| Abscission force: change | 1 | 0 |
| Abscission force: ripe | 1 | 0 |
| Acetyl-caffeoylquinic acid content | 6 | 0 |
| Berry picking scar | 2 | 0 |
| biennial bearing index | 1 | 0 |
| Brix (soluble solids) | 13 | 0 |
| Brix (soluble solids) | 9 | 0 |
| Caffeoylarbutin content | 7 | 0 |
| chilling requirement | 6 | 0 |
| Chlorogenic acid content | 3 | 0 |
| Chlorogenic acid content | 3 | 0 |
| cold tolerance | 4 | 0 |
| Cyanidin 3-(6-acetyl)galactoside content | 3 | 0 |
| Cyanidin 3-(6-acetyl)glucoside content | 11 | 0 |
| Cyanidin arabinoside content | 2 | 0 |
| Cyanidin galactoside content | 12 | 0 |
| Cyanidin glucoside content | 8 | 0 |
| Delphinidin 3-(6-acetyl)galactoside content | 4 | 0 |
| Delphinidin 3-(6-acetyl)glucoside content | 10 | 0 |
| Delphinidin arabinoside content | 1 | 0 |
| Delphinidin galactoside content | 7 | 0 |
| Delphinidin glucoside content | 6 | 0 |
| Epicuticular wax | 1 | 0 |
| field fruit rot resistance | 3 | 0 |
| Fruit color intensity | 11 | 0 |
| Fruit color intensity | 6 | 0 |
| Fruit color variation | 15 | 0 |
| Fruit eccentricity | 34 | 0 |
| Fruit firmness | 2 | 0 |
| Fruit firmness | 2 | 0 |
| Fruit firmness retention | 1 | 0 |
| Fruit length | 32 | 0 |
| Fruit length:width ratio | 35 | 0 |
| fruit pH | 12 | 0 |
| Fruit projected area | 32 | 0 |
| Fruit rot incidence | 9 | 0 |
| Fruit rot percent | 10 | 0 |
| Fruit shape: persistent homology | 38 | 0 |
| fruit weight | 41 | 0 |
| fruit weight | 13 | 0 |
| Fruit width | 35 | 0 |
| Malvidin 3-(6-acetyl)galactoside content | 5 | 0 |
| Malvidin 3-(6-acetyl)glucoside content | 14 | 0 |
| Malvidin arabinoside content | 9 | 0 |
| Malvidin galactoside content | 13 | 0 |
| Malvidin glucoside content | 9 | 0 |
| Peonidin 3-(6-acetyl)galactoside content | 4 | 0 |
| Peonidin 3-(6-acetyl)glucoside content | 8 | 0 |
| Peonidin arabinoside content | 2 | 0 |
| Peonidin galactoside content | 15 | 0 |
| Peonidin glucoside content | 8 | 0 |
| Percent acylated anthocyanins | 5 | 0 |
| Percent acylated cyanidin | 6 | 0 |
| Percent acylated delphinidin | 1 | 0 |
| Percent acylated malvidin | 5 | 0 |
| Percent arabinoside | 3 | 0 |
| Percent cyanidin | 3 | 0 |
| Percent cyanidin acetyl glucoside | 4 | 0 |
| Percent cyanidin arabinoside | 10 | 0 |
| Percent cyanidin galactoside | 6 | 0 |
| Percent delphinidin acetyl glucoside | 2 | 0 |
| Percent delphinidin arabinoside | 2 | 0 |
| Percent delphinidin galactoside | 3 | 0 |
| Percent delphinidin glucoside | 3 | 0 |
| Percent galactoside | 3 | 0 |
| Percent glucoside | 3 | 0 |
| Percent malvidin acetyl galactoside | 4 | 0 |
| Percent malvidin arabinoside | 3 | 0 |
| Percent malvidin galactoside | 3 | 0 |
| Percent peonidin galactoside | 9 | 0 |
| Percent petunidin acetyl glucoside | 7 | 0 |
| Percent petunidin galactoside | 3 | 0 |
| Petunidin 3-(6-acetyl)galactoside content | 3 | 0 |
| Petunidin 3-(6-acetyl)glucoside content | 17 | 0 |
| Petunidin arabinoside content | 1 | 0 |
| Petunidin galactoside content | 10 | 0 |
| Petunidin glucoside content | 7 | 0 |
| Proanthocyanidin content | 22 | 0 |
| sound fruit yield | 1 | 0 |
| SS:TA ratio | 3 | 0 |
| titratable acidity | 19 | 0 |
| titratable acidity | 11 | 0 |
| Total 3-arabinoside content | 9 | 0 |
| Total 3-galactoside content | 12 | 0 |
| Total 3-glucoside content | 10 | 0 |
| Total (6-acetyl)galactoside content | 4 | 0 |
| Total (6-acetyl)glucoside content | 11 | 0 |
| Total anthocyanin content | 18 | 0 |
| Total anthocyanin content | 7 | 0 |
| Total delphinidin content | 2 | 0 |
| total fruit yield | 4 | 0 |
| Total malvidin content | 2 | 0 |
| Total peonidin content | 2 | 0 |
| Total petunidin content | 4 | 0 |
