Very High 9 2 Excellent to good MLfTexAc_obs_1-5 MLTT_texture Breeders CIP 3 Good 7 High (75-90%) CIP, FAO, IPGRI RnBSRt_Et_1to9 Z. Huaman STEMROT RtSknColPI_Et_1to3 CIP, FAO, IPGRI Z. Huaman RTSKN2 3 Low NCSU TMA RtFlsAntM_Ms_mggDW C. Yencho RnSR_Et_1to9 CIP, FAO, IPGRI SOFTROT Z. Huaman CIP, FAO, IPGRI RnON_Et_1to9 Z. Huaman NEMATODS CIP RtNump_Ct_rtplant NRPSP 9 Severe damage Sweetpotato ontology Sweet potato ontology BlRtTSg_Ms_g100gFW T.ZumFelde CIP, FAO, IPGRI BOILTOTSUGFW SlightIy uniform 7 8 Poor to terrible 1 Moderately variable High 7 GLUCFW W. Gruneberg CIP, SASHA, NCSU RwRtGlu_Ms_g100gFW TWING CIP, FAO, IPGRI PtTwg_Et_0to9 Z. Huaman BlRtSuc_Ms_g100gDW W. Gruneberg CIP BOILSUCDW High 7 WILT CIP, FAO, IPGRI Z. Huaman RnWLT_Et_1to9 7 High CIP, SASHA RtATRW_Cp_kg CIP ATRW CIP, FAO, IPGRI RnOB_Et_1to9 BACTERIA Z. Huaman 1 Late Elliptic 5 0 Not sour VINPUBS VnTipP_Et_0to9 CIP, FAO, IPGRI Z. Huaman 5 Brownish orange T. Carey VnBCol_Et_0to3 CIP VNBCOL 2 Intermediate CIP, FAO, IPGRI Z. Huaman SPMOTH RnSPMth_Et_1to9 W. Gruneberg RtNCmW_Ms_kgplot NCRW CIP, SASHA Very High 9 LEAFSHAP2 CIP, FAO, IPGRI Z. Huaman LfLbT_Et_0to9 SGROOT CIP, FAO, IPGRI RtCrk_Et_0to7 Z. Huaman Nearly no vines 1 Mariam Nakitto BoiSweetpotatCookCarr-likeAroma_Meas_0to10 Boiled sweet potato cooked carrot-like aroma scale 0-10 CIP-Kampala RtTWt_Cp_kgplot CIP, SASHA TRW W. Gruneberg 3 Good 3 Clear virus symptoms < 5% of plants per plot Long (31-40 cm) 7 9 Purple CIP BlRtTC_Ms_mg100gDW T.ZumFelde BOILTCDW 5 Intermediate Green upper, purple lower 8 3 Low RtFlsTxG_Et_1to9 COOST W. Gruneberg TEXTBR CIP, SASHA Odorless 0 7 Light Very High 9 7 High RnIns_Et_1to9 Z. Huaman INSECTS CIP, FAO, IPGRI CIP MFarYA Breeders MPlYlAb_obs_1-3 Narrow ring in flesh 4 RwRtGlu_Ms_pct RAWGLUCP W. Gruneberg CIP RnOM_Et_1to9 CIP, FAO, IPGRI Z. Huaman MYCOPLASMA CIP, FAO, IPGRI Z. Huaman FrHab_Et_0to7 FLWHAB CIP, SASHA PltEst_Ct_plplot NOPE CIP MSrSkACol_obs_1-3 MFarASrs Breeders CIP DMVD CIP, SASHA VnDWt_Ms_g W. Gruneberg DMDV CIP, SASHA RtFlsFe_Ms_ICP_mg100gFW W. Gruneberg FeFW CIP BlRtBC_Ms_mg100gDW BOILBCDW T.ZumFelde 3 Green with purple spots RwRtMal_Ms_pct RAWMALTP W. Gruneberg CIP Some 5 7 Mostly purple Moderate 5 W. Gruneberg CIP, SASHA, NCSU SUCFW RwRtSuc_Ms_g100gFW Acuminate 5 RnWB_Et_1to9 CIP, FAO, IPGRI Z. Huaman BROOM 1 Present 2 Mid season 0 Absent Dark Orange 3.5 VPSP CIP VnWp_Cp_kgplant 1 Lobe 1 90CT Rt90ctW_Ms_kgplot Yencho,C. RnSPWW_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPWW 3 Other 5 Intermediate Not at all sweet 1 Shallow 7 Very slight (teeth) 1 4 Very Dark Purple 10 Very strong 0 Absent RtFlsCya_Ms_mggDW NCSU C. Yencho CYAN 3 SlightIy variable FRUCFW W. Gruneberg CIP, SASHA, NCSU RwRtFru_Ms_g100gFW 3 Low RtCmW_Ms_kgplot CIP, SASHA CRW W. Gruneberg CIP, FAO, IPGRI RnSPMMV_Et_1to9 Z. Huaman SPMMV CIP RtFlsZn_Ms_ICP_mg100gDW ZnDW W. Gruneberg Very strong 10 C. Yencho RtFlsAnt_Ms_mggDW ANTHO NCSU High 7 Very strong 10 Linear (narrow) 9 7 High RtKQl_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RTKQL CIP C. Yencho RtDSm_Et_1to9 DISEASE Ovate 1 Very strong 10 Inferior compared to the local check (red) 3 1 Susceptible Obovate 5 5 Intermediate CIP, FAO, IPGRI SCAB Z. Huaman RnScb_Et_1to9 3 Slightly sweet No Anthocyanins 0 2 Green SweetpotatFract_Meas_0to10 Boiled sweet potato fracturability scale 0-10 CIP-Kampala Mariam Nakitto 5 Ovoid VINCO1 VnColP_Et_1to9 CIP, FAO, IPGRI Z. Huaman C. Yencho RtShpS_Et_1to8 NCSU RTSHP2 Very short (<2 cm) 1 High 7 Low 3 NCRPP CIP RtNCmh_Cp_rtplant 5 Green with purple spots throughout petiole SUCDW W. Gruneberg RwRtSuc_Ms_g100gDW CIP, SASHA, NCSU RtFlsPhe_Ms_mggDW NCSU C. Yencho PHEN 8 Green upper, purple lower 4 Good to fair CIP VnWh_Cp_kgplant VPP DMV CIP VnDMC_Cp_pct 5 Intermediate 3 Sparse 1 Excellent 2 Unclear virus symptoms 5 Moderate starch 5 Medium W. Gruneberg CIP BOILFRUCFW BlRtFru_Ms_g100gFW CHARCROT CIP, FAO, IPGRI Z. Huaman RnCR_Et_1to9 BlRtPrt_Ms_%DW CIP BOILPRODW T.ZumFelde Not mealy 0 BlRtGlu_Ms_pct BOILGLUCP CIP W. Gruneberg VINTND VnNds_Ct_pervine D. Gemenet CIP CIP, FAO, IPGRI PTIOPG Z. Huaman FrPtP_Et_1to9 5 Intermediate 9 Horrible FLEABEETLE Z. Huaman RnFB_Et_1to9 CIP, FAO, IPGRI 3 Low Very High 9 7 Red CIP, FAO, IPGRI, AVRDC, IBPBR FrStgCol_Et_1to9 STGCOL Z. Huaman 7 Spreading (151-250 cm) Absent 0 7 Clear symptoms for 67?99% of plants per plot (2/3 to almost all) RnRLN_Et_1to9 Z. Huaman CIP, FAO, IPGRI ROOTLN 3 Moderately Resistant Air Cracking (AC) 3 TRWD CIP RtTDWt_Cp_kgplot ALT1 CIP AS1 RnAlt_Et_1to9 CIP, SASHA TOTSUGDW T.ZumFelde CIP, FAO, IPGRI RwRtTSg_Ms_g100gDW RtCb_Et_1to3 R. Kapinga COLBR CIP, SASHA 9 Covering all flesh Intermediate 5 Blisters (B) 1 LfStDn_Ct_mm2 Breeder LSD CIP-SSA 3 Low 7 High Low 3 Very High 9 5 Fair Breeder LSC CIP-SSA LfSt_Ms_mmol RTFSH1 Z. Huaman FCOL RtFlsColP_Et_1to9 CIP, FAO, IPGRI SEPSHP CIP, FAO, IPGRI, AVRDC, IBPBR FrSepShp_Et_1to9 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman SEPAPX FrSepApx_Et_1to7 3 3 Lobes BioYldD_Cp_tha DMBY CIP VnNCol_Et_0to3 VNNCOL T. Carey CIP T.ZumFelde RwRtSta_Ms_%DW CIP, SASHA, NCSU STARDW Z. Huaman SEPPUB FrSepPub_Et_0to7 CIP, FAO, IPGRI, AVRDC, IBPBR LEAFSHAP1 CIP, FAO, IPGRI LfOut_Et_1to7 Z. Huaman CIP, SASHA VnFolYld_Cp_tha W. Gruneberg FYTHA 1 Very low C. Yencho RTRYIELD RtYldR_Et_1to9 NCSU Z. Huaman FrWd_Ms_cm FLWD CIP, FAO, IPGRI 5 Intermediate Z. Huaman SPVMV RnSPVMV_Et_1to9 CIP, FAO, IPGRI CIP-Kampala SweetpotatMold_Meas_0to10 Boiled sweet potato moldability scale 0-10 Mariam Nakitto Rt40ctW_Ms_kgplot 40CT Yencho,C. SlightIy profuse 5 1 Yellow-green CIP, SASHA W. Gruneberg RtFlsAp_Et_1to9 COOAP 3 Other Shallow horizontal constrictions 3 CIP, FAO, IPGRI Z. Huaman GRNDCOVR VnFolGRnv_Et_3to9 5 Intermediate Absent 0 9 Very High 1 Very low T.ZumFelde CIP BkRtTC_Ms_mg100gDW BAKTCDW CIP VnDW_Ms_kgplot VWD CIP, FAO, IPGRI RnSTp_Et_1to9 SOILTEMP Z. Huaman CIP, FAO, IPGRI BRROT Z. Huaman RnBRR_Et_1to9 CIP BlRtSuc_Ms_pct BOILSUCRP W. Gruneberg Elliptic 3 0 None RwRtFru_Ms_pct RAWFRUCP W. Gruneberg CIP RtCI_Cp_pct CI W. Gruneberg CIP, SASHA 3 Good 1 Very low Red 6 Much beige 2 RtDMCY_Cp_tha DMRY CIP Very High 9 CIP, SASHA BCFWcc RwRtBCcc_Et_mg100gFW 0 None 0 None RTSKN1 SCOL CIP, FAO, IPGRI Z. Huaman RtSknColP_Et_1to9_CIP T. Carey CIP, SASHA RtAlcDam_Et_1to9 ALCDAM MLfTsAc_obs_1-5 MLTT_taste CIP Breeders D. Gemenet LEFTPP CIP PtLvs_Ct_perplant Yencho,C. JUM RtJumW_Ms_kgplot 1 Very low Resistant 4 MgFW RtFlsMg_Ms_NIRS_mg100gFW CIP, SASHA W. Gruneberg 3 Low Strongly pigmented with anthocyanins 9 RwRtTSg_Ms_g100gFW T.ZumFelde TOTSUGFW CIP, FAO, IPGRI Z. Huaman RTOXID RtOxi_Et_3to7 CIP, FAO, IPGRI NCSU SKINCOLOR RtSknCol_Et_1to12_NCSU C. Yencho RnGrbW_Et_1to9 CIP, FAO, IPGRI GRUBW Z. Huaman 1 Very low 10 Extremely fibrous Yellow 3 T.ZumFelde PROFW RwRtPrt_Ms_%FW CIP, SASHA, NCSU RtFlsCa_Ms_NIRS_mg100gFW CaFW W. Gruneberg CIP, SASHA 7 High Scattered spots in flesh 3 RnBTL_Et_1to9 CIP, FAO, IPGRI BEETLES Z. Huaman 5 Intermediate Very low 1 5 Intermediate RtFlsFe_Ms_NIRS_mg100gDW CIP W. Gruneberg FeDW W. Gruneberg CIP BOILMALTP BlRtMal_Ms_pct BoiSweetpotatFlor-likeAroma_Meas_0to10 CIP-Kampala Boiled sweet potato floral-like aroma scale 0-10 Mariam Nakitto 7 Severe (30?60% roots affected) SweetpotatMois_Meas_2pt CIP-Kampala Boiled sweet potato moisture release 2 pt scale Mariam Nakitto RtFlsMg_Ms_ICP_mg100gDW MgDW W. Gruneberg CIP RTDSEF RTDEF2 CIP C. Yencho RtDefS_Et_1to18 