Nectarine tree named ‘CAKEBUZZ’

Abstract

A new and distinct variety of white flat nectarine tree denominated CAKEBUZZ has fruits with high eating quality and very long shelf life without alteration before and after harvesting, with a semi-sweet greenish white flesh, with a slightly red pigmentation around the stone cavity, a completely closed pistil cavity and an attractive luminous skin with a very high percentage of purple red blush on skin surface, on a dark red background.

Claims

1. A new and distinct variety of white flat nectarine tree as illustrated and described, characterized by fruits with high eating quality and very long shelf life without alteration before and after harvesting, with a semi-sweet greenish white flesh, with a slightly red pigmentation around the stone cavity, a completely closed pistil cavity and an attractive luminous skin with a very high percentage of purple red blush on skin surface, on a dark red background.

Description

DESCRIPTION OF THE DRAWINGS

(1) In the accompanying drawing, which are as nearly true as it is reasonably possible to make in a color illustration of this type:

(2) FIG. 1 is a color photograph that shows a typical specimen of a tree of the new variety CAKEBUZZ in orchards, with branches bearing fruits.

(3) FIG. 2 is a color photograph that shows a close view of branches bearing fruits at maturity time, in orchard.

(4) FIG. 3 is a color photograph which depicts the flower buds at different development stages, and the reverse and side view of the flower and the reproductive organs with petals removed, of the new variety, also referenced as 02.12.49.16 NBPL ASF 16207 on FIG. 3.

(5) FIG. 4 is a color photograph which shows the upper and lower sides of leaves and three typical specimens of the fruit, one having been cut in halves with the stone being left in one ocvf the halves for depicting leaves, fruit flesh, the stone and the stone cavity of the new variety, also referenced as 02.12.49.16 NBPL on FIG. 4.

(6) FIG. 5 is a color photograph that shows a close view of typical specimens of the fruit of the new variety CAKEBUZZ at ripening time, one having been cut in a half with the stone left in its cavity.

(7) FIG. 6 is a color photograph that shows a close view of two typical specimens of the fruit of the new variety CAKEBUZZ at ripening time.

(8) FIG. 7 is a color photograph showing different views of the stone of the new variety also referenced as 02.12.49.16 NBPL on FIG. 7, one having been cut in halves with the kernel removed.

(9) The enclosed photographs show plants in their second growing season for trees, trunk, leaves, fruits and stones and plants in their third growing season for flowers. Due to chemical development, processing and printing, the flowers, stones and fruits depicted in these photographs may or may not be accurate when compared to the actual botanical specimen.

DETAILED BOTANICAL DESCRIPTION

(10) The tree, flowers, and fruit may vary in slight detail due to variations in soil type, cultural practices, and climatic condition. The potential for commercial production of fresh fruits by CAKEBUZZ is high, due to fruit very long shelf life without alteration after harvesting.

(11) Trees are medium vigorous and large stature half-standing in a semi-flared aspect. The anthocyanic coloration of flowering shoot is present excluding brushwood side away from sun. The time of beginning of flowering is considered medium; flowering begins early at the end of February. The type of flower is showy (rosette) with medium to large petal size. Petals are pink. Leaf glands are present and circular. The fruit flesh is greenish white (aqua or water-green color) and generally with a very slightly red pigmentation around the stone cavity in a star-shape. The fruit skin is medium thick, with a luminous purple red blush on a dark red background. The stone is semi-clingstone, and its size is medium. Fruit taste is semi-sweet, very aromatic and with a high level of sugars.

(12) Compared to CAKEDELICE (U.S. Plant Pat. No. 25,632) variety, which is the female parent, the fruits of CAKEBUZZ variety ripen approximately at the same time during a season. More particularly, the fruits of CAKEBUZZ ripen two days later than the fruits of CAKEDELICE. The fruits of the new variety CAKEBUZZ have a more attractive appearance, their shape being rounder, symmetric and more regular than the fruits of CAKEDELICE. The new variety CAKEBUZZ is also different from its female parent CAKEDELICE considering the shape of leaf glands, which are considered round for the new variety and reniform for CAKEDELICE.

