Phenetic Analysis of Cultivated Black Pepper (Piper nigrum L.) in Malaysia

Table 2

Characteristics and character states used for phenetic analysis.

Number	Characteristics and character states
	Leaf characteristics
1	Leaf shape: (1) lanceolate; (2) lanceolate-ovate; (3) ovate
2	Leaf apex: (1) acute; (2) obtuse; (3) rounded
3	Leaf base: (1) acute; (2) oblique; (3) rounded; (4) ovate
4	Leaf area (cm^2): (1) <40; (2) 40–60; (3) 60–80; (4) 80–100; (5) >100
5	Leaf colour (fully expanded leaf) :(1) green group 137 series (moderate olive green); (2) green group NN137 series (greyish olive green); (3) green group 139 series (dark yellowish green)
6	Blade width (, mm): (1) <6; (2) 6–8; (3) 8–10; (4) 10–12; (5) >12
7	Blade length (L, mm): (1) <10; (2) 10–11; (3) 11–12; (4) 12–13; (5) >13
8	Blade width-length ratio (Lw^−1): (1) <1.4; (2) 1.4–1.7; (3) 1.7–2.0; (4) 2.0–2.3; (5) >2.3
	Inflorescence characteristics
9	Inflorescence length at the withering stage (cm): (1) <7; (2) 7–8; (3) 8–9; (4) 9–10; (5) >10
10	Inflorescence colour : (1) green group 144 series (strong yellowish green); (2) yellow-green group N144 series (strong yellowish green); (3) yellow-green group 145 series (strong yellowish green)
11	Inflorescence thickness at the withering stage (mm): (1) <2.8; (2) 2.8–3.2; (3) 3.2–3.6; (4) 3.6–4.0; (5) >4.0
12	Number of flowers per inflorescence: (1) <80; (2) 80–90; (3) 90–100; (4) >100
13	Number of inflorescences (spikes) per branch per node: (1) <20; (2) 20–30; (3) 30–40; (4) >40
	Fruit characteristics
14	Fruit spike length (cm): (1) <7; (2) 7–9; (3) 9–11; (4) >11
15	Fruit size (single berry) in diameter (mm): (1) <6; (2) 6–7; (3) >7
16	Fruit weight (single berry) (g): (1) <0.12; (2) 0.13–0.18; (3) >0.18
17	Fruit colour (hard dough stage): (1) green group NN137 series (greyish olive green); (2) green group 139 series (dark yellowish green); (3) green group 141 series (deep yellowish green)
18	Percent fruit set: (1) <60; (2) 60–70; (3) >70
19	Conversion rate (fresh to black pepper) (%): (1) <40; (2) 40–50; (3) >50
20	Conversion rate (fresh to white pepper) (%): (1) <20; (2) 20–30; (3) >30
21	Pericarp thickness (mm): (1) <1.6; (2) 1.6–1.8; (3) 1.8–2.0; (4) 2.0–2.2; (5) >2.2
	Seed characteristics
22	Seed diameter (mm): (1) <3.5; (2) 3.5–4.0; (3) >4.0
23	Seed weight (g): (1) < 4.8; (2) 4.8–5.0; (3) 5.0–5.2; (4) 5.2–5.4; (5) >5.4
	Vigour
24	Branch column types: (1) erect; (2) horizontal; (3) drooping
25	Internode length (cm): (1) <8; (2) 8–9; (3) 9–10; (4) 10–11; (5) >11
26	Number of nodes/foot of the stem: (1) 1; (2) 2; (3) 3; (4) 4; (5) 5
	Shoot tip
27	Anthocyanin: (1) absent; (2) present

RHS colour codes used.