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