horticultural traits. The maternal parent of ‘Regal’ (W-152) is W-99, whose maternal parent is W-48. Originally, ‘Charleston Scarlet’ was designated as 97-029 when it was tested as a first-year seedling in 1997 ( Jackson et al., 2002a ). In 2002, this genotype
whether genotypes would be satisfactory to communities in Hawai‘i. Storage roots were air-dried for ∼2 weeks before conducting taste tests, and were selected from one harvest date. Storage roots of each genotype were steamed until soft, cut into cubes, and
were inclined to purchase ‘Niitaka’ ( Table 3 ). During the tasting, we measured soluble solids content (°Brix) and found ‘Niitaka’ to be more than 1 °Brix lower than the other four cultivars. When this taste test was repeated in 2014, ‘Olympic’ was
-177 and LSW-194 are midseason (72 d until first ripe fruit) monoecious watermelon. Typical LSW-177 and LSW-194 plants produce small 2.2 ± 0.8 kg (68 fruit tested) and 1.6 ± 0.7 kg (25 fruit tested) fruits, respectively. LSW-177 produces an elongated
diameter, light shell and kernel color, smooth shell surface, at least 40% kernel ratio, good taste, no bitter flavor, and no aftertaste). Another five lateral bearing varieties (Milotai bÅ‘termÅ‘, Milotai kései ® , Milotai intenzÃv, Bonifác ® , and
, tartaric acid content, sugar-free extract, Brix), frost tolerance, average cluster and berry weight, average points of sensory tests, and degree of botrytis incidence. Statistical Methodology To compare the characteristics of the cultivars of grapes and
Figure 2 . Fig. 1. Fruit of ‘Seohong’apple. Fig. 2. Pedigree of ‘Seohong’apple. Description This description is based on Union Internationale Pour La Protection Des Obtentions Végétales test guidelines ( UPOV, 2005 ) for apple and includes detailed
May 2019 ( Fig. 3 ). No background information was provided to the participants. Three stations were constructed for participant assessment: 1) whole melon of each type, 2) halved melon of each type, and 3) blind taste test. At each station, the
ostiole end, and it was presented in a 163-mL soufflé cup labeled with a three-digit code. The samples were prepared at the supermarket in the produce room out of sight from the testing area. Before tasting the samples, the consumers were asked about any
transplantation of local wild blue honeysuckle ( L. caerulea var. edulis ). However, wild blue honeysuckle has the weaknesses of easy fruit abscission, low yield, obvious bitterness, severely tart taste, and low fruit firmness ( Huo et al., 2005 ). ‘Lanjingling