(13) Compared to its male parent NECTARBOOM variety (U.S. Plant Pat. No. 23,355), which produces round fruits, the fruits of the new variety CAKEBUZZ are flat. The fruits of the new variety CAKEBUZZ ripen 3 weeks to one month later than the fruits produced by NECTARBOOM.

(14) Compared to the white flat nectarine tree named CAKEREINE (not patented), the fruits of the new variety ripen earlier in the season, more particularly 10 days earlier, than the fruits produced by CAKEREINE. Moreover, the new variety CAKEBUZZ possesses a pistil cavity very well closed whereas the fruits of CAKEREINE possess a pistil cavity just enough closed.

DETAILED DESCRIPTION

(15) Referring more specifically to the pomological details of this new and distinct variety of white flat nectarine tree, the following was observed on trees in their second growing season (first year of production) for trees, trunk, leaves, fruits, stone and on trees in their third growing season (second year of production) for flowers, under the ecological conditions prevailing at the orchards located near the town of Elne, Pyrnes-Orientales departement, France. All observations have been done on rootstock cultivars. Used rootstocks were INRA GF677 (non-patented) trees. All major color code designations are by reference to The R.H.S. Colour Chart (Fourth Edition) provided by The Royal Horticultural Society of Great Britain. Tree: Size. Generally.Considered large. The tree size the first year was approximately 200 to 280 cm. The tree was pruned during each following dormant season to a height of approximately 250 cm. Current season shoots growth could reach 80 cm. The tree size from the second year (second and next years) reached a final height of 330 cm including current season shoots length. The tree size is consistently reducing to 250 cm the next years. Spread.Approximately 100 cm with a cylindrical shape. The whole orchard was oriented to a central leader organization, with tree lines spaced of 4.0 meters and trees spaced of 1.0 meter in a same tree line. As a result, tree spread was about 100 cm and the orchard contained 2500 trees by hectare. Vigor.Considered medium. Productivity.Very Productive. Fruit set is spaced by thinning to develop the remaining fruit into the desired market sized fruit. The number of the fruit set varies with the prevailing climatic conditions and cultural practices employed during the bloom period and is therefore not distinctive of the present variety. A reduce vegetation, obtained with pruning or green pruning, approximately 1 month or 1 month before harvesting flat fruits, significantly promotes fruit qualities, especially growth, color and firmness. Moreover, contamination risks due to Monilia or rot are significantly reduced. CAKEBUZZ variety is not much sensitive to cracking of pistil cavity, to cork formation into peduncle cavity or to Monilia. Bearer.Very regular. The fruit distribution is considered homogenous on mixed branches and spurs having more than 1 year. Thinning of 2 fruits out of 3 was necessary for the tree valorisation. Thinning was necessary every year during the years of observation. Form.The CAKEBUZZ variety has naturally a semi-flared shape. Density.Considered dense. Hardiness.The present tree was grown and evaluated in France. The variety appears to be hardy under the central Pyrnes-Orientales departement typical climatic conditions. Experimentations on the same orchard in Elne, Pyrnes-Orientales department, with winter chilling requirement below 7.2 C. comprised between 700 hours and 1200 hours according to the specificities of the year, namely 1076 hours in 2012-2013, 767 hours in 2013-2014, 552 hours in 2014-2015, 721 hours in 2015-2016, and 784 hours in 2016-2017 showed a good behaviour of the tree in all cases. No damages were caused by ascertained temperatures as low as 12 degrees Celsius in winter. The tree was also very resistant to frosty springtime weather. Traditionally, flat fruits are more sensitive to critical low temperatures and to climatic variations, because of the flower morphology in which the ovule is less protected than in the classical round fruits. Thus, areas not much exposed to frost are recommended for trees growth. However, CAKEBUZZ trees seem to be very resistant to critical frosty weather. Trunk: Diameter.Approximately 34.0 to 45.0 millimeters in