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