W. Gruneberg CIP RwRtMal_Ms_g100gDW MALTDW CIP-Kampala BoiSweetpotatFibr_Meas_0to10 Mariam Nakitto Boiled sweet potato fibrousness scale 0-10 RSPR RtSpA_Et_1to9,RSPR CIP, FAO, IPGRI Z. Huaman 5 Intermediate CIP W. Gruneberg BlRtGlu_Ms_g100gDW BOILGLUCDW Slightly purple 6 Intermediate 5 6 Rose BoiSweetpotatTrans_Meas_2pt Boiled sweet potato translucency 2 pt scale CIP-Kampala Mariam Nakitto Very severe (> 60% roots affected) 9 CIP, FAO, IPGRI Z. Huaman SHADE RnShd_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPMV RnSPMV_Et_1to9 9 Lobes 9 CIP, FAO, IPGRI Z. Huaman SPVD RnSPVD_Et_1to9 1 Green Very High 9 BkRtBC_Ms_mg100gDW CIP BAKBCDW T.ZumFelde Very low 1 Narrow ring in cortex 1 3 Green with few purple spots NOCR CIP, SASHA RtCmN_Ct_rtplot CIP 2 Equal or nearly equal to the local check (yellow) MgFW W. Gruneberg RtFlsMg_Ms_ICP_mg100gFW CIP, SASHA Bends 0 RTSTFM CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RtStk_Et_0to9 RTSTALK FLESIZ CIP, FAO, IPGRI Z. Huaman FrSiz_Ms_cm FLORCOL Z. Huaman FRnol_Et_1to6 CIP, FAO, IPGRI 1 Excellent Moderately Susceptible 2 7 Hard 1 Very low RtFlsCa_Ms_NIRS_mg100gDW CIP W. Gruneberg CaDW T.ZumFelde RwRtBC_Ms_mg100gDW RWBCDW CIP Purple 10 Some sepals green, others purple 6 RnWvl_Et_1to9 WED1 WED CIP CIP, FAO, IPGRI 5 Intermediate CIP, SASHA RtNCmN_Ct_rtplot CIP NONC 3 Low 5 Intermediate BACWILT RnBW_Et_1to9 CIP, FAO, IPGRI Z. Huaman Z. Huaman PETIOL FrPtL_Et_1to9 CIP, FAO, IPGRI Very Dark Orange 4 Z. Huaman RtFlsFf_Ms_pct FIBER CIP, FAO, IPGRI SALINITY CIP, FAO, IPGRI RnSlt_Et_1to9 Z. Huaman 5 Intermediate 6 Blocky (Oblong) Very thin (<4 mm) 1 1 White RtDWt_Ms_g CIP, SASHA DMD W. Gruneberg 0 White Broad ring in cortex 2 RTAPPEAR NCSU C. Yencho RtApr_Et_1to9_NCSU White 1 3 Early 1 None CIP, FAO, IPGRI RnFRS_Et_1to9 Z. Huaman FUSSURF NCSU C. Yencho RTDEF RtDef_Et_1to14 VnVg_Et_1to9 CIP VV CIP, SASHA BlRtTSg_Ms_g100gDW BOILTOTSUGDW CIP, FAO, IPGRI T.ZumFelde Grey 5 Very High 9 Intermediate 5 9 Purple 7 Thick (3-4 mm) CIP, FAO, IPGRI RTSUR Z. Huaman RtSDef_Et_1to9 7 Heavy 7 Poor Very low 1 RtShp_Et_1to9 Z. Huaman CIP, FAO, IPGRI RTSHP Boiled sweet potato moisture scale 0-10 SweetpotatMois_Meas_0to10 Mariam Nakitto CIP-Kampala CIP, FAO, IPGRI RnBR_Et_1to9 BLACKROT Z. Huaman PTHEIGHT CIP PtTyp_Ms_cm T. Carey 2 Purple 5 Intermediate MgDW W. Gruneberg CIP RtFlsMg_Ms_NIRS_mg100gDW 3 Low CIP, SASHA RtFWt_Ms_g W. Gruneberg DMF Absent 0 CT Breeder CT_Ms_? CIP-SSA CIP, FAO, IPGRI RnFR_Et_1to9 Z. Huaman FOOTROT CIP VNTCOL T. Carey VnTCol_Et_0to3 32CT Yencho,C. Rt32ctW_Ms_kgplot 4 Bumpy (B) Z. Huaman VnInLg_Et_1to9 CIP, FAO, IPGRI VINLG 5 Moderate Very low 1 2 Purple 9 LT 1 Very low Tight 3 Severe virus symptoms in all plants per plot (stunted). 9 CIP, FAO, IPGRI SOILPH Z. Huaman RnSph_Et_1to9 CIP, FAO, IPGRI Z. Huaman VNLNLG VnInLg_Ms_cm TCDW CIP RwRtTC_Ms_mg100gDW T.ZumFelde Z. Huaman LfCMt_Et_1to9 LFMATCO CIP, FAO, IPGRI BOILPROFW CIP T.ZumFelde BlRtPrt_Ms_%FW RCORTEX CIP, FAO, IPGRI RTCOR Z. Huaman RtCThk_Et_1to9 Intermediate 5 7 High Very low 1 High 7 NCSU PtMtSs_Et_0to4 C. Yencho SEASON Very High 9 8 Clear symptoms for all plants (not fully defoliated) CIP, FAO, IPGRI Z. Huaman FLLMB FrShL_Et_3to7 0 None 6 Moderately hard Very low 1 Small (<8 cm) 3 W. Gruneberg RYTHA RtYld_Cp_tha CIP, SASHA CIP-Kampala Mariam Nakitto Boiled sweet potato bitter taste 2 pt scale BoiSweetpotatBitter-tas_Meas_2pt LFVEIN Z. Huaman CIP, FAO, IPGRI LfAVP_Et_1to9 High 7 9 Very High 0 Absent W. Gruneberg RtFlsCa_Ms_ICP_mg100gFW CaFW CIP, SASHA TASTE CIP, FAO, IPGRI, SASHA RtFlsSwt_Et_1to9 COOSU W. Gruneberg Other 7 Intermediate 5 Ovoid 5 BlRtMal_Ms_g100gFW BOILMALTFW W. Gruneberg CIP Very High 9 RENIN RnRFN_Et_1to9 CIP, FAO, IPGRI Z. Huaman Yellow 3 Fibrous 7 1 Very short (<3 cm) 7 All veins partially purple RTBCOLD Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR RtBlCu_Et_1to9 Fibrous 7 RnPSR_Et_1to9 POXROT CIP, FAO, IPGRI Z. Huaman Obovate 5 Orange (O) 1 4 Good to fair 3 Poor Low damage 3 Very High 9 Yencho,C. CUL RtCulW_Ms_kgplot 7 High 3 Poor 9 Terrible Very low 1 Yencho, C. PltUni_Et_0to9 UNIFORM Cream 2 3 Low CIP, SASHA RtNumh_Ct_rtplant CloneSelector2015 NRPP CIP, SASHA RtsMillDam_Et_1to9 T. Carey MILLDAM CIP, SASHA CloneSelector2015 RtNum_Ct_rtplot TNRPLOT Yencho,C. 55CT Rt55ctW_Ms_kgplot LFINMCO CIP, FAO, IPGRI Z. Huaman LfColI_Et_1to9 Very High 9 W. Gruneberg RtDam_Et_1to9 DAMR CIP, SASHA Severe infestation 9 WIREWORMS CIP, FAO, IPGRI Z. Huaman RnWW_Et_1to9 Pale purple limb with purple throat 4 7 Caudate Very High 9 CIP, SASHA W. Gruneberg BlRtFlsFbC_Et_1to9 COOF Low 3 9 Totally pigmented - dark purple Purple-red 7 CIP W. Gruneberg BlRtMal_Ms_g100gDW BOILMALTDW Very High 9 3 Low Boiled sweet potato adhesiveness scale 0-10 SweetpotatAdh_Meas_0to10 CIP-Kampala Mariam Nakitto 3 Dark Purple 9 Very High Slightly purple 6 Low 3 0 Non-Twining Very Poor 1 0 None Very fast 10 BoiSweetpotatSour-tas_Meas_2pt Mariam Nakitto CIP-Kampala Boiled sweet potato sour taste 2 pt scale 0 No visible fibres Very Deep 1 CIP-Kampala Mariam Nakitto Boiled sweet potato rate of breakdown scale 0-10 SweetpotatBreak_Meas_0to10 Red 7 8 Asymmetric (tight hill) Resistant (R) (1-10%) 2 T.ZumFelde CIP, SASHA BCFW RwRtBC_Ms_mg100gFW Extremely mealy 10 RTSKNTEX NCSU C. Yencho RtSknTxt_Et_1to9 VnColS_Et_0to9 VINCO2 CIP, FAO, IPGRI Z. Huaman 5 Hastate CIP, FAO, IPGRI JAVABR Z. Huaman RnJBR_Et_1to9 DMFV DMVF VnFWt_Et_g CIP, SASHA W. Gruneberg 4 Susceptible (S) (26-75%) 3 Low 5 Moderate 7 Deep RwRtMal_Ms_g100gFW CIP W. Gruneberg MALTFW 7 Exerted (longer than longest anther) 0 Falls apart None 0 VnW_Ms_kgplot CIP, SASHA VW CIP High 7 SCURF CIP, FAO, IPGRI Z. Huaman RnScrf_Et_1to9 2 Green CIP W. Gruneberg RwRtTSg_Et_1to9 TOTSUG 4 Ovate CIP, SASHA VIR1 RnVir_Et_1to9 CIP Acute 1 CIP VnFolYldA_Cp_tha FYTHAAJ CIP, FAO, IPGRI RTFSH2 Z. Huaman RtFlsColS_Et_0to9 2 Round elliptic High 7 Tails (T) 13 0 Absent Very High 9 High 7 BOILSUCFW CIP W. Gruneberg BlRtSuc_Ms_g100gFW CIP, FAO, IPGRI RnFld_Et_1to9 FLOOD Z. Huaman Orange with yellow 2.75 Inferior compared to the local check (red) 3 DROUGHT CIP, FAO, IPGRI Z. Huaman RnDrt_Et_1to9 High 7 Moderate 5 1 No damage BoiSweetpotatOdor_Meas_0to10 Mariam Nakitto Boiled sweet potato odor scale 0-10 CIP-Kampala 2 Equal or nearly equal to the local check (yellow) Intermediate (6-9 cm) 5 Z. Huaman FrSdCp_Et_0to7 SEDCAP CIP, FAO, IPGRI, AVRDC, IBPBR CIP BYTHA BioYld_Cp_tha No symptoms 1 Sprouts (SPR) 11 7 Grooves (GR) Low 3 BOILTCFW T.ZumFelde CIP, SASHA BlRtTC_Ms_mg100gFW Clear symptoms at 16 to 33% of plants per plot (less than a 1/3) 5 PLANT CIP, FAO, IPGRI PtTyp_Et_3to9 Z. Huaman Clear virus symptoms at all plants per plot (not stunted) 8 Intermediate 5 Very low 1 10 Very high 5 Moderately twining 5 Intermediate 7 Poor 10 Very smooth 5 Intermediate Medium number of cracks 5 Blocky (Oblong) 6 RTSKN3 RtSknColS_Et_1to10 CIP, FAO, IPGRI Z. Huaman 7 Mostly dark purple Totally dark purple 9 7 High Highly susceptible (HS) (>76%) 5 CIP, FAO, IPGRI MOTH Z. Huaman RnMth_Et_1to9 6 Main rib mostly or totally purple CIP, SASHA RwRtFlsFrC_Et_1to9 FRAW W. Gruneberg 3 Elliptic BoiSweetpotatColor-int_Meas_0to10 CIP-Kampala Boiled sweet potato color intensity scale 0-10 Mariam Nakitto 1 Very low CIP, FAO, IPGRI RTBCOLU Z. Huaman RtBlCd_Et_0to9 0 None CIP-Kampala BoiSweetpotatTaste_Meas_0to10 Boiled sweet potato taste scale 0-10 Mariam Nakitto W. Gruneberg CIP, SASHA, NCSU