department of agriculture bureau of plant industry national seed industry council€¦ · ·...

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Department of Agriculture

Bureau of Plant Industry NATIONAL SEED INDUSTRY COUNCIL

BY:

FRUIT CROPS TECHNICAL WORKING GROUP

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FRUIT CROPS TECHNICAL WORKING GROUP

CY 2004-2008

Chairs: Roberto E. Coronel 1994-2004

: Institute of Plant Breeding UPLB-CA, Los Baños, Laguna

Gliceria S. Pascua 2005-2008

: Mariano Marcos State University Batac, Ilocos Norte

Members: Benjamin A. Araño : BPI-DNCRDC Bago-Oshiro, Davao City

Loreto Bayna : Palawan (Private Sector)

Louella M. Cabahug : Central Mindanao University Musuan, Bukidnon

Ariston D. Calvo : University of Southern Mindanao Kabacan, Cotabato

Angelito T. Carpio : PCARRD Los Baños, Laguna

Sofia A. Covacha : BPI-NMRDC Jordan, Guimaras

Francisco T. Dayap : DA-EVIARC Tacloban City

Anastacia M. Gochangco Bureau of Plant Industry Manila

Avelina G. Lapade : Phil. Nuclear Research institute Quezon City

Pablito M. Magdalita : Institute of Plant Breeding UPLB-CA, Los Baños, Laguna

Virgilio Mauro, Jr. : Davao (Private Sector)

Leon O. Namuco : Department of Horticulture, UPLBCA, Los Baños, Laguna

Juliet M. Ochasan : BPI-BNCRDC Baguio City

Orlando C. Pascua : BPI-DNCRDC Bago-Oshiro, Davao City

Eugenia U. Perez : DA-Lipa Experiment Station Lipa City

Rachel C. Sotto : IBS-CAS UPLB, Los Baños, Laguna

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Fruit Crops Technical Working Group National Seed Industry Council

Bureau of Plant Industry

Diliman, Quezon City

Guidelines for Evaluation, Selection And Registration of New Fruit Crop Varieties

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FOREWORD

The development of the Philippine fruit Industry in the past has

been greatly hampered by a lack of superior varieties which can be grown on commercial scale. Only the banana and pineapple industry has bene-fited from the introduction of superior cultivars – the so – called Cavendish banana and the Smooth Cayenne pineapple. For many other fruits crops, the absence of superior cultivars has relegated them to backyard planting.

The dilemma has been eased somewhat by the defunct Philippine Seed Board when it approved registration some traditional and introduced fruit varieties, including the Lamao Carabao mango, Lakatan banana and Duku lanzones. Even then the Philippine fruit growers had limited choice of superior varieties to grow.

The enactment of the Philippine Seed Industry Act of 1993 has con-tributed to the rapid development of new fruit varieties. The implementation of the new law paved the way for the creation of the National Seed Industry Council under which were organized several technical working groups on varietal improvement whose primary task was the development of new crop varieties.

The Fruit Crop Technical Working Group first tackled the establish-ment of varietal selection standards for the commonly grown fruit crops. Each standard (e.g. Varietal Section Standard for Mango) uses a known fruit cultivar, known as standard or check variety, as the basis for thor-oughly evaluating the various fruit characters.

Once these fruit selection standards have been established, a guideline for the registration of new fruit varieties was established by the Technical Working Group.

From 1995 to 2008, the Fruit Crop Technical Working Group on Varietal Improvement has received numerous applications for the registra-tion of new fruit varieties and recommended to the National Seed Industry Council, through its Technical Secretariat, the approval for registration of 91 new varieties of 24 fruit crops.

This publication, Guidelines for the Evaluation and Registration of New Fruit Varieties, will be useful to private fruit growers and research insti-tutions who will have new superior fruit varieties approved for registration by the National Seed Industry Council.

JOEL S. RUDINAS, CESO IV Executive Director, NSIC and BPI Director

Department of Agriculture Bureau of Plant Industry

NATIONAL SEED INDUSTRY COUNCIL

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Office of the Secretary

Elliptical Road, Diliman 11 Quezon City, Philippines

M E S S A G E The advancement of the Philippine fruit industry greatly depends on the

strength of one of its key foundations – the cultivation of superior fruit varieties. Superior cultivars produce sturdy, disease-resistant and high-yield crops, which in turn produce better harvests in terms of quality (physical appearance, percentage of edible portion, weight, taste and succulence) and quantity, thereby improving mar-ketability and profitability.

In fact, outstanding qualities such as sweetness, smooth textured skin and

sweet aroma are some of the major reasons Philippine fruits such as banana and mango are most sought-after, both here and abroad. Given all these, it is imperative to continuously pursue the development, registration and mass propagation of fruit seedlings of outstanding varieties, and to make them available to growers.

Hence, the Department of Agriculture welcomes the publication of this

book, “Guidelines for Evaluation, Selection and Registration of New Fruit

Varieties,” which features criteria for the registration of new fruit varieties as well as a list of varieties registered with the National Seed Industry Council (NSIC) from 1995-2008.

This manual, developed by the NSIC Fruit Crops Technical Working Group,

aims to ensure the constant improvement in the quality of Philippine fruits, thus helping to solidify the country’s distinction as one of the world’s leading producers and exporters of fruits and other high value commercial crops.

As chairperson of the NSIC, I enjoin the men and women of the Fruit

Crops Technical Working Group to work more closely with stakeholders, and to re-main committed in our efforts to ensure the productivity, global competitiveness and profitability of the Filipino fruit industry.

Mabuhay!

ATTY. ARTHUR C. YAP

Secretary Chairperson, National Seed Industry Council

Go Moder n Agr icul tur e

GinintuangGinintuangGinintuangGinintuangMasaganangMasaganangMasaganangMasaganangAniAniAniAni

GinintuangGinintuangGinintuangGinintuangMasaganangMasaganangMasaganangMasaganangAniAniAniAni

GGGGMMMMAAAA

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TABLE OF CONTENTS

Page

Introduction …………………………………………………………. 10

Definitions and Use of These Guidelines……………………………. 12

Guidelines for Registration ………………………………………….. 14

Application for Registration…………………………………………. 15

Fruit Evaluation Sheet………………………………………………... 18

Guidelines for Fruit Evaluation………………………………………. 20

Varietal Selection Standards…………………………………………. 26

Avocado……………………………………………………. 27

Balimbing…………………………………………………….. 28

Banana, Cooking…………………………………………… 29

Banana, Dessert …………………………………………… 30

Bilimbi or “Kamias”.………………………………………. 31

Caimito…………………………………………………….. 32

Cashew…………………………………………………….. 33

Durian……………………………………………………... 34

Guava……………………………………………………….. 35

Jackfruit……………………………………………………. 36

Jambolan or “Duhat”……………………………………….. 37

Java Apple or “Macopa”…………………………………. 38

Lanzones…………………………………………………… 39

Lychee……………………………………………………... 40

Malay Apple or “Yambu”...…………………………………. 41

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Page

Malay Gooseberry or “Karmay”……….…….……………. 42

Mandarin…………………………………………………... 43

Mangosteen………………………………………………... 44

Mango ‘Carabao’……………………….…………………. 45

Mango ‘Katchamitha’ …………………….……………….. 46

Mango ‘Pico’…………………………….…………………. 47

Mango, Red type……..……………………………………. 48

Marang ……………………………………………………. 49

Papaya……………………………………………………... 50

Pili………………………………………………………….. 51

Pineapple…………………………………………………... 52

Pummelo…………………………………………………... 53

Rambutan………………………………………………….. 54

Santol……………………………………………………… 55

Sapodilla or Chico…………………………..……………. 57

Soursop or Guayabano…………………..……………….. 58

Sugarapple or Atis………………………………………… 59

Sweet Orange…………………………………………….. 60

Tamarind……………………………………...…………… 61

Score Sheets for Evaluation 62

Avocado……………………………..……………………. 63

Balimbing………………………………………………….. 66

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Page

Banana, Cooking………………………………………… 69

Banana, Dessert…………………………………………… 71

Caimito……………………………………………………. 76

Cashew……………………………………………………. 79

Durian……………………………………………………... 82

Guava…………………………………………………….. 85

Jackfruit……………………………………………………. 87

Jambolan or Duhat……………….………………………. 90

Java Apple or Macopa………………...….……...………… 92

Lanzones………………………….…………..…………… 94

Lychee…………………………….……...………………... 97

Malay Apple or Yambu.………………….………………. 99

Malay Gooseberry or Karmay…….…..……..……………. 101

Mandarin…………………………………………………... 103

Mangosteen………………………………………………... 105

Mango ‘Carabao’…………………………………………. 108

Mango ‘Katchamitha’ …………………………..………….. 111

Mango ‘Pico’………………………………...…………….’ 113

Mango, Red Type….………………………………………. 116

Marang ……………………………………………………. 119

Papaya……………………………………………………... 122

Pili………………………………………………………….. 125

Pineapple…………………………………………………... 127

Pummelo…………………………………………………... 130

Bilimbi or Kamias……………………………………….. 74

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Page

Rambutan………………………………………………….. 133

Santol……………………………………………………… 136

Sapodilla or Chico…………………………………...……. 139

Soursop or Guayabano……………………………..…….. 141

Sugarapple or Atis………………………………..……… 144

Sweet Orange…………………………………………….. 146

Tamarind…………………………………..……………… 148

Appendix I List of NSIC Registered Fruit Varieties from 1994-2008.

150

Appendix II List of Philippine Seedboard Registered Fruit Varieties….

155

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Introduction

The Fruit and Plantation Crops Technical Working Group was one of several commodity and discipline groups of the National Seed Industry Council (formerly the Philippine Seed Board) created by the Seed Industry Development Act of 1992. It is one of eleven crop varietal improvement groups whose functions are: (1) to conduct field testing and performance evaluation of promising crop varieties and hybrids and (2) to formulate procedures for varietal evaluation and identification. The Fruit and Plantation Crops Technical Working Group had a chairperson and 14 members who were appointed for a duration of two years in 1994 and 1995. Its main accomplishments included the development of varietal selection standards for 19 fruit and 3 plantation crops and the approval for registration of 14 new fruit varieties. In addition, it unanimously passed a resolution for the retention of the variety name ‘Carabao’ for the premier Philippine mango, which resolution was approved by the National Seed Industry Council. Furthermore, it worked for the inclusion of coconut (and the Philippine Coconut Authority) within the National Seed Industry Council network. A the end of its term the Fruit and Plantation Crops Technical Working Group recommended to split itself into two working groups, the Fruit Crops Technical Working Group and the Plantation Crops Technical Working Group, because of the numerous economically important crops under each group. This recommendation was approved by the Technical Secretariat of the National Seed Industry Council on February 8, 1996. The Fruit Crops Technical Working Group also had a chairperson and 14 members who were appointed for a duration of two years in 1996 and 1997. Its major accomplishments included the revisions of the guidelines for registration of new fruit varieties, revision of the application form for registration of new fruit varieties and revision of the varietal selection standards. It also adapted and revised the different score sheets for fruit evaluation previously prepared by the National Fruit Judging and Evaluation Committee whose national and nine regional chairpersons are also chairperson and members of the Fruit Crops Technical Working Group. It also recommended for the registration of eight new fruit

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varieties which were finally approved by the National Seed Industry Council. Henceforth, the Fruit Crops Technical Working Group continued to develop/revise varietal selection standards and score sheets for various fruit crops. This has led to the registration of a total of 85 new fruit crop varieties and the development of 34 varietal selection standards and score sheets for the years 1995-2007. Separate varietal selection standards for fruits utilized as fresh and processed such as jackfruit has also been prepared. Guidelines for fruit evaluation is incorporated to be used by the fruit evaluators in the proper collection of samples and characterization of fruits and to standardize fruit evaluation. The Fruit Crops Technical Working Group stresses that its many accomplishments would have little value to fruit scientists, teachers, students, extension workers, growers, policy-makers, etc. if these are not published and disseminated to these end-users. This guideline is therefore a response to the need for this vital information. The Fruit Crops Technical Working Group also believes that there’s still a wealth of potential superior varieties in the country which when selected, registered and commercialized could help boost the fruit crops industry.

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DEFINITIONS AND USE OF THESE GUIDELINES

FCTWG– Fruit Crops Technical Working Group NSIC– National Seed Industry Council

Guidelines for Registration of New Fruit Crop Varieties- this contains the requirements for the registration of new fruit crop varieties. This is embodied in FCTWG-NSIC Form A.

Application for Registration of New Fruit Crop Varieties a) these are the application forms to be submitted by the owner of

the mother tree being applied for registration b) these consist of FCTWG-NSIC Form B (Revised Application for

Registration of New Fruit Crop Varieties) and the three-year evaluation records (FCTWG-NSIC Forms C-1 and C-2) of the variety being applied for registration

c) the applicant should submit two original copies of the duly

accomplished forms and e-copy of the pictures (see FCTWG-NSIC Form B), to the Chairperson of the Fruit Crops Technical Working Group (FCTWG) or to the NSIC Secretariat

Naming of New Fruit Crop Varieties - the owner has the option to select a name. However, the name should be catchy, easily remembered and preferably short.

Fruit Evaluation Sheet

a) these consist of FCTWG-NSIC Forms C-1 and C-2

b) FCTWG-NSIC Form C-I contains the three-year evaluation of a candidate parent tree being applied for registration

c) FCTWG-NSIC Form C-2 contains the summary of the three- year evaluation of the candidate parent tree

d) include other relevant data as indicated in the varietal selection standard

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Varietal Selection Standards

a) these are the standards set by the FCTWG which a candidate parent tree should meet

b) these are composed of FCTWG-NSIC Form D with the letter code, common name in English and scientific name of the fruit crop

c) the letter code uses two letters: for a one-word name, the first letter is capitalized followed by a small letter, e. g. Abiu- Ab and for a two-word name, both letters are capitalized, e.g. SO for sweet orange

d) a reference variety is included as check when available. The reference variety is the variety currently preferred in the market and registered with NSIC or the PSB

Score Sheet

a) this is the scoring system to determine if a candidate variety meets the varietal selection standard

b) this consists of FCTWG-NSIC FORM E for each fruit crop c) the candidate variety must obtain a mean score of at least 80

points

Guideline for Fruit Evaluation - this describes the procedure in the collection and evaluation of fruit samples of candidate varieties.

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FCTWG-NSIC Form A

GUIDELINES FOR REGISTRATION OF NEW FRUIT CROP VARIETIES

1. The applicant should be the owner of the parent plant/tree. 2. Plants/trees that have originated from seeds/seedlings, budsports and

clonally propagated plants/trees may be submitted for registration. Clonally propagated plants/trees should bear the original variety name. Example: ‘Rong rien’ rambutan.

3. The plant/tree to be registered must be comparable to or better than the reference variety.

4. The plant/tree to be registered must have been evaluated for three years by a trained evaluator.

5. If the parent tree is owned by a government institution (e.g. UPLB), the third year evaluation shall be validated by a trained evaluator from another agency/institution. The evaluation form will be signed and submitted as part of the application for registration.

6. There should be at least 10 grafted seedlings and 100 budsticks available at the time of application.

7. The applicant should submit two hard copies of the duly accomplished Fruit Crop Technical Working Group– National Seed Industry Council (FCTWG-NSIC Form B -Revised Application for Registration of New Fruit Crop Varieties) together with the three-year evaluation record (Forms C-1 and C-2) and e-copy of the pictures to the Chairperson of FCTWG.

8. The FCTWG meeting en banc discusses the merits of the application. The Chairperson of the TWG informs the applicant of the action taken.

9. The Chairperson of the FCTWG endorses approved applications to the Technical Secretariat of NSIC.

10. The Technical Secretariat deliberates the recommendations during a meeting called for that purpose.

11. The Executive Director submits the recommendation to the Council for final confirmation. The parent plant/tree is then considered registered with the Council.

12. The Council Secretariat prepares the certificate of registration and awards this to the applicant after submission of two asexually propagated planting materials each to the Crop Production Division, Bureau of Plant Industry, Malate, Metro Manila and the National Plant Genetic Resources Laboratory (NPGRL) Crop Science Cluster, University of the Philippines Los Baños, College, Laguna.

