Prunus amygdalus Bat

Descriptors
Category: MORPHOLOGY

1. 003 Fruit pubescence (003 FRUIT PUBESCENCE) 003 Fruit pubescence
2. 004 Suture opening of the shell (004 SUTURE OPENING OF THE SHEL) 004 Suture opening of the shell
3. 005 Shell retention (005 SHELL RETENTION) 005 Shell retention
4. 006 Nut size (006 NUT SIZE) 006 Nut size
5. 007 Nut shape (007 NUT SHAPE) 007 Nut shape
6. 011 Softness of shell (011 SOFTNESS OF SHELL) 011 Softness of shell
7. 012 Kernel size (012 KERNEL SIZE) 012 Kernel size
8. 013 Intenzity of brown colour of kernel (013 INTENZITY OF BROWN COLOUR ) 013 Intenzity of brown colour of kernel
9. 014 Shrivelling of kernel (014 SHRIVELLING OF KERNEL) 014 Shrivelling of kernel
10. 015 Kernel pubescence (015 KERNEL PUBESCENCE) 015 Kernel pubescence
11. 021 Flowering richness (021 FLOWERING RICHNESS) 021 Flowering richness
12. 022 Fruit set richness (022 FRUIT SET RICHNESS) 022 Fruit set richness

Category: PHENOLOGY

1. 017 Beginning of flowering (10% of flowers) (017 BEGINNING OF FLOWERING (10) 017 Beginning of flowering (10% of flowers)
2. 019 Beginning of fruit ripening (10% of fruits ripened) (019 BEGINNING OF FRUIT RIPENIN) 019 Beginning of fruit ripening (10% of fruits ripened)

Category: QUALITY

1. 016 Kernel taste (016 KERNEL TASTE) 016 Kernel taste