Persica vulgaris P.M

Descriptors
Category: BIOLOGY

1. 082 Taphrina deformans (BERK.) TUL. - resistance (082 TAPHRINA DEFORMANS (BERK.))
2. 083 Sphaerotheca pannosa (WALLR.) LEV. - resistance (083 SPHAEROTHECA PANNOSA (WALL)

Category: CHEMICAL

1. 099 Dry matter content in flesh (099 DRY MATTER CONTENT IN FLES)

Category: MORPHOLOGY

1. 007 Vegetative bud - shape (007 VEGETATIVE BUD - SHAPE )
2. 008 Generative bud - shape (008 GENERATIVE BUD - SHAPE )
3. 017 Flower - shape (017 FLOWER - SHAPE )
4. 018 Petals - colour (018 PETALS - COLOUR )
5. 028 Fruit - weight (028 FRUIT - WEIGHT )
6. 029 Fruit - the largest diametre (029 FRUIT - THE LARGEST DIAMET)
7. 030 Fruit - shape (030 FRUIT - SHAPE )
8. 031 Fruit - symmetry (031 FRUIT - SYMMETRY )
9. 037 Fruit - skin pubescence (037 FRUIT - SKIN PUBESCENCE )
10. 038 Fruit - primary skin colour (038 FRUIT - PRIMARY SKIN COLOU)
11. 039 Fruit - blush size (039 FRUIT - BLUSH SIZE )
12. 040 Fruit - blush colour (040 FRUIT - BLUSH COLOUR )
13. 043 Fruit - flesh colour (043 FRUIT - FLESH COLOUR )
14. 044 Fruit - red flesh degree (044 FRUIT - RED FLESH DEGREE )
15. 045 Fruit - flesh consistence (045 FRUIT - FLESH CONSISTENCE )
16. 046 Fruit - solodity (046 FRUIT - SOLODITY )
17. 049 Stone - flesh separability (049 STONE - FLESH SEPARABILITY)
18. 051 Stone - mass (051 STONE - MASS )
19. 052 Stone - length (052 STONE - LENGTH )
20. 053 Stone - width (053 STONE - WIDTH )
21. 054 Stone - thickness (054 STONE - THICKNESS )
22. 061 Stone - surface (061 STONE - SURFACE )
23. 062 Stone - furrowness (062 STONE - FURROWNESS )
24. 074 Flowering richness (074 FLOWERING RICHNESS )
25. 076 Fruit set richness (076 FRUIT SET RICHNESS )
26. 092 Fruit appearance (092 FRUIT APPEARANCE )
27. 095 Stone adherence to flesh (095 STONE ADHERENCE TO FLESH )

Category: OTHER

1. 105 Breading usefulness (105 BREADING USEFULNESS )
2. 106 Technologic indication (106 TECHNOLOGIC INDICATION )

Category: PHENOLOGY

1. 066 Beginning of fruit ripening (10 % of fruits ripened) (066 BEGINNING OF FRUIT RIPENIN)

Category: PRODUCTION

1. 094 Flesh taste (stip. by aroma,acid,sugar and tannin content and their balance in t (094 FLESH TASTE (STIP. BY AROM)