9 Very High Z. Huaman LFINMCO CIP, FAO, IPGRI LfColI_Et_1to9 CIP, SASHA BkRtTC_Ms_mg100gFW BAKTCFW T.ZumFelde RnSPLB_Et_1to9 CIP, FAO, IPGRI SPFB Z. Huaman DMVY CIP VnDMCY_Cp_tha UNIFORM PltUni_Et_0to9 Yencho, C. 3 Yellow 3 Poor W. Gruneberg RtFlsFe_Ms_ICP_mg100gDW FeDW CIP STGEXT Z. Huaman FrStgExt_Et_1to7 CIP, FAO, IPGRI, AVRDC, IBPBR Much beige 2 CIP, FAO, IPGRI RnSPMth_Et_1to9 Z. Huaman SPMOTH RtNCmh_Cp_rtplant NCRPP CIP RnPSR_Et_0to5 C. Yencho SSR NCSU CIP RwRtMal_Ms_pct W. Gruneberg RAWMALTP CUL Yencho,C. RtCulW_Ms_kgplot RKN CIP RnMgIRKN_Et_0to7_CIP MELOI ZnFW RtFlsZn_Ms_NIRS_mg100gFW CIP, SASHA W. Gruneberg CIP W. Gruneberg BOILMALTDW BlRtMal_Ms_g100gDW LSC Breeder CIP-SSA LfSt_Ms_mmol Purple 2 3 Green with purple edge 7 High TMA NCSU C. Yencho RtFlsAntM_Ms_mggDW CIP MSrSkACol_obs_1-3 Breeders MFarASrs RTYLDPCT RtYldChk_Cp_pct NCSU C. Yencho CIP TNR RtTN_Cp_rtplot C. Yencho NCSU RtFlsColA_Et_0to4 RTFLESH2 1 Very low 9 Lobes 9 JUM RtJumW_Ms_kgplot Yencho,C. 4 Triangular LFSIZE Z. Huaman CIP, FAO, IPGRI LfLMS_Et_3to9 9 Very fibrous SKINCOLOR RtSknCol_Et_1to12_NCSU NCSU C. Yencho 3 Low Z. Huaman FLEABEETLE CIP, FAO, IPGRI RnFB_Et_1to9 Mariam Nakitto Boiled sweet potato taste scale 0-10 BoiSweetpotatTaste_Meas_0to10 CIP-Kampala High 7 2 Green 1 Yellow-green CIP, FAO, IPGRI Z. Huaman RTSHP RtShp_Et_1to9 Green upper, purple lower 8 Z. Huaman RnWB_Et_1to9 BROOM CIP, FAO, IPGRI 0 Absent 3 Low NCSU C. Yencho PHEN RtFlsPhe_Ms_mggDW 0 Absent Long elliptic 4 Z. Huaman CIP, FAO, IPGRI RnPSR_Et_1to9 POXROT Very low 1 7 High T.ZumFelde BOILTCDW BlRtTC_Ms_mg100gDW CIP MLfTsAc_obs_1-5 CIP MLTT_taste Breeders TOTSUG RwRtTSg_Et_1to9 CIP W. Gruneberg FeDW CIP W. Gruneberg RtFlsFe_Ms_NIRS_mg100gDW Greyish-green (due to heavy pubescence) 4 3 Air Cracking (AC) White 1 BoiSweetpotatPump_Meas_0to10 Boiled sweet potato pumpkin-like odor scale 0-10 CIP-Kampala Mariam Nakitto 5 Moderate PEO NCSU C. Yencho RtFlsPeo_Ms_mggDW W. Gruneberg FRUCFW RwRtFru_Ms_g100gFW CIP, SASHA, NCSU RtYPPp_Cp_kgplant YPSP CIP CIP, SASHA W. Gruneberg RwRtFlsFrC_Et_1to9 FRAW SEDCAP CIP, FAO, IPGRI, AVRDC, IBPBR FrSdCp_Et_0to7 Z. Huaman CIP, SASHA VnFWt_Et_g W. Gruneberg DMFV DMVF SweetpotatHard_Meas_0to10 Mariam Nakitto Boiled sweet potato hardness scale 0-10 CIP-Kampala 1 Very low 3 Inferior compared to the local check (red) Very low 1 BioYldD_Cp_tha DMBY CIP COOAP CIP, SASHA W. Gruneberg RtFlsAp_Et_1to9 7 All veins partially purple RnSR_Et_1to9 Z. Huaman SOFTROT CIP, FAO, IPGRI 3 Inferior compared to the local check (red) 3 Low Susceptible (S) (26-75%) 4 RtFrm_Et_1to7 RTFORM Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Intermediate 5 0 Absent 2 White limb with purple throat 3 Low 7 Rounded 3 Uniform CIP, FAO, IPGRI Z. Huaman LEAFSHAP3 LfLbN_Et_1to9 CIP, FAO, IPGRI SPFB Z. Huaman RnSPFB_Et_1to9 STYCOL CIP, FAO, IPGRI, AVRDC, IBPBR FrStyCol_Et_1to9 Z. Huaman None 0 NCSU C. Yencho BUDS RtAdvB_Et_1to9 LfAVP_Et_1to9 LFVEIN CIP, FAO, IPGRI Z. Huaman BOILSUCFW BlRtSuc_Ms_g100gFW W. Gruneberg CIP Z. Huaman FLLG FrLg_Ms_cm CIP, FAO, IPGRI NCSU C. Yencho RtLtcl_Et_1to9 LENTS attribute 3 Low Boiled sweet potato pumpkin-like aroma scale 0-10 CIP-Kampala Mariam Nakitto BoiSweetpotatPumpk-likeAroma_Meas_0to10 5 Intermediate 10 Very smooth Mostly purple 6 Extremely fibrous 10 PltProd_Et_0to9 Yencho, C. PRODUCTION Breeders MFarYA CIP MPlYlAb_obs_1-3 Z. Huaman RnRFN_Et_1to9 CIP, FAO, IPGRI RENIN 1 Very low T.ZumFelde BlRtPrt_Ms_%DW BOILPRODW CIP 55CT Yencho,C. Rt55ctW_Ms_kgplot 5 Intermediate Very large (>25 cm) 9 5 Intermediate LT 9 NCSU C. Yencho AMY RtFlsAmy_Ms_mggDW Z. Huaman RnDrt_Et_1to9 CIP, FAO, IPGRI DROUGHT Mariam Nakitto BoiSweetpotatColor-int_Meas_0to10 CIP-Kampala Boiled sweet potato color intensity scale 0-10 Semi-stellate 3 CIP, FAO, IPGRI Z. Huaman GRNDCOVR VnFolGRnv_Et_3to9 CIP, FAO, IPGRI RTFSH1 Z. Huaman RtFlsColP_Et_1to9 FCOL CIP, FAO, IPGRI CHARCROT RnCR_Et_1to9 Z. Huaman Blisters (B) 1 32CT Yencho,C. Rt32ctW_Ms_kgplot 5 Highly Resistant 1 Susceptible FrWd_Ms_cm CIP, FAO, IPGRI Z. Huaman FLWD 9 Very Light RTSKN2 CIP, FAO, IPGRI RtSknColPI_Et_1to3 Z. Huaman 7 Pink Some sepals green, others purple 6 6 Main rib mostly or totally purple RtLxP_Et_3to7 CIP, FAO, IPGRI RTLATX Z. Huaman Yencho,C. PltsAvail_Ct_no AVAILABLE RSPR Z. Huaman RtSpA_Et_1to9,RSPR CIP, FAO, IPGRI C. Yencho NCSU RtFlsAsp_Ms_mggDW ASP PtTwg_Et_0to9 Z. Huaman TWING CIP, FAO, IPGRI 10 Very strong FeFW RtFlsFe_Ms_ICP_mg100gFW CIP, SASHA W. Gruneberg RtFlsTs_Et_1to9 CIP, SASHA W. Gruneberg COOT 9 Very dry 3 Orange VnBCol_Et_0to3 VNBCOL CIP T. Carey Grey 5 Z. Huaman WHITERUST RnWR_Et_1to9 CIP, FAO, IPGRI RtNCmW_Ms_kgplot NCRW CIP, SASHA W. Gruneberg 1 Light Purple CIP, FAO, IPGRI Z. Huaman RnOM_Et_1to9 MYCOPLASMA 2 Equal or nearly equal to the local check (yellow) Clear symptoms at 6 to 15% of plants per plot 4 6 Purple nodes Orange 5 40CT Yencho,C. Rt40ctW_Ms_kgplot 1 Very low 5 Obovate 5 Intermediate 5 Intermediate Grainy 0 CIP RtACRW_Cp_kg ACRW CIP, SASHA 5 Intermediate Intermediate 5 Low 3 CIP, SASHA W. Gruneberg RtCYld_Cp_tha CYTHA 3 Low In longitudinal sections 7 High 7 5 Green with purple spots throughout petiole 3 Same height as the highest anther Dark Orange 3.5 12 Striations (STR) FrStgCol_Et_1to9 STGCOL CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman 3 Tight Moderate 5 CIP-Kampala BoiSweetpotatFlor-likeAroma_Meas_0to10 Mariam Nakitto Boiled sweet potato floral-like aroma scale 0-10 8 Poor to terrible 5 Intermediate Z. Huaman RtSzV_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR RTSIZV Mariam Nakitto Boiled sweet potato bitter taste 2 pt scale BoiSweetpotatBitter-tas_Meas_2pt CIP-Kampala No damage 1 No virus symptoms 1 BlRtSta_Ms_%DW T.ZumFelde BOILSTARDW CIP VWD VnDW_Ms_kgplot CIP RF CIP, SASHA RtApr_Et_1to9_CIP W. Gruneberg CIP, SASHA INSDAM T. Carey RtSInsDam_Et_1to9 RnBTL_Et_1to9 BEETLES Z. Huaman CIP, FAO, IPGRI 7 7 Lobes LfCMt_Et_1to9 LFMATCO CIP, FAO, IPGRI Z. Huaman Very slow 0 FeFW CIP, SASHA W. Gruneberg RtFlsFe_Ms_NIRS_mg100gFW Clear virus symptoms at 16 to 33% of plants per plot 5 Intermediate 5 VnColS_Et_0to9 CIP, FAO, IPGRI VINCO2 Z. Huaman FIBER CIP, FAO, IPGRI RtFlsFf_Ms_pct Z. Huaman 5 Intermediate Low 3 T.ZumFelde BlRtPrt_Ms_%FW CIP BOILPROFW TOTALPROD Yencho, C. TtlVnProd_Et_no TtlBedProd_Et_no Excellent to good 2 Very deep 9 Low 3 NOPR CIP, SASHA PtRt_Ct_plplot CIP BlRtSta_Ms_%FW T.ZumFelde CIP BOILSTARFW CIP VnWh_Cp_kgplant VPP Very High 9 None 0 1 Very low GLUCDW CIP, SASHA, NCSU RwRtGlu_Ms_g100gDW W. Gruneberg Very High 9 RwRtFru_Ms_g100gDW FRUCDW CIP, SASHA, NCSU W. Gruneberg 6 Red Z. Huaman RnFR_Et_1to9 FOOTROT CIP, FAO, IPGRI DMRY RtDMCY_Cp_tha CIP 1 Yellow AS1 CIP, SASHA ALT1 CIP RnAlt_Et_1to9 RtTDWt_Cp_kgplot CIP TRWD CIP MLTT_texture Breeders MLfTexAc_obs_1-5 White 0 None 0 5 Moderately fibrous 3 Good Very low 1 BkRtBC_Ms_mg100gFW T.ZumFelde CIP, SASHA BAKBCFW 1 Very low entity 1 No damage Profuse 9 7 High ZnFW RtFlsZn_Ms_ICP_mg100gFW CIP, SASHA W. Gruneberg Severe infestation 9 5 Pink Absent 0 RtAtt_Et_1to9 RTATTACH NCSU C. Yencho HI CIP, SASHA HrvInx_Cp_pct CIP C. Yencho NCSU RtApr_Et_1to9_NCSU RTAPPEAR 3 Low 5 Intermediate BOILMALTP CIP W. Gruneberg BlRtMal_Ms_pct 9 Dark purple 5 Intermediate Very High 9 3 Other 5 Yellow orange 1/3 and < 2/3)]]> 6 CIP, FAO, IPGRI RnRLN_Et_1to9 Z. Huaman ROOTLN 2 Round elliptic High 7 CIP, FAO, IPGRI VINLG Z. Huaman VnInLg_Et_1to9 Nearly no vines 1 Cream 1 CIP CYTHAAJ RtCYldA_Cp_tha CIP, FAO, IPGRI LEAFSHAP4 Z. Huaman LfLCS_Et_0to9 CIP NONC CIP, SASHA RtNCmN_Ct_rtplot W. Gruneberg CIP, SASHA, NCSU RwRtSta_Et_1to9 STRAW Very low 1 1 Very low Poor 7 Very hard and non-cooked 9 Cracking (CR) 5 TOTSUGDW CIP, FAO, IPGRI T.ZumFelde RwRtTSg_Ms_g100gDW 5 Brownish orange 5 Intermediate Medium strong vines, thick stems, and medium internode distances 6 Z. Huaman RnSPWW_Et_1to9 CIP, FAO, IPGRI SPWW Rose 6 Pale orange 6 Slighty exerted 5 RYTHA CIP, SASHA W. Gruneberg RtYld_Cp_tha BlRtSuc_Ms_g100gDW CIP W. Gruneberg BOILSUCDW Poor 7 High 7 W. Gruneberg MgDW RtFlsMg_Ms_ICP_mg100gDW CIP FrSepApx_Et_1to7 CIP, FAO, IPGRI, AVRDC, IBPBR SEPAPX Z. Huaman ALCDAM RtAlcDam_Et_1to9 CIP, SASHA T. Carey 3 Slight Dry 7 Poor 7 7 High CIP, FAO, IPGRI FUSROOT RnFRR_Et_1to9 Z. Huaman 3 Low Non-fibrous 1 Obovate 5 1 Very low Very low 1 Moderately Smooth 5 Intermediate 5 CIP, FAO, IPGRI STEMROT RnBSRt_Et_1to9 Z. Huaman 5 Green with purple areas CIP, FAO, IPGRI LfOut_Et_1to7 Z. Huaman LEAFSHAP1 Very low 1 BoiSweetpotatSour-tas_Meas_2pt Mariam Nakitto Boiled sweet potato sour taste 2 pt scale CIP-Kampala W. Gruneberg RtDMC_Cp_pct CIP, SASHA, NCSU DM CIP, FAO, IPGRI Z. Huaman BRROT RnBRR_Et_1to9 Boiled sweet potato fibrousness scale 0-10 BoiSweetpotatFibr_Meas_0to10 Mariam Nakitto CIP-Kampala Medium 5 SEPCOL CIP, FAO, IPGRI, AVRDC, IBPBR FrSepCol_Et_3to7 Z. Huaman 7 Good CIP NOPS PltPld_Ct_plplot CIP, SASHA Irregular 7 RwRtTC_Ms_mg100gFW CIP, SASHA T.ZumFelde RWTCFW Z. Huaman RtFlsColSD_Et_1to9 RTFSH3 CIP, FAO, IPGRI CIP, SASHA W. Gruneberg MgFW RtFlsMg_Ms_NIRS_mg100gFW 5 Fair 0 Late season 5 Intermediate 3 Obtuse 1 Very low Low 3 5 Fair Very Shallow 9 High 7 Low damage 3 5 Dark yellow 9 Totally pigmented - dark purple CIP, SASHA, NCSU T.ZumFelde RwRtPrt_Ms_%DW PRODW Breeders MLfApAc_obs_1-5 MLTT_appearance CIP 1 No fibre 8 Other 7 High Ovoid 5 RTSTALK RtStk_Et_0to9 Z. Huaman RTSTFM CIP, FAO, IPGRI, AVRDC, IBPBR Mariam Nakitto Boiled sweet potato mealiness scale 0-10 SweetpotatMeal_Meas_0to10 CIP-Kampala RtANCRW_Cp_kg CIP, SASHA CIP ANCRW Very High 9 BlRtFru_Ms_pct W. Gruneberg CIP BOILFRUCP 3 Sparse 0 Highly Susceptible 2 Round elliptic 5 Intermediate 1 White VnNCol_Et_0to3 VNNCOL CIP T. Carey CIP, FAO, IPGRI FLESIZ Z. Huaman FrSiz_Ms_cm RnHeat_Et_1to9 CIP, FAO, IPGRI Z. Huaman HEAT RtDef_Et_1to14 NCSU C. Yencho RTDEF SweetpotatAdh_Meas_0to10 CIP-Kampala Boiled sweet potato adhesiveness scale 0-10 Mariam Nakitto Intermediate 5 BYTHA BioYld_Cp_tha CIP CIP, SASHA VnDWt_Ms_g W. Gruneberg DMVD DMDV Very High 9 High 7 Some 5 Present 1 3 Few cracks Intermediate (7-9 mm) 5 RtsMillDam_Et_1to9 CIP, SASHA T. Carey MILLDAM Mariam Nakitto CIP-Kampala Boiled sweet potato surface color uniformity scale 0-10 BoiSweetpotatCol-unif_Meas_0to10 Cream 2 3 Weak to medium strong vines, medium thick stems, and long internode distances Very low 1 3 Little CIP, FAO, IPGRI RtSDef_Et_1to9 RTSUR Z. Huaman 1 Pale LDR RtLDR_Cp_ratio NCSU C. Yencho RTTEXT Z. Huaman RtFlsTxH_Et_1to9 CIP, FAO, IPGRI 1 Round 1 Present 2.5 Yellow with orange Skinning (SK) 10 Z. Huaman VINPUBS VnTipP_Et_0to9 CIP, FAO, IPGRI 1 Green base Boiled sweet potato moldability scale 0-10 CIP-Kampala Mariam Nakitto SweetpotatMold_Meas_0to10 CIP, FAO, IPGRI, AVRDC, IBPBR FrSepShp_Et_1to9 SEPSHP Z. Huaman 5 SlightIy variable 3 Inferior compared to the local check (red) CIP BOILBCDW BlRtBC_Ms_mg100gDW T.ZumFelde STINGN CIP, FAO, IPGRI RnStN_Et_1to9 Z. Huaman 7 Strong vines, thick stems, short internode distances, and medium-long vines 1 Very low SGROOT Z. Huaman RtCrk_Et_0to7 CIP, FAO, IPGRI RtFlsMg_Ms_ICP_mg100gFW MgFW CIP, SASHA W. Gruneberg Green 2 0 Not at all sweet VnVg_Et_1to9 VV CIP, SASHA CIP Some petioles purple, others green 8 Z. Huaman FrPtL_Et_1to9 CIP, FAO, IPGRI PETIOL CIP VIR1 RnVir_Et_1to9 CIP, SASHA Pale yellow 4 COOF CIP, SASHA W. Gruneberg BlRtFlsFbC_Et_1to9 RTKQL Z. Huaman RtKQl_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR CIP LEFTPP PtLvs_Ct_perplant D. Gemenet DMRYAJ RtDMCYA_Cp_tha CIP White 0 Very High 9 5 Moderate SweetpotatFibr_Meas_0to10 Boiled sweet potato in mouth fibrousness scale 0-10 Mariam Nakitto CIP-Kampala 5 Dispersed Z. Huaman FLORCOL FRnol_Et_1to6 CIP, FAO, IPGRI 4 Very Dark Orange 7 Grooves (GR) Absent 0 9 Terrible Mariam Nakitto CIP-Kampala Boiled sweet potato off-odour 2 pt scale BoiSweetpotatOff-odor_Meas_2pt 3 Yellow RTBCOLU RtBlCd_Et_0to9 CIP, FAO, IPGRI Z. Huaman YPP RtYPPh_Cp_kgplant CIP, SASHA W. Gruneberg RTBCOLD Z. Huaman RtBlCu_Et_1to9 CIP, FAO, IPGRI, AVRDC, IBPBR RnOV_Et_1to9 CIP, FAO, IPGRI VIRUS Z. Huaman 9 Light Purple Cream 1 Odorless 0 DMV CIP VnDMC_Cp_pct Tan 4 9 Dark purple STARFW CIP, SASHA, NCSU T.ZumFelde RwRtSta_Ms_%FW Very low 1 5 Intermediate 3 Moist Moderately Susceptible 2 1 Narrow ring in cortex W. Gruneberg RtFlsSwt_Et_1to9 CIP, FAO, IPGRI, SASHA COOSU TASTE Very soft 3 High 7 None 0 Very High 9 NCSU C. Yencho SEASON PtMtSs_Et_0to4 7 High 7 High RwRtGlu_Ms_g100gFW GLUCFW W. Gruneberg CIP, SASHA, NCSU Low 3 Z. Huaman INSECTS RnIns_Et_1to9 CIP, FAO, IPGRI CIP, FAO, IPGRI RnSSPW_Et_1to9 STSPWV Z. Huaman BoiSweetpotatOdor_Meas_0to10 CIP-Kampala Boiled sweet potato odor scale 0-10 Mariam Nakitto T. Carey CIP PtTyp_Ms_cm PTHEIGHT T.ZumFelde RwRtSta_Ms_%DW CIP, SASHA, NCSU STARDW Not at all sweet 1 5 Green with purple veins on upper surface Bumpy (B) 4 BIOMD BioYldD_Cp_kgplot CIP 5 Intermediate CIP-Kampala SweetpotatCrun_Meas_2pt Mariam Nakitto Boiled sweet potato crunchness 2 pt scale 5 Intermediate Blocky (Oblong) 6 Yencho,C. RtUS1W_Ms_kgplot US1 7 Oblong Low 3 Good 3 BOILGLUCDW W. Gruneberg BlRtGlu_Ms_g100gDW CIP CIP W. Gruneberg BOILGLUCFW BlRtGlu_Ms_g100gFW 5 Intermediate MFSrFlACol_obs_1-3 CIP Breeders MFarASrf Z. Huaman FrSepEql_Et_1to2 SEPLEQ CIP, FAO, IPGRI, AVRDC, IBPBR 9 Very High 3 Elliptic Green 4 Intermediate 5 CIP, FAO, IPGRI RnFRS_Et_1to9 Z. Huaman FUSSURF Extremely spreading (> 250 cm) 9 CIP, SASHA W. Gruneberg RtFlsCa_Ms_ICP_mg100gFW CaFW RwRtTSg_Ms_g100gFW CIP, FAO, IPGRI T.ZumFelde TOTSUGFW CIP W. Gruneberg MgDW RtFlsMg_Ms_NIRS_mg100gDW Low 3 5 Green with purple veins on upper surface Z. Huaman FrPtP_Et_1to9 PTIOPG CIP, FAO, IPGRI 7 High Tea Staining (TS) 2 Barely noticeable 1 3 3 Lobes Yencho, C. EARLINESS PltEar_Et_1to3 BlRtSuc_Ms_pct CIP W. Gruneberg BOILSUCRP 5 Intermediate Z. Huaman RnSPMV_Et_1to9 CIP, FAO, IPGRI SPMV