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FCTWG-NSIC Form B Page 1 of 3 pages

APPLICATION FOR REGISTRATION OF NEW FRUIT CROP VARIETY

Application No. __________

Registration No. _________ Application Date: Scientific Name: Common Name: Proposed Variety Name: Type of Propagule Used (seedling, graft, etc,): Place of Origin: Original Variety Name (if asexually propagated): Full Name of the Owner/Originator: Address of Owner/Originator: Location of Tree (barangay, municipality, province, attach location map of

the tree): Years Evaluated: Propagation Method (marcotting, cleft, grafting, etc.): Available Planting Materials No. of asexually propagated plants: No. of available scion/propagules: Propagules to be Supplied by:

_________________________ Name and Signature of Applicant

The registration of the above-mentioned fruit crop variety is: ( ) recommended for approval ( ) not recommended ( ) deferred (reason/s for deferment) __________________ ___________________________________________ _________________________ ___________________ Chairperson, FCTWG Date

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FCTWG-NSIC Form B Page 2 of 3 pages VARIETAL DESCRIPTIONS: 1. Plant/Tree Characters

1.1. Age (years after planting): 1.2. Height (m): 1.3. Canopy spread (erect, spreading): 1.4. Harvest season (e.g. March to May): 1.5. Regularity of bearing (annual, biennial): 1.6. Yield (number or weight of fruits harvested/year, 3-year mean): 1.7. Other outstanding characteristics (e.g. off-season fruiting):

2. Fruit (average of 10 ripe fruits for small fruits or those weighing < 500 g each, or 3-5 fruits for larger fruits or those weighing > 500 g each). Refer to Varietal Selection Standards for specific fruits.

2.1. Whole Fruit 2.1.1. Size 2.1.1.1. Weight (in grams): 2.1.1.2. Length (in millimeters): 2.1.1.3. Width (in millimeters): 2.1.1.4. Thickness (in millimeters): 2.1.2. Shape (ovoid, globose, others): 2.2. Peel 2.2.1. Color (yellow, orange, red, etc.): 2.2.2. Texture (smooth, rough): 2.2.3. Thickness (in millimeters): 2.2.4. Weight (in grams, if applicable): 2.3. Flesh 2.3.1. Thickness (in millimeters): 2.3.2. Color (white, yellow, etc.): 2.3.3. Texture (soft, soggy, smooth, firm): 2.3.4. Juiciness (dry, juicy): 2.3.5. Fibers (none, scanty, plenty): 2.3.6. Aroma (absent, mild, strong): 2.3.7. Total soluble solids (˚Brix): 2.3.8. Flavor (e.g. sour, sub-acid, sweet): 2.3.9. Edible portion (%):

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Page 3 of 3 pages

2.4. Seed 2.4.1. Number 2.4.2. Size 2.4.2.1. Weight a. Total weight (in grams): b. Individual weight (in grams): 2.4.2.2. Length (in millimeters): 2.4.2.3. Width (in millimeters): 2.4.2.4. Thickness (in millimeters): 2.4.3. Shape (oblong, ovoid, ellipsoid, trace the shape):

3. Reasons for recommendation (enumerate superior characteristics): 4. Color photograph (attach 3”x 5” color picture and e-copy showing

fruiting habit, whole fruit, cross and/or longitudinal section, seed and an object of comparison such as ruler, etc.):

_________________________ ___________________ _________________________ ___________________ _________________________ ___________________ Name(s) and Signature(s) Address of Evaluator(s) of Evaluator(s)

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FC

TW

G-N

SIC Form

C-1

FRUIT EVALUATION SHEET

Fruit Crop: __________________________

Date of Evaluation:__________

Nam

e and Address of Owner: ______________________ Nam

e and Signature of Evaluators:_______________

Qualitative Evaluation:

Flesh:

W

hole Fruit:

Seed:

Skin:

Others:

WHOLE FRUIT

PEEL

SEED

FLESH

RE-

MARKS

Wt

(g)

L

(mm)

W

(mm)

Th

(mm)

Wt

(g)

Th

(mm)

No.

Total

Wt.

(g)

Ind’l

Wt

(g)

L

(mm)

W

(mm)

Th

(mm)

Wt

(g)

Th

(mm)

TSS

(˚Brix)

TA

E.P

(%)

1

2

3

4

5

6

7

8

9

10

Mean

Fruit

No.

19

FC

TW

G-N

SIC Form

C-2

FRUIT EVALUATION SHEET

Fruit Crop: __________________________

Date of Evaluation:__________

Nam

e and Address of Owner: ______________________ Nam

e and Signature of Evaluators:_______________

Qualitative Evaluation:

Flesh:

W

hole Fruit:

Seed:

Skin:

Others:

WHOLE FRUIT

PEEL

SEED

FLESH

RE-

MARKS

Wt

(g)

L

(mm)

W

(mm)

Th

(mm)

Wt

(g)

Th

(mm)

No.

Total

Wt.

(g)

Ind’l

Wt

(g)

L

(mm)

W

(mm)

Th

(mm)

Wt

(g)

Th

(mm)

TSS

(˚Brix)

TA

E.P

(%)

Mean

Years

Evalu-

ated.

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Guidelines for Fruit Evaluation I. Collection of Fruit Samples A. For small (e.g. bignay, duhat, rambutan) to medium-sized fruits (e.g. avocado, mango, ‘Solo’ papaya, santol) 1. Divide the tree into four quadrants 2. Collect fully mature fruit as follows: three fruits from two quadrants and two fruits each from the remaining two quadrants. B. For large-sized fruits (e.g. durian, ‘Cavite’ papaya, jackfruit), collect three to five fully mature fruits from the tree. II. Fruit Evaluation All observations should be made at the stage of optimum

ripeness. See FCTWG-NSIC FORM C-I for the generalized form of the fruit evaluation sheet.

A. Quantitative Evaluation 1. Whole Fruit Characters A. Fruit Weight (Whole Fruit Wt) Arrange the ripe fruits on a table, grouping them according to tree source. Weigh each fruit in grams using a triple beam balance or top loading balance. Weigh up to one decimal place.

B. Whole Fruit Polar Diameter (Whole Fruit PD), Equatorial Diameter (Whole Fruit ED), Thickness (Whole Fruit Th)

Measure the polar diameter (PD) at the longest axis, the equatorial diameter (ED) at the widest axis and the thickness (Th) at the thickest portion of the fruit (Figure 1a), using a vernier caliper. Measurements should be in millimeters, up to one decimal place.

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2. Flesh Characters A. Flesh Thickness (Flesh Th) Slice each fruit longitudinally making sure that the seed(s) is/ are intact. Measure the flesh thickness in millimeters, at the mid-section of each fruit using a vernier caliper.

B. Flesh Total Soluble Solids (Flesh TSS) Measure the Total Soluble Solids (TSS) by squeezing two-three drops of juice from the mid-section of the fruit onto the prism of the refractometer. Get the direct reading of the TSS (ºBrix) from the refractometer.

C. Flesh Weight (Flesh Wt) Flesh Weight is computed using the following formula: Flesh Weight (grams) = Whole Fruit Weight - (Skin Weight + Seed

Weight) D. Percent Edible Portion (% EP) Percent edible portion is computed using the following formula: Percent Edible Portion = Flesh Weight x 100% Whole Fruit Weight 3. Skin Characters A. Skin Weight (Skin Wt) Separate the skin from the flesh by scooping the flesh out with a

spoon or by peeling off the skin by hand or with the use of a knife or peeler. For fruits like chico, the skin consist of the part that can be removed by a peeler. Weigh the skin of each fruit in grams, up to one decimal place using the triple beam balance or top loading balance.

B. Skin Thickness (Skin Th) Measure the skin thickness at the mid-section of the fruit with the

use of a vernier caliper. Measurements should be in millimeters, up to one decimal place. For jackfruit, durian, do not include the spine .

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4. Seed Characters A. Seed Number (Seed No.) Clean the seed(s) of any adhering flesh aril or mucilage. Count the

number of fully developed seeds of each fruit. B. Seed Weight (Seed Wt) For multiple-seeded fruits (e.g. papaya, durian), weigh all the seeds

of each fruit to get the total seed weight per fruit. For single- seeded fruits (e.g. mango, rambutan), weigh each seed in grams, up to one decimal place.

C. Seed Length (Seed L), Width (Seed W), Thickness (Seed Th) For multiple-seeded, small to medium-sized fruits (e.g. calamansi,

santol) measure only one seed from each fruit for a total of ten seeds per tree. For multiple-seeded, large-sized fruits (e.g. durian, jackfruit, papaya), sample three to four seeds from each fruit for a total of ten seeds per tree. Measure the seed length (L) at the longest axis, the width (W) at the widest axis and the thickness (Th) at the thickest portion (Figure 1b) of the seed, using a vernier caliper. Measurements should be in millimeters, up to one decimal place.

B. Qualitative Evaluation 1. Whole Fruit A. Shape Refer to Figure 2 for the fruit shapes. These are described as

follows: 1. Ellipsoid - with widest axis at midpoint of structure and with

margins symmetrically curved. 2. Spheroid - round 3. Obloid - ellipsoid but with the equatorial diameter greater

than the polar diameter 4. Oblong - with widest axis at midpoint of structure and with

margins essentially parallel 5. Ovoid - egg-shaped; with widest axis below the middle and

with margins symmetrically curved

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6. Obovoid - inversely ovoid; with widest axis above the middle

and with margins symmetrically curved 7. Pyriform - pear-shaped 8. Others - specify other fruit shapes. 2. Skin A. Color Refer to the Royal Horticultural Society Color Chart/ Rainfall

Color Chart B. Texture Note if the skin is rough with abundant blemishes or smooth

with few or no blemishes. Skin texture may also be dull or glossy.

3. Flesh A. Color Refer to the Royal Horticultural Society Color Chart. B. Texture Note if the flesh has a smooth, soft, crispy or fine or rough

texture C. Aroma Note if the flesh has a pleasant and agreeable smell or has a

pungent, foul and disagreeable odor. D. Flavor - sour, sub-acid, sweet Note if the flesh has a pleasant and agreeable flavor or is off-

flavored with an after-taste. 4. Seed A. Shape Refer to Figure 3 for the seed shapes. B. Color Refer to the Royal Horticultural Society Color Chart.

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Figure 1a. Whole fruit polar diameter, equatorial diameter and thickness

Figure 1b. Seed polar diameter, equatorial diameter and thickness

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Figure 2. Fruit shapes.

Figure 3. Seed shapes.

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Varietal Selection Standards In the varietal improvement of fruit crops, as in any other agricultural crops, it is important to have a set of standards for selecting a new variety based on the outstanding qualities of an existing variety. The new variety should possess in addition to the characters that are comparable to those of the reference variety, at least one character that is better than the latter. A new fruit variety, whether selected from existing seedling trees, progenies of a hybridization activity or budsports of existing varieties, should bear fruits that posses outstanding characters in terms of size (weight, length, diameter) and shape; peel color, texture and thickness; flesh color, juiciness, flavor and amount (% edible portion); and seed size and number. Furthermore, the parent tree should be prolific, bears fruit regularly (annually) and should have spreading growth habit with profuse branching. In addition, it should be tolerant / resistant to the major insect pests, diseases and environmental stresses that affect the performance of a particular fruit crop. Finally, the parent tree should be highly responsive to vegetative propagation methods such as marcotting, inarching, cleft grafting and patch budding. For 1994-2007, the Fruit Crops Technical Working Group has developed varietal selection standards for 34 fruits and nuts. It has used these selection standards to screen applications for registration of new fruit varieties. The Fruit Crops Technical Working Group continue to develop/refine varietal selection standards for important fruit crops and promising fruit crops such as atemoya, bago, calamondin, galo and longan and other fruit crops with commercial potential.

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FCTWG—NSIC FORM D-Av AVOCADO (Persea americana Mill.)

VARIETAL SELECTION STANDARDS FOR AVOCADO Reference Variety: ‘De Leon’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Bearing habit: regular, annual 1.4. Yield: high (> 500 fruits for 10-year old tree) 1.5. Other outstanding tree characters: self-fruitful, resistant/ tolerant to Phytopthora foot rot 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (300 - 400 g) 2.1.2. Shape: ovoid to pyriform 2.2. Peel 2.2.1 External color at ripe stage: light green or purple 2.2.2. Thickness: thick (> 1.4 mm) 2.2.3. Texture: smooth and leathery 2.2.4. Ease of peeling: peels easily 2.3. Flesh 2.3.1. Color: yellow 2.3.2. Texture: smooth and firm 2.3.3. Flavor: nutty and buttery 2.3.4. Thickness: thick (> 25 mm) 2.3.5. Fiber content: none to scanty 2.3.6. % Edible portion: high (> 75%) 2.4. Seed 2.4.1. Size: small (< 60 g) 2.4.2. Tightness in cavity: tight 2.5. Other outstanding characters: long shelf-life, seedcoat does not adhere to flesh Revised: August 24, 2007, General Santos City

28

FCTWG-NSIC FORM D-Bl BALIMBING (Averrhoa carambola L.)

VARIETAL SELECTION STANDARDS FOR BALIMBING Reference Variety: ‘Kwangtung’

1. Plant Characters

1.1 Canopy spread: spreading 1.2 Vigor: strong and hardy 1.3 Branching: profuse 1.4 Bearing habit: regular, annual 1.5 Yield: high (>1000 per tree/yr) 1.6 Reaction to diseases and pest (eg. fruitfly): resistant 1.7 Other outstanding characteristics: continuous bearing

2. Fruit Characters

2.1. Whole fruit

2.1.1. Size: large (>150g) 2.1.2. Shape: star-shape & regular

2.2 Skin 2.2.1. Color at ripe stage: yellow 2.2.2. Texture: smooth, fine and shinny

2.3 Flesh 2.3.1. Color: white 2.3.2. Texture: soft and fine 2.3.3. Flavor: sweet (>100Brix) 2.3.4. Juiciness: juicy 2.3.5 Size of core: <25g) 2.3.6. Aroma: strong 2.3.7. Percent edible portion: high (>60%)

2.4 Seed 2.4.1. Size: small (0.1 g/seed) 2.4.2. Number: scanty (<5/fruit) 2.5 Other outstanding fruit characters: glossy when ripe, small core, sweet Revised: August 24, 2007, General Santos City

29

FCTWG—NSIC FORM D- Bn BANANA, COOKING (Musa sp.)

VARIETAL SELECTION STANDARDS FOR COOKING BANANA

Reference Variety: ‘Cardaba’

1. Plant / Tree Characters 1.1. Pseudostem 1.1.1. Height: medium (< 450 cm) 1.1.2. Diameter: large (> 20 cm) 1.2. Suckers 1.2.1. Suckering habit: sparse (< 6 suckers) 2. Fruit Characters 2.1. Bunch 2.1.1. Size: large (> 15 kg) 2.2. Hands 2.2.1 Number per bunch: high (> 10) 2.2.2. Size: large (> 2 kg) 2.3. Fingers 2.3.1. Size: large (> 70 g) 2.3.2. Shape: straight 2.3.3. Other desirable characters: long shelf-life, tolerance to rough handling 2.4. Peel 2.4.1. Thickness: thick (> 4 mm) 2.4.2. Ease of peeling: peels easily 2.5. Flesh 2.5.1. Texture: firm 2.5.2. Flavor: sub-acid to sweet 2.5.3. % Edible portion: high (> 75%) 2.6. Seed 2.6.1. Seediness: none to occasional Revised: May 20, 1997

30

FCTWG—NSIC FORM D - Bn BANANA, DESSERT (Musa sp.) VARIETAL SELECTION STANDARDS FOR TABLE BANANA

Reference Variety: ‘Lakatan’

1. Plant / Tree Characters 1.1. Pseudostem 1.1.1. Height: short to medium (< 280 cm) 1.1.2. Diameter (at 50 cm above soil line: medium (15 - 20 cm) 1.2. Suckers 1.2.1. Suckering habit: sparse (< 4 suckers) 2. Fruit Characters 2.1. Bunch 2.1.1. Size: large (> 10 kg) 2.2. Hands 2.2.1 Number per bunch: high (> 6) 2.2.2. Weight: medium to large (> 1.5 kg) 2.3. Fingers 2.3.1. Size: medium to large (> 100 g) 2.3.2. Shape: slightly curved to straight 2.3.3. Pedicel attachment at ripe stage: strong 2.4. Peel 2.4.1. Color at ripe stage: yellow-orange 2.4.2. Thickness: moderate to thick 2.4.3. Ease of peeling: peels easily 2.5. Flesh 2.5.1. Texture: firm 2.5.2. Flavor: sweet 2.5.3. Aroma: moderate to strong 2.5.4. Color: yellow orange 2.5.5. % Edible portion: high (> 75%) 2.6. Seed 2.6.1. Seediness: none Revised: August 24, 2007

31

FCTWG-NSIC FORM D-Bb BILIMBI (Averrhoa bilimbi L.) Local Name: Kamias

VARIETAL SELECTION STANDARDS FOR BILIMBI

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Bearing habit: regular, annual 1.4. Yield: high 1.5. Other outstanding tree characters: self-fruitful, resistant/ tolerant to fruit fly 2. Fruit Characters 2.1. Whole fruit 2.1.1. Weight: large (> 25g) 2.1.2. Shape: oblong 2.1.3. # of Fruits/Bunch: intermediate (6-8) 2.2. Skin 2.2.1 External color at ripe stage: yellow green 2.2.2. Texture: smooth 2.3. Flesh (aril) 2.3.1. Color: translucent white 2.3.2. Texture: smooth and firm 2.3.3. Flavor: sub-acid (> 4.5º brix) 2.3.4. Juiciness: juicy 2.4 Other outstanding fruit characters: no acrid taste Revised: August 25, 2007, General Santos City

32

FCTWG—NSIC FORM D-Cm CAIMITO (Chrysophyllum cainito L.)

