PERSIMMON

Descriptors
Category: CHEMICAL
  1. Commercial Brix (COMMBRIX) Soluble solids (Brix) at commercial ripeness
  2. Commercial Titratable Acidity (COMTITACID) Titratable acidity (Malic Acid) at commercial ripeness
  3. Physiological Brix (PHYBRIX) Soluble solids (Brix) at physiological ripeness
  4. Physio. Titratable Acidity (PHYTITACID) Titratable acidity (Malic Acid) at physiological ripeness
Category: FLWR-FRUIT
  1. Commercial Texture (COMMFRTEXT) Fruit texture at commercial ripeness
  2. C. Parthenocarpic Flesh Color (COMPAFLCOL) Parthenocarpic fruit flesh color at commercial ripeness
  3. C. Pollenated Flesh Color (COMPOFLCOL) Pollenated fruit flesh color at commericial ripeness
  4. Commercial Skin Color (COMSKINCOL) Fruit skin color at commercial ripeness
  5. FLOWER COLOR (FLWRCOLOR) FLOWER COLOR
  6. FLOWER SIZE (FLWRSIZE) FLOWER SIZE
  7. Fruit Diameter (FRUITDIAM) Average diameter of 10 fruit (mm)
  8. Fruit Height (FRUITHT) Average height of 10 fruit (mm)
  9. Fruit Weight (FRUITWT) Average weight of 10 fruit (g)
  10. Latitudinal Fruit Shape (LATFRSHAPE) Shape of fruit in latitudinal cross section
  11. Longitudinal Fruit Shape (LONFRSHAPE) Shape of fruit in longitudinal cross section
  12. Physiological Texture (PHYFRTEXT) Fruit texture at physiological ripeness
  13. P. Parthenocarpic Flesh Color (PHYPAFLCOL) Parthenocarpic fruit flesh color at physiological ripeness
  14. P. Pollenated Flesh Color (PHYPOFLCOL) Pollenated fruit flesh color at physiological ripeness
  15. Physiological Skin Color (PHYSKINCOL) Fruit skin color at physiological ripeness
  16. Pomological Classification (POMCLASS) Pomological classification of fruit astringency
  17. Rind Thickness (RINDTHICK) Average thickness of rind of 10 fruit (mm)
Category: MORPHOLOGY
  1. Leaf Color (LEAFCOLOR) Leaf color
  2. Leaf Length (LEAFLENGTH) Average length of 10 leaves (mm)
  3. Leaf Width (LEAFWIDTH) Average width of 10 leaves (mm)
  4. Seed Shape (SEEDSHAPE) Seed shape
  5. Seed Weight (SEEDWT) Average weight of 10 seeds (g)
Category: PHENOLOGY
  1. Bloom Date (BLOOMDATE) Date when 90% of flowers bloom
  2. Budding Date (BUDDATE) Date when 90% of buds are opened
  3. Commercial Harvest Date (COMHARDATE) Date of harvest for commercial ripeness
  4. First Leaf Date (LEAFDATE) Date when first leaf unfolds
  5. Physiological Harvest Date (PHYHARDATE) Date of harvest for physiological ripeness
Category: PHYSIOLOGY
  1. Gender (GENDER) Gender
Category: QUALITY
  1. ATTRACTIVENESS OF FRUIT (ATTRACTIVE) ATTRACTIVENESS OF FRUIT
  2. Commercial Flavor (COMMFLAV) Fruit flavor of parthenocarpic fruit at commercial ripeness
  3. COMMERCIAL POLLENATED FLAVOR (COMPOFLAV) Fruit flavor of pollenated fruit at commercial ripeness
  4. EATING QUALITY (EATQUALITY) EATING QUALITY
  5. Physiological Flavor (PHYFLAV) Fruit flavor at physiological ripeness