Armoracia GAERTN., M

Descriptors
Category: BIOLOGY
  1. 021 Susceptibility to drought (021 SUSCEPTIBILITY TO DROUGHT )
  2. 022 Susceptibility to frost (022 SUSCEPTIBILITY TO FROST )
  3. 023 Susceptibility to diseases - (Albugo candida) (023 SUSCEPTIBILITY TO DISEASES)
  4. 025 Susceptibility to diseases - (Ramularia armoraciae) (025 SUSCEPTIBILITY TO DISEASES)
  5. 026 Susceptibility to diseases - (Sclerotinia sclerotiorum) (026 SUSCEPTIBILITY TO DISEASES)
  6. 028 Susceptibility to pests - (Phyllotreta armoraciae) (028 SUSCEPTIBILITY TO PESTS - )
  7. 029 Susceptibility to pests - (Ceutorrhynchus cochleariae) (029 SUSCEPTIBILITY TO PESTS - )
  8. 030 Susceptibility to pests - (Phaedon cochleariae) (030 SUSCEPTIBILITY TO PESTS - )
Category: CHEMICAL
  1. 037 Content of soluble solids (037 CONTENT OF SOLUBLE SOLIDS )
  2. 038 Content of vitamin C (L-ascorbic acid) (038 CONTENT OF VITAMIN C (L-AS) evaluated by HPLC
Category: MORPHOLOGY
  1. 001 Root - surface (001 ROOT - SURFACE )
  2. 002 Root - surface colour (002 ROOT - SURFACE COLOUR )
  3. 003 Root - flexibility (003 ROOT - FLEXIBILITY )
  4. 004 Vegetative apex - anthocyanin colouring (004 VEGETATIVE APEX - ANTHOCYA)
  5. 005 Leaf - margin (005 LEAF - MARGIN )
  6. 006 Leaf - blistering (006 LEAF - BLISTERING )
  7. 007 Leaf - undulation (007 LEAF - UNDULATION )
  8. 008 Leaf - colour (008 LEAF - COLOUR )
  9. 009 Leaf - average maximum length (009 LEAF - AVERAGE MAXIMUM LEN)
  10. 010 Leaf - average maximum width (010 LEAF - AVERAGE MAXIMUM WID)
  11. 011 Leaf - total number per plant (011 LEAF - TOTAL NUMBER PER PL) at the end of vegetation
  12. 012 Inflorescence - diameter (012 INFLORESCENCE - DIAMETER )
  13. 013 Flower - corolla colour (013 FLOWER - COROLLA COLOUR )
  14. 014 Flower - pollen fertility (014 FLOWER - POLLEN FERTILITY )
  15. 015 Seed - presence (015 SEED - PRESENCE )
Category: OTHER
  1. 033 Stability of colour after scrapening (033 STABILITY OF COLOUR AFTER )
  2. 035 Taste according to intensity (sharpness) (035 TASTE ACCORDING TO INTENSI)
  3. 036 Taste accordimg to perception (036 TASTE ACCORDIMG TO PERCEPT)
Category: PHENOLOGY
  1. 016 Beginning of budding (016 BEGINNING OF BUDDING ) evaluated deviation from the check cv. Krenox
  2. 017 Beginning of flowering (017 BEGINNING OF FLOWERING ) evaluated deviation from the check cv. Krenox
  3. 018 End of flowering (018 END OF FLOWERING ) evaluated deviation from the check cv. Krenox
  4. 019 Beginning of drying of leaves (019 BEGINNING OF DRYING OF LEA) beginning of drying of leaves,i.e.10% dry leaves; deviation from the check cv. Krenox
  5. 020 End of vegetation (020 END OF VEGETATION ) evaluated deviation from the check cv. Krenox
Category: PRODUCTION
  1. 031 Yield of roots - total yield (031 YIELD OF ROOTS - TOTAL YIE) per one plant
  2. 032 Root yield - marketing yield (032 ROOT YIELD - MARKETING YIE) Czech Norm ČSN 463120
  3. 034 Aroma after scrapening (034 AROMA AFTER SCRAPENING )