VARIETAL SELECTION STANDARDS FOR CAIMITO

Reference Variety: ‘RCF Purple’

1. Plant / Tree Characters 1.1. Canopy spread: spreading and drooping 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Bearing habit: regular (annual) and early (Dec.-Jan.)

1.5. Yield: high (>1,000 fruits per year for 10-year old grafted trees)

2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 250 g) 2.1.2. Shape: oblate, globose 2.2. Peel 2.2.1 Color at ripe stage: purple 2.2.2. Thickness: intermediate (4.0-7.0 mm) 2.2.3. Texture: smooth and shiny 2.3. Flesh 2.3.1. Color: creamy white to purple 2.3.2. Texture: smooth, fine 2.3.3. Flavor: creamy and sweet (> 15ºBrix) 2.3.4. Juiciness: moderate 2.3.5. Fiber content: none to scanty 2.3.6. Latex content: absent to scanty 2.3.7. Core size: small (< 3 g) 2.3.8. % Edible portion: high (> 45%) 2.4. Seed 2.4.1. Size: small (< 2.0 g) 2.4.2. Number: few (< 5)

33

FCTWG—NSIC FORM D-Cs CASHEW (Anacardium occidentale L.)

VARIETAL SELECTION STANDARDS FOR CASHEW Reference Variety: ‘Guevara’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Yield: heavy (for 10 to 15 year old grafted tree, at least 1,000 nuts per season ) 2. Apple Characters 2.1. Size: large (> 75 g) 2.2. Shape: Oblong 2.3. Flavor: sub-acid (> 12˚Brix) 3. Nut Characters 3.1. Whole nut (sun-dried) 3.1.1. Weight: medium (6.0 - 8.0 g) 3.1.2. Shape: reniform 3.2. Shell 3.2.1. Weight: small (< 4.5 g) 3.2.2. Thickness: thin (< 2.5 mm) 3.3. Kernel (including testa) 3.3.1. Weight: medium (2.5 - 3.5 g) 3.3.2. Flavor: nutty 3.3.3. Attachment of kernel to shell: tight 3.3.4. Attachment of testa to kernel: loose 3.3.5. Shelling recovery: high (> 30%) Revised: August 24, 2007

34

FCTWG—NSIC FORM D-Dr DURIAN (Durio zibethinus Murr.)

VARIETAL SELECTION STANDARDS FOR DURIAN Reference Variety: ‘Puyat’

1. Plant / Tree Characters 1.1. Canopy spread: pyramidal to spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Fruit season: preferably earlier than Aug. or later than Sept 1.6. Yield (10 year old): medium to high (> 50 fruits per year) 1.6 Other outstanding tree characters: short juvenile period, tolerant to Phytophthora foot rot and wet core, high fruit set and retention. 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: small to medium (1.5 - 3.5 kg) 2.1.2. Shape: oblong to ellipsoid 2.1.3. Other desirable characters: easy to open 2.2. Peel 2.2.1 Color at maturity: brownish green to brown 2.2.2. Spine length: short (< 10 mm) 2.2.3. Thickness (excl. spine): medium (10-12 mm) 2.2.4. Spine length: short (< 10 mm) 2.3. Flesh (aril) 2.3.1. Color at maturity: bright yellow to orange 2.3.2. Texture: smooth and firm, glutinous 2.3.3. Flavor: sweet and spicy (> 20ºBrix) 2.3.4. Fiber content: none to scanty 2.3.5. Aroma: mild 2.3.6. Thickness: thick (> 10 mm) 2.3.7. % Edible portion: high (> 35%) 2.4. Seed 2.4.1. Size: small (< 25 g) 2.4.2. Number: low (< 10) Revised: April 14, 2004, BPI-BNCRDC, Baguio City

35

FCTWG—NSIC FORM D-Gv GUAVA (Psidium guajava L.)

VARIETAL SELECTION STANDARDS FOR GUAVA Reference Variety: ‘Quezo de Bola’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (>200 fruits per year for 5-year old trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium to large (>150 g) 2.1.2. Shape: ovoid to spheroid 2.1.3. Other outstanding characters: long shelf life 2.2. Skin 2.2.1 Color at ripe stage: greenish yellow 2.2.2. Texture: smooth 2.3. Flesh 2.3.1. Color: pink 2.3.2. Texture: firm and crispy 2.3.3. Flavor: sub-acid to sweet (>10 0 Brix) 2.3.4. Aroma: pleasantly aromatic 2.3.5. Thickness: intermediate to thick (>15 mm) 2.3.6. Seediness: seedless to moderate Revised: May 20, 1997

36

FCTWG-NSIC FORM D-Jf JACKFRUIT (Artocarpus heterophyllus Lam.)

VARIETAL SELECTION STANDARDS FOR JACKFRUIT Reference Variety: ‘Sinapelo’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: heavy (>20 fruits per tree per season for 10-year old trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (5 - 10 kg for fresh fruit) : large (>10 kg for processing) 2.1.2. Shape: oblong to ellipsoid 2.2. Peel 2.2.1 Color: yellow orange 2.2.2. Thickness (excl. spines): medium (10 - 15 mm) 2.3. Flesh (aril) 2.3.1. Color: golden yellow to yellow orange 2.3.2. Texture: firm and crispy 2.3.3. Flavor: very sweet (> 25ºBrix) 2.3.4. Aroma: strong 2.3.5. Latex: absent 2.3.6. Fiber in flesh: none to scanty 2.3.7. % Edible portion: high (> 40%) 2.3.8. Size of fruitlets: large (> 20 g) 2.3.9. Size of core: small (< 350g for fresh fruit) ( <700g for processing) 2.4. Seed 2.4.1. Size: small (<5 g) 2.5 Other outstanding fruit characters: high portion of edible rags, thick arid Revised: August 25, 2005

37

FCTWG—NSIC FORM D-Jb JAMBOLAN (Syzygium cumini L.) Local Name: Duhat

VARIETAL SELECTION STANDARDS FOR JAMBOLAN

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Regularity of bearing: regular, annual 1.4. Yield: high 1.5. Fruiting season: preferably earlier or later than normal 1.6 Other tree characters: self-fruitful, resistant/tolerant to fruit fly 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 15.0 g) 2.1.2. Shape: oblong 2.2. Skin 2.2.1 Color: purplish black to black 2.2.2. Texture: smooth and shiny 2.3. Flesh 2.3.1. Color: purplish white 2.3.2. Texture: soft but not soggy 2.3.3. Flavor: sweet (> 150 Brix) 2.3.4. Juiciness: juicy 2.3.5. % Edible portion: high (> 80%) 2.4. Seed 2.4.1. Size: small (< 3.0 g) 2.5 Other outstanding characters: long shelf life, seed coat does not adhere to flesh, reduced astringent taste Revised: August 24, 2007, General Santos City

38

FCTWG—NSIC FORM D-JA JAVA APPLE (Syzygium samarangense Blume) Local Name: Macopa

VARIETAL SELECTION STANDARD FOR JAVA APPLE

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (500-600 fruits per year or 25-28 kg per tree for 5-10 year old clonally propagated trees) 2. Fruit Characters 2.1. Whole Fruit 2.1.1 Size: large (> 50g) 2.1.2. Shape: widely obovoid 2.1.3. Other outstanding characters: uniform ripening, tolerant to physiological disorder 2.2. Skin 2.2.1. Color at maturity: pink, maroon, red 2.2.2. Texture: smooth and shiny 2.3. Flesh 2.3.1. Color: creamy white 2.3.2. Texture: crispy, smooth, firm 2.3.3. Flesh aroma: mild 2.3.4. Flavor: sweet to sub-acid (> 15ºbrix) 2.3.5. Juiciness: juicy 2.3.6. % Edible portion: high (> 90%) 2.4. Seed 2.4.1. Size: small (< 1g) 2.4.2. Number: seedless to 1 3. Reactions to Pests & Environmental Stresses 3.1. Insect Pests: resistant to aphids and twig borers 3.2 Diseases: tolerant to leaf spot 3.3 Adverse conditions: tolerant to water logging

39

FCTWG—NSIC FORM D-La LANZONES (Lansium domesticum Corr.)

VARIETAL SELECTION STANDARDS FOR LANZONES Reference Variety: ‘Paete’

1. Plant / Tree Characters 1.1. Canopy spread: conical, spreading habit preferred 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Fruiting season: August to October 1.5. Bearing habit: regular, annual 1.6. Yield: high (>2 kg per tree at 2nd year of bearing) 2. Fruit Characters 2.1. Bunch 2.1.1. Size: large (> 300 g) 2.2. Whole Fruit 2.2.1 Size / weight: large (> 15 g) 2.2.2. Shape: Spheroid 2.2.3. Other outstanding characters: long shelf-life (> 3 days) 2.3. Peel 2.3.1. Thickness: thick (>1.0 mm) 2.3.2. Texture: tough and leathery 2.3.3. Latex: none to scanty 2.3.4. Color at ripe stage: yellow 2.4. Flesh 2.4.1. Flavor: sub-acid to sweet (> 18ºBrix) 2.4.2. Color: translucent white 2.4.3. Texture: firm 2.4.4. Juiciness: moderately juicy 2.4.5. % Edible portion: high (> 65%) 2.5. Seed 2.5.1. Number per fruit: none to few (0-2) 2.5.2. Size / weight per seed: small (< 2 g) 2.6. Other outstanding fruit characters: long shelf-life Revised: May 20, 1997

40

FCTWG—NSIC FORM D -Ly LYCHEE (Litchi chinensis Sonn.)

VARIETAL SELECTION STANDARDS FOR LYCHEE

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: dense 1.4. Bearing habit: regular, annual 1.5. Yield: > 50kg/tree (for 10 year old tree) 1.6. Other outstanding tree characters (resistance to pests and diseases, etc.) : low chilling requirements 2. Fruit Characters 2.1. Whole Fruit 2.1.1 Size: large (> 18 g) 2.1.2. Shape: ovoid 2.2. Peel 2.2.1. Color: red 2.2.2. Thickness: medium (0.5-1.0 mm) 2.2.3. Texture (shape of protuberances): smooth 2.3. Flesh/Aril 2.3.1. Color: creamy white to pearl white 2.3.2. Texture: firm 2.3.3. Flavor: sweet (> 18º Brix) 2.3.4. Juiciness: juicy 2.3.5. % Edible portion: high (> 75%) 2.4. Seed 2.4.1. Size: small (< 1.0g) 2.4.2. % Chicken tongue(small curved seed: high (> 50%) 2.5. Other outstanding fruit characters: skin not prone to cracking and browning Prepared: August 24, 2007

41

FCTWG—NSIC FORM D– MA MALAY APPLE (Syzygium malaccense L.) Local Name: Yambu

VARIETAL SELECTION STANDARDS FOR MALAY APPLE

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Bearing habit: regular, annual 1.4. Fruiting season: earlier or later than normal 1.5. Yield: high (> 300 fruits for 10 year old grafted tree) 1.6. Other outstanding tree characters: resistant/tolerant to mites 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 150g) 2.1.2. Shape: widely obovoid 2.2. Skin 2.2.1. Color: dark red 2.2.2. Texture: smooth and waxy 2.3. Flesh 2.3.1. Thickness: thick (> 20mm) 2.3.2. Color: cottony white 2.3.3. Texture: fine and crunchy 2.3.4. Juiciness: juicy 2.3.5. Flavor: sweet (> 15 0Brix) 2.3.6. % Edible portion: high (> 90%) 2.4. Seed 2.4.1. Size: small (< 15g) 2.5. Other outstanding fruit characters: preferably Seedless, resistant/tolerant to fruit fly, aromatic Prepared: August 24, 2007

42

FCTWG—NSIC FORM D-MG MALAY GOOSEBERRY (Phyllanthus acidus L.) Local Name: Karmay (Ilocano)

VARIETAL SELECTION STANDARDS FOR MALAY GOOSEBERRY

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Bearing habit: regular, annual 1.4. Yield: high 1.5. Other outstanding tree characters: preferably earlier or later than normal, self-fruitful 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 5.0g) 2.1.2. Shape: obloid 2.2. Skin 2.2.1 External color at ripe stage: bright yellow 2.2.2. Texture: smooth 2.3. Flesh 2.3.1. Color: white 2.3.2. Texture: smooth and crispy 2.3.3. Flavor: sub-acid (> 8ºBrix) 2.3.4. Flesh thickness: thick (>12mm) 2.3.5. % Edible portion: high (> 90%) 2.4. Seed 2.4.1. Size: small (< 0.2 g) 2.5 Other outstanding fruit characters: long shelf life, resistant/tolerant to fruit fly Revised: April 14, 2004, BPI-BNCRDC, Baguio City

43

FCTWG—NSIC FORM D-Md MANDARIN (Citrus reticulata Blanco)

VARIETAL SELECTION STANDARDS FOR MANDARIN Reference Variety: ‘Ponkan’

1. Plant / Tree Characters 1.1. Canopy spread: erect to moderately spreading 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Bearing habit: regular (annual) 1.5. Yield: high (>300 fruits/tree at 10 year old) 1.6 Other outstanding plant characters: resistant to pests and diseases 2. Fruit Characters 2.1. Whole Fruit 2.1.1. Size: medium (150-250 g) 2.1.2. Shape: obloid (with or without neck) 2.2. Peel/Rind 2.2.1 Color: greenish-yellow 2.2.2. Thickness: intermediate (2-2.5 mm) 2.2.3. Texture: smooth 2.3. Vesicle/Pulp 2.3.1. Color: yellow-orange 2.3.2. Texture: soft 2.3.3. Total soluble solids: sweet (>10°Brix) 2.3.4. Edible portion: high (> 75%) 2.3.5. Juiciness: juicy 2.3.6. Titrable acidity: low 2.4. Seed 2.4.1. Size: small (> 2.0 g) 2.4.2. Number: seedless to few (0-5) 2.6. Other outstanding fruit characters: Easily peeled Revised: August 25, 2005

44

FCTWG—NSIC FORM D-Mt MANGOSTEEN (Garcinia mangostana L.) VARIETAL SELECTION STANDARDS FOR MANGOSTEEN

Reference Variety: ‘UPLB Sweet’

1. Plant / Tree Characters 1.1. Canopy spread at maturity: pyramidal or conical 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Fruiting season: August to October 1.5. Bearing habit: regular, annual 1.6. Yield: high (50 kg per tree per year at 10th year of fruiting) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium to large (90 - 120 g) 2.1.2. Shape: spheroid 2.2. Peel 2.2.1. Color at maturity: deep purple 2.2.2. Thickness: intermediate (5.0 - 8.5 mm) 2.3. Flesh 2.3.1. Color: snowy white 2.3.2. Flavor: sweet (> 18ºBrix) 2.3.3. Texture: smooth and firm 2.3.4. Juiciness: moderately juicy 2.3.5. Fiber content: none to scanty 2.3.6. % Edible portion: high (> 25%) 2.4. Seed 2.4.1. Size: small (< 1.5 g) 2.4.2. Number per fruit: none to few (0-1seed) 2.5. Other outstanding fruit characters: long shelf-life (> 3 days), off-season fruits Revised: August 25, 2005

45

FCTWG—NSIC FORM D-Mn (‘Carabao’) MANGO (Mangifera indica L.)

