Strawberry plant named ‘Cordial’

This invention relates to a new and distinct cultivar of strawberry named ‘Cordial’. The new late-season cultivar is primarily characterized by the uniformity and symmetry of fruit shape and size, evenness of color, glossiness of fruit skin, freshness and health of calyx, being free of physiologically-based blemishes such sun scald, bronzing, and rain damage and shelf life of the fruit.

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Description

Latin name of the genus and species of the plant claimed: ‘Cordial’ is a new strawberry plant that is Fragaria x ananassa Duchesne ex Rozier.

Variety denomination: The new strawberry plant claimed is of the variety denominated ‘Cordial’ Fragaria x ananassa Duchesne ex Rozier.

BACKGROUND OF THE NEW PLANT

The present invention relates to a new and distinct strawberry cultivar designated ‘Cordial’ and botanically known as Fragaria x ananassa Duchesne ex Rozier. This new strawberry cultivar was discovered in Beltsville, Md., in Spring 2013 and originated from a cross between the female parent B1893 (unpatented) and the male parent B1805 (unpatented). The original seedling of the new cultivar was asexually propagated in Beltsville since 2013 by rooting daughter plants from stolons of the mother plant. The present invention has been found to be stable and reproduce true to type through successive asexual propagations rooting daughter plants from stolons.

BRIEF SUMMARY OF THE NEW PLANT

The cultivar ‘Cordial’ has not been observed under all possible environmental conditions. The phenotype may vary somewhat with variations in environment such as temperature, day length, and light intensity, without, however, any variance in genotype.

The following traits have been repeatedly observed and are determined to be the unique characteristics of ‘Cordial’. These characteristics in combination distinguish ‘Cordial’ as a new and distinct Fragaria cultivar:

    • 1. Late season.
    • 2. Resistant to anthracnose fruit rot (Colletotrichum acutatum).
    • 3. Excellent fruit quality in storage (shelf life).
    • 4. High yield.

BRIEF DESCRIPTION OF THE PHOTOGRAPHS

This new strawberry plant is illustrated by the accompanying photographs that show the flowers, fruit and entire plants; the colors shown are as true as can be reasonably obtained by conventional photographic procedures.

FIG. 1 shows ‘Cordial’ plant size is smaller than that of ‘Ovation’ and ‘Allstar’ while flowering, with 30.5 cm spacing, in annual plasticulture.

FIG. 2 shows some ‘Cordial’ terminal flowers are above the canopy, but some are below.

FIG. 3 shows a single ‘Cordial’ flowering truss.

FIG. 4 shows ‘Cordial’ stigma color is more yellow-orange than that of ‘Ovation’ and ‘Allstar’.

FIG. 5 shows typical ‘Cordial’ fruit at various ripening stages.

FIG. 6 shows two containers of ‘Cordial’ fruit photographed two years apart in different outdoor lighting conditions. In one container of fruit on opaque background.

FIG. 7 shows typical halved fruits of ‘Cordial’ (left), ‘Allstar’ (center), and ‘Ovation’ (right), with ‘Cordial’ flesh having more uniform coloring.

 DETAILED DESCRIPTION OF THE NEW CULTIVAR

The following description of ‘Cordial’ is based on observations taken from 2015 through 2018 growing seasons in evaluations in Beltsville, Md. This description is in accordance with UPOV terminology. Color designations, color descriptions, and other phenotypical descriptions may deviate from the stated values and descriptions, depending on variation in environmental, seasonal, climatic, and cultural conditions. ‘Cordial’ has not been observed under all possible environmental conditions. The botanical description of ‘Cordial’ was taken from plants nine months after establishment in the field. Color terminology follows The Royal Horticultural Society Colour Chart, London (1986).

‘Cordial’ fruit are suitable for shipping and fresh-market use, based on a combination of the marketability ratings after refrigerated storage, fruit firmness, and fruit skin toughness. The percent of fruit still at marketable quality (no rot and very little degradation) after refrigerated storage was 86% (1 week) and 52% (2 weeks) for ‘Cordial’, compared with 37% and 10% for ‘Allstar’, and 52% and 15% for ‘Ovation’.

