NR_NRS_1-9NRscale Meng Su GDR 9.0 oblate GDR PH_PHM_pH Meng Su Meng Su SS_SSM_g /100g GDR dull 1 Meng Su GDR TS_TSS_1-9TSscale Meng Su GDR Fw_FWM_g 1 dark GDR RLB_RLBS_1-9RLBscale Meng Su PV_PVS_1-9PVscale Meng Su GDR GDR FLO_FLOS_1-2FLOscale Meng Su GDR RLSC_RLSCS_1-9RLSCscale Meng Su RPMF_RPMFS_1-2RPMFscale Meng Su GDR E Even Meng Su GDR CE_CES_1-9CEscale AP_APS_SEPscale Meng Su GDR 9 no symptoms GDR FA_PFAM_% Meng Su GL_GLS_1-9GLscale Meng Su GDR CD_DFCM_% Meng Su GDR mush 1 IFC_IFCS_1-9IFCscale Meng Su GDR plant has anthers and no fruit M FF_FFS_1-9FFscale Meng Su GDR Meng Su GDR FC_FCM_cycle no fruit 1 Meng Su GDR RPM_RPMS_1-9RPMscale servere 1 Meng Su GDR FEC_FECS_1-9FECscale F plant has no anthers and bear fruit Meng Su GDR DL_DLM_g Meng Su AC_ACS_1-9ACscale GDR Meng Su GDR PL_PLS_1-5PLscale 2 below no 2 divides close to crown 1 hard 9 Meng Su FL_FLS_1-9FLscale GDR over cropped 9 Meng Su PA_PAS_FMHscale GDR 9 extremely vigorous cap size larger than width of friut > no runners 1 AD_ADM_Meq/100g Meng Su GDR divides 50% from crown 3 cordiform 7.0 GDR RLS_RLSS_1-9RLSscale Meng Su divides at 25% from crown 2 9 light brown (green) Strawberry ontology TA_TAM_mg/L Pg-3-gluc kg-1 Meng Su GDR 9 Deep red black” Meng Su GDR EC_ECS_1-9ECscale 1 above 1 sunken neck 5 globose conic acronym S Sunken 4.0 divides 75% from crown Meng Su GDR FS_FSS_1-9FSscale most tasty 9 H plant has anthers and fruit tough 9 1 dead 1 white hundreds of runners 9 1 does not remove 1 soft Meng Su CZ_OCS_OCSscale GDR cap size smaller than width of friut < Protruding P Meng Su GDR FNL_FNLS_1-5FNLscale attribute no symptoms 9 white 1 5.0 divides right before fruit servere 1 worst 1 very easily removed 9 Deep red black” 9 between Flat neck and raised neck 4.0 3 Flat neck long on conic 1 servere 1 1 yes no symptoms 9 1 servere 5.0 raised neck 3 globose entity no symptoms 9 2 between sunken neck and Flat neck 9 shiny Achene color The color of achene Achene Color AC Achene Determined by measuring the change in absorbance at 2 different pH values of 1.0 and 4.5 Total anthocyanins method FA filled achenes Fruit Percentage of filled achenes The percentage of achenes that filled 1-9 EC scale Titratable acidity The acidity content of fruit AD Acidity Fruit Toughness of Skin TS Fruit Fruit skin toughness The toughness of skin g / 100g cycle resistance to Leaf scorch Resistance to Leaf scorch Diplocarpon earlianum Plant RLSC The plant resistance to Leaf scorch The fruit weight weight FW Fruit Fruit weight Observe flower location and record it Flower location method Meq/100g Plant Anther viability The presence of anthers PA Presence of Anthers CD The depth of fruit internal color Depth of Internal Color Fruit Depth of Internal Color The number of runners Runner NRS Plant number of runners 1-9 NR scale Crop estimate Crop estimate Plant CE The crop rate of one individual Total Anthocyanins Anthocyanin content TA Fruit The total anthocyanins of fruit Cap size method , = fruit size]]> 1-9 IFC scale % IFC The internal color of fruit Internal Color Fruit flesh color Fruit Fruit Firmness Firmness Fruit FF The firmness of fruit Plant vigor method Observe plant vigor and record it twice vigor PV The vigor of plant Plant vigor trait Plant 1-9 FF scale Skin toughness method Skin toughness is tested by rubbing skin of fruit with thumb. (rating; 1=soft; 9=tough). Test 1-2 fruit. 