RtDMC_Cp_pct DM 7 High Very High 9 RwRtSta_Et_1to9 W. Gruneberg CIP, SASHA, NCSU STRAW Equal or nearly equal to the local check (yellow) 2 5 Purple 9 Long irregular or curved CIP, FAO, IPGRI LfLbN_Et_1to9 Z. Huaman LEAFSHAP3 3 Intermediate Z. Huaman SEPVNM FrSepNVn_Ct_no CIP, FAO, IPGRI, AVRDC, IBPBR Semi-erect (75-150 cm) 5 Soft 4 None 9 Inserted (shorter than longest anther) 1 CIP CooTime_Ms_min COOKTIME Round 1 8 Totally purple 5 Lobes 5 Slighty green or grey 3 CIP, FAO, IPGRI Z. Huaman RnSSPW_Et_1to9 STSPWV Intermediate orange 7 Breeder LAI LfAInd_Cp CIP-SSA 3 Moist 9 Very High Very Rough 1 CIP, FAO, IPGRI Z. Huaman SPSB RnSPSB_Et_1to9 1 Dry BkRtTC_Ms_mg100gFW BAKTCFW T.ZumFelde CIP, SASHA Mariam Nakitto Boiled sweet potato caramel-like odor scale 0-10 BoiSweetpotatCar_Meas_0to10 CIP-Kampala Intermediate 5 High 7 Moderately variable 7 Dark purple 9 Bumpy (B) 4 CIP TNR RtTN_Cp_rtplot Sour 1 Cream 1 Strong vines, thick stems, short internode distances, and medium-long vines 7 1 Very low Late season 0 Very sweet 9 Intermediate 5 11 Sprouts (SPR) 1 Very low No damage 1 Skinning (SK) 10 RtFlsAmy_Ms_mggDW NCSU AMY C. Yencho 5 Intermediate Equal or nearly equal to the local check (yellow) 2 RwRtGlu_Ms_g100gDW W. Gruneberg CIP, SASHA, NCSU GLUCDW 9 Very High CIP, SASHA RtFlsFe_Ms_NIRS_mg100gFW FeFW W. Gruneberg INSDAM RtSInsDam_Et_1to9 T. Carey CIP, SASHA RnSBC_Et_1to9 CIP, FAO, IPGRI SCLBLT Z. Huaman Very High 9 NCSU RKN C. Yencho RnMgRKN_Et_0to5_NCSU 5 Intermediate 5 Intermediate Moderate 5 Dark purple 9 Extremely moist 10 8 All veins mostly or totally purple None 0 Equal or nearly equal to the local check (yellow) 2 NOPS CIP PltPld_Ct_plplot CIP, SASHA Very deep 9 Boiled sweet potato pumpkin-like aroma scale 0-10 BoiSweetpotatPumpk-likeAroma_Meas_0to10 CIP-Kampala Mariam Nakitto RF RtApr_Et_1to9_CIP CIP, SASHA W. Gruneberg Low 3 Z. Huaman RnSPWF_Et_1to9 SPWF CIP, FAO, IPGRI Resistant 4 Outer two shorter 1 Very dry 9 Intermediate 5 W. Gruneberg CIP, SASHA RFR RtFl_Cp_pct Pale orange 6 HEAT RnHeat_Et_1to9 CIP, FAO, IPGRI Z. Huaman Low 3 6 Purple nodes 3 Moderately Resistant Purple with green near leaf 7 Low 3 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman SEPCOL FrSepCol_Et_3to7 Very low 1 2 Cream STGEXT FrStgExt_Et_1to7 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman Very High 9 High 7 Low 3 Dry 7 YPSP CIP RtYPPp_Cp_kgplant Fair 5 Dark orange 8 1 Very low 7 High 5 Intermediate 4 Long elliptic Green with purple near stem 2 Pink 5 RKN MELOI RnMgIRKN_Et_0to7_CIP CIP Yencho, C. EARLINESS PltEar_Et_1to3 Intermediate 5 Slighty exerted 5 High 7 1 Highly resistant (HR) 1 Toothed BoiSweetpotatCol-unif_Meas_0to10 Boiled sweet potato surface color uniformity scale 0-10 CIP-Kampala Mariam Nakitto Oblong 6 3 Slightly fibrous Low damage 3 Profuse 7 3 Clear symptoms at <5% per plot 3 Low RtFlsZn_Ms_NIRS_mg100gDW W. Gruneberg CIP ZnDW CIP-Kampala SweetpotatCrun_Meas_2pt Mariam Nakitto Boiled sweet potato crunchness 2 pt scale 9 Purple CAN Yencho,C. RtCanW_Ms_kgplot White 1 1 Very low Uniform 9 1 Non-fibrous Low 3 CIP, FAO, IPGRI, AVRDC, IBPBR SEPLEQ Z. Huaman FrSepEql_Et_1to2 Light (few roots affected) 3 Intermediate 5 T.ZumFelde BOILSTARFW CIP BlRtSta_Ms_%FW 5 Some Low 3 ANCRW CIP RtANCRW_Cp_kg CIP, SASHA 5 Intermediate (2-3 mm) BioYldAD_Cp_tha DMBYAJ CIP TtlBedProd_Et_no TOTALPROD TtlVnProd_Et_no Yencho, C. Mid 2 5 Green with purple areas 9 Terrible 5 Moderately fibrous 1 Very low attribute RnWISPW_Et_1to9 CIP, FAO, IPGRI Z. Huaman WISPWV CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RTSIZV RtSzV_Et_3to7 FRUCDW W. Gruneberg RwRtFru_Ms_g100gDW CIP, SASHA, NCSU 5 Intermediate 9 Purple both surfaces Very low 1 9 Very thick (>4 mm) CIP BioYldD_Cp_kgplot BIOMD CIP, FAO, IPGRI Z. Huaman RnAph_Et_1to9 APHIDS 1 Very low 1 Green NCSU C. Yencho RtShpP_Et_1to8 RTSHP1 3 Poor 1 Very low CIP PtHrv_Ct_plplot NOPH CIP, SASHA 3 Low Z. Huaman RtFlsColSD_Et_1to9 RTFSH3 CIP, FAO, IPGRI 3 Deep orange (DO) Very low 1 Orange 3 LENTS NCSU C. Yencho RtLtcl_Et_1to9 9 Very High Mid to late season 1 3 Low 10 Very high 0 Absent Veins (VN) 14 Poor 7 3 Low 3 Low Moderate 5 12 Striations (STR) Orange 4 5 Intermediate 4 Greyish-green (due to heavy pubescence) Fair to poor 6 Very High 9 Highly Susceptible 0 3 Little Z. Huaman RTFORM CIP, FAO, IPGRI, AVRDC, IBPBR RtFrm_Et_1to7 1 Cream 9 Extremely spreading (> 250 cm) RtACRW_Cp_kg CIP ACRW CIP, SASHA Z. Huaman VINDIA VnInD_Et_1to9 CIP, FAO, IPGRI 9 Severe infestation T.ZumFelde RWTCFW CIP, SASHA RwRtTC_Ms_mg100gFW Breeder CTD CIP-SSA CTD_cp_? 3 Green with purple edge 4 Orange 5 Intermediate 9 Profuse 7 Good Grooves (GR) 7 Green 1 FWILT NCSU RnFR_Et_0to5 C. Yencho Broad ring in flesh 5 CIP MFSrFlACol_obs_1-3 MFarASrf Breeders 1 Very moist High 7 9 Very High Inferior compared to the local check (red) 3 NCSU RtShpU_Et_1to9_NCSU C. Yencho RTSHPU W. Gruneberg ZnFW CIP, SASHA RtFlsZn_Ms_NIRS_mg100gFW CIP-Kampala Boiled sweet potato hardness scale 0-10 Mariam Nakitto SweetpotatHard_Meas_0to10 7 Good Clear virus symptoms at 6 to 15% of plants per plot 4 Open cluster 3 1 Very low 1 No damage 5 Moderate fiber MLfApAc_obs_1-5 MLTT_appearance CIP Breeders CIP, SASHA NOPR PtRt_Ct_plplot CIP 0 Not crunchy None 0 Very low 1 5 Intermediate Breeders MFarPW CIP MPlPdt_obs_1-3 Sparse 3 BOILBCFW T.ZumFelde CIP, SASHA BlRtBC_Ms_mg100gFW Moldable 10 Not bitter 0 Good 3 CIP, FAO, IPGRI Z. Huaman LFSIZE LfLMS_Et_3to9 Low 3 3 Slight Blisters (B) 1 BYTHAAJ BioYldA_Cp_tha CIP Very low 1 CIP SHI CIP, SASHA IxSrv_Cp_pct Mariam Nakitto Boiled sweet potato smoothness scale 0-10 SweetpotatSmoot_Meas_0to10 CIP-Kampala 9 Excellent RtAtt_Et_1to9 NCSU RTATTACH C. Yencho CIP DMRYAJ RtDMCYA_Cp_tha CIP, SASHA RtFlsZn_Ms_ICP_mg100gFW W. Gruneberg ZnFW CIP DMVYAJ VnDMCYA_Cp_tha Green with many dark purple spots 5 9 Very thick (>12 mm) RS W. Gruneberg RtSiz_Et_1to9 CIP, SASHA Dark yellow 5 2 Veins Thick (10-12 mm) 7 Very High 9 10 Extremely sweet 5 Highly Resistant NCSU RtYldChk_Cp_pct C. Yencho RTYLDPCT Z. Huaman CIP, FAO, IPGRI RnStN_Et_1to9 STINGN 7 Very dispersed Excellent 9 Pale yellow 4 RnPSR_Et_0to5 NCSU SSR C. Yencho 14 Veins (VN) Intermediate 5 2 Excellent to good 3 Low 3 Yellow Z. Huaman FUSROOT CIP, FAO, IPGRI RnFRR_Et_1to9 Little 3 Green 2 T.ZumFelde STARFW RwRtSta_Ms_%FW CIP, SASHA, NCSU Early season 4 Minor 3 3 Few fiber C. Yencho RtFlsColC_Et_0to4 NCSU RTFLESH1 1 No damage CYTHAAJ RtCYldA_Cp_tha CIP Dark purple 9 Bitter 1 W. Gruneberg CIP FeDW RtFlsFe_Ms_ICP_mg100gDW FLLG CIP, FAO, IPGRI Z. Huaman FrLg_Ms_cm W. Gruneberg BOILFRUCP CIP BlRtFru_Ms_pct Very High 9 Deep constrictions and deep grooves 7 10 Skinning (SK) LEAFSPOT CIP, FAO, IPGRI Z. Huaman RnLS_Et_1to9 BIOM CIP, SASHA BioYld_Cp_kgplot W. Gruneberg 7 Totally pigmented - pale purple High 7 1 Very poor Excellent 1 Watery 1 Yellow-green 1 Rounded 1 Boiled sweet potato in mouth fibrousness scale 0-10 CIP-Kampala Mariam Nakitto SweetpotatFibr_Meas_0to10 5 Intermediate C. Yencho ASP NCSU RtFlsAsp_Ms_mggDW BOILGLUCFW BlRtGlu_Ms_g100gFW CIP W. Gruneberg 7 Good Hard 10 6 Fair to poor 9 Very Light RTTEXT RtFlsTxH_Et_1to9 CIP, FAO, IPGRI Z. Huaman Scarce 1 White 1 3 Chordate (heart-shaped) 4 Triangular Few 7 3 Low Intermediate 5 1 Very low 3 Low CIP-Kampala BoiSweetpotat-likeAroma_Meas_0to10 Mariam Nakitto Boiled sweet potato sweet potato-like aroma scale 0-10 1/3 and < 2/3)]]> 6 9 Very High CIP, FAO, IPGRI Z. Huaman VIRUS RnOV_Et_1to9 