VARIETAL SELECTION STANDARDS FOR ‘CARABAO’ MANGO

Reference Variety: ‘MMSU Gold’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (> 400 fruits per tree for 10-year old trees) 1.6. Other outstanding tree characters: resistant to anthracnose, fruitfly and hopper 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 300 g) 2.1.2. Shape: ellipsoid 2.2. Peel 2.2.1 Thickness: intermediate (1.2 - 1.5 mm) 2.2.2. Texture: smooth 2.2.3. Color: bright yellow 2.3. Flesh 2.3.1. Color: yellow to orange yellow 2.3.2. Texture: smooth and firm 2.3.3. Flavor: sub-acid to sweet (> 18ºBrix) 2.3.4. Aroma: mild 2.3.5. Juiciness: moderate to juicy 2.3.6. Fiber content: none to scanty 2.3.7. % Edible portion: high (> 78%) 2.4. Stone 2.4.1. Thickness: thin (<15 mm) 2.4.2. Size: small (< 30 g) 2.5 Other outstanding fruit characters: long shelf-life, reddish blush around stem end

46

FCTWG—NSIC FORM D-Mn (‘Katchamitha’) MANGO (Mangifera indica L.)

VARIETAL SELECTION STANDARDS FOR ‘KATCHAMITHA’ MANGO

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (> 1000 fruits per tree for 10-year old trees) 1.6. Other outstanding tree characters: short juvenile period 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 200 g) 2.1.2. Shape: ovoid 2.2. Peel 2.2.1 Thickness: intermediate (1.2 - 1.4 mm) 2.2.2. Color: green 2.2.3 Texture: smooth & leathery 2.3. Flesh 2.3.1. Color: yellow 2.3.2. Texture: smooth, firm and crispy 2.3.3. Flavor: sub-acid (> 15ºBrix) 2.3.4. Aroma: mild 2.3.5. Fiber content: scanty 2.3.6. % Edible portion: high (> 65%) 2.4. Stone 2.4.1. Thickness: thin (<20 mm) 2.4.2. Size: small (< 25 g) 2.5. Other outstanding fruit characters: less latex Revised: October 20, 2003

47

FCTWG—NSIC FORM D-Mn (‘Pico’) MANGO (Mangifera indica L.)

VARIETAL SELECTION STANDARDS FOR ‘PICO’ MANGO

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (> 400 fruits per tree for 10-year old trees) 1.6. Other outstanding tree characters: resistant to anthracnose, fruitfly and hopper 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 250 g) 2.1.2. Shape: ellipsoid with shallow sinus 2.2. Peel 2.2.1. Thickness: intermediate (0.8 - 1.2 mm) 2.2.2. Color: orange 2.2.3. Peel texture: smooth and leathery 2.3. Flesh 2.3.1. Color: yellow orange 2.3.2. Texture: smooth and fine 2.3.3. Flavor: sweet (> 18ºBrix) 2.3.4. Aroma: mild 2.3.5. Juiciness: juicy 2.3.6. Fiber content: scanty 2.3.7. % Edible portion: high (> 75%) 2.4. Stone 2.4.1. Thickness: thin (<14 mm) 2.4.2. Size: small (< 20 g) 2.5 Other outstanding fruit characters: absence of white tissues on flesh

48

FCTWG-NSIC FORM D-Mn (Red Type) MANGO (Mangifera indica L.)

VARIETAL SELECTION STANDARDS FOR “RED TYPE” MANGO

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (> 400 fruits per tree for 10-year old trees) 1.6. Other outstanding tree characters: resistant to anthracnose, fruitfly and hopper 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 500 g) 2.1.2. Shape: spheroid 2.2. Peel 2.2.1 Thickness: intermediate (2 - 2.5 mm) 2.2.2. Texture: smooth 2.2.3. Color: red 2.3. Flesh 2.3.1. Color: orange yellow to red 2.3.2. Texture: smooth and firm 2.3.3. Flavor: sub-acid to sweet (> 15ºBrix) 2.3.4. Aroma: mild 2.3.5. Juiciness: moderate to juicy 2.3.6. Fiber content: none to scanty 2.3.7. % Edible portion: high (> 70%) 2.4. Stone 2.4.1. Thickness: thin (<20 mm) 2.4.2. Size: small (< 40 g) 2.5 Other outstanding fruit characters: long shelf-life Revised: August 25, 2005

49

FCTWG—NSIC FORM D-Mr MARANG (Artocarpus odoratissima Blanco)

VARIETAL SELECTION STANDARDS FOR MARANG Reference Variety: ‘Maraginto’

1. Plant / Tree Characters 1.1. Canopy spread at maturity: spreading to drooping 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (1.5 - 2.0 kg) 2.1.2. Shape: spheroid 2.2. Peel 2.2.1. Color at maturity: green to bronze 2.2.2. Thickness: thick (> 15 mm) 2.3. Flesh 2.3.1. Color: cottony white 2.3.2. Texture: firm, smooth, fine 2.3.3. Flavor: sweet (> 25ºBrix) 2.3.4. Aroma: mild 2.3.5. Juiciness: moderate 2.3.6. Thickness: thick (> 2.5 mm) 2.3.7. % Edible portion: high (> 40%) 2.3.8. Size of core: small (< 2% of whole fruit) 2.4. Seed 2.4.1. Size: small (< 1.0 g) 2.4.2. Number per fruit: low (< 150 seeds) 2.5. Other outstanding fruit characters: long shelf-life, long peduncle, long spine Revised: May 20, 1997

50

FCTWG—NSIC FORM D-Pp PAPAYA (Carica papaya L.)

VARIETAL SELECTION STANDARDS FOR PAPAYA Reference Variety: ‘Sinta’ (for Solo type)

1. Plant / Tree Characters 1.1. Vigor: strong and hardy 1.2. Bearing habit: regular and heavy bearer 1.3. Other outstanding characters: dwarf 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (300-500 g for solo type) ( 1500-2500 g for processing) 2.1.2. Shape: ovoid to oblong 2.1.3. Peduncle length: long (> 50 mm) 2.2. Peel 2.2.1. Color at ripe stage: yellow to orange yellow 2.2.2. Thickness: thick (> 1.5 mm) 2.2.3. Texture: smooth but tough 2.3. Flesh 2.3.1. Color: yellow or red 2.3.2. Texture: smooth and firm 2.3.3. Aroma: mild 2.3.4. Juiciness: juicy but not mushy 2.3.5. Thickness: thick (> 20.0 mm) 2.3.6. % Edible portion: high (> 70%) 2.3.7. Presence of latex: none 2.4. Other outstanding characters: no bitter taste Revised; August 25, 2005

51

FCTWG—NSIC FORM D-Pl PILI (Canarium ovatum Engl.)

VARIETAL SELECTION STANDARDS FOR PILI Reference Variety: ‘Katutubo’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong 1.3. Branching: profuse with thinner shoots 1.4. Bearing habit: regular, annual 1.5. Yield: high (>2000 nuts per year for 10-year old grafted trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium to large (>35 g) 2.1.2. Shape: oblong 2.2. Pulp (fresh) 2.2.1. Thickness: thick (> 3.0 mm) 2.3. Nut (dry basis) 2.3.1. Size: large (> 10 g) 2.3.2. % filled nuts: high (> 90 %) 2.4. Shell (dry basis) 2.4.1. Thickness: thick(>3.0 mm) 2.5. Kernel (dry basis) 2.5.1. Size (include. testa): large (> 2.5 g) 2.5.2. Color: creamy white 2.5.3. Shelling recovery: high (> 20%) 2.5.4. Flavor: nutty 2.5.5. Texture: crispy 2.5.6. Ease of removing testa: easy Revised: September 11, 2009

52

FCTWG—NSIC FORM D-Pa PINEAPPLE (Ananas comosus (L.) Merr.)

VARIETAL SELECTION STANDARDS FOR PINEAPPLE Reference Variety: ‘Smooth Cayenne’

1. Plant / Tree Characters 1.1. Canopy Spread: semi-erect 1.2. Vigor: strong 1.3. Spininess/Thorniness: less spiny 1.4. # of suckers/slips produced: 3-5 1.5. Reaction to disease and pest: resistant to mealy bugs, pink disease 1.6 Other Outstanding Characteristics: no multiple crown 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (2-2.5 kg) 2.1.2. Shape: oblong 2.1.3 Crown size: (100-150 g) 2.1.4. Depth of Eyes: shallow 2.2. Peel/Shell 2.2.1. Color at ripe stage: yellow 2.2.2. Thickness: intermediate (4-5 mm) 2.3. Flesh 2.3.1. Color: Yellow 2.3.2. Texture: fine and crispy 2.3.3. Flavor: sweet (> 120 Brix) 2.3.4. Juiciness: moderate 2.3.5. Fiber Content: none to scanty 2.3.6. Core Size: small (< 90 g) 2.3.7. Titratable acidity: low (10-20 meq/100ml sample) 2.3.8. Brix Acid Ratio: 3 2.3.9. Percent edible portion: high (> 70%) 2.4 Other outstanding fruit characters: tolerant to bronzing, no browning, no itchy taste Revised: Aug. 24,, 2007

53

FCTWG—NSIC FORM D-Pm PUMMELO (Citrus grandis (L.) Osbeck)

VARIETAL SELECTION STANDARDS FOR PUMMELO Reference Variety: ‘Magallanes’

1. Plant / Tree Characters 1.1. Canopy Spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (>250 fruits per year for 10-year old budded trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (600 - 800 g) 2.1.2. Shape: spheroid 2.2. Skin/Rind 2.2.1. Color: light yellow 2.2.2. Thickness: intermediate (15 - 20 mm) 2.2.3. Texture: smooth 2.3. Pulp/Vesicles 2.3.1. Color: pink 2.3.2. Texture: soft 2.3.3. Flavor: sub-acid (> 9ºBrix) 2.3.4. Juice content: moderate 2.3.5. % Edible portion: high (> 50%) 2.3.6. Titratable acidity: low 2.3.7. Number of segments: 11-13 2.4. Seed 2.4.1. Size: small (> 0.5 g) 2.4.2. Number: none to few (0-5) 2.5. Other outstanding fruit characters: easily peeled, non-

adherence of rags to vesicles, no after-taste (“askad”), small central cavity, long shelf-life

Revised: August 25, 2005

54

FCTWG—NSIC FORM D-Rm RAMBUTAN (Nephelium lappaceum L.)

VARIETAL SELECTION STANDARDS FOR RAMBUTAN Reference Variety: ‘JMG R5’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield (at 10 year old): high (>100 kg) 1.6. Other tree characters: resistant to fruit borer, free of leaf necrosis 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 45 g) 2.1.2. Shape: spheroid 2.1.3. Other outstanding characters: long shelf-life (>3 days) 2.2. Peel 2.2.1. Color: red 2.2.2. Thickness: intermediate (2 - 3 mm) 2.2.3. Texture: tough and leathery 2.2.4. Spinstern length: short (< 10 mm) 2.3. Flesh (aril) 2.3.1. Color: creamy white 2.3.2. Flavor: sweet (> 22ºBrix) 2.3.3. Texture: smooth and firm 2.3.4. Thickness: thick (> 7 mm) 2.3.5. Juiciness: moderate 2.3.6. Ease of separation from seed: easy 2.3.7. Testa adhering to flesh: none 2.3.8. % Edible portion: high (> 45%) 2.4. Seed 2.4.1. Size: small (< 2.5 g) Revised: April 14, 2004, BPI-BNCRDC, Baguio City

55

FCTWG—NSIC FORM D-Sn SANTOL [Sandoricum koetjape (Burm. f.) Merr.]

VARIETAL SELECTION STANDARDS FOR SANTOL Reference Variety: ‘La Granja # 19’ (Bangkok type)

1. Plant / Tree Characters 1.1. Canopy Spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (> 100 kg per year for 10-year old grafted trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: Large (> 180 g Bangkok type) (>100 g for native) 2.1.2. Shape: spheroid 2.2. Peel 2.2.1. Color at ripe stage: yellow to yellow orange 2.2.2. Texture: smooth 2.3. Pulp 2.3.1. Thickness: thick (> 10 mm, for Bangkok type) (>6 mm for native) 2.3.2. Texture: fine to smooth 2.3.3. Flavor: sub-acid 2.4. Aril 2.4.1. Color: cottony white 2.3.2. Flavor: sub-acid to sweet (> 18ºBrix) 2.3.3. Texture: soft and spongy 2.3.4. Thickness: thick (> 5 mm) 2.3.5. Juiciness: moderate 2.3.6. Fiber: none to scanty 2.5.7 Edible Portion: 45%

56

2.5. Seed 2.5.1. Size: small (< 7 g Bangkok type) (<2.5 g Native) 2.5.2. Number: few (< 4) 2.6. Other outstanding fruit characters: resistant to fruit fly, long shelf life, milky juice in pulp Revised: August 24, 2007 General Santos City

57

FCTWG—NSIC FORM D-Sp SAPODILLA [Manilkara zapota (L.) van Royen ] Local Name: Chico

VARIETAL SELECTION STANDARDS FOR SAPODILLA Reference Variety ‘Sao Manila’

1. Plant / Tree Characters 1.1. Canopy spread: pyramidal to spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (>700 fruits per year for 10-year old clonally propagated tree) 1.6 Other tree characters: resistant to fruit borer, bears fruits twice a year 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: medium (> 150-200 g) 2.1.2. Shape: spheroid 2.1.3. Other outstanding characters: uniform ripening, long shelf-life, tolerant to physiological disorders (hard core) 2.2. Skin 2.2.1 Color at maturity: yellowish brown to brown 2.2.2. Texture: smooth 2.3. Flesh 2.3.1. Color: reddish brown 2.3.2. Texture: fine, smooth, firm 2.3.3. Flavor: sweet (> 20ºBrix) 2.3.4. Aroma: mild 2.3.5. Juiciness: juicy 2.3.6. % Edible portion: high (> 85%) 2.4. Seed 2.4.1. Size: small (< 1 g per seed) 2.4.2. Number per fruit: none to few (0 - 2 seeds)

58

FCTWG—NSIC FORM D-Ss SOURSOP (Annona muricata L.) Local Name: Guayabano

VARIETAL SELECTION STANDARDS FOR SOURSOP Reference Variety: ‘Davao Prolific’

1. Plant / Tree Characters 1.1. Canopy Spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, once or twice a year 1.5. Yield: high (>20 fruits per year for 5-year old trees) 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 1.50 kg) 2.1.2. Shape: oblong 2.2. Peel 2.2.1 Color at ripe stage: yellowish green 2.2.2. Thickness: thick (> 2.0 mm) 2.2.3. Texture: tough and leathery 2.2.4. Spine length: short 2.3. Flesh 2.3.1. Color: cottony white 2.3.2. Texture: smooth and fine 2.3.3. Flavor: sub-acid (> 15ºBrix) 2.3.4. Aroma: moderate 2.3.5. Juiciness: juicy 2.3.6. Thickness: thick 2.3.7. Fiber content: none to scanty 2.3.8. Size of core: small (< 60g) 2.3.9. % Edible portion: high (> 60%) 2.4. Seed 2.4.1. Size: small (<0.4 g) 2.4.2. Number per fruit: few (< 50 seeds) 2.5 Other outstanding fruit characters: long shelf-life, uniform fruit ripening, sweet

59

FCTWG—NSIC FORM D-SA SUGAR APPLE (Annona squamosa L.) Local Name: Atis VARIETAL SELECTION STANDARDS FOR SUGAR APPLE

Reference Variety: ‘Nang Thong’

1. Plant / Tree Characters 1.1. Canopy spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit: regular, annual 1.5. Yield: high (>100 fruits per year for 5-year old trees) 1.6. Other outstanding tree characters: resistant to fruit borers, mealybugs, and other major pests 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: large (> 200 g) 2.1.2. Shape: ovoid to globose 2.2. Peel 2.2.1 Color: light green 2.2.2. Thickness: intermediate (4-5 mm) 2.2.3. Texture: tough and leathery 2.2.4. Ease of peeling: easy 2.3. Flesh 2.3.1. Color: creamy white 2.3.2. Texture: smooth and fine 2.3.3. Flavor: sweet (> 22ºBrix) 2.3.4. % edible portion: high (> 55%) 2.3.5. Size of core: small (< 2g) 2.4. Seed 2.4.1. Size: small (< 0.5 g) 2.4.2. Number: low (< 50 seeds) 2.5 Other outstanding fruit characters: absence of cracking, uniform fruit ripening

60

FCTWG—NSIC FORM D-SO SWEET ORANGE [Citrus sinensis (L.) Osbeck] VARIETAL SELECTION STANDARDS FOR SWEET ORANGE

Reference Variety: ‘Washington Navel’

1. Plant / Tree Characters 1.1. Canopy spread: spreading to round-topped 1.2. Vigor: strong 1.3. Branching: profuse 1.4. Bearing habit: regular (annual) 1.5. Yield: high (>300 fruits/tree at 10 year old) 1.6 Other outstanding fruit characters: (resistance to pests and diseases, etc) 2. Fruit Characters 2.1. Whole Fruit 2.1.1. Size: large (>300 g) 2.1.2. Shape: spheroid/ellipsoid 2.1.3. Navel: even 2.2. Peel/Rind 2.2.1 Color: green-yellow 2.2.2. Thickness: intermediate (3-4 mm) 2.2.3. Texture: smooth 2.3. Vesicle/Pulp 2.3.1. Color: yellow-orange 2.3.2. Texture: soft 2.3.3. Flavor: sweet (>11°Brix) 2.3.5. Juiciness: juicy 2.3.6. Edible portion: high (> 80%) 2.3.7. Titrable Acidity: intermediate (1.6-2.0%) 2.4. Seed: seedless Revised: August 25, 2005

61

FCTWG—NSIC FORM D-Tr TAMARIND (Tamarindus indica L.)