diameter when measured at a distance of approximately 20 centimeters above the soil level on the 2.sup.nd growing season. Bark texture.Considered slightly rough, with lenticels. Lenticels.Numerous lenticels are present. The number of lenticels reaches 3 lenticels per cm.sup.2. The lenticels range in size from approximately 3.0 to 4.5 millimeters in width, and about 1.5 to 2.0 millimeters in height. Lenticel color.The lenticels have a light orange color (RHS Greyed Orange 164 B). Bark coloration.The bark has a brown color (RHS Greyed Brown N199 B) darker than the lenticel color. Branches: Size.Mature branches and current season shoots are considered medium for the variety. Diameter.Average as compared to other nectarine varieties. The current season shoots have a diameter from 4.0 to 6.0 millimeters, and mature branches have a diameter from 8.0 to 10.0 millimeters. Surface texture.Average, wood which is several years old has no furrowed appearance. Crotch angles.Primary branches are considered variable, but the crotch angles are generally about 40 degrees from the horizontal axis for current season shoots and about 45 degrees from the horizontal axis for mature branches. This particular characteristic is not considered distinctive of the variety, however. Current season shoots. Internode length.Generally between 17.0 and 23.0 millimeters. Color.The color of new shoot tips is considered green (RHS Yellow Green 145 A) on lower part of new shoot tips, whereas the upper part is darker and colored in brown-purple more or less deep (RHS Greyed Red 178 A), depending on the level on the tip and the sunlight exposure. Texture.Smooth, without lenticels. Mature branches. Internode length.Generally between 20.0 and 26.0 millimeters. Color of mature branches.Brown (RHS Grey Brown N 199 A). Texture.Rough, with small lenticels. Lenticels.Numerous lenticels are present. More particularly, the number of lenticels on mature branches reaches 6 lenticels per cm.sup.2. The lenticels range in size from approximately 0.5 to 1.0 millimeter in width, and about 1.0 to 1.5 millimeters in height. Lenticel color.The lenticels on mature branches have a beige color (RHS Greyed Orange 164 C to RHS Greyed Orange 164 D). Lenticel shape.Lenticels on mature branches are round-stretched in shape. Leaves: Size.Considered medium for the species. Leaf length.Approximately 182.0 millimeters with leaf petiole. Leaf width.Approximately 45.0 millimeters. Leaf form in sectional view.Concave. Leaf form.Entire. Leaf tip form.Caudate. Leaf color. Upper leaf surface.Darker green (RHS Yellow Green 147 A) than the lower leaf surface color. Lower surface.A lighter green (RHS Yellow Green 146 A to RHS Yellow Green 146 B) than the upper leaf surface color. Leaf texture.Both upper and lower leaf surfaces are considered smooth and glabrous. Leaf venation.Pinnately veined. Mid-vein. Color.Light green (RHS Yellow Green 145 B). The color may evolve with maturity. Width.Approximately 1.5 millimeters. Lateral veins. Color.Light green (RHS Yellow Green 145 C). Leaf margins. Form.Leaf margins are considered crenate. Leaf base.Acute. Leaf thickness.Medium. Uniformity.Leaves are isolated or grouped by 2 or 3. In this last case, one leaf of normal size is found with one or two smaller leaves (at least 50% smaller). Leaf petioles. Size.Considered medium. Shape.Ribbed. Length.About 12.0 to about 14.0 millimeters. Diameter.About 1.9 to 2.2 millimeters. Petiole color. Upper petiole surface.Light green (RHS Yellow Green N144 A to RHS Yellow Green 145 A). Lower surface.Light green (RHS Yellow Green 145 A). Ratio between limb length and petiole length.Approximately 15. Leaf glands. Size.Considered medium. Their length is about 1.25 millimeters and their width is about 1.0 millimeter. Number.Generally 2 glands per leaf. Type.Round. Margins.Smooth and regular. Color.On young leaves, leaf glands color is considered a light green (RHS Yellow Green 146 A). On older leaves, leaf glands color turns to a dark brown (RHS Grey Brown N199 B). Leaf stipules. Generally.No leaf stipules were observed. But as seen in the characteristic relative to the leaves uniformity, it is possible to find leaves by groups of 2 or 3, with a normal-size leaf and smaller ones. Time of beginning of leaf bud burst.Generally considered medium. Flowers: Flower buds. Generally.At pre-floral