DMD RtDWt_Ms_g CIP, SASHA W. Gruneberg 7 High 5 5 Lobes 3 Purple spot in the base of main rib 3 Low Equal or nearly equal to the local check (yellow) 2 Intermediate 2 Very fibrous 9 Z. Huaman CIP, FAO, IPGRI SCLBLT RnSBC_Et_1to9 Round elliptic 2 Very low 1 Boiled sweet potato fracturability scale 0-10 CIP-Kampala Mariam Nakitto SweetpotatFract_Meas_0to10 Inferior compared to the local check (red) 3 Very low 1 RAWFRUCP W. Gruneberg RwRtFru_Ms_pct CIP NCSU C. Yencho RTFLESH1 RtFlsColC_Et_0to4 RnSlt_Et_1to9 Z. Huaman CIP, FAO, IPGRI SALINITY Highly Resistant 5 Very low 1 7 Thick (10-12 mm) WILT CIP, FAO, IPGRI RnWLT_Et_1to9 Z. Huaman FWILT NCSU C. Yencho RnFR_Et_0to5 Good 3 Rt90ctW_Ms_kgplot Yencho,C. 90CT Z. Huaman WIREWORMS RnWW_Et_1to9 CIP, FAO, IPGRI 7 High FYTHAAJ VnFolYldA_Cp_tha CIP Highly Susceptible 0 RAWGLUCP RwRtGlu_Ms_pct CIP W. Gruneberg CIP BAKBCDW BkRtBC_Ms_mg100gDW T.ZumFelde Pentagonal 5 2 Green with purple near stem Green 1 CIP CooTime_Ms_min COOKTIME CIP-SSA CTD_cp_? CTD Breeder 4 Orange Low 3 7 Moist Uniform 3 RnSPMMV_Et_1to9 Z. Huaman SPMMV CIP, FAO, IPGRI BCFW RwRtBC_Ms_mg100gFW T.ZumFelde CIP, SASHA CIP, FAO, IPGRI RTSKN1 SCOL Z. Huaman RtSknColP_Et_1to9_CIP CIP, SASHA, NCSU SUCFW W. Gruneberg RwRtSuc_Ms_g100gFW C. Yencho RtFlsCya_Ms_mggDW CYAN NCSU Very High 9 9 Very High RTRYIELD C. Yencho NCSU RtYldR_Et_1to9 RCORTEX Z. Huaman RtCThk_Et_1to9 CIP, FAO, IPGRI RTCOR Very High 9 RTSHPU C. Yencho RtShpU_Et_1to9_NCSU NCSU 3 Yellow RnFld_Et_1to9 CIP, FAO, IPGRI FLOOD Z. Huaman C. Yencho CIP RTDSEF RtDefS_Et_1to18 RTDEF2 CIP-Kampala SweetpotatMois_Meas_2pt Mariam Nakitto Boiled sweet potato moisture release 2 pt scale 5 Moderate Clear virus symptoms at 6 to 15% of plants per plot 4 Mariam Nakitto Boiled sweet potato smoothness scale 0-10 SweetpotatSmoot_Meas_0to10 CIP-Kampala CIP, FAO, IPGRI SCAB Z. Huaman RnScb_Et_1to9 CIP VnNds_Ct_pervine D. Gemenet VINTND Z. Huaman FrSepNVn_Ct_no SEPVNM CIP, FAO, IPGRI, AVRDC, IBPBR 3 Low Moderate 5 Low 3 VPSP VnWp_Cp_kgplant CIP 9 Very High Horrible 9 0 Absent High 7 Intermediate 5 Cracking (CR) 5 8 Red Breeder CIP-SSA LAI LfAInd_Cp Moderately Rough 3 1 Very low 1 Very Poor 7 Poor 6 Slightly purple CIP, FAO, IPGRI Z. Huaman RnSph_Et_1to9 SOILPH Low 3 Mostly purple 7 10 Very strong FrShL_Et_3to7 CIP, FAO, IPGRI FLLMB Z. Huaman Excellent 1 1 Late CIP, SASHA CIP NOPH PtHrv_Ct_plplot None 9 High 7 Very high 10 3 Other 1 Very low Z. Huaman RnWISPW_Et_1to9 WISPWV CIP, FAO, IPGRI VINCO1 VnColP_Et_1to9 CIP, FAO, IPGRI Z. Huaman Slightly sweet 3 Equal or nearly equal to the local check (yellow) 2 7 High 7 Clear symptoms for 67?99% of plants per plot (2/3 to almost all) 8 Green upper, purple lower None 0 BoiSweetpotat-likeAroma_Meas_0to10 Mariam Nakitto CIP-Kampala Boiled sweet potato sweet potato-like aroma scale 0-10 CIP, SASHA W. Gruneberg RtFWt_Ms_g DMF CIP, SASHA CIP VW VnW_Ms_kgplot RnSPSB_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPSB W. Gruneberg RtFl_Cp_pct RFR CIP, SASHA 12 Striations (STR) BlRtTSg_Ms_g100gDW BOILTOTSUGDW CIP, FAO, IPGRI T.ZumFelde CIP T. Carey VNTCOL VnTCol_Et_0to3 BOILFRUCDW BlRtFru_Ms_g100gDW W. Gruneberg CIP 1 Very low RtShpU_Et_3to7_by_Huaman CIP Z. Huaman RTSHPV LfStDn_Ct_mm2 Breeder CIP-SSA LSD Poor 3 3 Moderately Resistant Intermediate 5 Very Dark Purple 4 Intermediate orange 7 Moderate Purple 2 5 Fair Excellent 9 3 Low damage 7 Very dispersed 9 Very starchy 5 Intermediate 2 Green tip 5 Intermediate CI CIP, SASHA W. Gruneberg RtCI_Cp_pct Intermediate 5 3 Short (3-5 cm) 9 Very High 3 Low VnInD_Et_1to9 CIP, FAO, IPGRI VINDIA Z. Huaman 7 Abundant Z. Huaman LfLbT_Et_0to9 CIP, FAO, IPGRI LEAFSHAP2 Absent 0 MALTDW RwRtMal_Ms_g100gDW CIP W. Gruneberg Totally or mostly purple 9 3 Green with purple near leaf None 0 8 Covering most of the flesh 3 Dark cream Sweetpotato ontology Sweet potato ontology High 7 RtOxi_Et_3to7 CIP, FAO, IPGRI RTOXID Z. Huaman 4 Green with purple both ends Equal or nearly equal to the local check (yellow) 2 RwRtTC_Ms_mg100gDW T.ZumFelde CIP TCDW 0 Not sour MOTH RnMth_Et_1to9 CIP, FAO, IPGRI Z. Huaman MALTFW RwRtMal_Ms_g100gFW CIP W. Gruneberg 1 Very low Veins (VN) 14 9 Purple both surfaces RnDDR_Et_1to9 DIAPORTHE Z. Huaman CIP, FAO, IPGRI RnGrbW_Et_1to9 GRUBW CIP, FAO, IPGRI Z. Huaman CIP, SASHA CIP NOCR RtCmN_Ct_rtplot 9 Very long (>12 cm) Intermediate 5 Low 3 CIP RtYldA_Cp_tha RYTHAAJ 9 Very severe (> 60% roots affected) Very low 1 RtATRW_Cp_kg CIP, SASHA CIP ATRW Yellow 3 1 None T.ZumFelde CIP, SASHA BOILTCFW BlRtTC_Ms_mg100gFW 10 Very strong 1 Moderately variable 3 Low Ring and other areas in flesh 6 Low 3 1 Very thin (1 mm) RnSPWF_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPWF Semi-erect (75-150 cm) 5 0 Sessile or absent Sprouts (SPR) 11 Very low 1 CAN RtCanW_Ms_kgplot Yencho,C. High 7 3 Thin (1-2 mm) Caudate 7 CIP-Kampala Boiled sweet potato cooked carrot-like aroma scale 0-10 BoiSweetpotatCookCarr-likeAroma_Meas_0to10 Mariam Nakitto Low 3 8 Linear (broad) 2 Veins RTSKNTEX NCSU C. Yencho RtSknTxt_Et_1to9 9 Horrible RnWvl_Et_1to9 CIP, FAO, IPGRI WED1 CIP WED 5 Moderate 3 Low Breeder CT CT_Ms_? CIP-SSA 1 Very low 3 Scattered spots in flesh Very low 1 Moderate 5 2 Reniform (kidney-shaped) Very High 9 Very High 9 Z. Huaman FrHab_Et_0to7 FLWHAB CIP, FAO, IPGRI Very High 9 DMBYAJ BioYldAD_Cp_tha CIP Inferior compared to the local check (red) 3 Very High 9 6 Blocky (Oblong) 3 Moderately Resistant CIP-Kampala Mariam Nakitto Boiled sweet potato rate of breakdown scale 0-10 SweetpotatBreak_Meas_0to10 Low 3 BOILMALTFW CIP W. Gruneberg BlRtMal_Ms_g100gFW COLBR RtCb_Et_1to3 R. Kapinga CIP, SASHA CIP BYTHAAJ BioYldA_Cp_tha 1 Very low Excellent 9 CIP, FAO, IPGRI RnJBR_Et_1to9 JAVABR Z. Huaman Very High 9 7 Hard RtDam_Et_1to9 DAMR CIP, SASHA W. Gruneberg Moderate 5 Medium (<50-74%) 5 RnON_Et_1to9 CIP, FAO, IPGRI NEMATODS Z. Huaman Purple 5 5 Clear symptoms at 16 to 33% of plants per plot (less than a 1/3) Fair to poor 6 0 None 9 Very High 7 Oblanceolate Very High 9 TEXTBR CIP, SASHA W. Gruneberg COOST RtFlsTxG_Et_1to9 3 Green nodes Inferior compared to the local check (red) 3 Intermediate 5 High 7 Very High 9 Soft 4 Purple 9 RtNum_Ct_rtplot CIP, SASHA CloneSelector2015 TNRPLOT Z. Huaman RtSknColS_Et_1to10 RTSKN3 CIP, FAO, IPGRI Very short (<3 cm) 1 7 High Intermediate 5 9 Very Smooth Low 3 9 Lanceolate 3 Open cluster BlRtTSg_Ms_g100gFW BOILTOTSUGFW CIP, FAO, IPGRI T.ZumFelde Orange (O) 1 CRW RtCmW_Ms_kgplot CIP, SASHA W. Gruneberg Deep longitudinal grooves 6 5 Intermediate 9 Covering all flesh Low 3 Very High 9 CIP, FAO, IPGRI BACTERIA Z. Huaman RnOB_Et_1to9 High 7 Beige and grey 7 White 1 3 Air Cracking (AC) 7 High Rounded 1 RTFSH2 CIP, FAO, IPGRI Z. Huaman RtFlsColS_Et_0to9 7 High 2 Mid HORNW RnHrnw_Et_1to9 Z. Huaman CIP, FAO, IPGRI Non-Twining 0 10 Highly fracturable Very High 9 Narrow ring in flesh 4 3 Low 1 Alligator-like skin High 7 0 Falls apart 5 Intermediate CIP, SASHA, NCSU RwRtSuc_Ms_g100gDW W. Gruneberg SUCDW PROFW CIP, SASHA, NCSU T.ZumFelde RwRtPrt_Ms_%FW 9 Linear (narrow) RtFlsCa_Ms_ICP_mg100gDW W. Gruneberg CaDW CIP 3 Poor High 7 Very low 1 Absent 0 Very High 9 Orange 4 7 Grooves (GR) BCFWcc CIP, SASHA RwRtBCcc_Et_mg100gFW 3 Low 9 Very High Moderately hard 6 Greyish-green (due to heavy pubescence) 4 Intermediate 5 BkRtTC_Ms_mg100gDW T.ZumFelde CIP BAKTCDW Skinning (SK) 10 5 Intermediate BIOM CIP, SASHA W. Gruneberg BioYld_Cp_kgplot Many cracks 7 Extremely mealy 10 RtFlsCa_Ms_NIRS_mg100gFW CIP, SASHA W. Gruneberg CaFW Highly Resistant 5 Ovate 1 NCRPSP RtNCmp_Cp_rtplant CIP 1 Closed cluster 0 None Intermediate 5 7 Good RtSiz_Et_1to9 CIP, SASHA W. Gruneberg RS 2 Purple MPlPdt_obs_1-3 CIP MFarPW Breeders 7 High (75-90%) Highly Variable 0 0 None Heavy 7 Low 3 Chordate (heart-shaped) 3 Moderately sweet 5 1 White 9 Very High LT 9 Heavy 7 9 Very High Fibrous 7 7 Good 0 Dry Low 3 BOILFRUCFW BlRtFru_Ms_g100gFW W. Gruneberg CIP BACWILT Z. Huaman RnBW_Et_1to9 CIP, FAO, IPGRI 10 Very strong Very High 9 SlightIy profuse 5 Dry 1 High 7 1 White Slighty green or grey 3 9 No disease RnMgRKN_Et_0to5_NCSU NCSU C. Yencho RKN 3 Erect (<75 cm) 7 High Z. Huaman RnBR_Et_1to9 BLACKROT CIP, FAO, IPGRI Z. Huaman VnInLg_Ms_cm VNLNLG CIP, FAO, IPGRI Fair to poor 6 5 Moderate High 7 Very High 9 SlightIy variable 5 C. Yencho NCSU RtShpS_Et_1to8 RTSHP2 Z. Huaman RnSPVMV_Et_1to9 CIP, FAO, IPGRI SPVMV Resistant 4 Cream 2 Pink 6 Slightly twining 3 No visible fibres 0 Dark orange 8 Low 3 Very High 9 5 Moderately twining Equal or nearly equal to the local check (yellow) 2 1 Green RtShpP_Et_1to8 RTSHP1 NCSU C. Yencho 2 Excellent to good 7 White with purple spots throughout Very poor 1 7 High 1 Green Very High 9 6 Oblong Z. Huaman RnLS_Et_1to9 LEAFSPOT CIP, FAO, IPGRI 9 Long irregular or curved 1 Very low 5 Hastate 13 Tails (T) 7 Starchy RwRtBC_Ms_mg100gDW RWBCDW T.ZumFelde CIP Very low 1 Low 3 Very Prominent 1 Dark purple 9 Very low 1 Severe infestation 9 Elliptic 5 Very High 9 Green 1 1 Very thin (<4 mm) 3 Low 6 Slightly purple 8 Purple-red Intermediate 5 Equal or nearly equal to the local check (yellow) 2 7 High 3 Clear virus symptoms < 5% of plants per plot 0 Absent Very High 9 Very low 1 3 Low 1 Inserted (shorter than longest anther) Veins (VN) 14 Elliptic 3 CIP NRPSP RtNump_Ct_rtplant 0 Not bitter 2 Yellow Very low 1 9 Severe damage Beige and green 6 Excellent 1 Excellent 9 9 Very long (>12 cm) 1 Some beige Prominent 3 Green with purple edge 3 White 1 acronym Absent 0 NRPP CIP, SASHA RtNumh_Ct_rtplant CloneSelector2015 Intermediate (6-8 cm) 5 Other 7 9 Very moist Lobed 6 Moderately variable 7 9 Very thick (>12 mm) 1 Round 1 Round Insect Damage (INS) 8 7 High 5 Fair 9 Very long (>40 cm) Low 3 10 Consistent throughout Severe (30?60% roots affected) 7 Low (<50%) 3 1 No symptoms None 0 Purple tip 5 1 Very moist CIP W. Gruneberg ZnDW RtFlsZn_Ms_NIRS_mg100gDW Without starch 1 4 Resistant Good 3 5 Intermediate 5 Intermediate SHI IxSrv_Cp_pct CIP, SASHA CIP 2 Green with purple edge Totally purple 8 High 7 Z. Huaman CIP, FAO, IPGRI FUNGI RnOF_Et_1to9 Insect Damage (INS) 8 W. Gruneberg RtFlsCa_Ms_NIRS_mg100gDW CaDW CIP Purple 2 8 Purple 5 Moderate starch Very High 9 9 Very High Lower surface and veins totally purple 9 None 0 5 Intermediate (6-9 cm) Severe infestation 9 Low 3 9 Purple Low 3 RnScrf_Et_1to9 CIP, FAO, IPGRI SCURF Z. Huaman Few fiber 3 Weak vines, thin stems and very long internode distances 2 Elliptic 3 Intermediate 5 6 Green with multiple stripes 9 Severe symptoms for all plants per plot (fully defoliated) Early Season Cracking (ESC) 6 APHIDS CIP, FAO, IPGRI RnAph_Et_1to9 Z. Huaman NCSU C. Yencho RtFlsAnt_Ms_mggDW ANTHO Severe virus symptoms in all plants per plot (stunted). 9 Moderately dry 5 1 Sour 5 Intermediate 2 Moderately Susceptible 9 Very High Small (<8 cm) 3 Deep horizontal constrictions 4 5 Shallow longitudinal grooves 5 Moderate PltEst_Ct_plplot NOPE CIP, SASHA CIP High 7 SlightIy uniform 7 Moldable 10 Short (10-20 cm) 3 BOILBCFW T.ZumFelde CIP, SASHA BlRtBC_Ms_mg100gFW CIP, FAO, IPGRI, AVRDC, IBPBR FrSepPub_Et_0to7 SEPPUB Z. Huaman PtTyp_Et_3to9 PLANT CIP, FAO, IPGRI Z. Huaman 4 Early season Pale purple 5 Low 3 CIP W. Gruneberg RAWSUCRP RwRtSuc_Ms_pct 3 Sparse 1 Very low Unclear virus symptoms 2 Very High 9 9 Very sweet 8 Clear symptoms for all plants (not fully defoliated) Present 1 7 Irregular 0 None 5 Slighty hard Scarce 1 Short (2-5 cm) 3 High 7 High 7 RtDSm_Et_1to9 DISEASE C. Yencho CIP 5 Intermediate Intermediate 5 CIP W. Gruneberg RtFlsZn_Ms_ICP_mg100gDW ZnDW Very High 9 RnShd_Et_1to9 Z. Huaman CIP, FAO, IPGRI SHADE Susceptible 1 No lateral lobes (entire) 0 Low 3 SweetpotatMois_Meas_0to10 Mariam Nakitto Boiled sweet potato moisture scale 0-10 CIP-Kampala 5 Intermediate Other 3 Bumpy (B) 4 0 No Anthocyanins 3 Low Intermediate 5 Light 7 Purple-red 7 0 Highly variable Mariam Nakitto Boiled sweet potato translucency 2 pt scale BoiSweetpotatTrans_Meas_2pt CIP-Kampala 1 Excellent CIP-Kampala BoiSweetpotatCar_Meas_0to10 Boiled sweet potato caramel-like odor scale 0-10 Mariam Nakitto Early 3 Slightly fibrous 3 CIP W. Gruneberg BOILGLUCP BlRtGlu_Ms_pct 10 Very strong 4 Pale purple limb with purple throat 1 Highly resistant (HR) Very low 1 Profuse 7 Yellow 3 1 Toothed 2 Green Low 3 SPVD CIP, FAO, IPGRI RnSPVD_Et_1to9 Z. Huaman High 7 Very High 9 1 Very low Purple 9 7 Red 1 Very Poor Good 3 Equal or nearly equal to the local check (yellow) 2 0 Absent Green with many purple spots 4 3 Early to mid season 3 Inferior compared to the local check (red) 9 Total (> 90%) 0 Absent Totally dark purple 9 Poor to terrible 8 High 7 10 Purple 7 Moderately variable 3 Green with few purple spots Very High 9 3 Low Resistant (R) (1-10%) 2 Long elliptic 4 1 Green Green with purple spots 3 3 Semi-circular 8 Purple-red Shallow horizontal constrictions 3 8 Clear virus symptoms at all plants per plot (not stunted) Very thick (>4 mm) 9 Purple base 4 5 Moderate White 1 2 Tea Staining (TS) Mostly dark purple 7 10 Extremely moist 7 Good CIP, SASHA W. Gruneberg FYTHA VnFolYld_Cp_tha 3 Dark Intermediate 5 Totally pigmented - pale purple 7 Outer two shorter 1 Little starch 3 Very High 9 0 Bends Intermediate (2-3 mm) 5 3 Low 1 Very low 5 Intermediate Moderate 5 Almost divided 7 Long oblong 7 5 Fair High 7 1 Very low 4 Ovate 7 Moderately profuse 5 Intermediate 3 Poor Brownish orange 5 Intermediate 5 1 Very low 3 White limb with pale purple ring and purple throat 2 Triangular Elliptic 3 Watery 1 5 Intermediate Poor 3 High 7 4 Resistant High 7 1 Lobe 1 Low damage 3 Very High 9 Very low 1 3 Some what dry 6 1/3 and < 2/3)]]> 5 Intermediate 5 Ovoid 1 Very low 7 Twining 9 Purple both surfaces 5 Intermediate 8 Long elliptic Very High 9 5 Acuminate TRW CIP, SASHA W. Gruneberg RtTWt_Cp_kgplot 0 Not crunchy CIP VnDMCYA_Cp_tha DMVYAJ 13 Tails (T) High 7 7 High 1 Very Deep 3 Low