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