Strawberry plant called ‘Ruby’

Details Strawberry plant called ‘Ruby’ Strawberry plant called ‘Ruby’

2000-02-04

2001-12-18

Campell, Bruce R. (Department: 1661)

Plants

Rose

Climber

Plant Patent

active

PP012283

ABSTRACT:

BACKGROUND OF THE INVENTION
The invention of ‘Ruby’, a new and distintive cultivar of strawberry plant, is a result of the cross breeding between B1' (an unpatented J&P selection) and ‘Selva’ (U.S. Plant Pat. No. 5,266). The resulting plant was selected in a controlled breeding plot at J&P Research's cultivated field located in Naples, Fla. during the fruiting season of 1997-1998. It was designated as JP
I
by the inventor. This cultivar is botanically identified as
Fragaria xananassa Duch
. ‘Ruby’ has been propagated by runner and meristem culture in Naples, Fla. as well as in the commercial nurseries in United States and Canada. It has been trialed in the fields of growers in both North Carolina and Florida. ‘Ruby’ plant retains its distinctive characteristics and reproduces true to type in successive generations.
COMPARISON TO CLOSEST CULTIVARS
The commercial cultivar that we believe to be closest comparison to ‘Ruby’ in appearance from those known to us is ‘Camarosa’ (U.S. Plant Pat. No. 8,708). Both of them have the same isozyme banding pattern for phosphoglucose isomerase (PGI); leucine amino peptidase (LAP); and malate dehydrogenase (MDH). For the details see Table 1 isozyme analyses. However, there are several characteristics of ‘Ruby’ that are different from or not possessed by ‘Camarosa’. Those are:
(1) Plant type: The fruiting plant of ‘Ruby’ is a very open and prostrate type plant with a long petiole, but ‘Camarosa’ is more compact and erect and a shorter petiole.
(2) Color: The fruit color of ‘Ruby’ (7.5R4/14) is distinctively lighter than that of ‘Camarosa’ (7.5R3/12 or 6.25R3/12);
(3) Shape: The fruit shape of ‘Ruby’ is conic to long conic in comparison to ‘Camarosa’ which is a more flat shaped fruit.
(4) Bracts: Most of the leaves of ‘Ruby’ have very distinctive bract leaflets on the petiole, whereas there are none on ‘Camarosa’.
(5) Firmness: The fruit firmness of ‘Ruby’ is distinctive firm (517 gram per 5 mm diameter plunger tip) even firmer than ‘Camarosa’ (485 gram per 5 mm diameter plunger tip).
(6) Flavor: The fruit flavor of ‘Ruby’ (11.5 degree Brix) is distinctively sweeter than ‘Camarosa’ (9.8 degree Brix) by the Brix measurement.
(7) Calyx: The fruit calyx of ‘Ruby’ is larger and distinctive indent in comparison to those of ‘Camarosa’ which is smaller and more even or slight indent.
TABLE 1
Isozyme in leaf extracts by electrophoresis for ‘Ruby’, ‘Camarosa’.
Ruby
Camarosa
PGI
A2
A2
LAP
B3
B3
MDH
C2
C2
All isozyme analyses were conducted using leaf tissue. Reference: J. Amer. Soc. Hort. Sci.
106:684-687
,(1981); USDA Forest Service General Technical Report PSW-64,(1982); and Tanksley,S.D. and Orton, T.J. Isozymes in Plant Genetics and Breeding, Part A, pp. 469-516 (Elsevier Science Publishers B.V.,1984).

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