Very High 9 Susceptible 1 10 Very strong 3 Low Very Rough 1 Asymmetric (tight hill) 8 7 Large (16-25 cm) 1 Very tight Sparse 3 7 Long (10-12 cm) SOILTEMP RnSTp_Et_1to9 CIP, FAO, IPGRI Z. Huaman 8 Beige and purple Intermediate 5 Strongly pigmented with anthocyanins 9 Sparse 3 4 Good to fair Purple spot in several veins 4 7 High 7 High 1 Very low 3 SlightIy variable All veins mostly or totally purple 8 Extremely soft 0 6 Pink No damage 1 2 Mid season 7 High 9 Uniform 1 Very low 9 Very strong vine strength, thick stems, short internode distances, and very long vines Highly susceptible (HS) (>76%) 5 White 1 Low 3 7 Deep constrictions and deep grooves 3 Intermediate 5 Intermediate Extremely soft 2 Yellow-green 1 Very High 9 Moderately resistant (MR) (11-25%) 3 Very High 9 Low 3 7 Purple with green near leaf 1 Blisters (B) 1 Crunchy 1 Very short (<2 cm) Very low 1 Smooth 7 3 Thin (4-6 mm) SlightIy sparce 1 2 Intermediate orange (IO) 6 Lanceolate 7 Deep Mid to late season 1 7 Few High 7 9 Very High Deep 3 Very fast 10 1 Very low 7 Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all) 6 Early Season Cracking (ESC) 3 Moderately Resistant 10 Very high 5 Intermediate High 7 Highly Susceptible 0 7 Thick (3-4 mm) Very hard 8 Medium number of cracks 5 10 Very strong Little 3 1 Very low Profuse 7 Equal 2 5 Intermediate 6 Other Abundant 7 1 Very short (<10 cm) Long (31-40 cm) 7 Deep orange 10 4 Orange Absent 0 Heavy 7 9 Terrible 5 Intermediate 2 Broad ring in cortex High 7 High 7 terrible 9 5 Intermediate (21-30 cm) 7 High 7 Sweet 1 No damage 2 Cream Intermediate 5 Very low 1 10 Extremely sweet Long (9-12 cm) 7 Very twining 9 3 Deep orange (DO) Green 1 Exerted (longer than longest anther) 7 1 Very low Absent 0 5 Medium strong vines, thick stems, and long internode distances 7 Shallow 7 Red 11 Sprouts (SPR) 1 Very slight (teeth) 8 Strong vines, thick stems, short internode distances, and long vines 1 Excellent Very High 9 5 Moderate fiber 5 Broad ring in flesh Very low 1 Hard 10 Poor 7 Very High 9 5 Medium (8-15 cm) 9 Very High Low 3 White with purple at the top 5 Excellent 1 Good to fair 4 3 White with purple at the base Very High 9 Low 3 Medium strong vines, medium thick stems, and medium internode distances 4 Bitter 1 1 Very low 3 Low Good 7 Moderately Susceptible 2 1 Very low 5 Moderate (10?30% damaged) Dark Purple 3 Low 3 Very High 9 2 Unclear symptoms Acute 1 7 High 5 Some Very High 9 4 Semi-elliptic 0 Not mealy High 7 8 Asymmetric (tight hill) 2 Cream 5 Main rib partially purple 3 Light (few roots affected) Mostly purple 7 2 Cream Moderate 5 7 Spreading (151-250 cm) Orange 7 3 Clear symptoms at <5% per plot 7 Fibrous 7 High Minor 3 0 Absent Orange with yellow 2.75 5 Green with many dark purple spots mg/100g Seed Capsule set Seed capsule set The capsule set of the seed FrSdCp FrPtP 9 pt. scale Measurement maltose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the maltose content of the raw storage root in fresh weight and record it Visual estimation - Reaction of the plant to Other virus Observe the reaction to Other virus and rate it Reaction to drought RnDrt Plant The response of the plant to water restriction Drought tolerance Compute the glucose content of the boiled storage root in percentage using the formula Measurement - Glucose content of the boiled storage root The pubescence of the sepal FrSepPub Sepal Pubescence Sepal pubescence Computation - Harvest index evaluation method Compute the total weight of commercial tubers per net plot using the formula The dry weight of the storage root samples RtDWt Dry weight of the storage root Storage root Dry weight RnMgRKN Reaction to Root Knot Nematode Meloidogyne spp Reaction to Root-knot nematode Meloidogyne spp Storage root The reaction of the storage root to Root Knot Nematode Meloidogyne spp The iron concentration in fresh weight basis of the storage root Storage root Iron concentration in fresh weight basis Storage root iron concentration in fresh weight basis RtFlsFeFw Visual estimation - Reaction of the plant to Sweet potato virus disease complex (SPVD complex) Observe the reaction to Sweet potato virus disease complex (SPVD complex) and rate it Boiled root Cohesiveness in the hand SweetpotatHdMold Textural attribute relating to degree to which a substance can be deformed before it breaks Boiled root cohesiveness mmol Observe and taste the raw storage root flesh and rate it Estimation - Fiber method in raw storage root pH soil tolerance Reaction to acidic pH soil Plant The response of the plant to acidic pH soil RnSph Plant Reaction to flea beetles The reaction of the plant to flea beetles RnFB Reaction to flea beetles Storage root zinc concentration in dry weight basis RtFlsZnDw Storage root Zinc concentration in dry weight basis The zinc concentration in dry weight basis of the storage root RnHeat Reaction to heat Plant Heat tolerance The response of the plant (or plant part) to heat Visual estimation - Storage root latex production. Amount of latex observed after cross sectioning medium-sized storage roots Observe the latex production of the storage root and rate it RnSPMth 5 pt. scale RtFlsColC 9 pt. scale Visual estimation - Stigma color Observe the stigma color and rate it t/ha Storage root sucrose content RtSuc Sucrose content of the storage root Sucrose content Storage root RtShpS 8 pt. scale Commercial storage root yield Yield Commercial storage root RtCYld The yield of the commercial storage roots Plant RnFR Reaction to Foot rot The reaction of the plant to Foot rot Reaction to Foot rot Ability to produce new sprout Sprouting ability RtSpA Storage root Sprounting ability Visual estimation - Storage root flesh distribution of secondary color Observe the distribution of secondary color of the storage root flesh and rate it Measure the fructose content of the raw storage root in fresh weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Boiled root Boiled root pumpkin-like aroma Distinct aroma of cooked pumpkin Cooked pumpkin-like aroma BoiSweetpotatPumpAroma % Vine dry weight Vine Dry weight VnDW The dry weight of the vines Storage root The phenol content in dry weight basis of the storage root RtFlsPhe Phenol content in dry weight basis Storage root phenol concentration in dry weight basis Plant Reaction to Sclerotial blight and circular spot RnSBC The reaction of the plant to Sclerotial blight and circular spot Reaction to Sclerotial blight and circular spot Sepal FrSepEql The length equality of the sepal Length equality Equality of sepal length Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis Measure the total beta-carotene concentration of the baked storage root in dry weight basis and record it Estimation - Boiled storage root consistency method Taste boiled storage root consistency and rate it Pest damage tolerant PlPdt Pest damage tolerant The pest damage tolerant of the plant Plant RnAlt 9 pt. scale RnON 5 pt. scale PlYlAb 3pt. Scale Measure the total beta-carotene concentration of the boiled storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis The exertion of the stigma Stigma exertion FrStgExt Exertion Stigma TtlVnProd The shape uniformity of the storage root Shape uniformity Storage root shape uniformity Storage root RtShpU RtJumW Storage root The roots that exceed the diameter, length and weight requirements of US. No 1 and canner storage roots, but are of marketable quality Weight Weight of jumbo storage roots Orange color intensity method Open foil, visually assess sweet potato surface the surface and evaluate the orange color intensity Visual estimation - Reaction of the plant to Charcoal rot Observe the reaction to Charcoal rot and rate it RtSknCol 10 pt. scale Visual estimation - Storage root surface defects Observe storage root surface defects and rate it Visual estimation - Reaction of the plant to Sweet potato whitefly Observe the reaction to Sweet potato whitefly and rate it Measurement the amylose content - Near-infrared spectroscopy (NIRS) method Measure the amylose content of the storage root and record it Reaction to Soft rot The reaction of the plant to Soft rot RnSR Plant Reaction to Soft rot Plant Reaction to Sting nematode Reaction to Sting nematode RnStN The reaction of the plant to Sting nematode Computation of the ratio between root and foliage using the formula Computation - Root foliage ratio method Observe the reaction to pH soil and rate it. The reaction is estimated by observing the appearance of plants in response to acid and heavy soils with pH below 5.0 Visual estimation - Reaction of the plant to soil Visual estimation - Reaction of the plant to Brown ring rot Observe the reaction to Brown ring rot and rate it RnSPVD Reaction to Sweet potato virus disease complex (SPVD complex) The reaction of the plant to Sweet potato virus disease complex (SPVD complex) Plant Reaction to Sweet potato virus disease complex Translucency 2 pt scale Visual estimation - storage root skin secondary color Observe the secondary skin color of the storage root and rate it Measurement the asparagine content- Near-infrared spectroscopy (NIRS) method Measure the asparagine content of the storage root and record it Immature leaf color Color LfColI Immature leaf The color of the inmature leaf RnWISPW 5 pt. scale Color The color of the flower Flower FRnol Flower color Pigmentation Petiole pigmentation FrPtP The pigmentation of the petiole Petiole Measure the dry weight of the storage root sample and record it Measurement - Dry weight of the storage root Sourness 2 pt scale RnBR 5 pt. scale BoiSweetpotatColUnif Evenness of the distribution of the colour across entire sample surface Boiled root surface uniformity of color Boiled root Color uniformity Dry matter content yield adjusted Vine Vine dry matter content yield adjusted The dry matter content of the vine yield adjusted VnDMCYA RtMillDam 5 pt. scale Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked pumpkin-like aroma Cooked pumpkin-like aroma method Visual estimation - Soil insect damage Observe the Soil insect damage and rate it Overall assessment of soil insect damage based on inspection of the harvested roots Evaluation of the number of all storage roots that weigh less than 100 g Non-commercial storage root Number of non-commercial storage roots RtNCmN Number Measurement - Weight of jumbo storage roots Measure the weight of jumbo storage roots and record it The dry weight of the vines samples Dry weight Dry weight of vines Vine VnDWt Visual estimation - Total vine production method Observe the total vine production and record it. Total vine production in estimated number of plants Storage root flesh Secondary color RtFlsColS Storage root flesh secondary color The secondary color of the storage root flesh Asparagine content in dry weight basis RtFlsAsp The asparagine content in dry weight basis of the storage root Storage root Storage root asparagine concentration in dry weight basis Smoothness scale 0-10 FrStgCol 3 pt. scale RnBSRt 5 pt. scale Length to diameter ratio RtLDR The length to diameter ratio of the storage root Length to diameter ratio of storage roots Storage root Vine dry matter content yield VnDMCY Dry matter content yield The dry matter content of the vine yield Vine Observe the mature leaf size and rate it. Length from the basal lobes to the tip of the leaves. Record the average expression of at least 3 leaves located in the middle section of the vine Visual estimation - Mature leaf size Reaction to Other mycoplasma The reaction of the plant to Other mycoplasma RnOM Plant Reaction to Other mycoplasma Boiled root Boiled root crunchness Crunchness in the mouth SweetpotatCrun Attribute of product to produce low pitched sound during rupturing Storage root The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 18.1 - 22 oz. Should take roughly 32 to fill a 40lb box Rt32ctW Weight of 32 count US no. 1 storage roots Weight Total foliage yield adjusted Yield adjusted VnFolYldA Vine The adjusted yield of the total vine or foliage RnBTL 5 pt. scale Observe the reaction to Sweet potato mild mottle virus (SPMMV) and rate it Visual estimation - Reaction of the plant to Sweet potato mild mottle virus (SPMMV) Storage root flesh Storage root Flesh Color (carotenoids) The predominant color of Carotenoids in the storage root flesh Predominant color RtFlsColP Alcidodes sp. damage Damage of Alcidodes sp. Storage root The reaction of the storage root to Alcidodes sp. RtAlcDam The calcium concentration in dry weight basis of the storage root Storage root calcium concentration in dry weight basis Calcium concentration in dry weight basis RtFlsCaDw Storage root Measurement the total monomeric anthocyanin content- Near-infrared spectroscopy (NIRS) method Measure the total monomeric anthocyanin content of the storage root and record it RnOM 5 pt. scale Translucency method Open foil, visually assess sweet potato surface the surface and evaluate the translucency Off-odor method When you receive the sample, immediately open foil and take a whiff to score the presence or absence of off-odor Intensity of predominant color RtSknColPI Storage root skin Storage root skin intensity of predominant color The intensity of predominant color of the storage root skin Stomatal density- Counting microscopy method Counting number of stome in the underside (abaxial) and top side (adaxial) of the leaf with a microscopie PltEar 3 pt. scale Measure the weight of 40 count US no. 1 storage roots and record it Measurement - Weight of 40 count US no. 1 storage roots Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the glucose content of the boiled storage root in fresh weight and record it Caramel-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of caramel-like odor Stored storage root keeping quality Stored