stage of development, the floral buds are round in form with a round tip. Their form is evolving until blooming, with variables dimensions. Just before blooming, floral buds are approximately 9.0 to 11.0 millimeters wide and approximately 15.0 to 17.0 millimeters long. The distribution of the flower buds is considered homogenous on the trees Color.This characteristic is dependent upon the proximity to bloom. At pre-floral stage of development, the bottom of the flower buds, or calyx, or flower receptacle, is of purple-brown color (RHS Greyed Purple 187 A or RHS Greyed Purple 187 B) on its outer face. The inner surface of the calyx is considered orange yellow (RHS Yellow Green 153 C). The corolla, formed by the petals, is generally of dark pink color (RHS Red Purple 62 A to RHS Red Purple 62 B). Petals color shows an evolution until the end of flowering. Hardiness.The buds are considered hardy under typical central Pyrnes-Orientales departement climatic conditions. No winter injury was noted during the last several years of evaluation in the central Pyrnes-Orientales departement, with winter temperatures as low as 10 degrees Celsius in January. The current variety has not been intentionally subjected to drought or heat stress, but the variety showed a very good resistance in orchard to temperatures up to 42 degrees Celsius with an average temperature between 28 and 30 degrees Celsius during 3 weeks in summer. Date of bloom.The blooming time generally begins at the end of February. The first bloom was observed on Feb. 1, 2017. Blooming time.Considered medium in relative comparison to other commercial nectarine cultivars grown in the Pyrnes-Orientales department, France. The date of full bloom is observed generally at the middle of the blooming period. The date of bloom varies slightly with climatic conditions and cultural practices. Thus, the full bloom was observed from February 1.sup.st, until February 28.sup.th in 2017 and then from February, 27.sup.th to Mar. 6, 2018. Duration of bloom.Approximately 8 days. This characteristic varies slightly with the prevailing climatic conditions. Flower type.The variety is considered to have a showy type flower (rosette). Flower size.Considered medium to large. Flower diameter at full bloom is approximately 37.0 to 40.0 millimeters. Bloom quantity.Considered abundant, approximately between 40 and 45 flowers per meter, with a high rate of fruit set. The bloom is heterogeneous, and the bloom quantity is more important on the top of the tree. Flower bud frequency.Generally 2 flower buds appear per node, occasionally 1. Petal size. Generally.Considered medium to large. Length.Generally between 20.0 and 21.0 millimeters. Width.Generally between 18.0 and 19.0 millimeters. Petal form.Round-shaped. Petal count.Generally 5. Petal arrangement.Overlapping. Petal texture.Smooth. Petal color.Both surfaces of the petal are colored with a pink (RHS Red Purple 62 C) color. Fragrance.Sweet. Petal claw. Form.The claw is considered to have a narrow form. Length.About 2.0 to 2.5 millimeters. Width.About 1.5 millimeter at the base. Color.Considered dark pink (RHS Red Purple 63 A), darker than the petal color. Petal margins.Generally considered moderately undulate. Petal apex. Generally.The petal apices are generally wide dome-shaped. Flower pedicel. Length.Considered medium to large and having an average length of approximately 2.0 to 2.5 millimeters. Diameter.Considered average, approximately 1.0 to 1.5 millimeters. Color.Light green (RHS Yellow Green 145 A). Calyx. Internal surface texture.Smooth and glabrous. Color.At the stage F of blooming, when the flower is open, the inner surface of the calyx, or flower receptacle, is orange green (RHS Yellow Green 153 C),. The outer surface of the calyx is considered of purple brown (RHS Greyed Purple 187 B) color. Sepals. Sepal count.Usually five. Surface texture.The outer surface has a short, fine pubescent texture. Size.Medium. Length.Approximately 5.0 to 6.0 millimeters. Width.Approximately 4.0 to 5.0 millimeters. Form.Conic, with a round tip. Margins.Smooth. Color.At the stage F of blooming, the upper surface of the sepals is considered of purple-brown color (RHS Greyed Purple 183 A to RHS Greyed Purple 183 B). The lower surface of the sepals is considered green (RHS Yellow Green 148 A), sometimes slightly brown. Average