DETAILED BOTANICAL DESCRIPTION

Table 1 shows selected characteristics of the new cultivar compared with plant characteristics of ‘Allstar’ and ‘Ovation’. Characteristics include inflorescence position, stigma color, anther number, harvest maturity, weight of fruit, yield, firmness of flesh, and evenness of flesh color.

TABLE 1 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Inflorescence Slightly below Slightly below At or slightly position to above canopy below canopy canopy Stigma color Yellow-Orange Yellow-Orange Yellow-Orange Group 22A Group 22B Group 20B Anther number 33.2 24.6 22.2 Harvest maturity Early June Late May Early June (50% of plant with ripe fruit) Weight of fruit (g) 18.5 10.0 13.9 Yield (kg/plant) 0.79 0.61 0.54 Firmness of flesh Firm Medium to Medium to firm firm Evenness of flesh Somewhat Not even Uneven color even

Table 2 shows plant characteristics of the new cultivar compared with plant characteristics of ‘Allstar’ and ‘Ovation’. Plant characteristics include plant height, diameter, number of crowns per plant, habit, density of individual plants and vigor.

TABLE 2 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Plant height (cm) 27.2 31.4 28 Plant diameter (cm) 41.3 47.5 49.2 Number of crowns 3.8, 3 to 4 4.7, 3 to 6 4.7, 3 to 7 plant Habit Upright open Upright open Upright open globose globose globose Density of Medium Medium Medium individual plant Vigor Medium to strong Medium Strong

Table 3 shows leaf characteristics of the new cultivar compared with leaf characteristics of ‘Allstar’ and ‘Ovation’. Leaf characteristics include leaf type, leaf shape. leaf length, leaf width, terminal leaflet length, terminal leaflet width, terminal leaflet length to width ratio, leaf margins, shape of teeth, leaf serrations per leaflet, upper and lower leaf surface color, number of leaflets, terminal leaflet apex shape, terminal leaflet base shape, glossiness upper side leaf surface, texture upper side leaf surface, texture underside leaf surface and leaf arrangement.

TABLE 3 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Leaf type Semi-evergreen Semi-evergreen Semi-evergreen Leaf shape Trifoliolate Trifoliolate with Trifoliolate with ovate ovate leaflets with ovate leaflets touching to leaflets touching to overlapping touching to overlapping overlapping Leaf length 12.3 13.6 13.6 (cm) Leaf width 22.0 16.9 16.7 (cm) Terminal 10.8 9.4 9.3 leaflet length (cm) Terminal 9.4 8.2 7.8 leaflet width (cm) Terminal 1.2 1.2 1.2 leaflet length/ width ratio Leaf margins Serrate Serrate Serrate Shape of teeth Apiculate Apiculate Apiculate Leaf serrations 28.6 27.3 22.7 per leaflet Color mature Green Group Green Group Green Group leaves lower 137C 137C 137C surface Color mature Green Group Green Group Green Group leaves upper 137A 137A 137A surface Number of 3 3 3 leaflets Terminal Obtuse Obtuse Obtuse leaflet apex shape Terminal Accute cuneate Accute cuneate Accute cuneate leaflet base shape Glossiness Semi-gloss Semi-gloss Semi-gloss upper side leaf surface Texture Very slightly Very slightly Very slightly upper side rugose rugose rugose leaf surface Texture Very slightly Very slightly Very slightly underside leaf reticulate reticulate reticulate surface Leaf Individual Individual Individual arrangement trifoliate leaves trifoliate leaves trifoliate leaves attached to attached to attached to compressed compressed compressed stem (crown) stem (crown) stem (crown) at ground at ground at ground level level level

Table 4 shows information about the petiole, the petiolule, the bract and the stipule of the new cultivar compared to ‘Allstar’ and ‘Ovation’. This includes petiole length, petiole diameter, petiole texture, petiole pubescence, petiole color, petiolule color, petiolule length, bract frequency, bract color designation, stipule length, stipule width, stipule color designation and anthocyanin intensity.

