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