storage root RtKQl The keeping quality of stored storage roots Keeping quality Plant The height of the plant Plant height Height Ptlng RwRtTSg Total sugar content Storage root total sugar content Storage root The total sugar content of the storage root Measurement - Flower width Measure width size and record it method_of RtSSDef Storage root surface secondary defects surface secondary defects Storage root surface secondary defects Storage root Observe the growing season and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Growing season method Measure the zinc concentration in fresh weight basis and record it with NIRS Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight The apex color of the vine VnACol Color Vine apex color Vine tip g RnIns 5 pt. scale Storage root fructose content in fresh weight basis Fructose content in fresh weight basis of the storage root RtFruFw Fructose content in fresh weight basis Storage root Compute the sucrose content of the boiled storage root in percentage using the formula Measurement - Sucrose content of the boiled storage root PltPld Evaluation of the number of plants planted Number Plant planted Number of plants planted The adjusted yield of the commercial storage roots RtCYldA Commercial storage root Commercial storage root yield adjusted Yield adjusted Measurement - Vine internode length method Measure vine internode length and record it Visual estimation - Reaction of the plant to Sweet potato moth Observe the reaction to Sweet potato moth and rate it Computation - Number of storage roots per plant planted method Compute the number of storage roots per plant planted within net plot using the formula PtLvs Fibrousness in the mouth Boiled root Boiled root fibrousness SweetpotatMthFibr Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate Observe the flesh color (carotenoids) of the storage root and rate it Visual estimation - storage root flesh color (carotenoids) Measure the anthocyanin content of the storage root and record it Measurement the anthocyanin content- Near-infrared spectroscopy (NIRS) method Flower FrSiz Size The size of the flower Flower size mg/g RtCrk 4 pt. scale RnShd 5 pt. scale Visual estimation - Reaction of the plant to Wire worms Observe the reaction to Wire worms and rate it RtLtcl 9 pt. scale Computation - Storage root dry matter content yield Compute the storage root dry matter yield content within net plot using the formula PltUni 6 pt. scale PltProd 6 pt. scale Storage root Flesh Color (anthocyanins) Predominant color RtFlsColP Storage root flesh The predominant color of Anthocyanins in the storage root flesh RtDMC The dry matter content of the storage root Dry matter content Storage root dry matter content Storage root RnWR 5 pt. scale Storage root total carotenoid concentration in fresh weight basis The total carotenoid concentration in fresh weight basis of the storage root RtTCFw Storage root Total carotenoid concentration in fresh weight basis Flower limb shape Shape Flower limb The shape of the flower limb FrShL Yield The yield of storage roots Storage root RtYPP Storage roots yield Number Evaluation of the number of plants with storage roots after harvest PtRt Plant with storage root Number of plants with storage roots Visual estimation - Reaction of the plant to Sclerotial blight and circular spot Observe the reaction to Sclerotial blight and circular spot and rate it Visual estimation farmer preference for genotype tolerant of pest- method Farmer are encouraged to select the materials and rank the ability of a variety to tolerate pests especially weevils relative to the tolerance of pests of his currently preferred variety using the colour cards system Total storage roots yield adjusted Yield adjusted The adjusted yield of the total storage roots Storage root RtYldA RtShpP 8 pt. scale VnTipP 4 pt. scale Tuber flavor after cooking - method Panelists taste leaves samples after cooking and rate it Reaction to Sweet potato leaf beetles RnSPLB Reaction to Sweet potato leaf beetles The reaction of the plant to Sweet potato leaf beetles Plant PlPdt 3pt. Scale Measure the starch content of the raw storage root in fresh weight basis and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight RnDrt 5 pt. scale RtFrm 4 pt. scale RnSPMMV 5 pt. scale RnMth 5 pt. scale Count the number of plants established per net plot to be determined 3 weeks after planting and record it Counting - Number of plants established method Visual estimation- Observe the flesh color of boiled storage roots of flesh color of cooked roots immediately after cooking Visual estimation - Flesh color of boiled storage roots method variable_of The shape of the sepal Shape Sepal FrSepShp Sepal shape Total vine production The total vine production of the plant. Total vine production in estimated number of plants Plant Total vine production TtlVnProd RnBRR 5 pt. scale Count the number of plants harvested per net plot and record it Counting - Number of plants harvested method Relative Yield Storage root Relative storage root yield The overall visual estimation of storage root yield RtYldR Computation - Number of storage roots method Compute the number of storage roots per net plot and record it Plant The reaction of the plant to Fusarium root rot Reaction to Fusarium root rot RnFRR Reaction to Fusarium root rot RnSSPW 5 pt. scale Computation - Yield of storage roots per plant planted method Compute the yield of total storage roots per plant planted within net plot using the formula Rate of breakdown scale 0-10 Leaf lobe number Number LfLbN Leaf lobe The number of the leaf lobes LfLMS 4 pt. scale Observe the reaction to Beetles or rootworms and rate it Visual estimation - Reaction of the plant to Beetles g/100g Visual estimation - storage root skin texture Observe the texture of the storage root skin and rate it LfColI 9 pt. scale Counting - Number of plants planted method Count the number of plants planted per net plot and record it RnSlt 5 pt. scale RtFlsSwt 9 pt. scale RnScrf 5 pt. scale RnFRR 5 pt. scale Basic tastes produced by solutions of dilute aqueous solutions of acid substances including citric acid and tartaric acid Boiled root sourness BoiSweetpotatTastSour Sour/Acid taste Boiled root kg/plot RnWR The reaction of the plant to White rust Reaction to White rust Reaction to White rust Plant Measurement the peonidin content- Near-infrared spectroscopy (NIRS) method Measure the peonidin content of the storage root and record it RtShp 9 pt. scale Crunchness 2 pt scale Measurement - Weight of cull storage roots Measure the weight of cull storage roots and record it Compute the adjusted yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield adjusted method Observe the reaction to Diaporthe dry rot and rate it Visual estimation - Reaction of the plant to Diaporthe dry rot Taste the boiled storage root flesh texture and rate it Estimation - Texture method Visual estimation - Reaction of the plant to Pox or soil rot Observe the reaction to Pox or soil rot and rate it Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the glucose content of the raw storage root in fresh weight basis and record it Adhesiveness in the mouth method While you chew observe the extent to which the sample sticks to oral surfaces LfApAc 3pt. Scale Plant Reaction to Sweet potato whitefly RnSPWF Reaction to Sweet potato whitefly The reaction of the plant to Sweet potato whitefly RtSknColS 10 pt. scale RwRtTSg 9pt. Scale Size Mature leaf size LfLMS The size of the mature leaf Mature leaf RtCThk Storage root Cortex Thickness Root cortex Storage Root Cortex Thickness Thickness FrSepCol 7 pt. scale RnHeat 5 pt. scale Textural attribute related to release of moisture from a product when pressure is applied Boiled root Boiled root moisture release SweetpotatHdMois Moisture release in the hand Sucrose content in fresh weight basis RtSucFw Storage root sucrose content in fresh weight basis Sucrose content in fresh weight basis of the storage root Storage root Reaction to Sweet potato feathery mottle virus (SPMV) Plant The reaction of the plant to Sweet potato feathery mottle virus (SPMV) Reaction to Sweet potato feathery mottle virus RnSPMV Visual estimation - Total sugar content Observe the total sugar content of the raw storage root and rate it Visual estimation - Virus symptoms Observe the virus symptoms and rate it The reaction of the plant to Wire worms RnWW Reaction to wire worms Reaction to Wire worms Plant Observe the reaction to Other mycoplasma and rate it Visual estimation - Reaction of the plant to Other mycoplasma VnColP 8 pt. scale Visual estimation - Reaction of the plant to Other fungi Observe the reaction to Other fungi and rate it ? Boiled root Sweet potato-like aroma BoiSweetpotatAroma Distinct aroma of cooked sweetpotato Boiled root sweet potato-like aroma Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the total sugar content of the boiled storage root in dry weight basis and record it Compute the glucose content of the raw storage root in percentage using the formula Measurement - Glucose content of the raw storage root Compute the yield of vines per net plot using the formula Computation - Yield of foliage method Measurement - Sucrose content of the raw storage root Compute the sucrose content of the raw storage root in percentage using the formula RnWvl 5 pt. scale RtFlsAnt Anthocyanin content in dry weight basis The anthocyanin content in dry weight basis of the storage root Storage root anthocyanin concentration in dry weight basis Storage root LfLCS Leaf central lobe shape Shape The shape of the central leaf lobe Central leaf lobe LfLbN 5 pt. scale Fibrous appearance Boiled root fibrous appearance Boiled root BoiSweetpotatFibr Geometrical attribute of product associated with presence of long string like particles on the product surface Observe the storage root size and rate it Visual estimation - Storage root size RnMgIRKN 5 pt. scale Measure the sucrose content of the raw storage root in fresh weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight PtMtSs Storage root Storage root cracking RtCrk The cracking of the storage root Cracking Computation - Commercial storage root yield method Compute the yield of the commercial storage roots per net plot using the formula RtSInsDam 5 pt. scale Visual estimation - Storage root oxidation Observe the oxidation of the storage root and rate it storage root/plant Observe the flesh color (anthocyanins) of the storage root and rate it Visual estimation - Storage root flesh color (anthocyanins) Storage root Reaction to Weevil The reaction of the storage root to sweet potato weevil RnWvl Reaction to sweet potato weevil Compute the yield of total storage roots per plant harvested within the net plot using the formula Computation - Yield of storage roots per plant harvested method Measure the magnesium concentration in fresh weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Yielding ability Plant PlYlAb Yielding ability of the plant Yielding ability Reaction to Charcoal rot The reaction of the plant to Charcoal rot Plant Reaction to Charcoal rot RnCR FrSepShp 5 pt. scale RtFlsColS 10 pt. scale Leaf Stomatal density The number of stomata per leaf area. Stomatal density LfStDn Storage root Glucose content in dry weight basis Glucose content in dry weight basis of the storage root RtGluDw Storage root glucose content in dry weight basis Storage root primary shape Storage root Shape RtShp The shape of the storage root FrStyCol 5 pt. scale Storage root size variability Storage root The size variability of the storage root Size variability RtSzV Reaction to Other fungi The reaction of the plant to Other fungi Reaction to Other fungi Plant RnOF Measure the iron concentration in dry weight basis and record it Measurement iron- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Visual estimation - Reaction of the plant to Wilt rot Observe the reaction to Wilt rot and rate it RnWB 5 pt. scale RnFRS 5 pt. scale Observe the reaction to Striped sweet potato weevil and rate it Visual estimation - Reaction of the plant to Striped sweet potato weevil Visual estimation - Storage root skin color Observe the predominant color of the storage root skin and rate it RnGrbW 5 pt. scale Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Measure the calcium concentration in fresh weight basis and record it The reaction of the storage root to Fusarium oxysporum batatas Reaction to Fusarium oxysporum Storage root RnFR Reaction to Fusarium oxysporum Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked carrot-like aroma Cooked carrot-like aroma method RtSSDef 14 pt. scale Reaction to Witches broom RnWB The reaction of the plant to Witches broom Reaction to Witches broom Plant The total sugar content in dry weight basis of the storage root RtTSgDw Storage root total sugar content in dry weight basis Total sugar content in dry weight basis Storage root Measure the fructose content of the raw storage root in dry weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight RtMillDam The reaction of the storage root to Millipede Millipede damage Storage root Damage of Millipede Measure the total sugar content of the raw storage root in fresh weight basis and record it Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the weight of canner storage roots the and record it Measurement - Weight of canner storage roots Maltose content of the storage root Storage root maltose content Maltose content Storage root RtMal Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the sucrose content of the boiled storage root in fresh weight and record it RtCanW The weight of canner storage roots Storage root Weight of canner storage roots Weight Storage root skin predominant color Predominant