TABLE 4 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Leaf petiole 18.0  24.2  21.0  length (cm) Petiole diameter 0.5 0.5 0.4 (cm) Petiole texture Smooth Smooth Smooth Petiole Medium Sparse Sparse pubescence Petiole color Yellow Green Yellow Green Yellow Green Group 144B Group 144C Group 144B with some anthocyanin Petiolule color Yellow Green Yellow Green Yellow Green Group 144B Group 144C Group 144B Petiolule length 0.4 0.8 0.4 (cm) Bract frequency 2 per 2 per 1 to 2 per inflorescence, inflorescence, inflorescence, generally generally generally unifoliate unifoliate unifoliate Bract color Yellow-Green Yellow-Green Yellow-Green 147A 147A 147B Stipule length 2.4 2.3 1.9 (cm) Stipule width 0.8 0.8 0.6 (cm) Stipule color Absent to Very weak Medium very weak to weak Anthocyanin Red 46B over Red 46B over Red 46B over intensity Yellow-Green Yellow-Green Yellow-Green 144C 144C 144C

Table 5 shows stolon characteristics of the new cultivar compared to ‘Allstar’ and ‘Ovation’. These characteristics include the number of stolons, the anthocyanin coloration of the stolons, the thickness of the stolons, and the pubescence of the stolons.

TABLE 5 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Stolon production 9 10 11 Stolon anthocyanin Medium Light Medium Stolon thickness (cm) 0.3 0.3 0.2 Stolon pubescence Sparse to Sparse Sparse to medium medium

Table 6 shows inflorescence characteristics of the new cultivar compared to ‘Allstar’ and ‘Ovation’. These characteristics include inflorescence position relative to foliage, flower type, flower size, petal shape, relative petal spacing, petal apex shape, petal margin, petal base shape, petal length, petal width, petal length/width ratio, number of petals, petal color, stigma color, style color, anther color, filament color, flower truss type, and anther number.

TABLE 6 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Inflorescence Slightly below Slightly below At or slightly position to slightly canopy below canopy above canopy Flower type Complete Complete Complete simple simple simple Flower diameter 3.6 3.7 3.4 (cm) Petal shape Circular to Circular to Circular to obovate obovate obovate Petal spacing Touching to Touching to Overlapping overlapping overlapping Petal apex shape Circular Circular Circular Petal margin Entire Entire Entire Petal base shape Obovate Obovate Obovate Petal length (cm) 13.0 13.0 12.7 Petal width (cm) 11.6 12.5 12.2 Petal length/ 1.13 1.04 1.00 width ratio Petal count 8.0 7.2 7.2 Petal color White Group White Group White Group 155D 155D 155D Stigma color Yellow-Orange Yellow-Orange Yellow-Orange Group 22A Group 22B Group 20B Style color Yellow-Green Yellow-Green Yellow-Green Group 150A Group 150B Group 150A Anther color Yellow-Orange Yellow-Orange Yellow-Orange Group 20A Group 20A Group 20A Filament color Yellow-Green Yellow-Green Yellow-Green Group 150C Group 150D Group 150D Blooming habit Spring bloomer Spring bloomer Spring bloomer Anther number 33.2 24.6 22.2

Table 7 shows fruit characteristics of the new cultivar compared to ‘Allstar’ and ‘Ovation’. These characteristics include number of berries per truss, fruiting truss attitude, fruit length, fruit diameter, fruit length/width ratio, fruit weight, relative fruit size, predominant fruit shape, difference in shape between primary and secondary fruit, fruit glossiness, fruit core color, fruit cavity size, band without achenes, evenness of fruit surface, top color, non-blush side color, blush side color, internal color, achene color, achene count per fruit, calyx color, insertion of calyx, pose of calyx segments, size of calyx in relation to fruit, ease of calyx removal, firmness of flesh, evenness of flesh color, distribution of flesh color, sweetness, acidity, Brix, pH, titratable acidity, texture when tasted, time of flowering, harvest maturity (50% of plants with ripe fruit), type of bearing, and yield.