Intermediate 5 CIP, FAO, IPGRI SPFB RnSPFB_Et_1to9 Z. Huaman 9 Very strong vine strength, thick stems, short internode distances, and very long vines High 7 BkRtBC_Ms_mg100gFW BAKBCFW T.ZumFelde CIP, SASHA 0 Absent Very strong 10 3 Some what dry Lanceolate 9 7 High 3 Erect (<75 cm) Other 3 Strong vines, thick stems, short internode distances, and long vines 8 0 Extremely soft 2 Intermediate orange (IO) CIP, FAO, IPGRI Z. Huaman RnDDR_Et_1to9 DIAPORTHE Moderate 5 3 Good 3 Low CIP, FAO, IPGRI LfLCS_Et_0to9 LEAFSHAP4 Z. Huaman 1 Very low Long oblong 7 9 Very High 0 Not at all sweet RtFlsTs_Et_1to9 COOT CIP, SASHA W. Gruneberg Moderately sweet 5 BUDS NCSU C. Yencho RtAdvB_Et_1to9 C. Yencho RtFlsColA_Et_0to4 NCSU RTFLESH2 3 Low High 7 7 Moderately profuse 3 Weak to medium strong vines, medium thick stems, and long internode distances Purple spot in the base of main rib 3 8 Purple-red Horrible 9 Very High 9 Fair 5 Pale purple 5 C. Yencho PEO NCSU RtFlsPeo_Ms_mggDW 4 Tan Very low 1 CIP, SASHA, NCSU RwRtPrt_Ms_%DW PRODW T.ZumFelde 12 Striations (STR) Orange 4 13 Tails (T) 1 White 3 Low HORNW CIP, FAO, IPGRI RnHrnw_Et_1to9 Z. Huaman 0 None 7 Poor Intermediate 5 US1 RtUS1W_Ms_kgplot Yencho,C. 1 White Present 1 7 Lobes 7 Consistent throughout 10 Semi-elliptic 4 7 Smooth 5 Intermediate 5 Intermediate 3 Same height as the highest anther 5 Intermediate 2 Tea Staining (TS) RnSPLB_Et_1to9 CIP, FAO, IPGRI SPFB Z. Huaman Moderately dry 5 Brownish orange 5 High 7 Highly Resistant 5 3 Low White 1 3 Inferior compared to the local check (red) Grainy 0 Purple 8 Z. Huaman RnOF_Et_1to9 FUNGI CIP, FAO, IPGRI 3 Low CIP, FAO, IPGRI, AVRDC, IBPBR FrStyCol_Et_1to9 STYCOL Z. Huaman 5 Intermediate 9 Very High 2.5 Yellow with orange 5 Highly Resistant 0 Absent High 7 WHITERUST RnWR_Et_1to9 Z. Huaman CIP, FAO, IPGRI HrvInx_Cp_pct CIP, SASHA HI CIP 1 Closed cluster 5 Fair SweetpotatMeal_Meas_0to10 CIP-Kampala Mariam Nakitto Boiled sweet potato mealiness scale 0-10 Intermediate (7-9 mm) 5 Low 3 Linear (broad) 8 Abundant 7 3 Low damage 9 Purple both surfaces Very High 9 Green with purple veins on upper surface 5 7 High Unclear symptoms 2 5 Moderate 3 Air Cracking (AC) 0 Dry Highly Susceptible 0 6 Mostly purple Inferior compared to the local check (red) 3 W. Gruneberg RtCYld_Cp_tha CIP, SASHA CYTHA High 7 Insect Damage (INS) 8 SlightIy sparce 1 1 Pale BlRtFru_Ms_g100gDW BOILFRUCDW CIP W. Gruneberg RtNCmp_Cp_rtplant CIP NCRPSP Excellent 1 Good 7 Moderately Rough 3 7 Oblanceolate Beige and grey 7 9 Very High 7 High 6 Early Season Cracking (ESC) 1 Very low Moderate (10?30% damaged) 5 BoiSweetpotatOff-odor_Meas_2pt CIP-Kampala Boiled sweet potato off-odour 2 pt scale Mariam Nakitto LDR NCSU RtLDR_Cp_ratio C. Yencho 1 Very low RAWSUCRP RwRtSuc_Ms_pct W. Gruneberg CIP Moderate 5 High 7 Low (<50%) 3 1 Very low 1 Very low High 7 5 Intermediate Light Purple 1 5 Green with purple veins on upper surface Resistant 4 3 Green nodes 7 High Low 3 Triangular 2 RTSHPV RtShpU_Et_3to7_by_Huaman Z. Huaman CIP 0 Absent 9 Very High Very High 9 Beige and green 6 Intermediate 5 9 Very moist 1 Very low 7 White with purple spots throughout 4 Green 9 Excellent 7 Long (10-12 cm) White limb with purple throat 2 4 Medium strong vines, medium thick stems, and medium internode distances Barely noticeable 1 7 Irregular CIP VnDMCY_Cp_tha DMVY Very strong 10 1 Very low 3 Low Equal 2 9 Total (> 90%) High 7 3 Low 5 Intermediate Yencho, C. PRODUCTION PltProd_Et_0to9 5 Intermediate Few cracks 3 5 Intermediate Reniform (kidney-shaped) 2 Low 3 Clear symptoms at 6 to 15% of plants per plot 4 Very High 9 Asymmetric (tight hill) 8 Cracking (CR) 5 1 Green 3 Obtuse Moderately variable 7 9 Very long (>40 cm) 6 Lobed 1 Very low High 7 No virus symptoms 1 No disease 9 Very low 1 7 High High 7 Almost divided 7 CIP W. Gruneberg RtFlsCa_Ms_ICP_mg100gDW CaDW Very High 9 Moderately Susceptible 2 Low 3 Pink 7 AVAILABLE PltsAvail_Ct_no Yencho,C. Cream 2 Very slow 0 5 White with purple at the top 7 Moist 0 Absent Purple spot in several veins 4 Very High 9 1 Very low 8 Beige and purple 2 Yellow Mariam Nakitto Boiled sweet potato pumpkin-like odor scale 0-10 BoiSweetpotatPump_Meas_0to10 CIP-Kampala Intermediate 5 1 Some beige Very soft 3 Very High 9 High 7 Very High 9 7 Abundant 7 Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all) Cream 2 9 Very High Sweet 7 White with purple at the base 3 Inferior compared to the local check (red) 3 Purple 2 CIP RYTHAAJ RtYldA_Cp_tha Intermediate (6-8 cm) 5 Equal or nearly equal to the local check (yellow) 2 BOILSTARDW CIP T.ZumFelde BlRtSta_Ms_%DW Crunchy 1 3 Inferior compared to the local check (red) 0 Highly Susceptible 4 Deep horizontal constrictions 3 Low Many cracks 7 Some petioles purple, others green 8 Poor 7 Purple tip 5 9 Very long (>12 cm) 9 Very twining Very starchy 9 5 Main rib partially purple 3 Low High 7 Very High 9 0 Absent 7 High High 7 9 Very hard and non-cooked 2 Green tip 3 Low Equal or nearly equal to the local check (yellow) 2 In longitudinal sections 7 1 Present 2 Round elliptic Intermediate (21-30 cm) 5 Very High 9 9 Very fibrous 1 Very low Deep 3 Very High 9 Uniform 3 Deep longitudinal grooves 6 8 Purple-red 8 Poor to terrible Green with many purple spots 4 3 Thin (4-6 mm) Rounded 7 Yellow orange 5 High 7 3 Elliptic 5 Intermediate Pink 6 Very low 1 9 terrible Poor 3 2 Weak vines, thin stems and very long internode distances Very High 9 Lanceolate 6 Very low 1 Semi-circular 3 Very High 9 Moderately Resistant 3 Very strong 10 Pink 6 Orange 5 3 Yellow 1 Very low Moderate 5 9 Very High Totally or mostly purple 9 3 Short (3-5 cm) Extremely soft 2 Highly variable 0 Very low 1 Highly fracturable 10 YPP RtYPPh_Cp_kgplant CIP, SASHA W. Gruneberg 9 Very High 5 Clear virus symptoms at 16 to 33% of plants per plot Sparse 3 7 High Very Smooth 9 3 Thin (1-2 mm) 5 Intermediate 9 Very fibrous Low 3 Susceptible 1 Semi-stellate 3 4 Greyish-green (due to heavy pubescence) Very low 1 5 Pentagonal Medium strong vines, thick stems, and long internode distances 5 5 Intermediate Orange 7 Intermediate 5 Round elliptic 2 7 Mostly purple 9 Severe infestation 5 Moderately Smooth 2 Moderate Purple RTLATX CIP, FAO, IPGRI Z. Huaman RtLxP_Et_3to7 Oblong 7 8 Long elliptic Very High 9 9 Very long (>12 cm) 3 Low Dispersed 5 Early to mid season 3 High 7 Green with purple near leaf 3 2 Cream 7 Profuse 1 Very Poor 2 Tea Staining (TS) 7 Heavy Twining 7 Moderately Susceptible 2 7 High 3 Low 1 Very thin (1 mm) Medium strong vines, thick stems, and medium internode distances 6 Sparse 3 0 Sessile or absent Covering most of the flesh 8 1 Yellow Prominent 3 1 Susceptible Deep orange 10 0 Highly Variable 1 Without starch Green with multiple stripes 6 Very High 9 5 SlightIy variable Moderate 5 0 None 0 White 8 Other Very low 1 9 Very large (>25 cm) High 7 Intermediate 5 1 Round 8 Red 9 LT 5 Medium (8-15 cm) 5 Medium (<50-74%) 3 Moderately resistant (MR) (11-25%) Intermediate 5 Low 3 3 Little starch 4 Long elliptic No fibre 1 High 7 9 Lower surface and veins totally purple High 7 Very short (<10 cm) 1 High 7 Slighty hard 5 7 Irregular 1 Green base Very hard 8 8 Insect Damage (INS) Alligator-like skin 1 3 Low 3 Poor acronym Green 1 5 Shallow longitudinal grooves 0 Absent 1 Very tight 7 Good High 7 5 SlightIy variable High 7 6 Other Green 1 3 Low Dark 3 1 Very low 3 Uniform 3 Low Intermediate 5 High 7 Cracking (CR) 5 1 Excellent 2 Green with purple