color RtSknCol The predominant or the most representative color of the storage root skin observed is recorded Storage root skin The zinc concentration in fresh weight basis of the storage root Zinc concentration in fresh weight basis RtFlsZnFw Storage root zinc concentration in fresh weight basis Storage root RnPSR Reaction to Pox or soil rot Reaction to Pox or soil rot The reaction of the plant to Pox or soil rot Plant Computation - Biomass yield method in kg Computation of the biomass yield within net plot using the formula based in kg Visual estimation - Sepal color Observe the sepal color and rate it Plant type PtTyp The growth habit of the plant Type Plant Visual estimation farmer preference for the attractiveness of the storage-root skin color Farmer are encouraged to select the materials and rank for the attractiveness of the storage-root skin color of his currently preferred variety using the colour cards system Storage root flesh texture The texture of storage root flesh RtFlsTx Texture Storage root flesh Observe the number of lenticels and rate it Visual estimation - Lenticel number Measure the maltose content of the raw storage root in dry weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Boiled storage root fiber content Boiled storage root BlRtFlsFbC Fiber content The fiber content of the boiled storage root Storage root starch content in dry weight basis Storage root Starch content in dry weight basis Starch content in dry weight basis of the storage root RtStaDw RnOV The reaction of the plant to Other virus Reaction to Other virus Plant Reaction to Other virus The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 5.0 - 9.4 oz. Should take roughly 90 to fill a 40lb box. Rt90ctW Weight Weight of 90 count US no. 1 storage roots Storage root Measure the main vine length and record it Measurement - Main vine length method RtCulW Weight of cull storage roots The roots must be 1 or larger in diameter and so misshapen or unattractive that they can not fit as marketable roots in the no. 1, Canner, or Jumbo grades Storage root Weight Visual estimation - Storage root primary shape Observe the primary shape of the storage root and rate it Biomass yield in dry weight basis Biomass Yield in dry weight basis The yield of the biomass in dry weight basis BioYldD Place sample between incisors and bite into it to assess the ease with which it breaks into distinct pieces or deforms Fracturability in the mouth method Observe the reaction to Leaf spot and rate it Visual estimation - Reaction of the plant to Leaf spot Visual estimation - Storage root formation Observe the storage root formation and rate it Observe the reaction to flooding and rate it Visual estimation - Reaction of the plant to flooding PtTyp 4 pt. scale RtSprt 9 pt. scale Visual estimation - Sepal apex shape Observe the shape of the sepal apex and rate it Taste the boiled storage root flesh sweetness and rate it Estimation - Sweetness method The shape of the sepal apex Sepal apex Shape Sepal apex shape FrSepApx RtYldChk Storage root yield relative to check Storage root Relative yield The overall computation of relative storage root yield Measurement - Maltose content of the boiled storage root Compute the maltose content of the boiled storage root in percentage using the formula The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 14.1 - 18 oz. Should take roughly 40 to fill a 40lb box Rt40ctW Weight Storage root Weight of 40 count US no. 1 storage roots Observe the ground cover and rate it. Estimated percentage of ground cover recorded 35-40 days after planting Visual estimation - Ground cover method Measure the weight of 32 count US no. 1 storage roots and record it Measurement - Weight of 32 count US no. 1 storage roots The reaction of the plant to Sweet potato wire worms Reaction to Sweet potato wire worms Plant RnSPWW Reaction to Sweet potato wire worms Measurement protein- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the protein content of the raw storage root in dry weight basis and record it RnRFN Reaction to Reniform nematode Reaction to Reniform nematode Plant The reaction of the plant to Reniform nematode Open foil, visually assess sweet potato surface the surface and evaluate the fibrous appearance Fibrous appearance method Measure the zinc concentration in dry weight basis and record it Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Measure the protein content of the raw storage root in fresh weight basis and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight RtFlsTxH 5 pt. scale Flowering Habit The habit of the flower FrHab Flowering habit Measure the glucose content of the raw storage root in dry weight basis and record it Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Visual estimation - Reaction of the plant to high soil temperature Observe the reaction to high soil temperature and rate it. The reaction is estimated by observing the appearance of plants during a hoy season with day temperatures with peaks of more than 40°C Compute the number of storage roots per plot in net plot after harvest using the formula Computation - Number of storage roots per plot method RtSucDw Storage root sucrose content in dry weight basis Sucrose content in dry weight basis Sucrose content in dry weight basis of the storage root Storage root Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the magnesium concentration in dry weight basis and record it Computation - Biomass yield adjusted method Computation of the biomass yield adjusted within net plot using the formula Storage root Adventitious bud depth The depth of the adventitious buds RtAdvB Storage root adventitious buds depth Computation - Average commercial weight of storage roots method Compute the average commercial weight of storage roots per net plot using the formula Measurement iron- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Measure the iron concentration in fresh weight basis and record it Observe the reaction to Sweet potato flea beetles and rate it Visual estimation - Reaction of the plant to Sweet potato flea beetles Visual estimation - Reaction of the plant to Bacterial wilt Observe the reaction to Bacterial wilt and rate it RtStk 6 pt. scale Observation of an average or all storage roots within a single plant or plot Visual estimation - Storage Root Defects Boiled root color intensity Boiled root BoiSweetpotatColor-int Description of predominant color of sweetpotato and its relative intensity Orange color intensity Sweet taste method Take a small piece of sample, chew slowly and take a whiff to score the intensity of sweet taste Plant Reaction to Brown ring rot Reaction to Brown ring rot The reaction of the plant to Brown ring rot RnBRR Boiled storage root The consistency of the boiled storage root RtBlCu Consistency Boiled storage root consistency LfLbT 6 pt. scale Measurement Calcium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the calcium concentration in dry weight basis and record it Boiled root off-odor BoiSweetpotatOff-odor A typical odor associated with transformation or deterioration of boiled sweet potato Boiled root Off-odor Taste the boiled storage root flesh and rate it Estimation - Taste method Measure the starch content of the boiled storage root in dry weight and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight SweetpotatMthAdh Textural attribute relating force required to remove material that adheres to the mouth or to a substrate Boiled root adhessiveness Adhesiveness in the mouth Boiled root Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Measure the total beta-carotene concentration of the raw storage root in dry weight basis and record it Sweet potato-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of the sweet potato- like aroma Measurement protein- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the protein content of the boiled storage root in fresh weight and record it kg/plant Weight of commercial storage roots Weight RtCmW Commercial storage root The weight of the commercial storage roots Observe the color of the vine node and rate it Visual estimation - Vine node color method Visual estimation - Reaction of the plant to West Indian sweet potato weevil Observe the reaction to West Indian sweet potato weevil and rate Visual estimation - Reaction of the plant to Sweet potato leaf beetles Observe the reaction to Sweet potato leaf beetles and rate it Visual estimation - Flower color Observe the flower color and rate it FrSepApx 4 pt. scale Visual estimation - Reaction of the plant to Reniform nematode Observe the reaction to Reniform nematode and rate it Plant The reaction of the plant to Striped sweet potato weevil Reaction to Striped sweet potato weevil Reaction to Striped weevil RnSSPW Reaction to Sweet potato vein mottle virus Reaction to Sweet potato vein mottle virus (SPVMV) Plant RnSPVMV The reaction of the plant to Sweet potato vein mottle virus (SPVMV) FrPtL Petiole length Petiole Length The length of the petiole Measure the weight of non-commercial storage roots within net plot and record it. Select those that are lighter than 100 g Measurement - Weight of non-commercial storage root within net plot method Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance -method NCSU Observe the plant uniformity and rate it. Estimation of height uniformity of newly emerging vines Visual estimation - Plant uniformity Compute the weight of vines per plant planted within the net plot using the formula Measurement - Weight of vines per plant planted method Storage root Storage root magnesium concentration in fresh weight basis RtFlsMgFw Magnesium concentration in fresh weight basis Content of magnesium in fresh weight basis of the storage root Observe the reaction to Other bacteria and rate it Visual estimation - Reaction of the plant to Other bacteria Number of storage roots Storage root Number RtNum The number of storage roots RtShpU 3 pt. scale RtFlsSwt Sweetness The sweetness of the boiled storage root flesh Boiled storage root flesh sweetness Boiled storage root flesh Fructose content in dry weight basis of the storage root RtFruDw Fructose content in dry weight basis Storage root Storage root fructose content in dry weight basis Measurement - Fresh weight of the storage root Measure the fresh weight of the storage root sample and record it Measurement iron- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the iron concentration in fresh weight basis and record it Reaction to West Indian sweet potato weevil Plant RnWISPW Reaction to west indian weevil The reaction of the plant to the West Indian sweet potato weevil Compute the ratio of the length and diameter of the storage roots using the formula Computation - Length to diameter ratio of storage roots method The earliness of the plant Plant PltEar Plant earliness Earliness RnOB 5 pt. scale Stomatal conductance Stomatal conductance is the rate of passage of CO2 entering or water vapor exiting through the stomata of a leaf Leaf LfSt Stomatal conductance Mealiness in the hand method Take a piece of sample and rub it between the fore finger and thumb and evaluate the ease with which it forms a powder Starch content RwRtSta Starch content in raw storage root Storage root Storage root starch content mm2 LfCMt 9 pt. scale Rate of breakdown in the mouth method Evaluate the number of chews required to masticate a product until you can swallow it Boiled storage root flesh Appearance Boiled storage root appearance The overall appearance of the boiled storage root flesh RtFlsAp Boiled root Textural attribute which describes amount of water present in the sample mass Moisture in mouth Boiled root moisture in the mass SweetpotatMthMois Observe the reaction of the storage root to Root Knot Nematode Meloidogyne incognita and rate it. Observe the degree of necrosis and the number of galls in fibrous roots in 5 to 10 plant Visual estimation - Reaction to Root Knot Nematode Meloidogyne incognita Measure the total beta-carotene concentration of the baked storage root in fresh weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis Measurement - Dry weight of vines Measure the dry weight of vines sample and record it Observe the reaction to Scab and rate it Visual estimation - Reaction of the plant to Scab Crunchness in the mouth method While you chew the sample observe the sound Visual estimation - Sepal pubescence Observe the pubescence of the sepal and rate it Total carotenoid concentration in dry weight basis The total carotenoid concentration in dry weight basis of the storage root Storage root RtTCDw Storage root total carotenoid concentration in dry weight basis Visual estimation - Keeping quality method Observe the keeping quality of stored storage roots and rate it Visual estimation of the storage root flesh appearance and rate it Estimation - Appearance method RnSPFB 5 pt. scale Attractiveness of the color Attractiveness of the storage-root skin color of a variety with respect to their local variety at harvest SrSkACol Storage-root skin Attractiveness of the storage-root skin color The farmer is encouraged to rank the attractiveness of the root flesh color of a variety relative to the root flesh color of their currently preferred variety using the colour cards system Visual estimation farmer preference for the attractiveness of the storage-root flesh color Reaction to Grubworm RnGrbW Storage root Reaction to Grub worm The reaction of the storage root to Grub worm RtSiz 5 pt. scale Storage root calcium concentration in fresh weight basis RtFlsCaFw The calcium concentration in fresh weight basis of the storage root Calcium concentration in fresh weight basis Storage root Total storage root dry weight RtTDWt Storage root Dry weight The total dry weight of the storage