VARIETAL SELECTION STANDARDS FOR TAMARIND Reference Variety: ‘Aglibut Sweet’ (for sweet type)

1. Plant / Tree Characters 1.1. Canopy Spread: spreading 1.2. Vigor: strong and hardy 1.3. Branching: profuse 1.4. Bearing habit:: regular, annual 1.5. Yield: high 1.6. Other outstanding tree characters: concentrated flowering period 2. Fruit Characters 2.1. Whole fruit 2.1.1. Size: Large (> 20 g) 2.1.2. Shape: cylindrical & straight 2.2. Peel/Shell 2.2.1. Color: brown 2.2.2. Texture: smooth 2.2.3. Thickness: thick (> 0.5mm) 2.3. Flesh 2.3.1. Color: caramel brown 2.3.2. Texture: smooth and firm 2.3.3. Flavor: sweet (>20º brix for sweet type) : sour (<12º brix for sour type) 2.3.4. Aroma: strong 2.3.5. Juiciness: moderate 2.3.6. Fiber content: none to scanty 2.3.7. % Edible portion: high (> 50%) 2.4. Seed 2.4.1. Size: small (< 4 g) 2.4.2. Number: many (> 5) Revised: August 24, 2007

62

Score Sheets for Evaluation

A score sheet is useful in the varietal improvement of fruit crops to determine if a new variety which is being considered for registration is comparable to or better than the check variety. It has therefore been used recently by the Fruit Crop Technical Working Group during its deliberations to approve applications for registration of new fruit varieties. It is also useful during fruit contests to determine which among the entries will be adjudged the winner. The National Fruit Judging and Evaluation Committee has been using this system to determine the regional and national winners for the different fruit crops being entered in the contest.

The first score sheets for evaluating fruit samples in the Philippines were devised by the Fruit Crops Germplasm Group of the National Plant Genetic Resources Laboratory at the Institute of Plant Breeding in U.P. Los Baños. These score sheets were formulated based on the numerous data that the Fruit Crops Germplasm Group has generated during the course of its fruit evaluation of many fruit species. In fact, the scoring system was used by two UPLB undergraduate thesis students who worked on the fruit evaluation of caimito and avocado.

The Bureau of Plant Industry has adopted the IPB system of fruit evaluation during its search for outstanding fruit varieties. The National Fruit Judging and Evaluation Committee and its 12 regional committees have been using the score sheets for determining national and regional winners. And finally, the Fruit Crop Technical Working Group has adopted the scoring system to approve applications for registration of new fruit varieties.

A score sheet for evaluating entries for a particular fruit crop allocates points for a fruit character (e.g. 10 points for fruit size). A fruit entry earns points depending on its diversity for a particular character (e.g. for fruit size, a large fruit may earn 1 - 3 points). The total point for all the characters being considered is 100, and a fruit entry then earns a certain total point depending on how its various fruit characters have scored. The scores of the various fruit entries are ranked to determine the winners in a fruit contest.

Score sheets have been developed for 36 fruit crops and nuts. Score sheets need to be developed for atemoya, bago, calamondin, galo, longan, and other fruit crops that will prove important in the future.

63

FCTWG - NSIC FORM E - Av AVOCADO (Persea americana Mill.)

SCORE SHEET FOR EVALUATING AVOCADO

Character Description Points Score

A. External (35 points)

1. Fruit size (10 points) ___________

Medium (300-400 g) 6-10

Large (> 400 g) 1-5

Small (< 300 g) 1-5

2. Fruit shape (5 points) ___________

Ovoid to pyriform 4-5

Others 1-3

3. Peel color (5 points) ___________

Reddish purple to purple 3-5

Light green to green 3-5

Yellowish green 1-2

4. Peel thickness (5 points) ___________

Thick: (> 1.4 mm) 4-5

Intermediate (0.8-1.4 mm) 2-3

Thin (< 0.8 mm) 1

5. Peel texture (5 points) ___________

Smooth and leathery 4-5

Intermediate 2-3

Rough, soft and/or brittle 1

64


___________

Easily peels 4-5

Intermediate 2-3

Sticks to flesh 1

B. Internal (65 points)

1. Flesh color(5 points) ___________

Yellow to dark yellow 4-5

Greenish yellow 2-3

Light green 1

2. Flesh texture (5 points) ___________

Smooth and firm 4-5

Intermediate 2-3

Soft and soggy 1

3. Flesh flavor (15 points) ___________

Buttery and nutty 11-15

Intermediate 6-10

Bland or off-flavored 1-5

4. Flesh thickness (10 points) ___________

Thick (> 25 mm) 7-10

Intermediate (20-25 mm) 4-6

Thin (< 20 mm) 1-3

5. Fiber in flesh (5 points) ___________

None to scanty 4-5

Moderate 2-3

Abundant 1

6. Ease of peeling (5 points)

65


6. % Edible portion (10 points) ___________

High (> 75%) 7-10

Intermediate (65-75%) 4-6

Low (< 65%) 1-3

7. Seed size (10 points) ___________

Small (< 60 g) 7-10

Intermediate (60-100 g) 4-6

Large (> 100 g) 1-3

8. Seed tightness in cavity (5 points) ___________

Tight 4-5

Intermediate 2-3

Loose 1

TOTAL (100 points) ___________

66

FCTWG - NSIC FORM E - BI BALIMBING (Averrhoa carambola L..)

SCORE SHEET FOR EVALUATING BALIMBING




Large (150 g) 7-10

Medium (100-150 g) 4-6

Small (< 100 g) 1-3


Star-shape 4-5

Fairly star-shape 2-3

3. Skin color (5 points) ___________

Yellow 4-5

Yellow-green 2-3

Other color 1

4. Skin texture (10 points) ___________

Smooth, fine & shiny 7-10

Fairly smooth 4-6

Rough 1-3


1. Flesh color (5 points)

White 3-5

Others 1-2

Other shape 1

67


2. Flesh texture (5 points)

Soft and fine 4-5

Intermediate 2-3

Coarse 1

3. Flesh flavor (10 points)

Sweet (> 100 Brix) 7-10

Intermediate (8-100 Brix) 4-6

Sour ( < 80 Brix) 1-3

4. Flesh juiciness (5 points)

Moderate 4-5

Juicy 2-3

Dry 1

5. Core size (5 points)

Small (< 25 g) 4-5

Large (> 25 g) 1-3

6. Aroma (10 points)

Fragrant 7-10

Mildly Fragrant 4-6

None 1-3

7. % Edible portion (20 points)

High (> 60 %) 14-20

Intermediate (55-60 %) 7-13

Low (< 55%) 1-6

68


8. Seed size (5 points) ___________

Small (< 0.1 g) 4-5

Large (> 0.1 g) 1-3

9. Seed number (5 points) ___________

Scanty (<5) 4-5

Moderate (5-6) 2-3

Many (> 6) 1

Total (100 points) ____________

69

FCTWG - NSIC FORM E - CBn BANANA, COOKING (Musa sp.)

SCORE SHEET FOR EVALUATING COOKING BANANA



1. Bunch size (10 points) ___________

Large (> 15 kg) 7-10

Medium (12-15 kg) 4-6

Small (< 12 kg) 1-3

2. Hands per bunch (5 points) ___________

High (> 10) 5

Medium (6-10) 3-4

Low (< 6) 1-2

3. Hand size (10 points) ___________

Large (> 2 kg) 7-10

Medium (1.5-2 kg) 4-6

Small (1.5 kg) 1-3

4. Finger size (10 points) ___________

Large (> 70 g) 7-10

Medium (60-70 g) 4-6

Small (< 60 g) 1-3

5. Finger shape (5 points) ___________

Straight 5

Intermediate 3-4

Off-shaped 1-2

70



Thick (> 4 mm) 5


Thin (< 2 mm) 1-2

7. Ease of peeling (5 points) ___________

Peels easily 5

Intermediate 3-4

Peel adheres partially to flesh 1-2

B. Internal (50 points) ___________


Firm 11-15

Intermediate 6-10

Coarse and granular 1-4


Sub-acid to sweet (> 25˚Brix) 11-15

Intermediate (20-25˚Brix) 6-10

Flat to slightly sour (20˚Brix) 1-4


High (> 75%) 7-10


___________

None to few (0-3 seeds) 7-10

Intermediate (4-10 seeds) 4-6

Many ( (>10 seeds) 1-3

4. Seed number (10 points)

Low (<65%) 1-3

Total (100 points)

___________

71

FCTWG - NSIC FORM E - Bn (Table Banana) BANANA, DESSERT (Musa sp.)

SCORE SHEET FOR EVALUATING TABLE BANANA




Large (> 10kg) 7-10

Medium (8-10 kg) 4-6

Small (< 8 kg) 1-3

2. Hands per bunch (10 points) ___________

High (> 6) 7-10

Medium (5-6) 4-6

Low (< 5) 1-3

3. Hand size (5 points) ___________

Large (> 1.5kg) 4-5

Medium (1.0-1.5 kg) 2-3

Small (< 1.0 kg) 1-3

4. Finger size (10 points) ___________

Large (> 100 g) 7-10

Medium (75-100 g) 4-6

Small (< 75 g) 1-3

5. Finger shape (5 points) ___________

Cylindrical and straight 5

Intermediate 3-4

Off-shaped 1-2

72



Thick (> 4 mm) 5


Thin (< 2 mm) 1-2

7. Ease of peeling (5 points) ___________

Peels easily 5

Intermediate 3-4

Peel adheres partially to flesh 1-2



Sweet (> 25˚Brix) 11-15

Intermediate(20-25˚Brix) 6-10

Flat to slightly sour (<20˚Brix) 1-5

2. Flesh aroma (5 points) ___________

Pleasantly aromatic 5

Intermediate 3-4

None to mildly offensive 1-2

3. Flesh color (5 points) ___________

Yellow orange to yellow 5

Light yellow to yellow 3-4

White to creamy white 1-2


Firm 7-10

Intermediate 4-6

Coarse and granular 1-3

73


High (> 75%) 7-10


Low (< 65%) 1-3



Many ( (>10 seeds) 1

TOTAL (100 points) ___________

6. Seed number (5 points)

74

FCTWG - NSIC FORM E - Bb BILIMBI (Averrhoa bilimbi L.)

SCORE SHEET FOR EVALUATING BILIMBI




Large (> 25 g) 17-25


Small (< 18 g) 1-8


Oblong,, regular 8-15

Others 1-7

3. Color (5 points) ___________

Yellow green 4-5

Others 1-3


Smooth 6-10

Bumpy 1-5



Translucent white 6-10

Others 1-5

___________

Smooth and firm 6-10

Soggy 1-5


75



Sub-acid (> 4.5˚Brix) 8-15

Sour (< 4.5˚Brix) 1-7

4. Juiciness (10 points) ___________

Juicy 7-10

Intermediate 4-6

Dry 1-3

Total (100 points)

___________

76




Large (> 250 g) 7-10

Medium (200-250 g) 4-6

Small (< 200 g) 1-3


Ovoid 2-3

Off-shaped 1


Purple 4-5

Green 2-3

Pale green or pale purple 1



Thick (> 7.0 mm) 2-3

Thin (< 4.0 mm) 1


Smooth and shiny 3-5

Dull 1-2

Globose or oblate 4-5

FCTWG - NSIC FORM E –Cm CAIMITO (Chrysophyllum cainito L.. )

SCORE SHEET FOR EVALUATING CAIMITO

77




Smooth and fine 4-5

Intermediate 2-3

Coarse 1


Creamy white/purple 3-5

Other colors 1-2


Creamy and sweet (>15˚Brix) 11-15


Flat (< 10˚Brix) 1-4

4. Flesh juiciness (5 points) ___________

Juicy 2-3

Intermediate 4-5

Dry 1

5. Flesh latex (5 points) ___________

Absent 5

Moderate 2-4

High 1

___________ 6. Core size (5 points)

4-5 Small (< 3 g)

Medium (3-5 g) 2-3

Large (> 5 g) 1

78



High (> 45 %) 11-15


Low (< 40%) 1-5

8. Average seed size (5 points) ___________

Small (< 2.0 g) 4-5

Medium (2.0-2.5 g) 2-3

Large (> 2.5 g) 1

9. Seed number per fruit (10 points) ___________

Low (< 5 seeds) 7-10


High (> 7 seeds) 1-3

TOTAL (100 points) ___________

79

FCTWG - NSIC FORM E - Cs CASHEW (Anacardium occidentale)

SCORE SHEET FOR EVALUATING CASHEW


A. Apple (20 points)

1. Size (5 points) ___________

Large (> 75 g) 4-5

Medium (50-75 g) 2-3

Small (< 50 g) 1

2. Shape (5 points) ___________

Oblong 5

Obovoid 3-4

Spheroid or pyriform 1-2

3. Flavor (10 points) ___________

Sub-acid (> 120Brix) 7-10


Sour / astringent (<80 Brix) 1-3

B. Whole Nut (15 points) ___________

Medium (6.0-8.0 g) 7-10

High (> 8.0 g) 1-6

Low (< 6.0g) 1-6

2. Shape (5 points) ___________

Reniform 4-5

Others 1-3

1. Weight (10 points)

80


C. Shell (10 points)

1. Weight (5 points) ___________

Small (< 4.5 g) 4-5

Medium (4.5 –5.0 g) 2-3

Large (> 5.0 g) 1

2. Thickness (5 points) ___________

Thin (<2.5 mm) 4-5

Intermediate (2.5-3.0mm) 2-3

Thick (> 3.0 mm) 1

D. Kernel (55 points)

1. Weight (10 points) ___________

Medium (2.5-3.5 g) 7-10

Large (> 3.5 g) 1-6

Small (< 2.5 g) 1-6

2. Flavor (10 points) ___________

Nutty 7-10

Intermediate 4-6

Flat 1-3

3. Attachment of kernel to shell (5 pts) ___________

Tight 5

Intermediate 3-4

Loose 1-2

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5. % Shelling recovery (20 points) ___________

High (> 30%) 15-20

Medium (20-30% 8-14

Low (< 20%) 1-7

TOTAL (100 points) ___________

4. Attachment of testa to kernel (10pts) ___________

Loose 7-10

Intermediate 4-6

Tight 1-3


82

FCTWG - NSIC FORM E - Dr DURIAN (Durio zibethinus Murr.)

