|
| Morphological characteristics | Measurement methods |
|
| Leaf characteristics | |
| (1) Leaf shape, leaf apex, and leaf base | Description based on the UPOV standard |
| (2) Leaf area (cm2), blade width (, mm), blade length (L, mm), and blade length-width ratio (Lw−1) | Measured by using the WinFOLIA image analysis system |
| (3) Leaf colour (fully expanded leaf) | RHS colour codes used |
|
| Inflorescence characteristics | |
| (1) Inflorescence length at the stigma withering stage (cm) and inflorescence thickness at the stigma withering stage (mm) | Measured by using a vernier calliper |
| (2) Inflorescence colour | RHS colour codes used |
| (3) Number of flowers per inflorescence | Counted via stereomicroscope |
| (4) Number of inflorescences (spikes) per branch per node | Counted manually |
|
| Fruit characteristics | |
| (1) Fruit spike length (cm) and fruit size in diameter (mm) | Measured by using a vernier calliper |
| (2) Fruit weight (single fresh berry) (g) | Measured by using an analytical balance |
| (3) Fruit colour (hard dough stage) | RHS colour codes used |
| (4) Percent fruit set | Counted manually. Percent = (number of developed fruits)/(number of developed fruits + number of underdeveloped fruits) × 100 |
| (5) Conversion rate (fresh to black pepper) (%) | Measured by using an analytical balance (drying specification: oven-drying at 40°C; moisture content ≤12%) |
| (6) Conversion rate (fresh to white pepper) (%) | Measured by using an analytical balance (drying specification: oven-drying at 40°C; moisture content ≤12%) |
| (7) Pericarp thickness (mm) | Measured by using a vernier calliper (horizontal diameter of a fresh berry−horizontal diameter of the seed) |
|
| Seed characteristics | |
| (1) Seed diameter (mm) | Measured by using a vernier calliper (horizontal diameter of the seed) |
| (2) Seed weight (g) | Measured by using an analytical balance |
|
| Vigour | |
| (1) Branch column | By observation |
| (2) Internode length (cm) | Measurement by using a ruler (node-to-node distance) |
| (3) Number of nodes/foot of the stem | Counted manually |
|
| Shoot tips | |
| (1) Anthocyanin: absent or present | By observation of shoot tip colouration. Green colour = absence of anthocyanin; purple colour = presence of anthocyanin |
|