edge High 7 9 Very High 3 Green with purple edge Severe symptoms for all plants per plot (fully defoliated) 9 High 7 3 Short (2-5 cm) 1 Very Prominent Very low 1 0 None 4 Green with purple both ends Very low 1 3 Elliptic 5 Moderate Intermediate 5 Very High 9 Low 3 Very low 1 7 Starchy Purple base 4 Light Purple 9 6 Ring and other areas in flesh Slightly twining 3 7 Large (16-25 cm) 6 1/3 and < 2/3)]]> White limb with pale purple ring and purple throat 3 3 Low 1 Round 7 Long (9-12 cm) Heavy 7 entity Fair 5 Very low 1 1 Very low 1 White Yellow 3 Very High 9 3 Short (10-20 cm) 0 No lateral lobes (entire) 5 Intermediate Absent 0 5 Moderate 3 Dark cream Very Shallow 9 Early Season Cracking (ESC) 6 Plant RnDDR The reaction of the plant to Diaporthe dry rot Reaction to Diaporthe dry rot Reaction to Diaporthe dry rot Length VnInLg Vine internode Vine internode length The length of the vine internode Visual estimation - Keeping quality method Observe the keeping quality of stored storage roots and rate it PtLvs 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 Compute the maltose content of the boiled storage root in percentage using the formula Measurement - Maltose content of the boiled storage root RnCR 5 pt. scale Estimation - Texture method Taste the boiled storage root flesh texture and rate it FrSepPub Pubescence Sepal Sepal pubescence The pubescence of the sepal Plant Reaction to Sweet potato wire worms The reaction of the plant to Sweet potato wire worms RnSPWW Reaction to Sweet potato wire worms Storage root RtSucFw Sucrose content in fresh weight basis of the storage root Sucrose content in fresh weight basis Storage root sucrose content in fresh weight basis Compute the vine dry matter yield content within net plot using the formula Computation - Vine dry matter content yield 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 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 Visual estimation - Reaction to Fusarium oxysporum Pigmentation Petiole The pigmentation of the petiole FrPtP Petiole pigmentation Measurement - Dry weight of the storage root Measure the dry weight of the storage root sample and record it Consistency The consistency of the boiled storage root RtBlCu Boiled storage root consistency Boiled storage root Observe the base color of the vine and rate it Visual estimation - Vine base color method Visual estimation - Reaction of the plant to Sweet potato vein mottle virus (SPVMV) Observe the reaction to Sweet potato vein mottle virus (SPVMV) and rate it VnColP 8 pt. scale BoiSweetpotatCarrAroma Distinct aroma of cooked carrot Boiled root cooked carrot-like aroma Cooked carrot-like aroma Boiled root Sweet taste method Take a small piece of sample, chew slowly and take a whiff to score the intensity of sweet taste The type of the leaf lobe Leaf lobe type Type LfLbT Leaf lobe Number of plants planted Number Plant planted Evaluation of the number of plants planted PltPld Plant Production Plant production PltProd The production of the plant Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance Storage root Soil insect damage Damage of soil insect The reaction of the storage root to soil insects RtSInsDam Boiled root fracturability Boiled root Fracturability in the mouth SweetpotatFract Mechanical textural attribute related to the force necessary to break product into crumbs or pieces FrStyCol 5 pt. scale Computation - Biomass yield adjusted method Computation of the biomass yield adjusted within net plot using the formula Storage root Appearance Storage root appearance The appearance of the storage root RtApr The total number of storage roots Storage root Number Total number of storage roots RtTN RnGrbW 5 pt. scale LfApAc 3pt. Scale Measure the weight of commercial storage roots within net plot and record it. Select those that are heavier or equal than 100 g Measurement - Weight of commercial storage root within net plot method Compute the adjusted yield of vines per net plot using the formula Computation - Foliage yield method Reaction to Other virus The reaction of the plant to Other virus Plant Reaction to Other virus RnOV The predominant color of Anthocyanins in the storage root flesh Storage root Flesh Color (anthocyanins) Predominant color RtFlsColP Storage root flesh 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 Boiled root rate of breakdown Rate of breakdown in the mouth Mechanical textural attribute related to length of time or number of chews required to masticate a product into a state ready for swallowing Boiled root SweetpotatMthBreak Estimation - Sweetness method Taste the boiled storage root flesh sweetness and rate it Moldability scale 0-10 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 Storage root RtFlsMgFw Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the zinc concentration in dry weight basis and record it with NIRS The shape of the flower limb Flower limb FrShL Shape Flower limb shape RtFlsColS 10 pt. scale Measurement - Weight of 32 count US no. 1 storage roots Measure the weight of 32 count US no. 1 storage roots and record it Observe the mature leaf size and rate it. Length from the basal lobes to the tip of the leaves. Record the average expression of at least 3 leaves located in the middle section of the vine Visual estimation - Mature leaf size Taste boiled storage root consistency and rate it Estimation - Boiled storage root consistency method Observe the reaction to heat and rate it. The reaction is estimated by observing the appearance of plants in response to a hot season with night temperatures of more than 22°C Visual estimation - Reaction of the plant to heat Storage root formation The formation of the storage root Storage root Formation RtFrm The reaction of the plant to Charcoal rot RnCR Reaction to Charcoal rot Plant Reaction to Charcoal rot FrSepEql 2 pt. scale Storage root Reaction to Weevil The reaction of the storage root to sweet potato weevil RnWvl Reaction to sweet potato weevil Boiled root fibrous appearance Geometrical attribute of product associated with presence of long string like particles on the product surface Boiled root BoiSweetpotatFibr Fibrous appearance FrPtL 5 pt. scale Weight of canner storage roots Storage root Weight The weight of canner storage roots RtCanW Storage root surface secondary defects surface secondary defects RtSSDef Storage root surface secondary defects Storage root Keeping quality Stored storage root keeping quality Stored storage root RtKQl The keeping quality of stored storage roots Storage root dry matter content yield RtDMCY Dry matter content yield Storage root The dry matter content of the storage root yield Estimation - Observation of plant vigor method Observe the vigor of the vine and rate it RtYldChk Storage root Glucose content in dry weight basis of the storage root RtGluDw Storage root glucose content in dry weight basis Glucose content in dry weight basis Zinc concentration in fresh weight basis The zinc concentration in fresh weight basis of the storage root RtFlsZnFw Storage root Storage root zinc concentration in fresh weight basis Number of non-commercial storage roots Non-commercial storage root RtNCmN Number Evaluation of the number of all storage roots that weigh less than 100 g g/100g Observe the color of the vine node and rate it Visual estimation - Vine node color method RtGlu Glucose content Storage root Storage root glucose