roots The secondary color of the storage root skin Storage root skin Secondary color RtSknColS Storage root skin secondary skin color RtFlsTxG 9 pt. Scale The number per plant of the leafs Number per plant Leaf Leaf number per plant PtLvs Basic taste produced by solutions of various substances such as sucrose BoiSweetpotatTastSweet Sweet taste Boiled root Boiled root sweetness Measure the fresh weight of vines sample and record it Measurement - Fresh weight of the vine RnOV 5 pt. scale Observe the plant type and rate it Visual estimation - Plant type method PltEst Plants established Number of plants established Evaluation of the number of plants established Number Ground cover VnFolGRnv Ground cover Plant The ground cover of the plant Estimated by a Plant Canopy Analyzer calculated as LAI (Leaf area index) Leaflet area index - Computation method Observe the relative storage root yield and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Relative storage root yield method Damage The overall assessment of damage to storage roots Storage root damage RtDam Storage root RnPSR 6 pt. scale Floral-like aroma scale 0-10 Visual estimation - Leaf general outline method Observe the leaf general outline and rate it. Described from leaves located in the middle section of the vine RnFR 6 pt. scale Storage root appearance RtApr Appearance Storage root The appearance of the storage root RnWW 5 pt. scale Visual estimation - Reaction of the plant to Sting nematode Observe the reaction to Sting nematode and rate it VnTCol 3 pt. Scale Visual estimation Storage Root Defects Type and/or name of secondary visible storage root defect Measurement - Sepal length equality Measure sepal length equality and rate it RnFR 5 pt. scale Storage root attachment ability Attachment ability The attachment ability of the storage root Storage root RtAtt Moldability scale 0-10 Visual estimation - Sepal shape Observe the sepal shape and rate it Reaction to Aphids Reaction to Aphids RnAph The reaction of the plant to Aphids Plant Compute the fructose content of the raw storage root in percentage using the formula Measurement - Fructose content of the raw storage root Plants available for planting measured in number of plants counted Plants available Number Plants available counting number PltsAvail The base color of the vine Vine base color Color VnBCol Vine base The total number of storage roots Number Total number of storage roots RtTN Storage root Attractiveness of the storage-root flesh color SrFlACol Attractiveness of the color Attractiveness of the storage-root flesh color of a variety with respect to their local variety at harvest Storage-root flesh Moisture in mouth method While you chew, observe the degree of moistness of the sample mass Boiled root rate of breakdown SweetpotatMthBreak Boiled root Mechanical textural attribute related to length of time or number of chews required to masticate a product into a state ready for swallowing Rate of breakdown in the mouth Defined as total surface area of foliage per unit ground area area index Leaf area index Leaf LfAInd Visual estimation - Storage root adventitious buds depth Observe the depth of the adventitious buds in the storage root and rate it Observe the twining and rate it Visual estimation - Twining method Measurement - Vine internode diameter Measure vine internode diameter and rate it. Average expression of at least three internodes located in the middle section of the vine Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the starch content of the boiled storage root in fresh weight and record it Measure the fructose content of the boiled storage root in fresh weight and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight plants/plot RnSPSB 5 pt. scale Boiled root fracturability Boiled root Mechanical textural attribute related to the force necessary to break product into crumbs or pieces Fracturability in the mouth SweetpotatFract Visual estimation - Mature leaf color Observe the mature leaf color and rate it Measure the calcium concentration in fresh weight basis and record it Measurement Calcium- Near-infrared spectroscopy (NIRS) method in fresh weight FrSepNVn Number of sepal veins Number The number of sepal veins Sepal vein Odor of cooked pumpkin Boiled root pumpkin-like odor Cooked pumpkin-like odor Boiled root BoiSweetpotatPumpOdor Glucose content in fresh weight basis of the storage root Glucose content in fresh weight basis Storage root RtGluFw Storage root glucose content in fresh weight basis Count node number per vine and record it Counting - Nodes number per vine PtTwg Twining The twining of the plant Twining Plant RnScb 5 pt. scale The reaction of the plant to other nematodes Plant RnON Reaction to other nematodes Reaction to other nematodes Caramel-like odor scale 0-10 Attribute of object that allows light to pass through it but not images to be distinguished Translucency Boiled root translucency BoiSweetpotatTrans Boiled root Weight Storage root Rt55ctW Weight of 55 count US no. 1 storage roots The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 9.5 - 14 oz. Should take roughly 55 to fill a 40lb box Panelist observe the visual texture of boiled leaves and rate it Visual estimation - Texture method Visual estimation - Reaction of the plant to flea beetles Observe the reaction to Flea beetles and rate it RtSPDef 14 pt. scale BioYldAD Biomass yield adjusted in dry weight basis The adjusted yield of the biomass in dry weight basis Yield adjusted in dry weight basis Biomass Observe the reaction to Scurf and rate it Visual estimation - Reaction of the plant to Scurf VnInLg 5pt. scale Count the number of non-commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh less than 100 g per NET plot Counting - Number of non-commercial storage roots method RnSPWF 5 pt. scale The color of the style Style Style color Color FrStyCol Measure the beta-carotene concentration of the raw storage root in dry weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in dry weight basis Measure the glucose content of the boiled storage root in dry weight and record it. Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Storage root Formation Storage root formation RtFrm The formation of the storage root RtSzV 3 pt. scale RnRLN 5 pt. scale Reaction to Bacterial wilt Plant The reaction of the plant to Bacterial wilt RnBW Reaction to Bacterial wilt Boiled root bitterness Bitter taste Basic tastes produced by solutions of dilute aqueous solutions of various substances such as quinine and caffeine BoiSweetpotatTastBit Boiled root RnSPLB 5 pt. scale VnW Vine weight Vine The weight of the vines Weight minutes Observe and taste the boiled storage root fiber and rate it Estimation - Fiber method in boiled storage root PltProd Production The production of the plant Plant production Plant Observe the shape uniformity of the storage root and rate it Visual estimation - Storage root shape uniformity Measure the iron concentration in dry weight basis and record it Measurement iron- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Visual estimation - Reaction of the plant to Sweet potato vein mottle virus (SPVMV) Observe the reaction to Sweet potato vein mottle virus (SPVMV) and rate it Measurement - Weight of 90 count US no. 1 storage roots Measure the weight of 90 count US no. 1 storage roots and record it Storage root protein content in dry weight basis Storage root Protein content in dry weight basis Protein content in dry weight basis of the storage root RtPrtDw Measure storage root stalk and rate it Measurement - Storage root stalk length Visual estimation - Reaction of the plant to other nematodes Observe the reaction to Other nematodes and rate it Measure the magnesium concentration in dry weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight LfOut The general outline of the leaf General outline Leaf general outline Leaf Observe the reaction to Sweet potato stem borer and rate it Visual estimation - Reaction of the plant to Sweet potato stem borer Visual estimation - Style color Observe the style color and rate it Reaction to Sweet potato moth Plant Reaction to Sweet potato moth The reaction of the plant to Sweet potato moth RnSPMth Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Measure the total beta-carotene concentration of the raw storage root in fresh weight basis and record it Storage root RtFlsMgDw Content of magnesium in dry weight basis of the storage root Magnesium concentration in dry weight basis Storage root magnesium concentration in dry weight basis Observe the attachment ability of the storage root and rate it Visual estimation - Storage root attachment ability Storage root stalk The length of the storage root stalk Length RtStk Storage root stalk VnNds Flesh color of boiled storage roots Flesh color of boiled storage roots RtCb Boiled storage root Flesh color FrSepPub 4 pt. scale Estimation - Observation of storage root cortex thickness method Measure storage root cortex thickness and estimated it RnVir 9 pt. scale RtYldChk Compute the number of commercial storage roots per plant harvested using the formula Computing - Number of commercial storage roots per plant harvested method RnSR 5 pt. scale Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis Measure the total beta-carotene concentration of the boiled storage root in fresh weight basis and record it Commercial storage root The average commercial weight of storage roots RtACRW Average commercial storage root weight Weight The symptoms of the plant to Alternaria Reaction to Alternaria spp Plant RnAlt Reaction to Alternaria Storage root Storage root secondary shape RtShpS Secondary shape The secondary shape of the storage root Pumpkin-like odor scale 0-10 Observe the plant production the and rate it. Estimation of intensity of new vine production Visual estimation - Plant production The response of the plant to high soil temperature Reaction to high soil temperature Plant RnSTp High soil temperature Visual estimation - Reaction to Streptomyces Soil Rot Observe the reaction of the storage root to Streptomyces Soil Rot and rate it. Observe an average or all storage roots within a single plant or plot Compute the storage root dry matter content yield adjusted within net plot using the formula Computation - Storage root dry matter content yield adjusted Leaf appearance Appearance Boiled leaf The visual aspect of leaves BlLfAp Visual estimation - leaf lobe type Observe the leaf lobe type and rate it. Described from leaves located in the middle section of the vine The reaction of the storage root to streptomyces soil rot RnPSR Reaction to Streptomyces Soil Rot Reaction to Streptomyces Soil Rot Storage root RtCb 3pt scale Reaction to Leaf spot The reaction of the plant to leaf spot Plant Reaction to leaf spot RnLS depresion Deviation of temperature of plant canopies from the ambient temperature Canopy temperature depression CTD Canopy temperature VnColS 8 pt. scale Observe the reaction to Other insects and rate it Visual estimation - Response of the plant to other insects Total monomeric anthocyanin content in dry weight basis RtFlsAntM Storage root total monomeric anthocyanin concentration in dry weight basis Storage root The total monomeric anthocyanin content in dry weight basis of the storage root RtSDef 9 pt. scale Commercial storage root RtCmN Number Evaluation of the number of all storage roots that weigh more or equal than 100 g Number of commercial storage roots RtLxP 3 pt. scale RnScb Reaction to Scab The reaction of the plant to Scab Reaction to Scab Plant RnSPWW 5 pt. scale Observe the reaction to Witches broom and rate it Visual estimation - Reaction of the plant to Witches broom Compute canopy temperature depression using the formula Canopy temperature depression method Measure the calcium concentration in dry weight basis and record it Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Observe the beta-carotene concentration of the raw storage root in fresh weight basis and rate it. Compare the color found and assign an estimate of the value in mg per 100g and record it Estimation - Royal Horticultural Society (RHS) color chart Observe the reaction to shade and rate it. The reaction is estimated by observing the appearance of plants in response to shade Visual estimation - Reaction of the plant to shade RtSknColPI 3 pt. scale Leaf texture Texture BlLfTex The texture of the leaf Boiled leaf Visual estimation - Reaction of the plant to Fusarium surface rot Observe the reaction to Fusarium surface rot and rate it Storage root latex production The latex production of the storage root Latex Production Storage root RtLxP When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked sweet potato-like odor Cooked sweet potato-like odor method RtShpU 5 pt. scale RtFlsTs 9 pt. scale Storage root beta-carotene concentration in fresh weight basis The beta-carotene concentration in fresh weight basis of the storage root Storage root Beta-carotene concentration in fresh weight basis RtBCFw RnFld 5 pt. scale Observe the base color of the vine and rate it Visual estimation - Vine base color method LfAVP 9 pt. scale Observe the reaction to Black rot and rate it Visual estimation - Reaction of the plant to Black rot Compute the vine dry matter yield content within net plot using the formula Computation - Vine dry matter content yield Total foliage yield The yield of the total vine or foliage Yield VnFolYld Vine Observe the predominant color intensity of the storage root and rate it Visual estimation - Storage root skin intensity of predominant color mm Visual estimation - Reaction of the plant to Alternaria spp Observe the reaction to Early Blight: Alternaria spp and rate it Storage root flesh Storage root predominant Flesh color RtFlsColP