Juglans regia L.

Descriptors
Category: BIOLOGY
  1. 030 Flower: male flower set (030 FLOWER: MALE FLOWER SET) 030 Flower: male flower set
  2. 031 Flower: female flower set (031 FLOWER: FEMALE FLOWER SET) 031 Flower: female flower set
  3. 032 Fruit: fruit set (032 FRUIT: FRUIT SET) 032 Fruit: fruit set
Category: MORPHOLOGY
  1. 006 Fruit: size (006 FRUIT: SIZE) 006 Fruit: size
  2. 007 Fruit: shape at longitudinal cut across join (007 FRUIT: SHAPE AT LONGITUDIN) 007 Fruit: shape at longitudinal cut across join
  3. 008 Fruit: shape at longitudinal cut, squarelly to join (008 FRUIT: SHAPE AT LONGITUDIN) 008 Fruit: shape at longitudinal cut, squarelly to join
  4. 009 Fruit: shape at cross section (009 FRUIT: SHAPE AT CROSS SECT) 009 Fruit: shape at cross section
  5. 010 Fruit: shape of basis, squarelly to join (010 FRUIT: SHAPE OF BASIS, SQU) 010 Fruit: shape of basis, squarelly to join
  6. 011 Fruit: shape of top , squarelly to join (011 FRUIT: SHAPE OF TOP , SQU) 011 Fruit: shape of top , squarelly to join
  7. 013 Fruit: the position of hem on seam (013 FRUIT: THE POSITION OF HEM) 013 Fruit: the position of hem on seam
  8. 014 Fruit: expressiveness of hem on seam (014 FRUIT: EXPRESSIVENESS OF H) 014 Fruit: expressiveness of hem on seam
  9. 015 Fruit: depth of groove along hem of seam (015 FRUIT: DEPTH OF GROOVE ALO) 015 Fruit: depth of groove along hem of seam
  10. 016 Fruit: structure of the shell surface (016 FRUIT: STRUCTURE OF THE SH) 016 Fruit: structure of the shell surface
  11. 017 Fruit: shell thickness (017 FRUIT: SHELL THICKNESS) 017 Fruit: shell thickness
  12. 018 Fruit: the cohesiveness of the two half shells (018 FRUIT: THE COHESIVENESS OF) 018 Fruit: the cohesiveness of the two half shells
  13. 019 Fruit: thickness of primary and secondary partitions (019 FRUIT: THICKNESS OF PRIMAR) 019 Fruit: thickness of primary and secondary partitions
  14. 020 Kernel: intensity of ground colour (020 KERNEL: INTENSITY OF GROUN) 020 Kernel: intensity of ground colour
  15. 023 Kernel: colour of kernel (023 KERNEL: COLOUR OF KERNEL) 023 Kernel: colour of kernel
Category: PRODUCTION
  1. 022 Kernel: weight to total fruit weight (022 KERNEL: WEIGHT TO TOTAL FR) 022 Kernel: weight to total fruit weight
Category: QUALITY
  1. 033 Kernel: taste (033 KERNEL: TASTE) 033 Kernel: taste
  2. 034 Kernel: ease of unshell (034 KERNEL: EASE OF UNSHELL) 034 Kernel: ease of unshell