chemical analysis.
Category: COMMENT
  1. Comments (COMMENTS) General subjective comments by researcher.
  2. Flavor Notes (FLVRNOTES) Notes on impression of fruit flavor.
Category: FLWR-FRUIT
  1. Type of Bloom (BLOOMTYPE) Pattern of Flowers emerging from a single bud.
  2. Color Break (COLORBREAK) Date overcolor appears on ripening fruit
  3. Flesh Color (FLESHCOLOR) Predominant color of flesh at ripeness.
  4. Flesh Melt (FLESHMELT) Tendency of fully ripe fruit flesh to melt in the mouth.
  5. Size of Flowers (FLOWERSIZE) Typical size of floral blossoms.
  6. Flower Shape (FLWRSHAPE) Appearance of floral corolla and shape of petals in corona.
  7. FRUIT STEM LENGTH (FRTSTEMLEN) Length of fruit stem measured in mm.
  8. Fruit Length (FRUITLNGTH) Length of fruit measured in mm.
  9. Fruit Set (FRUITSET) Presence of fruit on tree at time of ripening.
  10. Fruit Shape (FRUITSHAPE) Typical shape of ripe fruit from frontal view.
  11. Fruit Size (FRUITSIZE) Relative size of fruit.
  12. Taste of Fruit (FRUITTASTE) Subjective rating of acids to sugars in fully ripe fruit.
  13. FRUIT WEIGHT (FRUITWGHT) Weight of fruit measured in grams.
  14. Fruit Width (widest) (FRUITWIDE1) Width of fruit measured in mm. from cheek to cheek (widest).
  15. Fruit Width (narrowest) (FRUITWIDE2) Width of fruit measured in mm. from dorsal to ventral sides (narrowest).
  16. Juice Color (JUICECOLOR) Color of fruit juice when fully ripe.
  17. Color of Expressed Juice (JUICINESS) Predominating color of expressed juice of fully ripe fruit.
  18. Percent Blush (PERCBLUSH) Portion of fruit surface affected by pigmented blush.
  19. Color of Flower Petals (PETALCOLOR) Typical color of fully expanded flower blossom.
  20. Color of stone/pit cavity (PITCOLOR) Predominating color of pit cavity of fully ripe fruit
  21. Reflexing of Sepals (SEPALRFLX) Tendency of floral sepals to reflex away from petals
  22. Skin Color (SKINCOLOR) Dominant color of fully ripe skin (particularly when blush is not present)
  23. Texture of Skin (SKINTEXT) Typical texture of skin when fruit is fully ripe
  24. Stone adherence to fruit flesh (STONEADHER) Tendency of stone to adhere or be free from flesh of fully ripe fruit
  25. Suture Depth (SUTUREDPTH) Level of penetration of suture towards fruit pit cavity.
Category: MORPHOLOGY
  1. Flowers per Bud (FLWRBUD) Observed number of flowers emerging from single bud.
  2. Peduncle Length (PEDLENGTH) Measured length of floral peduncle.
  3. Sepal Color (SEPALCOLOR) Predominant color of mature sepals
Category: PHENOLOGY
  1. Date of First Flower (FIRSTFLWR) Date of full opening of first flower
  2. Leaf Emergence (LEAFEMERGE) Comparative timing of leaf emergence and bloom.
  3. Petal Fall (PETALFALL) Date petals begin to dry and drop from tree
  4. Date of Ripeness (RIPEDATE) Date first fruit ripens
  5. Date of Shucking (SHUCKING) Date of initial spliting of floral corolla signifying swelling of fruitlet
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. Eat Quality (EATQUALITY) Combined assessment of flavor, acidity, sweetness, aroma and astringency at optimum eating time.
  2. Firmness of flesh (FIRMNESS) Firmness of flesh.