number of stamens per flower.Approximately 30 to 36 stamens per flower. The stamens are generally smaller than petals, but sometimes stamens are at the same level as the petals. Anthers. Generally.Medium in length. Shape.Round. Color.Anthers are colored with a red (RHS Orange Red N34 A) color. The color may evolve with maturity to turn in a yellow color. Pollen production.Pollen is abundant and has a yellow color (RHS Yellow 13 A) which may evolve with maturity. The present variety is considered auto-fertile (self-pollinating). Pollination.Pollen is abundant and autofertile, good compatibility in controlled hybridization. Filaments. Size.Medium length, between 12.0 and 15.0 millimeters in length. Filaments length is generally higher than the pistil's length (considered without the ovary). Color.Considered white (RHS White 155 D) at the beginning of the blooming time, filaments color becomes dark pink (RHS Red Purple 63 C) at the end of blooming. Pistil. Number.Usually 1. Generally.Average in size. Length.Approximately 14.0 to 15.0 millimeters including the ovary. Generally smaller than stamens length, the pistil's length being considered without the ovary. Color.Considered a pale green to slightly yellow (RHS Yellow Green 150 D) color. Stigma.Approximately 1.0 millimeter in diameter, with a greenish yellow color (RHS Yellow Green 151 B to RHS Yellow Green 151 C). Ovary.Approximately 1.5 to 2.0 millimeters in height. The diameter of the ovary is about 2.0 to 2.25 millimeters. The color is considered green (RHS Yellow Green 145 A). Pubescence.No pubescence. Fruit: Maturity when described.Very firm in ripe conditions (shipping ripe). Date of first picking.Jul. 30, 2016. Date of last picking.The date of harvest varies slightly with the prevailing climatic conditions. The CAKEBUZZ variety has a medium date of picking, and a grouped maturity. The maturity is grouped within 6 to 9 days and the harvest is generally performed in two runs. Last known picking times carry on from July 30.sup.th to Aug. 4, 2016, then from July 21.sup.st to Jul. 29, 2017 and then from August 2.sup.nd to Aug. 10, 2018. Size. Generally.Homogeneous in size, size 2A (with a diameter between 73.0 and 80.0 millimeters) to 2A+ (with a diameter slightly higher than 80.0 millimeters). Considered medium to large. Average cheek diameter.Approximately 76.0 to 79.0 millimeters. Average axial diameter.Approximately 52.0 to 55.0 millimeters. Typical weight.Generally about 180.0 grams. This characteristic is high dependent upon the prevailing cultural practices, and therefore is not particularly distinctive of the variety. Fruit form. Generally.Round and flattened. The fruit is generally uniform in symmetry, viewed from the suture's plane. The fruit form is regular and homogenous. Suture. Fruit suture.Wide-mouthed and slightly marked, extending from the base to the apex. No apparent callousing or stitching exists along the suture line. Not pointed. Color.The suture has generally a similar color to the whole fruit color, a luminous purple red (RHS Greyed Purple 187 A). Ventral surface. Mucron.Absent. Apex.Slightly depressed. Base.Semi-flared, shallow. Stem cavity.Average depth of the stem cavity is about 10.0 to 12.0 millimeters. Average width is about 19.0 to 21.0 millimeters. Fruit skin. Thickness.Considered thick and strong, and the adherence of skin to flesh is strong. Texture.Smooth and glabrous, without pubescence. Taste.Sugary and aromatic. Tendency to crack.None observed. Lenticels.Very few lenticels are present. Color. Blush color.This blush color is a luminous purple red (RHS Greyed Purple 187 A). The purple red blush covers approximately 95% of the fruit skin surface on a dark red background (RHS Greyed Purple 185 A) on approximately 5% of the fruit skin surface. The percentage of the blush on the fruit skin surface can vary and is generally dependent upon the prevailing conditions under which the fruit was grown. Ground color.The ground color covers at the most 5% of the fruit skin surface, and is considered dark red (RHS Greyed Purple 185 A). Pattern of the fruit skin over color.In solid flush on 95% of the fruit skin surface. Fruit stem.Medium in length, approximately 7.0 to 7.5 millimeters. Diameter.Approximately 4.0 to 5.0 millimeters. Color.Light green (RHS Yellow Green 145 A). Flesh. Ripens.Very homogenously, slowly. The