SCORE SHEET FOR EVALUATING DURIAN



1. Size (10 points) ___________

Small to medium (1.5-3.5kg)

1.5 - 2.0 kg 7-8

2.1 - 3.0 kg 9-10

3.1 - 3.5 kg 7-8

Off-size (<1.5 kg; > 3.5 kg) 1-6

2. Shape (5 points) ___________

Others 1-2

3. Peel color at maturity (2 points) ___________

Brownish green to brown 3-4

Others 1-2

4. Spine length (3 points) ___________

Short (< 10 mm) 3

Intermediate (10-17 mm) 2

Long (> 17 mm) 1


Medium (10-12 mm) 3

Thick (> 12 mm) 2

Thin (< 10 mm) 1

Oblong to ellipsoid 4-5

Ovoid 3

83



Bright yellow to orange 7-10

Pale yellow 4-6

Creamy white 1-3

2. Flavor (10 points) ___________

Sweet and spicy (>20˚Brix) 7-10


Flat (<15˚Brix) 1-3


Smooth, firm, melting 7-10

Intermediate 4-6

Coarse and soggy 1-3


None to scanty 4-5

Moderate 2-3

Fibrous 1

5. Aroma (5 points) ___________

Mild 4-5

Strong 2-3

Weak 1

6. Ease of opening (2 points) ___________

Easy 2

Difficult 1

Character Points Score

84


High (> 35%) 7-10

Medium (30-35%) 4-6

Low (<30%) 1-3


Small (< 25 g) 4-5

Medium (25-30 g) 2-3

Large (> 30 g) 1

9. Number of seeds (10 points) ___________

Low (< 10) 7-10

Intermediate 4-6

High (> 20) 1-3

TOTAL (100 points) ___________


Thick (>10mm) 7-10


Thin (<8 mm) 1-3

Character Points Score

85

FCTWG - NSIC FORM E - Gv GUAVA (Psidium guajava L.)

SCORE SHEET FOR EVALUATING GUAVA



1. Size (15 points) ___________

Large (> 150 g) 11-15

Medium (100-150 g) 6-10

Small (< 100 g) 1-5

2. Shape (5 points) ___________

Ovoid to spheroid 4-5

Others 1-3

3. Skin color at ripe stage (5 points) ___________

Greenish yellow 5

Yellowish green 3-4

Green 1-2


Smooth 5

Fairly smooth 3-4

Rough 1-2



Pink 4-5

White 2-3

Yellow 1

86



Firm and crispy 11-15

Intermediate 6-10


3. Flavor (15 points) ___________

Sweet (>10 0Brix) 11-15

Sub-acid (8-10 0Brix) 6-10

Sour(<8 0Brix) 1-5

4. Aroma (5 points) ___________

Pleasantly aromatic 4-5

Intermediate 2-3

None 1


Thick (> 15 mm) 11-15

Intermediate (10-15mm) 6-10

Thin (< 10 mm) 1-5

6. Seediness (15 points) ___________

None to few 11-15

Moderate 6-10

Seedy 1-5

TOTAL (100 points) ___________

87

FCTWG - NSIC FORM E - Jf JACKFRUIT (Artocarpus heterophyllus Lam.)

SCORE SHEET FOR EVALUATING JACKFRUIT



1. Fruit size (10 points) Fresh Fruit Processing ________

Large (> 10 kg) 1-6 7-10

Medium (5-10 kg) 7-10 1-6

Small (< 5 kg) 1-6 1-6

2. Fruit shape (5 points) ________

Oblong to ellipsoid 4-5

Others 1-3

3. Peel color (5 points) ________

Yellow orange 5

Yellowish green 2-4

Green 1

4. Peel thickness excl. spines (5 points) ________

Medium (10-15 mm) 4-5

Thick (> 15 mm) 2-3

Thin (< 10 mm) 1


1. Flesh color (10 points) ________

Golden yellow to yellow orange 7-10

Yellow 4-6

Pale yellow 1-3

88



Firm and crispy 7-10

Intermediate 4-6



Sweet to very sweet (>25˚Brix) 7-10




Strong 4-5

Intermediate 2-3

Weak 1

5. Flesh latex (5 points) ___________

Absent 5

Moderate 2-4

High 1


None to scanty 4-5

Moderate 2-3

Fibrous 1

___________ 7. Size of fruitlet (10 points)

7-10 Large (> 20 g)

Medium (10-20 g) 4-6

Small (< 10 g) 1-3

89


8. Size of core (5 points) Fresh Processing ________

Small (<350 g) (<700g) 5

Medium (350-600 g) (700-100g) 3-4

Large (> 600g) (>1000g) 1-2

9. % Edible portion (10 points) _________

High (> 40%) 7-10


Low (< 30%) 1-3

10. Seed size*, average(5 points) _________

Small (< 5 g) 4-5

Medium (5-8 g) 2-3

Large (> 8 g) 1

TOTAL (100 points) ________

*Includes aborted seeds

90

FCTWG - NSIC FORM E - Jb JAMBOLAN (Syzygium cumini L.)

SCORE SHEET FOR EVALUATING JAMBOLAN




Large (> 15g) 11-15


Small (< 10 g) 1-5


Ovoid to oblong 4-5

Others 1-3


Purplish black to black 6-10

Others 1-5


Smooth and shiny 4-5

Rough 1-3



Purplish white 4-5

Others 1-3

___________

Soft but not soggy 6-10

Soggy 1-5


91


3. Flesh flavor (15 points) ____________

Sweet (> 150 Brix) 11-15


Sour (< 100 Brix) 1-5

4. Juiciness (5 points) ____________

Juicy 4-5

Dry 1-3

5. % Edible portion (15 points) ____________

High (> 80%) 11-15


Low (< 75%) 1-5

____________

Small (< 3 g) 11-15

Intermediate (3-3.5 g) 6-10

Large (> 3.5 g) 1-5

6. Seed size (15 points)

Total (100 points)

____________

92

FCTWG - NSIC FORM E – JA JAVA APPLE (Syzygium samarangense Blume)

SCORE SHEET FOR EVALUATING JAVA APPLE



1. Fruit size (15 points) __________

Large (> 50 g) 10-15


Small (< 40 g) 1-4

2. Shape (5 points) __________

Widely obovoid 3-5

Others 1-2

3. Skin color (5 points) __________

Red, maroon, pink 4-5

Others 1-3

4. Skin (5 points) __________

Smooth and Shiny 3-5

Dull 1-2


1. Flesh color (10 points) __________

Creamy White 6-10

Others 1-5

93


2. Flesh texture (5 points) __________

Crispy, Smooth, Firm 3-5

Soggy, Coarse 1-3

3. Flesh aroma (5 points) __________

Mild 3-5

Strong 1-2

None 1-2

4. Flesh flavor (15 points) __________

Sweet (> 15˚ Brix) 8-15

Bland (< 17˚ Brix) 1-7

5. Juiciness (5 points) __________

Juicy 4-5

Very juicy 1-2

6. % Edible portion (15 points) __________

High (> 90%) 11-15


Low (< 85%) 1-5

7. Seed number (5 points) __________

None 5

Many (> 4) 1-2

8. Seed size (10 points) __________

Small (< 1 g) 6-10

Big (> 2 g) 1-5

Total (100 points)

__________

94




Large (> 300 g) 7-10

Medium (200-300 g) 4-6

Small (< 200 g) 1-3


Large (> 15 g) 7-10

Medium (10-15 g) 4-6

Small (< 10 g) 1-3


Spheroid 4-5

Others 1-3


Thick (> 1.0 mm) 4-5


Thin (< 0.5 mm) 1

5. Latex (5 points) ___________

None 5

Scanty 3-4

Moderate 1-2

FCTWG - NSIC FORM E - La LANSONES (Lansium domesticum Corr.)

SCORE SHEET FOR EVALUATING LANSONES

95




Translucent white 3-5

White 1-2


Firm 7-10

Intermediate 4-6

Soft 1-3


Sub-acid to sweet (>18˚Brix) 15-20


Sour (< 15˚Brix) 1-7

4. Flesh juiciness (10 points) ___________

Juicy 1-6

Moderate 7-10

Dry 1-6


High (> 65%) 7-10


Low (< 60%) 1-3

6. Average seed weight (5 points) ___________

Low (< 2.0 g) 4-5

Intermediate (2.0-3.5 g) 2-3

High (> 3.5 g) 1

96


Low (0-2 seeds) 3-5


TOTAL (100 points) ___________


97

FCTWG - NSIC FORM E – Ly LYCHEE (Litchi chinensis Sonn.)

SCORE SHEET FOR EVALUATING LYCHEE




Large (> 18 g) 11-15

Medium (11-17 g) 6-10

Small (< 10 g) 1-5

2. Fruit shape (5 points) __________

Ovoid 4-5

Others 1-3

3. Peel color (10 points) __________

Red 6-10

Others 1-5

4. Peel thickness (5 points) __________


Thick (> 1.0 mm) 1-2

Thin (< 0.5 mm) 1-2

__________

Smooth 3-5


1. Pulp color (5 points) __________

Creamy White to pearl white 3-5

White/Yellow 1-2

5. Texture (5 points)

Rough 1-2

98


2. Flavor (15 points) __________

Sweet (> 18˚ Brix) 10-15

Intermediate (11-17˚ Brix) 6-10

Sour (> 11˚ Brix) 1-5


Juicy 4-5

Very juicy 2-3

Dry 1


High (> 75%) 11-15


Low (< 70%) 1-5


Small (< 1 g) 5

Medium ( 1-1.5 g) 3-4

Large (> 1.5 g) 1-2

__________

High (> 50%) 11-15

Medium (40-50%) 6-10

Low (< 40%) 1-5

6. % Chicken tongue (15 points)

Total (100 points) __________

99

FCTWG - NSIC FORM E – MA MALAY APPLE (Syzygium malaccense L.)

SCORE SHEET FOR EVALUATING MALAY APPLE




Large (>150 g) 11-15

Medium (100-150 g) 6-10

Small (< 100 g) 1-5


Widely obovoid 4-5

Others 1-3


Dark red (with or w/o streaks) 6-10

Others 1-5

4. Skin texture (5 points) __________

Smooth and xaxy 4-5

Others 1-3


1. Flesh thickness (10 points) __________

Thick (> 20 mm) 7-10


Thin (< 10 mm) 1-3

__________

Cottony white 4-5

Others 1-3


100


3. Texture (10 points) __________

Fine and crunchy 7-10

Intermediate 4-6

Coarse 1-3


Juicy 4-5

Very Juicy 2-3

Dry 1

5. Flavor (15 points) __________

Sweet (> 15˚ Brix) 11-15

Intermediate (13-15˚ Brix) 6-10

Bland (< 13˚ Brix) 1-5


High (> 90%) 11-15


Low (< 80%) 1-5

__________

Small (< 15 g) 4-5

Large (> 20 g) 1-3


Total (100 points) __________

101

FCTWG - NSIC FORM D– MG MALAY GOOSEBERRY (Phyllanthus acidus L.) SCORE SHEET FOR EVALUATING MALAY GOOSEBERRY




Large (> 5 g) 11-15


Small (< 3.5) 1-5


Obloid 4-5

Others 1-3


Bright Yellow 4-5

Others 1-3


Smooth 4-5

Bumpy 1-3



Smooth and Crispy 6-10

Others 1-5

___________

White 4-5

Others 1-3


102


3. Flesh flavor (15 points) ____________

Sub-acid (> 80 Brix) 11-15

Sour (7-80 Brix) 6-10

Flat (< 70 Brix) 1-5

4. Fruit thickness (10 points) ____________

Thick (> 12 mm) 6-10

Thin (< 12 mm) 1-5

5. % Edible portion (20 points) ____________

High (> 90%) 15-20


Low (< 85%) 1-7

6. Seed size (10 points) ____________

Small (< 0.2 g) 6-10

Large (> 0.2 g) 1-5

Total (100 points)

____________

103

FCTWG - NSIC FORM E - Md MANDARIN (Citrus reticulate Blanco)

SCORE SHEET FOR EVALUATING MANDARIN




Large (> 250 g) 6-10

Medium (150-250 g) 11-15

Small (>150 g) 1-5


Obloid 4-5

Other shapes 1-3


Greenish yellow 3-5

Green 1-2



Thick (> 2.5 mm) 1-2

Thin (< 2.0 mm) 1-2


Smooth 3-5

Rough 1-2


1. Pulp color (10 points) ___________

Yellow-orange 6-10

Yellow 1-5

104


2. Flavor (15 points) ___________

Sweet (> 10°Brix) 11-15

Intermediate (9 - 9.9°Brix) 6-10

Sour (< 9°Brix) 1-5


Juicy 4-5

Moderate 2-3

Dry 1


High (> 75%) 11-15


Low (< 70%) 1-5


Seedless to few (< 5 pieces) 7-10

Moderate (6-15) 4-6

Many (>15) 1-3

6. Vesicle texture (5 points) ___________

Soft 4-5

Intermediate 2-3

Firm 1

___________ 7. Titrable acidity (5 points)

3-5 Low

High 1-2

TOTAL (100 points) ___________

105

FCTWG - NSIC FORM E - Mt MANGOSTEEN (Garcinia mangostana L.)

SCORE SHEET FOR EVALUATING MANGOSTEEN



1. Fruit size (10 points)

Large (> 120 g) 1-6

Medium (90-120 g) 7-10

Small (< 90 g) 1-6

2. Fruit shape (5 points)

Spheroid 4-5

Obloid 2-3

3. Peel color (5 points)

Deep purple 4-5

Purple 2-3

Violet 1

4. Peel thickness (5 points)

Thick (> 8.5 mm) 1-2


Thin (< 5.0 mm) 1-2

106




Snowy white 4-5

Others 1-3



Intermediate 4-6

Soft 1-3


Sweet (>18˚Brix) 11-15



4. Juiciness (10 points)

Moderate 7-10

Juicy 4-6

Dry 1-3

5. Fiber content (5 points)

None to scanty 4-5

Moderate 2-3

Fibrous 1


High (> 25%) 11-15


Low (< 20%) 1-5

107



Small (< 1.5 g) 4-5


Large (> 2.0 g) 1

8. Seed number per fruit (10 points)

None to few (< 2 seeds) 7-10



TOTAL (100 points)

108

FCTWG - NSIC FORM E - Mn MANGO (Mangifera indica L.)

SCORE SHEET FOR EVALUATING ‘CARABAO’ MANGO




Large (> 300 g) 8-10

Medium (250-299 g) 4-7

Small (250 g) 1-3


Ellipsoid 4-5

Oblong 2-3

Others 1


Bright yellow 3-5

Light yellow 1-2


Smooth 3-5

Rough 1-2


Thick (> 1.5 mm) 1-6


Thin (< 1.2 mm) 1-6

109




Yellow to orange yellow 3-5

Pale yellow 1-2



Intermediate 4-6



Juicy 3-5

Very juicy 1-2



Moderate (14-17˚Brix) 6-10

Flat to sour (< 14˚Brix) 1-5

5. Flesh aroma (5 points)

Mild 4-5

Weak/Strong 1-3

6. Fiber in flesh (5 points)

None to scanty 4-5

Moderate 2-3

Abundant 1


11-15 High (> 78%)


Low (< 73%) 1-5

110


8. Stone thickness (5 points) ___________

Thin (< 15 mm) 5


Thick (> 20 mm) 1-2

TOTAL (100 points) ___________

111

FCTWG - NSIC FORM E - Mn (‘Katchamitha’) MANGO (Mangifera indica L.)

SCORE SHEET FOR EVALUATING ‘Katchamitha’ MANGO




Large (> 200 g) 11-15

Medium (150-200 g) 6-10

Small (< 150 g) 1-5


Ovoid 3-5

Other shape 1-2


Green 3-5

Light green 1-2



Rough 1


Thick (> 1.4 mm) 2-3


Thin (< 1.2 mm) 1

Intermediate 2-3

112




Orange yellow 6-10

Light yellow 1-5


Smooth, firm and crispy 6-10

Coarse 1-5


Sub-acid (>15˚Brix) 7-15

Moderate(12-15˚Brix) 4-6



Mild 3-5

Strong 1-2


Scanty 3-5

Abundant 1-2

6. % edible portion (15 points) ___________

High (> 65%) 11-15


Low (< 60%) 1-6

7. Stone size (5 points) ___________

Thin (< 25 g) 4-5

Thick (> 25 g) 1-3

TOTAL (100 points) ___________

113

FCTWG - NSIC FORM E - Mn (‘Pico’) MANGO (Mangifera indica L.)