The predominant color of the storage root flesh in a longitudinal section of the root Predominant color Moldability in the hand method Take a sizeable piece of sample and using all fingers attempt to make a ball with the sample Visual estimation - Reaction of the plant to heat Observe the reaction to heat and rate it. The reaction is estimated by observing the appearance of plants in response to a hot season with night temperatures of more than 22°C RtBlCd 10 pt. scale Visual estimation - Reaction of the plant to Root lesion nematode Observe the reaction to Root lesion nematode and rate it Proportion RtCI Proportion of commercial storage roots Commercial storage root The proportion of commercial storage roots after harvest Storage root The total sugar content in fresh weight basis of the storage root Storage root total sugar content in fresh weight basis RtTSgFw Total sugar content in fresh weight basis Compute the survival index at harvest per net plot using the formula Computation - Survival index method Visual estimation - Reaction to sweet potato weevil Observe the reaction of the storage root to sweet potato weevil and rate it The dry matter content of the vine VnDMC Vine Dry matter content Vine dry matter content FrSepCol The color of the sepal Sepal color Color Sepal RnSPMV 5 pt. scale Measure the beta-carotene concentration of the boiled storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis Computation - Total storage root dry weight per net plot method Compute the total dry weight of storage roots per net plot using the formula PtTwg 5 pt. scale FrSepNVn Storage root Number of lenticels RtLtcl The number of the lenticels Number of lenticels Storage root skin texture The texture of the storage root skin RtSknTxt Storage root skin Texture LfLCS 10 pt. scale RnSPFB Reaction to Sweet potato flea beetles Reaction to Sweet potato flea beetles Plant The reaction of the plant to Sweet potato flea beetles Storage root cyanidin concentration in dry weight basis Cyanidin content in dry weight basis Storage root The cyanidin content in dry weight basis of the storage root RtFlsCya RnPSR 5 pt. scale Observe the reaction to salinity and rate it. The reaction is estimated by observing the appearance of plants in response to soil with salinity levels of more 8 mm/cm Visual estimation - Reaction of the plant to salinity Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis Measure the beta-carotene concentration of the baked storage root in fresh weight basis and record it Hardness in mouth method Place sample between molars and bite into it to access the amount of force required to bite into it RtAlcDam 5 pt. scale Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the maltose content of the boiled storage root in fresh weight and record it The node color of the vine Color VnNCol Vine node Vine node color RtFlsColA 5 pt. scale The overall disease symptoms of the storage root Storage root RtDSm Overall disease symptoms of the storage root Disease symptoms Observe the reaction of the storage root to Root Knot Nematode Meloidogyne spp and rate it. Observe the appearance of an average or all fibrous roots within a single plant or plot Visual estimation - Reaction to Root Knot Nematode Meloidogyne spp RtANCRW The average non-commercial weight of storage roots Non-commercial storage root Weight Average non-commercial storage root weight Storage root fiber content The fiber content of the raw storage root RtFlsFf Storage root Fiber content Computation - Foliage yield method Compute the adjusted yield of vines per net plot using the formula Flower width Width Flower FrWd The width of the flower RtLDR RtSknColP 9 pt. scale RnRFN 5 pt. scale Fresh weight The fresh weight of the vines samples Fresh weight of vines VnFWt Vine Computation - Commercial storage roots proportion method Compute the percentage of commercial storage roots per net plot using the formula Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the sucrose content of the boiled storage root in dry weight and record it RnSph 5 pt. scale Computing - Number of commercial storage roots per plant planted method Compute the number of commercial storage roots per plant planted using the formula RnBW 5 pt. scale Bitterness 2 pt scale Reaction to Beetles Reaction to Beetles The reaction of the plant to Beetles RnBTL Plant Mature leaf color Mature leaf Color The color of the mature leaf LfCMt RnMth Plant Reaction to Moth The reaction of the plant to Moth Reaction to Moth Cooked sweet potato-like odor BoiSweetpotatOdor Boiled root Odor of cooked sweet potato Boiled root cooked sweet potato-like odor RtKQl 3 pt. scale Measurement - Fructose content of the boiled storage root Compute the fructose content of the boiled storage root in percentage using the formula Node The number per vine of the nodes Node number per vine VnNds Number per vine Measurement - Weight of commercial storage root within net plot method Measure the weight of commercial storage roots within net plot and record it. Select those that are heavier or equal than 100 g Compute the weight of vines per plant harvested within net plot using the formula Measurement - Weight of vines per plant harvested method Visual estimation - Boiled storage root undesirable color method Observe the boiled storage root undesirable color and rate it Measurement - Cooking time of the storage root method Measure the cooking time of the storage roots in minutes and rate it Stigma color Color FrStgCol Stigma The color of the stigma Take a small piece of sample, chew slowly and take a whiff to score the intensity of flora-like aroma Floral-like aroma method Visual estimation - Reaction of the plant to drought Observe the reaction to drought and rate it Fibrous appearence scale 0-10 Storage root The iron concentration in dry weight basis of the storage root Iron concentration in dry weight basis RtFlsFeDw Storage root iron concentration in dry weight basis Visual estimation - Storage root flesh predominant color Observe the predominant color of the storage root flesh and rate it Reaction to Fusarium surface rot Reaction to Fusarium surface rot The reaction of the plant to Fusarium surface rot Plant RnFRS Observe the reaction to Moth and rate it Visual estimation - Reaction of the plant to Moth PltsAvail RnSBC 5 pt. scale Weight of non-commercial storage roots RtNCmW The weight of the non-commercial storage roots Non-commercial storage root Weight Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the total sugar content of the boiled storage root in fresh weight basis and record it Compute the storage root dry matter content using the formula Computation - Storage root dry matter content RnJBR Reaction to Java black rot The reaction of the plant to Java black rot Plant Reaction to Java black rot RtAdvB 5 pt. scale unitless In mouth fibrousness scale 0-10 The uniformity of the plant. Estimation of height uniformity of newly emerging vines PltUni Plant Uniformity Plant uniformity RnDDR Plant Reaction to Diaporthe dry rot The reaction of the plant to Diaporthe dry rot Reaction to Diaporthe dry rot SrvInx Survival index The index of survival or establishment of the plant Survival index Plant RnHrnw 5 pt. scale Ratio The ratio between root and foliage Root foliage ratio Root and foliage RtFl Measure the maltose content of the boiled storage root in dry weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight VnVg 9 pt. scale Measure flower length and record it Measurement - Flower length RtFWt Storage root Fresh weight of the storage root The fresh weight of the storage root samples Fresh weight Biomass yield adjusted Biomass Yield adjusted BioYldA The adjusted yield of the biomass Storage root maltose content in fresh weight basis Storage root Maltose content in fresh weight basis RtMalFw Maltose content in fresh weight basis of the storage root Plant Reaction to Sweet potato stem borer The reaction of the plant to Sweet potato stem borer RnSPSB Reaction to Sweet potato stem borer RtFlsColSD 10 pt. scale Fracturability scale 0-10 Computation - Total storage roots yield adjusted method Compute the adjusted yield of the total storage roots per net plot using the formula Storage root The dry matter content of the storage root yield adjusted Dry matter content yield adjusted Storage root dry matter content yield adjusted RtDMCYA Floral-like aroma Boiled root floral-like aroma Boiled root Distinct aroma of flowers associated with poor quality boiled sweetpotato BoiSweetpotatFlorAroma Observe the reaction to Sweet potato feathery mottle virus (SPMV) and rate it Visual estimation - Reaction of the plant to Sweet potato feathery mottle virus (SPMV) RtBCDw Storage root beta-carotene concentration in dry weight basis Beta-carotene concentration in dry weight basis The beta-carotene concentration in dry weight basis of the storage root Storage root Visual estimation - Storage root size variability Observe the size variability of the storage root and rate it Vine The predominant color of the vine. The predominant color should be evaluated considering the whole vine from base to tip Predominant color VnColP Vine predominant color RnBSRt Plant Reaction to Bacterial stem and root rot Reaction to Bacterial stem and root rot The reaction of the plant to Bacterial stem and root rot Visual estimation - Leaf central lobe shape Observe the leaf central lobe shape and rate it. Described from leaves located in the middle section of the vine FrSepEql 2 pt. scale Moisture in mass scale 0-10 Storage root dry matter content yield Dry matter content yield RtDMCY The dry matter content of the storage root yield Storage root Estimation - Storage root cracking method Observe the cracking of the storage root and rate it. Average cracking shown in ten plants RtFlsFf 5 pt. Scale Plant RnScrf Reaction to Scurf The reaction of the plant to Scurf Reaction to Scurf Total storage roots yield RtYld The yield of the total storage roots Yield Storage root Estimation - Fiber content Observe the fiber content of storage roots evaluated in percentage fresh weight Color uniformity scale 0-10 RtPrtFw Storage root Storage root protein content in fresh weight basis Protein content in fresh weight basis Protein content in fresh weight basis of the storage root Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Measure the beta-carotene concentration of the boiled storage root in dry weight basis and record it storage root/plot Visual observation - Flower limb shape Observe the flower limb shape and rate it Visual estimation - Reaction to Hornworm Observe the reaction of the storage root to Hornworm and rate it Sweetness scale 0-10 Abaxial leaf vein pigmentation Pigmentation LfAVP The pigmentation of the abaxial leaf vein Abaxial leaf vein RtDam 5 pt. scale Storage root fructose content Fructose content of the storage root RtFru Storage root Fructose content The undesirable color of the boiled storage root RtBlCd Boiled storage root Boiled storage root undesirable color Undesirable color Observe the secondary color of the vine and rate it Visual estimation - Vine secondary color method Mealiness scale 0-10 Measure the beta-carotene concentration of the raw storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Harvest index Harvest index Plant Harvest index HrvInx LfLbT Type The type of the leaf lobe Leaf lobe Leaf lobe type Observation - Sepal vein number Count the number of sepal veins and record it. Record the most frequent number in ten typical flowers temperature The temperature of the canopy by plot with a thermal image taken for a infrared thermografic camera CT Canopy Canopy temperature Flower Length FrLg The length of the flower Flower length Vine secondary color The secondary color of the vine. The secondary color is more easily evaluated using younger vines Secondary color VnColS Vine RnDDR 5 pt. scale RtYldR Measure the fructose content of the boiled storage root in dry weight and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Moisture release in the hand method Take a piece of sample, press it between the fore finger and thumb and observe whether or not moisture is released form sample Measure the cyanidin content of the storage root and record it Measurement the cyanidin content- Near-infrared spectroscopy (NIRS) method Plant Reaction to salinity Salinity tolerance The response of the plant to salinity RnSlt Storage root cooking time The cooking time of storage root Cootime Cooking time Storage root Observe the reaction to White rust and rate it Visual estimation - Reaction of the plant to White rust RtFrm 9 pt. scale Visual estimation - Reaction of the plant to Fusarium root rot Observe the reaction to Fusarium root rot and rate it RnJBR 5 pt. scale After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample Fibrousness in the mouth method Computation - Number of storage roots per plant harvested method Compute the number of storage roots per plant harvested within net plot using the formula Counting - Leaf number per plant Count leaf number per plant and record it LfTexAc 3pt. Scale The pubescence of the vine apex or tips Vine tips pubescence Vine tip Pubescence VnTipP RtBlCu 9 pt. scale Measure the starch content of the raw storage root in dry weight basis and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Boiled root Boiled root mealiness An attribute associated with gumminess characterized by powdery mouthfeel Mealiness in the hand SweetpotatHdMeal Observe the vigor of the vine and rate it Estimation - Observation of plant vigor method Visual estimation - Storage root skin color method NCSU Observe the predominant color of the storage root skin and rate it Boiled leaf BlLfTs Leaf flavor Taste The flavor of the leaves Storage root surface primary defects