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Topic/td boiled plantain #102

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bd0250e
traits from Amos - TD file for boiled plantain
nmenda Feb 7, 2025
d34d46d
fix definitions
nmenda Feb 7, 2025
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350 changes: 346 additions & 4 deletions musabase/cgiar_banana_ontology.obo
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Expand Up @@ -8499,7 +8499,7 @@ relationship: scale_of CO_325:0010041 ! hand rank - counting

[Term]
id: CO_325:0100019
name: g
name: gram (g)
namespace: BananaScale
is_a: CO_325:1000017 ! Numerical
relationship: scale_of CO_325:0000253 ! pulp weight -measurement
Expand All @@ -8514,7 +8514,7 @@ relationship: scale_of CO_325:0010218 ! growth - computation

[Term]
id: CO_325:0100020
name: mm
name: millimiter (mm)
namespace: BananaScale
is_a: CO_325:1000017 ! Numerical
relationship: scale_of CO_325:0010056 ! finger external length - measurement
Expand Down Expand Up @@ -8628,7 +8628,7 @@ relationship: scale_of CO_325:0010109 ! index of non-spotted leaves - computatio

[Term]
id: CO_325:0100046
name: %
name: percentage %
namespace: BananaScale
is_a: CO_325:1000017 ! Numerical
relationship: scale_of CO_325:0010110 ! black leaf streak disease severity - estimation
Expand Down Expand Up @@ -11113,7 +11113,349 @@ id: CO_325:0120069
name: Moistness scale 0-10
namespace: BananaScale
def: "categories: 0 : Dry, 10: Moist"
relationship: scale_of CO_325:1000012 ! Ordinal
is_a: CO_325:1000012 ! Ordinal

[Term]
id: CO_325:0003090
name: Textural profile analysis by double compression of boiled plantain hardness
namespace: BananaTrait
def: "The amount of force required to deform or to overcome resistance to puncture of the food material measured by TPA."
relationship: variable_of CO_325:0003106 ! Boiled plantain textural characteristic hardness
relationship: variable_of CO_325:0003122 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0100019 ! g
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003106
name: Boiled plantain textural characteristic hardness
namespace: BananaTrait
def: "The amount of force required to deform or to overcome resistance to puncture of the food material. Hardness is determined as the highest peak force in g measured during the first TPA compression."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003122
name: Textural profile analysis by double compression
namespace: BananaMethod
def: "F1"
is_a: CO_325:1000008 ! Measurement

[Term]
id: CO_325:0003091
name: Penotrometry for boiled plantain hardness
namespace: BananaTrait
def: "The amount of force required to deform or to overcome resistance to puncture of the food material measured by penotrometry."
relationship: variable_of CO_325:0003106 ! Boiled plantain textural characteristic hardness
relationship: variable_of CO_325:0003123 ! Penetrometry puncture test
relationship: variable_of CO_325:0100019 ! g
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003106
name: Boiled plantain textural characteristic hardness
namespace: BananaTrait
def: "It is the amount of force required to deform or to overcome resistance to puncture of the food material. The maximum force registered when boiled plantain sample is punctured."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003123
name: Penetrometry puncture test
namespace: BananaMethod
def: "Fmax"
is_a: CO_325:1000008 ! Measurement

[Term]
id: CO_325:0003092
name: Penotrometry test for boiled plantain textural characteristic distance at Fmax
namespace: BananaTrait
def: "The depth at which the hardness of boiled plantain is registered measured by penetrometry"
relationship: variable_of CO_325:0003108 ! Boiled plantain textural characteristic distance at Fmax
relationship: variable_of CO_325:0003123 ! Penetrometry puncture test
relationship: variable_of CO_325:0100020 ! mm
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003108
name: Boiled plantain textural characteristic distance at Fmax
namespace: BananaTrait
def: "The depth at which the hardness of boiled plantain is registered. It represents the the distance into the sample where hardness is the highest. High distances mean the sample has softer pulp. A proxy for firmness which is the property of a food material being unyielding to touch."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003093
name: Penetrometry for boiled plantain textural characteristic penetration area
namespace: BananaTrait
def: "Work done or energy required to penetrate the boiled plantain sample measured by penetrometry"
relationship: variable_of CO_325:0003109 ! Boiled plantain textural characteristic penetration area
relationship: variable_of CO_325:0003123 ! Penetrometry puncture test
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003109
name: Boiled plantain textural characteristic penetration area
namespace: BananaTrait
def: "Work done or energy required to penetrate the boiled plantain sample. It represents the amount of energy that must be expended to penetrate the sample. Work done to penetrate sample in g.mm determined as total area under the curve."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003094
name: Textural profile analysis by double compression of boiled plantain textural characteristic distance to max force at first compression
namespace: BananaTrait
def: "Textural parameter used to calculate springness measured by TPA double compression"
relationship: variable_of CO_325:0003110 ! Boiled plantain textural characteristic distance to max force first TPA compression
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0100020 ! mm
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003110
name: Boiled plantain textural characteristic distance to max force first TPA compression
namespace: BananaTrait
def: "Textural parameter used to calculate springness. It represents the depth of the sample where hardness is registered on first compression cycle. Textural parameter used to calculate cheweness and springness."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003124
name: Textural profile analysis by double compression
namespace: BananaMethod
def: "Distance 1"
is_a: CO_325:1000008 ! Measurement