1-9 GL scale 1-9 CE scale Shape FS The shape of fruit Fruit Fruit shape Drip loss Fruit The drop loss after freezing fruit Drip loss DL Plant The plant resistance to powdery mildew resistance to powdery mildew RPM Resistance to powdery mildew on plant 1-9 AC scale Observe Achene color and record it Achene color method FLO Plant Flowering location Flowering Location The location of flower 1-9 PV scale Soluble solids method SS are measured by placing approximately 10g of puree onto the refractometer Resistance to Leaf spot Mycosphaerella fragariae (Tul.) Lindau Plant resistance to Leaf spot RLS The plant resistance to Leaf spot Flavor method Taste the fruit and reate the flavor of fruit PH PH The pH of fruit Fruit pH Observe Presence of anthers and record it Presence of anthers method How many cycles of flowering occurred. Flowering Cycle Plant Flowering cycle FC 5 grams of puree is mixed with 45 ml of CO2 free water. Titrate with 0.1 normal NaOH. Acidity method 1-9 FS scale 1-9 TS scale scale_of Number of runners method Observe and rate number of runners and record once in fall Cap size Cap size The size of the cap CZ Observe and rate the external fruit color External fruit color method g Glossness method Observe and rate fruit gloss FMH scale Fruit Firmness method Measured by pressing on fruit. Test 1-2 fruit. RLB Plant resistance to Leaf blight The plant resistance to Leaf blight Resistance to Leaf blight Phomopsis obscurans 1-2 FLO scale Percentage of achenes that filled method Observe and estimate the Percentage of filled achenes Gloss Fruit Fruit gloss The glossness of fruit GL Fruit The soluble solids content of fruit SS Soluble solids Total water soluble content 1-9 RLSC scale SEP scale 1-9 RLB scale Achene Position The postion of achene Achene AP Achene position Flowering cycles; How many cycles of flowering occurred. One cycle = blooming for at least two weeks, stopping for at least two weeks then blooming again for at least two weeks Flower cycle method Internal fruit color method Observe and rate the internal fruit color FL The flavor of fruit Fruit flavor trait Fruit Flavor pH 1-5 PL scale Fruit color FEC The external color of fruit External Color Fruit method_of 1-9 RPM scale Depth of Internal Color method Observe and rate the depth of internal fruit color Remove the capping of berries Calyx removal (capping) method Drip loss method Weigh 5-10 fruit , Record room temp. Transfer samples to a stainless steel mesh above a plate/bowl to catch liquid. After thawing transfer berries back to a tarred beaker and weigh by scale. Fruit weight method 5 fruit from each genotype should be weighed and their mean recorded on the data sheet Observe and rate resistance to leaf spot on plants Resistance to leaf spot method Observe peduncle length and record it Peduncle length method Observe and rate resistance to leaf blight on plants Resistance to leaf blight method Observe Crop rate and record it Crop estimate method Neck line method Observe and rate fruit neck 1-5 (1 sunken to 5 raised, ratings of 2 and 4 for fruit that is in between) Resistance to leaf scorch method Observe and rate resistance to leaf scorch on plants Fruit shape method Observe and rate fruit 1-9 accordingly, round conic to round variable_of PH is then measured from the blended fruit/juice with a pH meter PH method 1-5 FNL scale OCS scale 1-9 FL scale PL Peduncle length The length of peduncle Plant Peduncle length Observe and rate resistance to powdery mildew on fruit Resistance to powdery mildew on fruit method 1-9 FEC scale 1-2 RPMF scale Resistance to powdery mildew method Observe and rate resistance to powdery mildew on plants The neck line of fruit Fruit Neck Line FNL Neck Line Ease of calyx removal Fruit EC Ease of fruits calyx removal Ease of calyx removal Resistance to powdery mildew on fruit Fruit RPMF Resistance to powdery mildew The fruit resistance to powdery mildew mg/L Pg-3-gluc kg-1 Observe Achene position and record it Achene position method 1-9 RLS scale