content Glucose content of the storage root g RtFWt Fresh weight Storage root Fresh weight of the storage root The fresh weight of the storage root samples Measurement - Dry weight of vines Measure the dry weight of vines sample and record it Weight Storage root The weight of total US no. 1 storage roots Weight of total storage roots RtUS1W Reaction to Scab The reaction of the plant to Scab Reaction to Scab Plant RnScb Zinc concentration in dry weight basis Storage root zinc concentration in dry weight basis Storage root The zinc concentration in dry weight basis of the storage root RtFlsZnDw Measure flower length and record it Measurement - Flower length % Reaction to Root-knot nematode Meloidogyne spp The reaction of the storage root to Root Knot Nematode Meloidogyne spp Storage root Reaction to Root Knot Nematode Meloidogyne spp RnMgRKN After chewing feel sample between tongue and palate to assess the amount of particles present in thesample Smoothness in the mouth method While you chew, observe the degree of moistness of the sample mass Moisture in mouth method The number of the leaf lobes Leaf lobe LfLbN Number Leaf lobe number RnBW Reaction to Bacterial wilt Reaction to Bacterial wilt Plant The reaction of the plant to Bacterial wilt Protein content in fresh weight basis of the storage root Storage root protein content in fresh weight basis RtPrtFw Protein content in fresh weight basis Storage root Storage root The reaction of the storage root to Alcidodes sp. RtAlcDam Damage of Alcidodes sp. Alcidodes sp. damage 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 Attractiveness of the color Attractiveness of the storage-root flesh color of a variety with respect to their local variety at harvest Storage-root flesh Attractiveness of the storage-root flesh color SrFlACol LfColI 9 pt. scale Observe the cracking of the storage root and rate it. Average cracking shown in ten plants Estimation - Storage root cracking method The shape of the sepal apex Shape Sepal apex shape Sepal apex FrSepApx Observe the total sugar content of the raw storage root and rate it Visual estimation - Total sugar content Orange color intensity Description of predominant color of sweetpotato and its relative intensity BoiSweetpotatColor-int Boiled root color intensity Boiled root Storage root Cootime Storage root cooking time The cooking time of storage root Cooking time Appearance Boiled storage root appearance RtFlsAp The overall appearance of the boiled storage root flesh Boiled storage root flesh Damage of Millipede The reaction of the storage root to Millipede RtMillDam Millipede damage Storage root Storage root Total sugar content in fresh weight basis RtTSgFw Storage root total sugar content in fresh weight basis The total sugar content in fresh weight basis of the storage root mg/100g LfStDn Leaf The number of stomata per leaf area. Stomatal density Stomatal density Reaction to Alternaria spp RnAlt Reaction to Alternaria Plant The symptoms of the plant to Alternaria Observe the pubescence of the sepal and rate it Visual estimation - Sepal pubescence Computation of the biomass yield adjusted in dry weight basis within net plot using the formula Computation - Biomass yield adjusted in dry weight basis method Observe the sepal color and rate it Visual estimation - Sepal color Sepal FrSepCol The color of the sepal Sepal color Color Total foliage yield adjusted Vine Yield adjusted VnFolYldA The adjusted yield of the total vine or foliage FrSdCp 5 pt. scale Evaluation of the number of plants with storage roots after harvest PtRt Number of plants with storage roots Plant with storage root Number Storage root RtStaFw Starch content in fresh weight basis Storage root starch content in fresh weight basis Starch content in fresh weight basis of the storage root LfLMS 4 pt. scale RtMillDam 5 pt. scale Basic tastes produced by solutions of dilute aqueous solutions of various substances such as quinine and caffeine Boiled root BoiSweetpotatTastBit Bitter taste Boiled root bitterness Smoothness scale 0-10 Storage root fructose content in fresh weight basis RtFruFw Storage root Fructose content in fresh weight basis of the storage root Fructose content in fresh weight basis RtFlsColC 9 pt. scale Plant Reaction to Brown ring rot Reaction to Brown ring rot The reaction of the plant to Brown ring rot RnBRR Maltose content Maltose content of the storage root Storage root maltose content Storage root RtMal Computation - Average total weight of storage roots method Compute the average total weight of storage roots per net plot using the formula Reaction to Fusarium oxysporum The reaction of the storage root to Fusarium oxysporum batatas RnFR Storage root Reaction to Fusarium oxysporum Storage root protein content in dry weight basis Protein content in dry weight basis Storage root Protein content in dry weight basis of the storage root RtPrtDw 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 The dry matter content of the vine yield adjusted Vine VnDMCYA Vine dry matter content yield adjusted Dry matter content yield adjusted Weight The weight of the commercial storage roots Weight of commercial storage roots Commercial storage root RtCmW The weight of the vines Weight Vine weight Vine VnW Total storage roots yield adjusted Yield adjusted The adjusted yield of the total storage roots Storage root RtYldA Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Measure the zinc concentration in dry weight basis and record it Flower size The size of the flower Size Flower FrSiz 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 The habit of the flower Habit FrHab Flowering Flowering habit Reaction to Wilt rot The reaction of the plant to Wilt rot Reaction to Wilt rot Plant RnWR Odor of cooked pumpkin Cooked pumpkin-like odor Boiled root pumpkin-like odor Boiled root BoiSweetpotatPumpOdor Visual estimation - storage root flesh color (carotenoids) Observe the flesh color (carotenoids) of the storage root and rate it The total vine production of the plant. Total vine production in estimated number of plants TtlVnProd Total vine production Plant Total vine production Take a small piece of sample, chew slowly and score the presence or absence of sour taste Sour/Acid taste method Predominant color Storage root skin The predominant or the most representative color of the storage root skin observed is recorded Storage root skin predominant color RtSknCol Evaluation of the number of all storage roots that weigh more or equal than 100 g RtCmN Number Number of commercial storage roots Commercial storage root RnFRR 5 pt. scale 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 The iron concentration in dry weight basis of the storage root RtFlsFeDw Iron concentration in dry weight basis Storage root Storage root iron concentration in dry weight basis LfOut 7 pt. scale Compute the ratio of the length and diameter of the storage roots using the formula Computation - Length to diameter ratio of storage roots method The texture of storage root flesh Texture RtFlsTx Storage root flesh texture Storage root flesh RnOF 5 pt. scale Attachment ability RtAtt The attachment ability of the storage root Storage root attachment ability Storage root The average total weight of storage roots Total storage root Weight Average total storage root weight RtATRW RtCThk Thickness Storage root Cortex Thickness Storage Root Cortex Thickness Root