[Term]
id: CO_325:0003095
name: Textural profile analysis by double compression of boiled plantain textural characteristic distance to max force at second compression
namespace: BananaTrait
def: "Textural parameter used to calculate springness measured by TPA double compression"
relationship: variable_of CO_325:0003111 ! Boiled plantain textural characteristic distance to max force second TPA compression
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0100020 ! mm
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003111
name: Boiled plantain textural characteristic distance to max force second TPA compression
namespace: BananaTrait
def: "Textural parameter used to calculate springness. It represents the depth of the sample where hardness is registered on second compression cycle. The distance in mm between the beginning of the second compression and the highest peak force of the second compression."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003124
name: Textural profile analysis by double compression
namespace: BananaMethod
def: "Distance 2"
is_a: CO_325:1000008 ! Measurement

[Term]
id: CO_325:0003096
name: Textural profile analysis by double compression of boiled plantain textural characteristic area under curve at first compression
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness and resilience measured by TPA double compression"
relationship: variable_of CO_325:0003112 ! Boiled plantain textural characteristic area under curve first compression
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0003126 ! gram/millimeter (g/mm)
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003112
name: Boiled plantain textural characteristic area under curve first compression
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness and resilience. It represents the work done to compress sample on first compression cycle. The area underneath the curve in g.mm between beginning of first compression and highest peak force of first compression."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003126
name: gram/millimeter (g/mm)
namespace: BananaScale
is_a: CO_325:1000017 ! Numerical

[Term]
id: CO_325:0003097
name: Textural profile analysis by double compression of boiled plantain textural characteristic area under curve at first withdrawal
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness and resilience measured by TPA double compression"
relationship: variable_of CO_325:0003113 ! Boiled plantain textural characteristic area under curve first withdrawal
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0003126 ! gram/millimeter (g/mm)
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003113
name: Boiled plantain textural characteristic area under curve first withdrawal
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness and resilience. It represents the work done to decompress sample on first withdrawal cycle. The area underneath the curve in g.mm between highest peak force of first compression and end of first withdrawal."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003098
name: Textural profile analysis by double compression of boiled plantain textural characteristic area under curve at second compression
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness measured by TPA double compression"
relationship: variable_of CO_325:0003114 ! Boiled plantain textural characteristic area under curve second compression
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0003126 ! gram/millimeter (g/mm)
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003114
name: Boiled plantain textural characteristic area under curve second compression
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness. It represents the work done to compress sample on second compression cycle. The area underneath the curve in g.mm between beginning of second compression and highest peak force of second compression."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003099
name: Textural profile analysis by double compression of boiled plantain textural characteristic area under curve at second withdrawal
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness measured by TPA double compression"
relationship: variable_of CO_325:0003115 ! Boiled plantain textural characteristic area under curve second withdrawal
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0003126 ! gram/millimeter (g/mm)
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003115
name: Boiled plantain textural characteristic area under curve second withdrawal
namespace: BananaTrait
def: "Textural parameter used to calculate cohesiveness. It represents the work done to decompress sample on second withdrawal cycle. The area underneath the curve in g.mm between highest peak force of second compression and end of second withdrawal."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003100
name: Textural profile analysis by double compression of boiled plantain textural characteristic adhesiveness
namespace: BananaTrait
def: "The work required in overcoming the attractive force between a product and the contact surface measured by TPA double compression"
relationship: variable_of CO_325:0003116 ! Boiled plantain textural characteristic adhesiveness/stickness
relationship: variable_of CO_325:0003124 ! Textural profile analysis by double compression
relationship: variable_of CO_325:0003126 ! gram/millimeter (g/mm)
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003116
name: Boiled plantain textural characteristic adhesiveness/stickness
namespace: BananaTrait
def: "The work required in overcoming the attractive force between a product and the contact surface. It represents how sticky the boiled plantain sample is. Adhesiveness is represented by the area in g.s covered by the first negative peak (c)."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003101
name: Textural profile analysis by double compression of boiled plantain textural characteristic cohesiveness
namespace: BananaTrait
def: "It is the work required to overcome the internal bonds of a material measured by TPA double compression"
relationship: variable_of CO_325:0003117 ! Boiled plantain textural characteristic cohesiveness
relationship: variable_of CO_325:0003125 ! Textural profile analysis by double compression_Computation
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003117
name: Boiled plantain textural characteristic cohesiveness
namespace: BananaTrait
def: "The work required to overcome the internal bonds of a material. It represents the ability of the boiled plantain sample to remain compact and not fracture or disintegrate into bits. Cohesiveness is calculated as area underneath the second compression and withdrawal curves divided by the area underneath the first compression and withdrawal curves [(d+e)/(a+b)]."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003125
name: Textural profile analysis by double compression_Computation
namespace: BananaMethod
def: "((d+e)/(a+b))"
is_a: CO_325:1000010 ! Computation