SCORE SHEET FOR EVALUATING ‘PICO’ MANGO




Large (> 250 g) 8-10

Medium (200-249 g) 4-7

Small (200 g) 1-3


Ellipsoid with shallow sinus 3-5

Ellipsoid with deep sinus 1-2


Yellow orange to orange 3-5

Yellow orange with green tinge 1-2



Rough 1


Thick (> 1.2 mm) 4-6


Thin (< 0.8 mm) 1-3

Intermediate 2-3

114




Light orange to yellow orange 3-5

Pale yellow orange 1-2


Smooth and fine 7-10

Intermediate 4-6



Moderate to juicy 4-5

Dry 1-3


Sweet (>18˚Brix) 11-15




Mild 4-5

Weak/Strong 1-3


Scanty 4-5

Moderate 2-3

Abundant 1

___________ 7. % Edible portion (10 points)

7-10 High (> 75%)


Low (< 70%) 1-3

Very juicy 1-3

115



Thin (< 14 mm) 7-10


Thick (> 16 mm) 1-3

TOTAL (100 points) ___________

116

FCTWG - NSIC FORM E - Mn (Red Type) MANGO (Mangifera indica L.)

SCORE SHEET FOR EVALUATING RED TYPE MANGO




Large (>500 g) 11-15

Medium (300-500 g) 6-10

Small (<300 g) 1-5


Spheroid 3-5

Others 1-2

3. Peel color (10 points)

Red 7-10

Others 1-6

4. Peel texture (5 points)

Smooth 3-5

Rough 1-2

5. Peel thickness (5 points)

Thick (> 2.5 mm) 2-3

Intermediate (2-2.5 mm) 4-5

Thin (< 2 mm) 1

117




Yellow orange 3-5

Others 1-2



Intermediate 4-6



Juicy 4-5

Very juicy 1-3



Moderate (11-14˚Brix) 6-10



Mild 4-5

Weak/Strong 1-3


None to scanty 4-5

Moderate 2-3

Abundant 1

___________ 7. % Edible portion (15 points)

11-15 High (> 70%)


Low (< 65%) 1-5

118



Thin (< 20 mm) 5


Thick (> 25 mm) 1-2

TOTAL (100 points) ___________

119

FCTWG - NSIC FORM E –Mr MARANG (Artocarpus odoratissima Blanco)

SCORE SHEET FOR EVALUATING MARANG




Medium (1.5-2.0 kg) 7-10

Large (> 2.0 kg) 4-6

Small (< 1.5 kg) 1-3


Spheroid 4-5

Others 1-3

3. Peel color at maturity (5 points) __________

Green to bronze 4-5

Light green to green 2-3

Brown 1


Thick (> 15 mm) 4-5


Thin (< 10 mm) 1



Cottony white 4-5

Creamy white 2-3

White 1

120



Smooth, fine and firm 7-10

Intermediate 4-6

Coarse 1-3


Sweet(>25˚Brix) 11-15




Moderate 4-5

Juicy 2-3

Dry 1


Thick (> 2.5 mm) 4-5


Thin (< 1.5 mm) 1


High (> 40%) 11-15


Low (< 30%) 1-5


4-5

2-3

1

Mild

Intermediate

Weak

121


8. Core size (5 points) ___________

Small (< 2.0% of whole fruit) 4-5

Intermediate (2.0-3.0%) 2-3

Large (> 3.0%) 1


Small (< 1.0 g) 4-5


Large (> 1.5 g) 1


Low (< 150 seeds) 4-5


TOTAL (100 points) ___________

122

FCTWG - NSIC FORM E –Pp PAPAYA (Carica papaya L.)

SCORE SHEET FOR EVALUATING PAPAYA



1. Size (10 points) Solo Type Processing ________

Large ( >500g ) (> 2.5 kg) 1-6

Medium ( 300-500g) (1.5-2.5 kg) 7-10

Small (<300g) (< 1.5 kg) 1-6

2. Shape (5 points) ________

Pyriform to oblong 4-5

Others 1-3

3. Peduncle length (5 points) ________

Long (> 50 mm) 4-5


Short (< 30 mm) 1

4. Peel color (5 points) ________

Yellow to orange yellow 3-5

Pale to light yellow 1-2

5. Peel thickness (5 points) ________

Thick (> 1.5 mm) 4-5


Thin (< 1.0 mm) 1

6. Peel texture (5 points) ________

Smooth but tough 4-5

Intermediate 2-3

Soft 1

123




Yellow or red 3-5

Pale yellow or pale red 1-2



Intermediate 4-6



Sweet(> 10˚Brix) 11-15




Mild 4-5

Intermediate 2-3

Strong 1


Very juicy 2-3

Intermediate 4-5

Dry 1


Thick (> 20 mm) 4-5


Thin (< 15 mm) 1

124


7. % edible portion (10 points) ___________

High (> 70%) 7-10


Low (< 60%) 1-3

8. Presence of latex (5 points) ___________

None 5

Scanty 3-4

Moderate 1-2

___________

Absent 5

9. Bitter taste (5 points)

Mild 2-4

Present 1

TOTAL (100 points) ___________

125

FCTWG - NSIC FORM E –Pl PILI (Canarium ovatum Engl.)

SCORE SHEET FOR EVALUATING PILI



1. Fruit weight (10 points) __________

Large (> 35 g) 7-10

Medium (30-35 g) 4-6

Small (< 30 g) 1-3


Oblong 3-5

Elongated 1-2

3. Pulp thickness, fresh (5 points) __________

Thick (> 3.0 mm) 4-5

Medium (2.0-3.0 mm) 2-3

Thin (< 3.0 mm) 1

4. Nut size, dry basis (5 points) __________

Large (> 10 g) 4-5

Medium (8-10 g) 2-3

Small (< 8 g) 1

5. % Filled nuts (10 points) __________

High (> 90 %) 7-10

Medium (80-90%) 4-6

Low (< 80%) 1-3

6. Shell thickness (5 points) __________

Thin (< 3.0 mm) 4-5


Thick (> 3.0 mm) 1

126



1. Kernel size, dry basis (15 points) __________

Large (> 2.5 g) 11-15

Medium (2.0-2.5 g) 6-10

Small (< 2.0 g) 1-5

2. Kernel color (5 points) __________

Creamy white 4-5

White 2-3

Greenish 1

3. Kernel flavor (10 points) __________

Nutty 7-10

Bland and watery 4-6

Resinous 1-3

4. Kernel texture (10 points) __________

Crispy 6-10

Soft and rubbery 1-5

5. Ease of removing testa (5 points) __________

Easy 3-5

Difficult 1-2

6. Shelling recovery (15 points) __________

High (> 20%) 11-15

Medium (15-20%) 6-10

Low (< 15%) 1-5

TOTAL (100 points) __________

127

FCTWG - NSIC FORM E –Pa PINEAPPLE (Ananas comosus Merr.)

SCORE SHEET FOR EVALUATING PINEAPPLE




Large (> 2.5 kg) 4-6

Medium (2-.2.5 kg) 7-10

Small (< 2 kg) 1-3


Oblong 4-5

Others 1-3

3. Crown size (3 points) __________

Small (100-150 g) 2-3

Large (> 150 g) 1

4. Depth of eyes (5 points) __________

Shallow 3-5

Deep 1-2

5. Shell color (3 points) __________

Yellow 2-3

Others 1

6. Shell thickness (4 points) __________

Thick (<4 mm) 3-4

Thick (> 5 mm) 1-2


__________

Yellow 3-5

Others 1-2


Intermediate (4-5mm) 5

128


2. Flesh Texture (5 points)

Fine and Crispy 4-5

Intermediate 2-3

Coarse 1

3. Flesh Flavor (10 points)

Sweet (> 12˚ Brix) 7-10

Intermediate (8-12 ˚ Brix) 4-6

Flat (< 8˚ Brix) 1-3

4. Flesh Juiciness (5 points)

Moderate 4-5

Juicy 2-3

Dry 1

5. Fiber Content (5 points)

None to scanty 5

Intermediate 3-4

Fibrous 1-2

6. Core Size (5 points)

Small (< 90 g) 4-5

Large (> 90 g) 1-3

7. % Edible Portion (20 points)

High (> 70%) 14-20


Low (< 60%) 1-6

129


8. Aroma (5 points)

Fragrant but mild 4-5

Intermediate 2-3

Strong 1

9. B A (10 points)

High (> 3) 7-10

Medium (2-3) 4-6

Low (< 2) 1-3

Total (100 points)

__________

130

FCTWG - NSIC FORM E –Pm PUMMELO [Citrus grandis (L.) Osbeck)]

SCORE SHEET FOR EVALUATING PUMMELO




Medium (600-800 g) 11-15

Large (> 800 g) 6-10

Small (< 600 g) 1-5


Spheroid 4-5

Pyriform 2-3

Other shapes 1

3. Skin color (5 points)

Light yellow 3-5

Yellow 1-2

Green 1-2

4. Rind thickness (5 points)

Thin (< 15 mm) 1-2


Thick (> 20 mm) 1-2

5. Skin texture (5 points)

Smooth 4-5

Rough 1

Intermediate 2-3

131



1. Vesicle color (10 points)

Pink 6-10

White 1-5

2. Vesicle texture (5 points)

Soft 4-5

Intermediate 2-3

Firm 1

3. Vesicle flavor (15 points)

Sub-acid (> 9˚Brix) 11-15

Intermediate (<9˚Brix) 1-10

4. Vesicle juiciness (10 points)

Moderate 6-10

Very juicy 1-5

Dry 1-5

5. % edible portion (15 points)

High (> 50%) 11-15


Low (< 40%) 1-5


Small (< 0.5 g) 4-5

Medium (0.5-1.0 g) 2-3

Large (> 1.0 g) 1

132





High (> 10 seeds) 1

TOTAL (100 points)

133

FCTWG - NSIC FORM E –Rm RAMBUTAN (Nephelium lappaceum L.)

SCORE SHEET FOR EVALUATING RAMBUTAN



1. Size (10 points) __________

Large (> 45 g) 7-10

Medium (30-45 g) 4-6

Small (< 30 g) 1-3

2. Shape (5 points) __________

Spheroid to ellipsoid 3-5

Others 1-2


Red 4-5

Yellow 2-3

Others 1



Thick (> 3 mm) 2-3

Thin (< 2 mm) 1

5. Peel texture (5 points) __________

Tough and leathery 4-5

Intermediate 2-3

Soft and brittle 1

134


6. Spinstern length (5 points) __________

Short (< 10 mm) 4-5


Long (> 15 mm) 1



Creamy white 3-5

White 1-2

2. Flesh flavor (10 points) __________

Sweet (> 22˚Brix) 7-10





Intermediate 4-6


4. Flesh thickness (10 points) __________

Thick (> 7 mm) 7-10


Thin (< 5 mm) 1-3

__________

Moderate 4-5

5. Flesh juiciness (5 points)

Juicy 2-3

Dry 1

135


6. Ease of separation from seed (5 points) __________

Easy 4-5

Intermediate 2-3

Difficult 1

7. Testa adhering to flesh (5 points) __________

Does not adhere 4-5

Intermediate 2-3

Adhere 1


High (> 45%) 7-10


Low (< 35%) 1-3


Small (< 2.5 g) 4-5

Intermediate (2.5-3 g) 2-3

Large (> 3 g) 1

TOTAL (100 points) __________

136

FCTWG - NSIC FORM E –Sn SANTOL [Sandoricum koetjape (Burm. f.) Merr.])

SCORE SHEET FOR EVALUATING SANTOL



1. Fruit weight (10 points) __________

Bangkok type Native

Large (> 180 g) (>100 g) 7-10

Medium (150-180 g) (80- 100 g) 4-6

Small (< 150 g) (< 80 g) 1-3


Spheroid 4-5

Others 1-3


Yellow to yellow orange 4-5

Others 1-3

4. Skin texture (5 points) __________

Smooth 4-5

Rough 1-3


1. Pulp thickness (15 points) __________

Thick (> 10 mm) (> 6 mm) 11-15

Intermediate (5-10 mm) (4-6 mm) 6-10

Thin (< 5 mm) (<4 mm) 1-5

Bangkok Native

137


2. Pulp texture (5 points) __________

Fine, smooth 4-5

Intermediate 2-3

Coarse 1

3. Pulp flavor (10 points) __________

Sub-acid 7-10

Intermediate 4-6

Sour 1-3

4. Aril flavor (10 points) __________

Sub-acid to sweet (> 18˚Brix) 7-10



5. Aril color (5 points) __________

Cottony white 3-5

Pale white 1-2


Juicy 3-5

Dry 1-2

7. Aril thickness (5 points) __________

Thick (> 5 mm) 4-5


Thin (< 3 mm) 1

8. Fiber (5 points) __________

None to scanty 4-5

Abundant 1-3

138



Small (<7g) (<2.5 g)

Intermediate (5-7 g) (2.5-3 g)

Large (>7 g) (>3 g)

______

High (> 40%) 7-10

Medium (35-40%) 4-6

Low (< 35%) 1-3

Total (100 points) ______


Bangkok Native

139

FCTWG - NSIC FORM E – Sp SAPODILLA [Manilkara zapota (L.) van Royen ]

SCORE SHEET FOR EVALUATING SAPODILLA



1. Size (10 points)

Medium (> 150 - 200 g) 9-10

Large (>200 g) 7-8

Small (< 150 g) 1-6

2. Shape (5 points)

Spheroid Ovoid

4-5 3

Others 1-2

3. Skin color at maturity (5 points)

Yellowish brown to brown 4-5

Light brown 1-3

4. Skin texture (5 points)

Smooth 3-5

Rough 1-2



Reddish brown 6-10

Light brown 1-5


Smooth, fine, firm 11-15

Intermediate 6-10

Coarse 1-5

140



Sweet (> 20˚Brix) 11-15



4. Flesh aroma (5 points)

Mild 4-5

Strong 2-3

Weak 1


Juicy 3-5

Dry 1-2


High (> 85%) 11-15


Low (< 80%) 1-5


Small (< 1 g per seed) 4-5

Medium (1-2 g) 2-3


Few (1-2 seeds) 4-5


Many (> 4 seeds) 1

Large (> 2 g) 1

TOTAL (100 points)

141

FCTWG - NSIC FORM E - Ss SOURSOP (Annona muricata L.)

SCORE SHEET FOR EVALUATING SOURSOP




Large (> 1.5 kg) 7-10

Medium (1.0-1.5 kg) 4-6

Small (< 1.0 kg) 1-3


Oblong) 4-5

Others 1-3


Yellowish green 3-5

Green 1-2


Thick (> 2.0 mm) 3-4

Intermediate (1.0-2.0 mm) 2

Thin (< 1.0 mm) 1


Tough and leathery 3

Intermediate 2

Soft 1

6. Spine length (3 points) ___________

Short 3

Intermediate 2

Long 1

142




Cottony white 3-5

White 1-2



Intermediate 4-6

Gritty 1-3


Sub-acid (> 15˚Brix) 7-10

Sour(10-15˚Brix) 4-6


4. Aroma (3 points) ___________

Moderate 3

Strong 2

Weak 1


Juicy 7-10

Intermediate 4-6

Dry 1-3


Thick 4-5

Intermediate 2-3

Thin 1

143


7. Core size (3 points) ___________

Small (< 60 g) 3

Medium (60-70 g) 2

8. Fiber content (5 points) ___________

None to scanty 4-5

Moderate 2-3

Fibrous 1


High (> 60%) 7-10

Medium (50-60%) 4-6

Low (< 50%) 1-3

10. Seed size (4 points) ___________

Small (<0.4g) 4

Medium (0.4-0.6g) 2-3

Large (>0.6g) 1


Few (< 50 seeds) 4-5

Moderate (50-80 seeds) 2-3

Many (> 80 seeds) 1

TOTAL (100 points) ___________

Large (> 70 g) 1

144




Large (> 200 g) 8-10

Medium (150-200 g) 5-7

Small (< 150 g) 1-4

2. Shape (5 points) ___________

Ovoid to globose 3-5

Others 1-2


Light green 4-5

Yellow or purple 1-3


Thick: (> 5 mm) 1-3


Thin (< 4 mm) 1-3


Tough and leathery 4-5

Intermediate 2-3

Soft 1

___________ 6. Ease of peeling (5 points)

4-5 Easy to peel

Intermediate 2-3

Difficult 1

FCTWG - NSIC FORM E - SA SUGARAPPLE (Annona squamosa L.)

