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 |