+Phenotype Data
Loading...
| Phenotype item | Value | Measuring method |
|---|
| Percentage of fruit set (%) | 68.55 | Percentage of flowers reached to fruit set in a plant. |
| Total fruit weight (g/plant) | 2842.27 | Total fruit weight per plant. |
| Average fruit weight (g) | 184.52 | Average weight of all fruits from each plant. |
| Percentage of marketable fruits (%) | 64.53 | Percentage of fruits of 100g or more, without physiological disorders. |
| Total marketable fruits weight (g/plant) | 2469.59 | Total marketable fruit weight per plant. |
| Average marketable fruit weight (g) | 217.47 | Average weight of fruits of 100g or more, without physiological disorders. |
| Soluble solids content (_Brix) | 4.73 | Degree of Brix measured by saccharimeter. Average of four marketable fruits. |
| Pericarp color | pink | Pink and red pericarp was counted as 0 and 1, respectively. |
| Style scar | 0.64 | Size of style scar on ripend fruit was scored based on the major axis. 0: < 4mm, 1: 4~10mm, 2: >10mm. Average of four marketable fruits form a plant. |
| Percentage of blossom-end rot fruits (%) | 0 | Percentage of blossom-end rot fruits in a plant. |
| Percentage of irregular shaped fruits (%) | 0 | Percentage of irregular shaped fruits in a plant. |
| Percentage of cracked fruits (%) | 0 | Percentage of cracked fruits in a plant. |
| Percentage of small fruits (%) | 31.3 | Percentage of fruits less than 100g in a plamt. |
| Leaf length (mm) | 56.39 | Length of the leaf under the first truss. |
| Leaf width (mm) | 57.52 | Width of the leaf under the first truss. |
| Stem width (mm) | 13 | Width of the stem at the position of first truss. |
| Height to the first truss (cm) | 65.56 | Hight to the position of first truss from ground. |
| Number of flowers | 21.17 | Number of flowers after defloration. A maximum of six flowers. |
| Days to flowering | 44.04 | Days from seeding to flowering of the first flower. |
| Number of leaves under the first truss | 10.67 | Number of true leaves under the position of the first truss. |
|