SCORE SHEET FOR EVALUATING SUGARAPPLE

145





Intermediate 6-10

Gritty 1-5


Sweet (22˚Brix) 11-15




High (> 55%) 11-15

Medium (50-55%) 6-10

Low (< 50%) 1-5

4. Size of core (5 points) ___________

Small (< 2 g) 4-5

Medium (2-3 g) 2-3

Large (> 3 g) 1


Low (< 50 seeds) 11-15



TOTAL (100 points) ___________

146

FCTWG - NSIC FORM E –SO SWEET ORANGE [Citrus sinensis (L.) Osbeck]

SCORE SHEET FOR EVALUTING SWEET ORANGE




Large (> 300 g) 11-15

Medium (200-299 g) 6-10

Small (>200 g) 1-5


Spheroid or Ellipsoid 4-5

Other shapes 1-3


Yellow-orange 4-5

Green-yellow 1-3



Thick (> 4.0 mm) 1-2

Thin (< 3.0 mm) 1-2


Smooth 3-5

Rough 1-2

6. Navel (5 points) ___________

Even 4-5

Protruding 1-3

147



1. Vesicle color (10 points) ___________

Yellow-orange 6-10

Yellow 1-5

2. Flavor (15 points) ___________

Sweet (>11°Brix) 11-15

Intermediate(9-11°Brix) 6-10

Sour (<9°Brix) 1-5


Juicy 7-10

Moderate 4-6

Dry 1-3


High (>80%) 11-15


Low (<75%) 1-5

5. Vesicle texture (5 points) ___________

Soft 4-5

Intermediate 2-3

Firm 1

6. Titrable acidity (5 points) ___________

Low (<1.5%) 4-5

Intermediate (1.5-2%) 2-3

High (>2%) 1

TOTAL (100 points) ___________

148

FCTWG - NSIC FORM E – Tm TAMARIND (Tamarindus indica L.)

SCORE SHEET FOR EVALUATING TAMARIND




Large (> 20 g) 8-10

Medium (15-20 g) 4-7

Small (< 15 g) 1-3


Cylindrical and Straight 8-10

Cylindrical and curved 4-7

Flat and Curved 1-3

3. Peel/Shell texture (5 points) __________

Smooth 3-5

Rough 1-2

4. Peel/Shell thickness (5 points) __________

Thick (> 0.5 mm) 4-5

Thin (< 0.5 mm) 1-3



Smooth and Firm 4-5

Coarse and Soggy 1-3

149


2. Flesh flavor (15 points) Sweet Sour __________

Sweet (> 18˚ Brix) 11-15 1-5

Sub-acid (12-17˚ Brix) 6-10 6-10

Sour (< 12˚ Brix) 1-5 11-15

3. Flesh aroma (5 points) __________

Strong 4-5

Mild 1-3

4. Fiber in flesh (10 points) __________

None to Scanty 7-10

Moderate 4-6

Abundant 1-3


High (> 50%) 11-15


Low (< 40%) 1-5

6. Seed number (10 points) __________

High (> 5) 7-10

Medium (3-4) 4-6

Low (< 2) 1-3

__________

Light (< 4g) 7-10

Medium (4-5 g) 4-6

Heavy (> 5 g) 1-3

7. Seed weight (10 points)

Total (100 points)

__________

150

Table 1. LIST OF NSIC - REGISTERED FRUIT VARIETIES (1995-2008)

Common Name

Variety Name Registration Owner and Address

Number

Abiu RCF Gold NSIC 95 Ab 01 Roberto E. Coronel

Los Baños, Laguna

Avocado Cepillo Green NSIC 95 Av 01 Gualberto Cepillo

Balagtas, Batangas City

Parker NSIC 95 Av 02 Robert Parker

Cabuyao, Laguna

RCF Morado NSIC 97 Av 03 Roberto E. Coronel

Los Baños, Laguna

Salcedo NSIC 99 Av 04 Alejandro Tabayocyoc

Salcedo, Eastern Samar

Rambu NSIC 00 Av 05 Isabelo Ramos

Banna, Ilocos Norte

Bignay Palamuti NSIC 02 Bg 01 IPB-UPLB

College, Laguna

Caimito RCF Purple NSIC 95 Ca 01 Roberto E. Coronel

Los Baños, Laguna

Rabanal NSIC 00 Ca 02 Sixto Pascua, Jr.

Batac, Ilocos Norte

Cashew Farinas NSIC 95 Cs 01 Federico Fariñas

Sn Marcelino, Zamb

Dayap NSIC 95 Cs 02 Alvino Dayap

Sn Antonio, Zamb.

Makiling NSIC 97 Cs 03 Dept of Horti-UPLB

College, Laguna

Zambales Beauty NSIC 01 Cs 04 RMTU

Sn Marcelino, Zamb.

Magsaysay NSIC 01 Cs 05 RMTU

Sn Marcelino, Zamb.

DLR NSIC 01 Cs 06 RMTU

Sn Marcelino, Zamb.

Gene NSIC 01 Cs 07 RMTU

Sn Marcelino, Zamb.

Red Princess NSIC 01 Cs 08 Institute of Plant Breeding

UPLB-CA

Durian Arancillo NSIC 95 Dr 01 BPI-DNCRDC

Bago Oshiro, Davao City

APPENDIX 1

151

Puyat NSIC 00 Dr 10 BPI-DNCRDC

Bago Oshiro, Dav City

UPLB Gold NSIC 00 Dr 11 Dept.of Horti-UPLB

College, Laguna

Governor's plum Mirabuena NSIC 95 GP 01 Florinda Mirabuena

Magdalena, Laguna

Guava Queso de Bola NSIC 02 Gv 01 Jaime Goyena, Sr.

Calauan, Laguna

Jackfruit Sinapelo NSIC 95 Jf 01 Felimon Sinapelo

Candelaria, Quezon

Burabod NSIC 96 Jf 02 Estelita dela Cruz

Maripipi, Biliran Prov.

Cervantes Gold NSIC 99 Jf 03 Emerita Cervantes

Los Baños, Laguna

Mabini NSIC 06 Jf 04

MMSU-SRO Sweet NSIC 07 Jf 05 Mariano Marcos State University

Batac 2906, Ilocos Norte

EVIARC Sweet NSIC 06 Jf 05 RIARC Satellite Abuyog

Balinsasayao, Abuyog, Leyte

Lanzones Longkong-Abad NSIC 07 La 1


Common Name


Number GD 69 NSIC 95 Dr 02 Angel Galang

Alcon Fancy NSIC 97 Dr 03 Alfonso Abad

Lacson Uno NSIC 97 Dr 04 Simeon Latayan

Oboza NSIC 97 Dr 05 Alfonso Abad

Duyaya NSIC 99 Dr 06 Severino Belviz

Sulit NSIC 00 Dr 07 Severino Belviz

Nanam NSIC 00 Dr 08 Severino Belviz

Lacson Dos NSIC 00 Dr 09 BPI-DNCRDC

Matina, Davao City

Tugbok, Davao City

Calinan, Davao City

Tugbok, Davao City

Calinan, Davao City

Calinan, Davao City

Calinan, Davao City

Bago Oshiro, Dav City

152

Corcino NSIC 05 Mn 08 Roque Corcino

7 Piddig, Ilocos Norte

Prima NSIC 05 Mn 09 Prima Franco

Sinait, Ilocos Sur

JTA Sweet NSIC 08 Mn 10 Ma. Luz T. Animas

San Lorenzo, Guimaras

‘P1-King Rodolfo NSIC 08 Mn 11 Hilaria M. dela Cruz

Sabang, Sta Cruz

Mangosteen UPLB Sweet NSIC 07 Mg 01 Dept. of Horticulture

Crop Science Cluster,UPLB

Roxas Purple NSIC 06 Mg 02 Marino Roxas

Calauan, Laguna

Marang Maraginto NSIC 96 Mr 01 USM

Kabacan, Cotabato

Papaya Sinta NSIC 96 Pp 01 IPB-UPLB

College, Laguna


Common Name


Number Mandarin Gayunan NSIC 04 Md 01 Joseph Ganagan

Ponkan (Taiwan) NSIC 04 Md 02 BPI-BNCRDC

Ponkan (California) NSIC 04 Md 03 BPI-BNCRDC

Okitsu NSIC 06 Md 04 BPI-BNCRDC

Baguio City

Mango MMSU Gold NSIC 97 Mn 01 MMSU

Fresco NSIC 00 Mn 02 Prevada Fresco

Talaban NSIC 00 Mn 03 Salvio Talaban

Sweet Elena NSIC 02 Mn 04 Nida Malabed

Tanaleon NSIC 04 Mn 05 Dominador Tanaleon

Guimaras Super NSIC 04 Mn 06 Cezar Galila

Efondo NSIC 05 Mn 07 Marciano Efondo

Baguio City

Baguio City

Baguio City

Batac, Ilocos Norte

Aguilar, Guimaras

Aguilar, Guimaras

Sta. Cruz, Zambales

Aguilar, Guimaras

Nueva Valencia,

Millan, Sibunag, Guimaras

153

Santol La Granja # 19 NSIC 01 Sn 01 BPI-LGNCRDC

La Granja, La Carlota

Pili M.Orolfo NSIC 99 Pl 01 DA-ROS-AES

Magnaye NSIC 99 Pl 02 DA-ROS-AES

Laysa NSIC 99 Pl 03 DA-ROS-AES

Lanuza NSIC 00 Pl 04 DA-ROS-AES

Magayon NSIC 00 Pl 05 DA-ROS-AES

Mayon # 1 NSIC 03 Pi 06 DA-ROS-AES

Mayon # 2 NSIC 03 Pl 07

Daraga NSIC 03 Pi 07 DA-ROS-AES

Pummelo Martha NSIC 96 Pm 01 Cornelio Maligalig

Tabaco, Albay

Tabaco, Albay

Tabaco, Albay

Tabaco, Albay

Tabaco, Albay

Tabaco, Albay

Tabaco, Albay

Babatngon, Leyte

Magallanes NSIC 04 Pm 02 BPI-BNCRDC

Baguio City

Helmar NSIC 06 Pm 03 Aklan State University

Banga, Aklan

Rambutan JMG R3 NSIC 95 Rb 01 Jaime Goyena, Sr.

Calauan, Laguna

JMG 5W NSIC 95 Rb 02 Jaime Goyena, Sr.

Calauan, Laguna

Acc. sp. NSIC 96 Rb 03 DA-RVIII

Tacloban City

Goyena R-13 NSIC 02 Rb 04 Jaime Goyena, Sr

Calauan, Laguna

Amarillo NSIC 03 Rb 05 Ponciano Batugal

Calauan, Laguna

Roja NSIC 03 Rb 06 Mario Tenorio

Calauan, Laguna

Aguilar 1 NSIC 03 Rb 07 ASCA

Banga, Aklan


Common Name


Number

154

La Granja # 26 NSIC 01 Sn 02 BPI-LGNCRDC

La Granja, La Carlota

Sapodilla Mapino NSIC 00 Sp 01 Roman Carandang

Chikok NSIC 00 Sp 03 Prevada Fresco

Buluangan,Jordan, Guimaras

Soursop Davao Prolific NSIC 95 Ss 01 Roberto E. Coronel

Aguinaldo NSIC 00 Ss 02 Elpidio Panganiban

Amadeo, Cavite

Sweet Orange Hamlin NSIC 06 SO 01 BPI-BNCRDC

Trovita NSIC 06 SO 02 BPI-BNCRDC

Washington Navel NSIC 06 SO 03 BPI-BNCRDC

Navelate NSIC 06 SO 04 BPI-BNCRDC

Navelina NSIC 06 SO 05 BPI-BNCRDC

Baguio City

Sugarapple Purple NSIC 95 Sa 01 Roberto E. Coronel

Los Banos, Laguna

Tamarind Aglibut Sweet NSIC 07 Tr 01 Pampangga Agricultural College

Magalang, Pampanga

Talisay, Batangas

Los Baños, Laguna

Baguio City

Baguio City

Baguio City

Baguio City


Common Name


Number

155

Appendix 2

Table 2. Fruit varieties approved and released by the Philippine Seed Board until 1993.

FRUIT CROP VARIETY NAME AGENCY/OWNER

Atemoya 1. ‘African Pride’ Institute of Plant Breeding

Atis 2. ‘Nang Thong’ Institute of Plant Breeding

3. ‘Morado’ Institute of Plant Breeding

Avocado 4. Bat-Av-0-3 Teodoro V. Katigbak

5. ‘Tacloban Selection’ Maria Elisa A. Pemejo

6. ‘Calma’ Jose de Leon

7. ‘ De Leon’ Jose de Leon

Balimbing 8. ‘Kwangtung’ Institute of Plant Breeding

Banana 9. ‘Lakatan Institute of Plant Breeding

10. ‘Latundan’ Institute of Plant Breeding

11. ‘Saba’ Institute of Plant Breeding

Cashew 12. ‘Guevara’ Institute of Plant Breeding/ Western Luzon Agricultural College

13. ‘Mitra’ (R2T4-QP Palawan Seed Farm

14. R2T3-QP Palawan Seed Farm

Chico 15. ‘Ponderosa’ (QAES-Ch-0-4

Quezon Agricultural Experimental Station

16. ‘Ponderosa’ (QAES-Ch-0-6


17. ‘Ponderosa’ (QAES-Ch-0-7)


18. ‘Sao Manila’ (QAES– Ch-0-8)


156

FRUIT CROP VARIETY NAME AGENCY/OWNER

19. ‘Sao Manila’ (QAES-Ch-0-11)


20. ‘Gonzalez’ Institute of Plant Breeding

21. ‘Pineras’ Institute of Plant Breeding

22. ‘Ponderosa Institute of Plant Breeding

Durian 23. DES-806 Romy Francisco

24. ‘Chanee’ DES, BPI

25. ‘Malagkit’ Kibawe Seed Farm

26. DES-1545 Domingo Sotilleza

Guayabano 27. ‘Sour’ Manuel L Roxas Memorial

Experimental Station

Jackfruit 28. Bat-Jf-0-2 Vicente Macasaet

29. Bat-Jf-0-3 Alfredo Makasaet

30. Bat-Jf-0-4 Crispulo Dimayuga

31. Jo-1 Mandaue Experimental Station

32. Jo-2 Mandaue Experimental Station

33. ‘Torres’ Institute of Plant Breeding

Lanzones 34. ‘Duku’ Davao National Crop

Research Center

35. ‘Paete’ Institute of Plant Breeding

Mango 36. ‘GES 73’ Guimaras Experimental Station

37. ‘GES 77’ Guimaras Experimental Station


Appendix 2 Table 2. Cont.

157

Appendix 2

Table 2. Cont.

FRUIT CROP

VARIETY NAME AGENCY/OWNER


40. ‘Carabao’ (Lamao # 1) Institute of Plant Breeding

Pili 41. ‘Katutubo’ Institute of Plant Breeding

42. ‘Mayon’ Institute of Plant Breeding

43. ‘Oas’ Institute of Plant Breeding

Rambutan 44. ‘DES-1548’ Alfonso Abad

45. ‘DES-1554’ Carlota Sandique



48. ‘Maharlika’ Cionito Villacorta

49. ‘Lebak Bulus’ College of Agriculture, UP

50. ‘Seematjan’ Rodrigo F. Digas

Santol 51. ‘Bangkok Long’ 00006 Long Gawon Walord

52. ‘Bangkok Long’ 07 Crop Research & Development Station



55. ‘Bangkok’ Institute of Plant Breeding

Tiesa 56. ‘Saludo’ Anastacio Saludo

158

Bibliographic Citation: Fruit Crops Technical Working Group-National Seed Industry Council 2009. Guidelines for Evaluation, Selection and Registration of New Fruit Crop Varieties. Department of Agriculture, National Seed Industry Council. 2nd Floor National Seed Quality Control Service Building, Bureau of Plant Industry, Visayas Avenue. Diliman, Quezon City.

Published by:

NATIONAL SEED INDUSTRY COUNCIL DEPARTMENT OF AGRICULTURE

2nd Floor,National Seed Quality Control Service Bldg. Bureau of Plant Industry, Visayas Avenue.

Diliman, Quezon City Email address: [email protected]

October 2009

Acknowledgement: Editors: DR. GLICERIA S. PASCUA DR. ROBERTO E. CORONEL Cover Layout: MS. LEAH TUTE

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