[Term]
id: CO_325:0003102
name: Textural profile analysis by double compression of boiled plantain textural characteristic springness
namespace: BananaTrait
def: "The degree to which food can recover between the end of the first bite and the beginning of the second bite in the mouth measured by TPA double compression"
relationship: variable_of CO_325:0003118 ! Boiled plantain textural characteristic springiness
relationship: variable_of CO_325:0003125 ! Textural profile analysis by double compression_Computation
relationship: variable_of CO_325:0100046 ! %
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003118
name: Boiled plantain textural characteristic springiness
namespace: BananaTrait
def: "The degree to which food can recover between the end of the first bite and the beginning of the second bite in the mouth. Springiness represents the ability of boiled plantain to regain its ''elastic'' nature after compression. Springness is calculated as a ratio or percentage of a product’s recovery to its original height [(Distance 2)/(Distance 1)]*100 or (Time 2/Time 1)*100."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003103
name: Textural profile analysis by double compression of boiled plantain textural characteristic gumminess
namespace: BananaTrait
def: "Mechanical textural attribute related to the cohesiveness of a tender product measured by TPA double compression"
relationship: variable_of CO_325:0003119 ! Boiled plantain textural characteristic gumminess
relationship: variable_of CO_325:0003125 ! Textural profile analysis by double compression_Computation
relationship: variable_of CO_325:0100019 ! g
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003119
name: Boiled plantain textural characteristic gumminess
namespace: BananaTrait
def: "Mechanical textural attribute related to the cohesiveness of a tender product. The product of cohesiveness and hardness calculated from Hardness x Cohesiveness F1*[(d+e)/(a+b)]."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003104
name: Textural profile analysis by double compression of boiled plantain textural characteristic chewiness
namespace: BananaTrait
def: "The mechanical textural attribute related to the amount of work required to masticate a solid measured by TPA double compression"
relationship: variable_of CO_325:0003120 ! Boiled plantain textural characteristic chewiness
relationship: variable_of CO_325:0003125 ! Textural profile analysis by double compression_Computation
relationship: variable_of CO_325:0100019 ! g
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003120
name: Boiled plantain textural characteristic chewiness
namespace: BananaTrait
def: "The mechanical textural attribute related to the amount of work required to masticate a solid. It is the product of gumminess and springiness. Cheweness is calculated from Hardness x Cohesiveness x Springiness (F1*((d+e)/(a+b))*(Distance 2/Distance 1))."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:0003105
name: Textural profile analysis by double compression of boiled plantain textural characteristic resilience
namespace: BananaTrait
def: "The mechanical textural attribute relating to the rapidity of recovery from a deforming force or the degree to which a deformed material returns to its original condition after the deforming force is removed measured by TPA double compression"
relationship: variable_of CO_325:0003121 ! Boiled plantain textural characteristic resilience
relationship: variable_of CO_325:0003125 ! Textural profile analysis by double compression_Computation
xref: https://doi.org/10.18167/agritrop/00685
is_a: CO_325:1000024 ! Variable

[Term]
id: CO_325:0003121
name: Boiled plantain textural characteristic resilience
namespace: BananaTrait
def: "The mechanical textural attribute relating to the rapidity of recovery from a deforming force or the degree to which a deformed material returns to its original condition after the deforming force is removed. The textural attribute representing the ability of boiled plantain to recover to its original size after compression."
is_a: CO_325:1000006 ! Quality
xref: https://doi.org/10.18167/agritrop/00685

[Term]
id: CO_325:1000001
Expand Down