International union for the protection of new varieties of plants




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8.3 Synonyms of example varieties


Example variety

Synonyms

Futsu Kurokawa

Futsu, Futsu black, Futsu black rinded

9.Literature


Brancucci, M., Bänziger, E., Das grosse Buch vom Kürbis. Midena & FONA Verlag GmbH, Aarau/Küttigen, Oldenburg, D, 173 pp.
Chaux, C., Foury, C., 1994: Productions légumières – Tome 3 Légumineuses Potagères Légumes fruits. Lavoisier TEC & DOC, Paris, FR, pp. 361-384.
Prades, J. B., Prades, N., Renaud, V., 1995: Le grand livre des Courges. Rustica Edition. Paris, FR, 183 pp.

10.Technical Questionnaire

TECHNICAL QUESTIONNAIRE


Page {x} of {y}


Reference Number:

















Application date:









(not to be filled in by the applicant)

TECHNICAL QUESTIONNAIRE

to be completed in connection with an application for plant breeders’ rights











1. Subject of the Technical Questionnaire










1.1 Botanical name

Cucurbita moschata Duch.















2. Applicant












Name
















Address















Telephone No.
















Fax No.
















E-mail address
















Breeder (if different from applicant)































3. Proposed denomination and breeder’s reference










Proposed denomination
















Breeder’s reference







(if available)


















#4. Information on the breeding scheme and propagation of the variety
4.1 Breeding scheme
Variety resulting from:
4.1.1 Crossing
(a) controlled cross [ ]

(please state parent varieties)


(b) partially known cross [ ]

(please state known parent variety(ies))


(c) unknown cross [ ]
4.1.2 Mutation [ ]

(please state parent variety)


4.1.3 Discovery and development [ ]

(please state where and when discovered

and how developed)
4.1.4 Other [ ]

(please provide details)



4.2 Method of propagating the variety


4.2.1 Seed-propagated varieties
(a) Self-pollination [ ]
(b) Cross-pollination

(i) population [ ]

(ii) synthetic variety [ ]
(c) Hybrid [ ]
(d) Other [ ]

(please provide details)

4.2.2 Other [ ]
(please provide details)

5. Characteristics of the variety to be indicated (the number in brackets refers to the corresponding characteristic in Test Guidelines; please mark the note which best corresponds).







Characteristics

Example Varieties

Note

5.1
(2)


Plant: length of main stem










short




3[ ]




medium

Butterbush

5[ ]




long

Ponca, Nippon, Nugget, Sunset

7[ ]

5.2
(14)


Fruit: length










very short




1[ ]




short

Ponca

3[ ]




medium

Muscade

5[ ]




long

Aegean Gold

7[ ]




very long

Longue de Nice,
Trombolino d’Albenga

9[ ]

5.4 (15)

Fruit: diameter










small

Ponca

3[ ]




medium

Pleine de Naples

5[ ]




large

Muscade

7[ ]

5.5 (18)

Fruit: shape in longitudinal section










transverse broad elliptic

Muscade

1[ ]




transverse medium elliptic

Tancheese, Nippon

2[ ]




round

Buckskin

3[ ]




ovate




4[ ]




quadrangular

Hayato

5[ ]




trapezoidal

Fagtoong

6[ ]




pear shaped

Sucrine du Berry, Nugget

7[ ]




club shaped

Longue de Nice, Trombolino d’Albenga

8[ ]




cylindrical

Ponca

9[ ]




Characteristics

Example Varieties

Note

5.6
(21)


Fruit: curving (longitudinal axis)










absent or very weak




1[ ]




weak

Ponca

3[ ]




medium

Longue de Nice

5[ ]




strong




7[ ]




very strong

Trombolino d’Albenga

9[ ]

5.7
(24)


Fruit: grooves










absent

Sucrine du Berry

1[ ]




present

Muscade

9[ ]

5.8
(28)


Fruit: main color of skin










green




1[ ]




cream

Sunset

2[ ]




yellow

Aegean Gold

3[ ]




orange brown

Muscade, Ponca

4[ ]




brown

Hyuga 14

5[ ]

5.9
(31)


Fruit: warts










absent

Ponca

1[ ]




present

Futsu Kurokawa

9[ ]

6. Similar varieties and differences from these varieties


Please use the following table and box for comments to provide information on how your candidate variety differs from the variety (or varieties) which, to the best of your knowledge, is (or are) most similar. This information may help the examination authority to conduct its examination of distinctness in a more efficient way.


Denomination(s) of variety(ies) similar to your candidate variety

Characteristic(s) in which your candidate variety differs from the similar variety(ies)

Describe the expression of the characteristic(s) for the similar variety(ies)

Describe the expression of the characteristic(s) for your candidate variety

Example

Fruit: main color of skin

yellow

orange brown





































Comments:


#7. Additional information which may help in the examination of the variety
7.1 In addition to the information provided in sections 5 and 6, are there any additional characteristics which may help to distinguish the variety?
Yes [ ] No [ ]
(If yes, please provide details)
7.2 Are there any special conditions for growing the variety or conducting the examination?
Yes [ ] No [ ]
(If yes, please provide details)
7.3 Other information

A representative color photograph of the fruit of the variety should accompany the Technical Questionnaire.





8. Authorization for release
(a) Does the variety require prior authorization for release under legislation concerning the protection of the environment, human and animal health?
Yes [ ] No [ ]
(b) Has such authorization been obtained?
Yes [ ] No [ ]
If the answer to (b) is yes, please attach a copy of the authorization.

9. Information on plant material to be examined or submitted for examination.


9.1 The expression of a characteristic or several characteristics of a variety may be affected by factors, such as pests and disease, chemical treatment (e.g. growth retardants or pesticides), effects of tissue culture, different rootstocks, scions taken from different growth phases of a tree, etc.
9.2 The plant material should not have undergone any treatment which would affect the expression of the characteristics of the variety, unless the competent authorities allow or request such treatment. If the plant material has undergone such treatment, full details of the treatment must be given. In this respect, please indicate below, to the best of your knowledge, if the plant material to be examined has been subjected to:
(a) Microorganisms (e.g. virus, bacteria, phytoplasma) Yes [ ] No [ ]
(b) Chemical treatment (e.g. growth retardant, pesticide) Yes [ ] No [ ]
(c) Tissue culture Yes [ ] No [ ]
(d) Other factors Yes [ ] No [ ]
Please provide details for where you have indicated “yes”.
……………………………………………………………


10. I hereby declare that, to the best of my knowledge, the information provided in this form is correct:
Applicant’s name
Signature Date

[End of document]



* These names were correct at the time of the introduction of these Test Guidelines but may be revised or updated. [Readers are advised to consult the UPOV Code, which can be found on the UPOV Website (www.upov.int), for the latest information.]

#Authorities may allow certain of this information to be provided in a confidential section of the Technical Questionnaire.

#Authorities may allow certain of this information to be provided in a confidential section of the Technical Questionnaire.

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