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