flesh has a long shelf life. Texture.Very firm, dense, crunchy, melting, juicy at harvest maturity stage. Fibers.Not fibrous. Aroma.Very pronounced. Eating quality.Considered very good to remarkable, aromatic. Flavor.Considered semi-sweet and sugary. The Brix is generally superior to 12 and acidity is low to very low and comprised between 6 and 9 meq/100 ml. Juice.Juicy at complete maturity. Brix.Generally 15.3 degrees. This characteristic varies slightly with the number of fruit per tree; prevailing cultural practices; and the surrounding climatic conditions. Flesh color.White flesh to greenish white (RHS Yellow Green 150 D), also named aqua or green water color, usually with a slightly red pigmentation (RHS Red 47 A to RHS Red 47 B) in a star shape, around the stone cavity over more or less 5.0 milimeters. Stone: Type.Semi-Clingstone, more or less semi-adherent depending on the fruit maturity. Size.Considered medium for the variety. The stone size varies significantly depending upon the tree vigor, crop load and prevailing growing conditions. Length.Approximately 14.0 to 15.0 millimeters. Width.Approximately 23.0 to 24.0 millimeters. Diameter.Approximately 22.0 to 24.0 millimeters. Form.Flattened. Base.Round. Apex. Shape.The stone apex is not marked. Stone cavity.Considered medium in size, with flattened form and dimensions corresponding to the stone's dimensions. Stone surface. Surface texture.The pit is transversely furrowed on its entire surface. Furrows are deeper and more oblate on lateral sides. Ridges.The surface texture is generally characterized by more prominent ridges along the ventral edges and at the apical tip. Ventral edge. Width.Narrow, approximately 2.0 millimeters at mid-suture. Dorsal edge. Shape.Grooved. Stone color.The color of the dry stone is generally considered brown (RHS Greyed Orange 164 B or RHS Greyed Orange 164 C). Tendency to split.Splitting is absent. Kernel. Size.The kernel is considered medium in size. Length.Approximately 8.0 to 9.0 millimeters. Width.Approximately 7.0 to 8.0 millimeters. Thickness.Approximately 6.0 to 7.0 millimeters. Form.Considered round. Pellicle.The pellicle of the kernel has a short pubescence. Color.The kernel skin is brown colored (RHS Greyed Orange N167 A). The almond, which is the seed of the kernel, is white (RHS White 155 D) and has a sweet tasting. The kernel and its embryo are mature at the time of fruit maturity. Use.The subject variety CAKEBUZZ is considered to be a white flat nectarine tree of the medium season of maturity, and which produces fruits that are considered very firm, attractively colored with a very luminous purple red. Fruits have a semi-sweet taste and are excellent for uncooked consumption, crunchy or melting when at full maturity. Fruits have excellent gustative qualities. Due to their flesh quality, firmness and density, they can also be commercialized as 4.sup.th range product (packed fruit or fruit in bags for example). And they are also useful for both local and very long distance shipping. Keeping quality.Remarkable. Fruit have a slow maturation and a long shelf life both on the tree after growth completion and after harvesting without alteration. After growth completion, fruits are preserved more than one week. After harvest, fruits are well preserved more than 4 weeks at 2.0 degree Celsius. Shipping quality.Considered very good. The fruit of the new white flat nectarine variety showed minimal bruising of the flesh or skin damage after being subjected to normal harvesting and packing procedures. Its resistance to handling during harvest and packing and its long shelf life without alteration after harvest easily permit 3 to 4 weeks-shipping at 2 degrees Celsius. Resistance to insects and disease.No particular susceptibilities were noted. The present variety is not very sensitive to Monilia or rot. The pistil cavity is completely closed, generally without any cork formation.

(16) Although the new variety of white flat nectarine tree possesses the described characteristics when grown under the ecological conditions prevailing near Elne, Pyrnes-Orientales departement, France, it should be understood that variations of the usual magnitude and characteristics incident to changes in growing conditions, fertilization, pruning, pest control and horticultural management are to be expected.