RtSPDef Storage root surface primary defects Storage root surface primary defects Measurement the phenol content- Near-infrared spectroscopy (NIRS) method Measure the phenol content of the storage root and record it Computation - Biomass yield in dry weight basis method in tha Computation of the biomass yield in dry weight basis within net plot using the formula Measure the canopy temperature and record it. Use a computer program to measure the mean temperature of the canopy by plot with a thermal image taken using an Unnamed Air Vehicle (UAV) Canopy temperature with thermography method Storage root RnHrnw Reaction to Hornworm The reaction of the storage root to Hornworm Reaction to Horn worm Measurement - Weight of vines method Measure the weight of vines after harvest per net plot in kg and record it Observe the reaction to Foot rot and rate it Visual estimation - Reaction of the plant to Foot rot Visual estimation - Appearance method Panelist observe the visual appearance of boiled leaves and rate it Boiled root Smothness in the mouth SweetpotatMthSmooth Boiled root smoothness Geometrical attribute associated with the overall degree of absence of particles within sample RnCR 5 pt. scale Measure the total sugar content of the raw storage root in dry weight basis and record it Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the zinc concentration in dry weight basis and record it with NIRS RwRtSta 5 pt. Scale BoiSweetpotatCarOdor Odor of caramel (molten sugar) Caramel-like odor Boiled root Boiled root caramel-like odor Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis Measure the beta-carotene concentration of the baked storage root in dry weight basis and record it Measure the zinc concentration in fresh weight basis and record it with ICP Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Compute the storage root yield relative to check using the formula Computation - Relative check of storage root yield method Measure the sucrose content of the raw storage root in dry weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Observe the reaction to Java black rot and rate it Visual estimation - Reaction of the plant to Java black rot RnMgRKN 6 pt. scale The distribution of secondary color of the storage root flesh Storage root flesh Distribution of secondary color Storage root flesh distribution of secondary color RtFlsColSD Storage root Growing season PtMtSs The overall visual assessment of storage root size relative to harvest date and/or total growing season Yield Vine internode VnInLg The length of the vine internode Length Vine internode length Maltose content in dry weight basis of the storage root Storage root Maltose content in dry weight basis Storage root maltose content in dry weight basis RtMalDw Visual estimation farmer preference for genotype of the yielding ability Farmer are encouraged to select the materials and rank the yielding ability of his currently preferred variety using the colour cards system Vigor Vine Vine vigor The vigor of the vine VnVg The reaction of the storage root to Root Knot Nematode Meloidogyne incognita RnMgIRKN Storage root Reaction to Root Knot Nematode Meloidogyne incognita Reaction to Root-knot nematode Meloidogyne incognita RnLS 5 pt. scale Measure vine internode length and rate it. Average expression of at least three internodes located in the middle section of the vine Estimation - Vine internode length method Visual estimation - Reaction of the plant to Bacterial stem and root rot Observe the reaction to Bacterial stem and root rot and rate it Hardness scale 0-10 Frnol 6 pt. scale Storage root size RtSiz The size of the storage root Size Storage root Observe the predominant color of the vine and rate it Visual estimation - Vine predominant color method Cooked pumpkin-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked pumpkin-like odor RnRLN Reaction to Root lesion nematode Plant The reaction of the plant to Root lesion nematode Reaction to Root lesion nematode VnFolGRnv 4pt. scale Peonidin content in dry weight basis Storage root The peonidin content in dry weight basis of the storage root RtFlsPeo Storage root peonidin concentration in dry weight basis Storage root oxidation Storage root The oxidation of the storage root RtOxi Oxidation RnWR 5 pt. scale Color intensity scale 0-10 RtFlsTs Boiled storage root flesh Taste The overall taste of the boiled storage root flesh Boiled storage root flesh taste scale_of Visual estimation - Seed capsule set Observe the seed capsule set and rate it RtOxi 3 pt. scale SrSkACol 3pt. Scale RnSPVD 5 pt. scale FrPtL 5 pt. scale Visual estimation - Plant earliness Observe the plant earliness and rate it. Estimation of earliness of new vine production RtApr 8 pt. scale Virus symptoms RnVir Symptom Virus The symptoms of the plant to virus Plant Diameter Vine internode diameter Vine internode VnInD The diameter of the vine internode Visual estimation - Starch content Observe and taste the starch content of the raw storage root and rate it Smoothness in the mouth method After chewing feel sample between tongue and palate to assess the amount of particles present in thesample Measurement - Dry weight of vines method Measure the dry weight of vines after harvest per net plot in kg and record it RtDSm 5 pt. scale Computation - Vine dry matter content Compute the vine dry matter content using the formula Number Evaluation of the number of plants harvested PtHrv Plant harvested Number of plants harvested Computation of the biomass yield within net plot using the formula based in tha Computation - Biomass yield method in th Boiled root BoiSweetpotatCarrAroma Distinct aroma of cooked carrot Cooked carrot-like aroma Boiled root cooked carrot-like aroma LfOut 7 pt. scale Starch content in fresh weight basis Storage root Storage root starch content in fresh weight basis Starch content in fresh weight basis of the storage root RtStaFw Visual estimation - Reaction of the plant to Aphids Observe the reaction to Aphids and rate it Reaction to Other bacteria Reaction to Other bacteria The reaction of the plant to Other bacteria RnOB Plant Observe the shape of the storage root and rate it Visual estimation - Storage root shape BlRtFlsFbC 5 pt. Scale Counting - Number of plants available Count the plants available and record it Computation - Vine dry matter content yield adjusted Compute the vine dry matter content yield adjusted within net plot using the formula Adhesiveness scale 0-10 Visual estimation - Flowering habit Observe the habit of the flower and rate it Visual estimation - Reaction of the plant to Soft rot Observe the reaction to Soft rot and rate it The yield of the biomass Biomass yield BioYld Yield Biomass Open foil, visually assess sweet potato surface the surface and evaluate its homogeneity Color uniformity method Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it Computation - Biomass yield in dry weight basis method in kg Computation of the biomass yield in dry weight basis within net plot using the formula Cooked pumpkin-like aroma scale 0-10 Computation - Total storage roots yield method Compute the yield of the total storage roots per net plot using the formula RnSTp 5 pt. scale Reaction to flooding RnFld The response of the plant (or plant part) to flooding Flooding tolerance Plant Storage root Glucose content of the storage root Storage root glucose content Glucose content RtGlu Stomatal conductance-leaf porometer method A leaf porometer is used to estimate stomatal conductance by simply clipping the sensor head onto a leaf and record stomatal conductance within 30 seconds Counting - Number of plants with storage roots method Count the number of plants with storage roots within net plot and record it Moisture release in hand 2 pt scale RtsCthi 5 pt. Scale Total storage root weight Weight RtTWt Storage root The total weight of the storage roots Visual estimation - Vine apex pubescence method Observe the pubescence of the vine apex and rate it. Degree of hairiness of immature leaves recorded at the apex of the vines Weight RtUS1W Weight of total storage roots Storage root The weight of total US no. 1 storage roots Visual estimation - Reaction to Grubworm Observe the reaction of the storage root to Grubworm and rate it Sweet potato-like aroma scale 0-10 Vistual estimation - Overall storage root disease symptoms Observe the overall storage root disease symptoms and rate it VnBCol 3 pt. scale Observe the immature leaf color and rate it Visual estimation - Inmature leaf color RtAtt 8 pt. scale Measurement - Petiole length Measure petiole length and rate it. Average petiole length from the base to the insertion with the blade of at least 3 leaves in the middle portion of a main vine Counting - Number of commercial storage roots method Count the number of commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh more or equal than 100 g per NET plot Soil insect damage Damage of soil insect RtSInsDam Storage root The reaction of the storage root to soil insects Take a small piece of sample, chew slowly and score the presence or absence of sour taste Sour/Acid taste method Evaluation of roots for sprouting ability Overall assessment using a scale of 1 to 9. Off-odor 2 pt scale Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance Measurement - Weight of total US no. 1 storage roots Measure the weight of US no. 1 storage roots and record it RtFlsAmy Storage root amylose concentration in dry weight basis Amylose content in dry weight basis The amylose content in dry weight basis of the storage root Storage root Computation of the biomass yield adjusted in dry weight basis within net plot using the formula Computation - Biomass yield adjusted in dry weight basis method LfTsAc 3pt. Scale Reaction to Black rot Plant The reaction of the plant to Black rot RnBR Reaction to Black rot Visual estimation - Storage root flesh secondary color Observe the secondary color of the storage root flesh and rate it Compute the maltose content of the raw storage root in percentage using the formula Measurement - Maltose content of the raw storage root Bitter taste method Take a small piece of sample, chew slowly and score the presence or absence of bitter taste RnOF 5 pt. scale RtSknTxt 9 pt. scale cm FrStgExt 4 pt. scale Measure the protein content of the boiled storage root in dry weight and record it Measurement protein - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Visual estimation - Storage root damage Observe the storage root damage and rate it. Observe storage root defects: prominent, including cracks, veins, constrictions and grooves, or a predominance of pencil roots VnNCol 3 pt. Scale Boiled root Hardness in mouth Mechanical textural attribute related to the force necessary to achieve a certain deformation Boiled root hardness in mouth SweetpotatHard Observe the Alcidodes sp. damage in the storage root and rate it. Observe the damage caused by Alcidodes sp, it causes crown enlargement/galling or death by girdling Visual estimation - Alcidodes sp. Damage Counting - Leaf lobe number Count the number of leaf lobes and rate it. Described from leaves located in the middle section of the vine RnFB 5 pt. scale RnStN 5 pt. scale Compute the average total weight of storage roots per net plot using the formula Computation - Average total weight of storage roots method RnAph 5 pt. scale Reaction to Sweet potato mild mottle virus (SPMMV) The reaction of the plant to Sweet potato mild mottle virus (SPMMV) Reaction to Sweet potato mild mottle virus Plant RnSPMMV Visual estimation - Reaction to Fusarium oxysporum Observe the reaction of the storage root to Fusarium oxysporum and rate it. Observe an average or all fibrous roots within a single plant or plot Reaction to shade Shade tolerance RnShd Plant The response of the plant to shade Sweet potato odor scale 0-10 Measure flower size and record it Measurement - Flower size Visual estimation -Petiole pigmentation Observe the petiole pigmentation and rate it. Distribution of anthocyanin (purple) pigmentation in the petioles of leaves RnSPVMV 5 pt. scale Observe the Millipede damage and rate it Visual estimation - Millipede damage Computation - Average non-commercial weight of storage roots method Compute the average non-commercial weight of storage roots per net plot using the formula FrShL 3 pt. scale RtFlsAp 9 pt. Scale Visual estimation - Vine tip color method Observe the color of the vine tip and rate it Total storage root Weight The average total weight of storage roots RtATRW Average total storage root weight Measurement - Weight of 55 count US no. 1 storage roots Measure the weight of 55 count US no. 1 storage roots and record it Observe the stigma exertion and rate it. The relative position of the stigma as compared to the highest anther Visual estimation - Stigma exertion RnIns The reaction of the plant to Other insects Reaction to Other insects Reaction to Other insects Plant FrHab 4 pt. scale FrSdCp 5 pt. scale SrFlACol 3pt. Scale Observe the pigmentation of the abaxial leaf vein and rate it. Describe the most frequent expression of the distribution of the anthocyanin (purple) pigmentation shown in the veins of the lower surface of leaves Visual estimation - abaxial leaf vein pigmentation Reaction to Wilt rot Plant Reaction to Wilt rot The reaction of the plant to Wilt rot RnWR Visual estimation - Storage root secondary shape Observe the secondary shape of the storage root and rate it RtFlsColP 9 pt. scale Compute the total weight of storage roots per net plot using the formula Computation - Total storage root weight per net plot method Visual estimation - Reaction of the plant to Sweet potato wire worms Observe the reaction to Sweet potato wire worms and rate it Cooked carrot-like aroma scale 0-10