TABLE 7 Characteristic ‘Cordial’ ‘All star’ ‘Ovation’ Number of 9.2 11.3 13.5 berries per fruiting truss Fruiting truss Prostrate Prostrate Prostrate attitude Diameter 4.8 4.3 3.5 fruit (cm) Length fruit 4.2 4.3 4.2 (cm) Ratio fruit 0.9 1.0 1.2 length/width Weight of 18.5 10.0 13.9 fruit (g) Relative Medium to Medium Medium to fruit size Large Large Predominant Conic to Conic Conic fruit shape globose conic Difference in Slight, more Moderate Moderate shap ebetween uniform primary and secondary fruits Fruit glossiness Strong Strong Strong Fruit core color Light red Light red Light red Fruit cavity size Absent to small Absent to small Absent to small Band without Absent to very Absent to Absent to achenes narrow moderate moderate Evenness of Very even Even to slightly Even to slightly fruit surface uneven uneven Color of top Red Group 45A Red Group 44A Red Group 45A of fruit Non-blush Red Group 44A Orange-Red Red Group 44A side color Group 33A Blush side Red Group 45A Red Group 45A Red Group 45A color Internal Orange-Red Orange-Red Orange-Red flesh color Group 33A 33B, Group 33A Group 33A White 155D 33B 33C, 33B, Orange-White White 155D Group 159D Achene At surface At surface At surface position Achene color Yellow-Green Greyed-Yellow Greyed-Yellow Group 153B, Group 160A, Group 160B, Red Group 45A Red Group 45A Red Group 45A Achene count 519 397 248 Insertion of At surface At surface slightly At surface to calyx necked slightly necked Calyx color Yellow-Green Yellow-Green Yellow-Green 148B 148B 148B Pose of calyx Reflexed to Reflexed to Reflexed to segments spreading clasping spreading Size of calyx Same to larger Same to slightly Slightly smaller in relation to larger to slightly fruit larger Ease of calyx Difficult Difficult Difficult removal Firmness of Firm Medium to firm Medium to firm flesh Evenness of Somewhat Not even Uneven flesh color even Distribution Orange-red Relatively large Orange-red of flesh color heart, slightly light orange-red heart, white darker exterior, heart, very pale ring, orange white near the ring and lines red exterior, proximal end radiating to with visible achenes, orange lines towards red exterior, each achene Sweetness Medium Medium Medium Acidity Mild Mild Mild Brix (percent 7.6 7.5 7.8 soluble solids) pH 3.79 3.85 3.55 Texture when Fine and juicy Fine and juicy Fine and juicy tasted Time of April to May April to May April to May flowering Harvest Early June Late May Early June maturity (50% of plant with ripe fruit) Type of Short Day/June Short Day/June Short Day/June bearing Bearing Bearing Bearing Yield (kg/ 0.79 0.61 0.54 plant)

COMPARISON WITH PARENTAL AND OTHER CULTIVARS

When ‘Cordial’ is compared to female parent, B1893 (unpatented), the fruits are less susceptible to Botrytis fruit rot (Botrytis cinerea). When ‘Cordial’ is compared to male parent, B1805 (unpatented), a full sibling of ‘Keepsake’ (U.S. Plant Pat. No. 30,578), the fruits are more resistant to anthracnose fruit rot (Colletotrichum acutatum) and produce more stolons (runners). ‘Cordial’ plants respond to powdery mildew (Spaerotheca macularis), leaf blight (Phomopsis obscurans), leaf scorch (Diplocarpon earliana), and common leaf spot (Mycosphaerella fragariae) similarly to those of ‘Allstar’ and are less susceptible than ‘Ovation’ plants. ‘Cordial’ plants respond to bacterial angular leafspot (Xanthomonas fragariae) similarly to those of ‘Ovation’ and are less susceptible than ‘Allstar’ plants.

Claims

1. A new and distinct cultivar of strawberry plant named ‘Cordial’, substantially as illustrated and described herein.

Patent History
Patent number: PP33636
Type: Grant
Filed: Jul 27, 2020
Date of Patent: Nov 16, 2021
Assignee: The United States of America, as represented by The Secretary of Agriculture (Washington, DC)
Inventors: Kimberly S. Lewers (Columbia, MD), John M. Enns (Hyattsville, MD)
Primary Examiner: June Hwu
Application Number: 16/939,591
Classifications
Current U.S. Class: Strawberry (PLT/208)
International Classification: A01H 5/08 (20180101); A01H 6/74 (20180101);