cortex Mature leaf color Mature leaf LfCMt Color The color of the mature leaf Visual estimation - Reaction of the plant to Sweet potato moth Observe the reaction to Sweet potato moth and rate it Reaction to Witches broom Plant RnWB Reaction to Witches broom The reaction of the plant to Witches broom Boiled storage root fiber content The fiber content of the boiled storage root Boiled storage root Fiber content BlRtFlsFbC RnWB 5 pt. scale FrShL 3 pt. scale Computation - Total storage roots yield method Compute the yield of the total storage roots per net plot using the formula Off-odor 2 pt scale Visual estimation - Reaction of the plant to flooding Observe the reaction to flooding and rate it RnMgIRKN Reaction to Root-knot nematode Meloidogyne incognita Reaction to Root Knot Nematode Meloidogyne incognita Storage root The reaction of the storage root to Root Knot Nematode Meloidogyne incognita RtSknColS 10 pt. scale Vine The yield of the total vine or foliage Yield VnFolYld Total foliage yield Observe the reaction to Early Blight: Alternaria spp and rate it Visual estimation - Reaction of the plant to Alternaria spp Observe the size variability of the storage root and rate it Visual estimation - Storage root size variability The response of the plant to salinity RnSlt Salinity tolerance Reaction to salinity Plant RnFR 5 pt. scale RtLxP 3 pt. scale Measure storage root cortex thickness and estimated it Estimation - Observation of storage root cortex thickness method Floral-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of flora-like aroma Heat tolerance Reaction to heat The response of the plant (or plant part) to heat RnHeat Plant Bitter taste method Take a small piece of sample, chew slowly and score the presence or absence of bitter taste RtShpU 5 pt. scale Computation - Yield of storage roots per plant planted method Compute the yield of total storage roots per plant planted within net plot using the formula SweetpotatHdMeal Boiled root Mealiness in the hand Boiled root mealiness An attribute associated with gumminess characterized by powdery mouthfeel Visual estimation - Virus symptoms Observe the virus symptoms and rate it RtBlCd Boiled storage root undesirable color The undesirable color of the boiled storage root Undesirable color Boiled storage root RnSPLB 5 pt. scale The iron concentration in fresh weight basis of the storage root Storage root Iron concentration in fresh weight basis Storage root iron concentration in fresh weight basis RtFlsFeFw Observe the reaction to Sclerotial blight and circular spot and rate it Visual estimation - Reaction of the plant to Sclerotial blight and circular spot The adjusted yield of the biomass Yield adjusted Biomass yield adjusted BioYldA Biomass RnWISPW 5 pt. scale Reaction to Sweet potato virus disease complex (SPVD complex) RnSPVD Reaction to Sweet potato virus disease complex Plant The reaction of the plant to Sweet potato virus disease complex (SPVD complex) Boiled root adhessiveness Adhesiveness in the mouth SweetpotatMthAdh Boiled root Textural attribute relating force required to remove material that adheres to the mouth or to a substrate Computation - Number of storage roots method Compute the number of storage roots per net plot and record it Visual estimation - Reaction of the plant to Fusarium root rot Observe the reaction to Fusarium root rot and rate it Observe the leaf central lobe shape and rate it. Described from leaves located in the middle section of the vine Visual estimation - Leaf central lobe shape Plant The growth habit of the plant Type PtTyp Plant type Observe the number of lenticels and rate it Visual estimation - Lenticel number Storage root phenol concentration in dry weight basis The phenol content in dry weight basis of the storage root Storage root RtFlsPhe Phenol content in dry weight basis RnRLN Reaction to Root lesion nematode Reaction to Root lesion nematode The reaction of the plant to Root lesion nematode Plant 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 Virus symptoms Symptom Virus Plant RnVir The symptoms of the plant to virus Caramel-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of caramel-like odor Compute the storage root dry matter content yield adjusted within net plot using the formula Computation - Storage root dry matter content yield adjusted Cooked carrot-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked carrot-like aroma 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 Storage root flesh secondary color RtFlsColS Storage root flesh The secondary color of the storage root flesh Secondary color Storage root Reaction to Horn worm The reaction of the storage root to Hornworm RnHrnw Reaction to Hornworm Distinct aroma of cooked sweetpotato Boiled root BoiSweetpotatAroma Sweet potato-like aroma Boiled root sweet potato-like aroma RtShp Shape Storage root primary shape Storage root The shape of the storage root Visual estimation - Reaction of the plant to Sweet potato whitefly Observe the reaction to Sweet potato whitefly and rate it The exertion of the stigma Stigma exertion FrStgExt Exertion Stigma area index LfAInd Leaf Defined as total surface area of foliage per unit ground area Leaf area index Compute the total dry weight of storage roots per net plot using the formula Computation - Total storage root dry weight per net plot method RtSSDef 14 pt. scale Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the magnesium concentration in dry weight basis and record it Vine VnFWt The fresh weight of the vines samples Fresh weight of vines Fresh weight Reaction to flea beetles Plant RnFB The reaction of the plant to flea beetles Reaction to flea beetles Reaction to Other fungi Plant RnOF The reaction of the plant to Other fungi Reaction to Other fungi RtApr 8 pt. scale While you chew observe the extent to which the sample sticks to oral surfaces Adhesiveness in the mouth method Computation - Relative check of storage root yield method Compute the storage root yield relative to check using the formula The total sugar content in dry weight basis of the storage root Storage root Total sugar content in dry weight basis RtTSgDw Storage root total sugar content in dry weight basis Storage root skin texture Texture The texture of the storage root skin RtSknTxt Storage root skin Canopy temperature Deviation of temperature of plant canopies from the ambient temperature Canopy temperature depression CTD depresion Measure the weight of non-commercial storage roots within net plot and record it. Select those that are lighter than 100 g Measurement - Weight of non-commercial storage root within net plot method Boiled storage root flesh sweetness Sweetness RtFlsSwt The sweetness of the boiled storage root flesh Boiled storage root flesh Dry matter content yield adjusted Storage root RtDMCYA The dry matter content of the storage root yield adjusted Storage root dry matter content yield adjusted Non-commercial storage root Weight Weight of non-commercial storage roots The weight of the non-commercial storage roots RtNCmW RtSknColPI 3 pt. scale kg/plant Computation of the ratio between root and foliage using the formula Computation - Root foliage ratio method Observe the reaction of the storage root to Grubworm and rate it Visual estimation - Reaction to Grubworm Measure the maltose content of the boiled storage root in fresh weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight PltsAvail Observe the reaction to drought and rate it Visual estimation - Reaction of the plant to drought RnRFN 5 pt. scale SrvInx Survival index The index of survival or establishment of the plant Survival index Plant Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the sucrose content of the boiled storage root in dry weight and record it Visual estimation - Inmature leaf color Observe the immature leaf color and rate it Observe the reaction to Charcoal rot and rate it Visual estimation - Reaction of the plant to Charcoal rot RtDSm 5 pt. scale RwRtSta 5 pt. Scale Taste Leaf flavor BlLfTs Boiled leaf The flavor of the leaves Observe the reaction to Sweet potato stem borer and rate it Visual estimation - Reaction of the plant to Sweet potato stem borer The beta-carotene concentration in dry weight basis of the storage root Storage root beta-carotene concentration in dry weight basis RtBCDw Beta-carotene concentration in dry weight basis Storage root Fracturability scale 0-10 Reaction to Other mycoplasma The reaction of the plant to Other mycoplasma Plant Reaction to Other mycoplasma RnOM RnWvl 5 pt. scale Visual estimation - Millipede damage Observe the Millipede damage and rate it RnJBR Reaction to Java black rot Plant Reaction to Java black rot The reaction of the plant to Java black rot Growing season The overall visual assessment of storage root size relative to harvest date and/or total growing season Yield Storage root PtMtSs Computation - Storage root dry matter content yield Compute the storage root dry matter yield content within net plot using the formula Measurement - Weight of 90 count US no. 1 storage roots Measure the weight of 90 count US no. 1 storage roots and record it RnSTp Reaction to high soil temperature High soil temperature Plant The response of the plant to high soil temperature Visual estimation - Reaction of the plant to Moth Observe the reaction to Moth and rate it Observe the seed capsule set and rate it Visual estimation - Seed capsule set Reaction to Foot rot Plant RnFR The reaction of the plant to Foot rot Reaction to Foot rot Compute the weight of vines per plant planted within the net plot using the formula Measurement - Weight of vines per plant planted method Flower length FrLg Length Flower The length of the flower Cooked pumpkin-like aroma scale 0-10 Observe the reaction of the storage root to Hornworm and rate it Visual estimation - Reaction to Hornworm Sweet potato-like aroma scale 0-10 RtYldChk Storage root Relative yield Storage root yield relative to check The overall computation of relative storage root yield 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 Measurement - Fructose content of the boiled storage root Compute the fructose content of the boiled storage root in percentage using the formula 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 LfLbT 6 pt. scale Plant RnWR The reaction of the plant to White rust Reaction to White rust Reaction to White rust Measurement - Weight of cull storage roots Measure the weight of cull storage roots and record it Total sugar content The total sugar content of the storage root Storage root total sugar content Storage root RwRtTSg 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 Sour/Acid taste Boiled root Basic tastes produced by solutions of dilute aqueous solutions of acid substances including citric acid and tartaric acid BoiSweetpotatTastSour Boiled root sourness 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 Visual estimation - storage root skin secondary color Observe the secondary skin color of the storage root and rate 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 Visual estimation - Reaction of the plant to Sting nematode Observe the reaction to Sting nematode and rate it RtLxP Storage root latex production Storage root The latex production of the storage root Latex Production Compute the yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield method Smothness in the mouth Boiled root Geometrical attribute associated with the overall degree of absence of particles within sample SweetpotatMthSmooth Boiled root smoothness 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 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 14.1 - 18 oz. Should take roughly 40 to fill a 40lb box Weight Rt40ctW Weight of 40 count US no. 1 storage roots Commercial storage root yield RtCYld Commercial storage root Yield The yield of the commercial storage roots Visual estimation - Reaction of the plant to Witches broom Observe the reaction to Witches broom and rate it Compute the number of commercial storage roots per plant harvested using the formula Computing - Number of commercial storage roots per plant harvested method PltUni 6 pt. scale Visual estimation of the storage root flesh appearance and rate it Estimation - Appearance method Bitterness 2 pt scale VnVg 9 pt. scale Measurement - Sucrose content of the raw storage root Compute the sucrose content of the raw storage root in percentage using the formula RtSprt 9 pt. scale Commercial storage root Commercial storage root yield adjusted The adjusted yield of the commercial storage roots Yield adjusted RtCYldA Measure the glucose content of the boiled storage root in dry weight and record it. Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Plant The reaction of the plant to Sweet potato leaf beetles Reaction to Sweet potato leaf beetles Reaction to Sweet potato leaf beetles RnSPLB The amylose content in dry weight basis of the storage root Storage root Amylose content in dry weight basis Storage root amylose concentration in dry weight basis RtFlsAmy Color Vine node color The node color of the vine VnNCol Vine node SweetpotatMthFibr Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate Boiled root Fibrousness in the mouth Boiled root fibrousness Counting - Number of plants available Count the plants available and record it Farmer are encouraged to select the materials and rank for the attractiveness of the storage-root skin color of his currently preferred variety using the colour cards system Visual estimation farmer preference for the attractiveness of the storage-root skin color The yield of storage roots Yield Storage roots yield RtYPP Storage root RnMgIRKN 5 pt. scale Vine Dry matter content VnDMC Vine dry matter content The dry matter content of the vine Observe the reaction to Reniform nematode and rate it Visual estimation - Reaction of the plant to Reniform nematode Computation - Average commercial weight of storage roots method Compute the average commercial weight of storage roots per net plot using the formula RtFrm 4 pt. scale Plant RnStN The reaction of the plant to Sting nematode Reaction to Sting nematode Reaction to Sting nematode Open foil, visually assess sweet potato surface the surface and evaluate the orange color intensity Orange color intensity method Plant RnSBC The reaction of the plant to Sclerotial blight and circular spot Reaction to Sclerotial blight and circular spot Reaction to Sclerotial blight and circular spot Observe the reaction to Diaporthe dry rot and rate it Visual estimation - Reaction of the plant to Diaporthe dry rot Reaction to Reniform nematode Reaction to Reniform nematode RnRFN Plant The reaction of the plant to Reniform nematode RtCb 3pt scale 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 Measure the weight of 55 count US no. 1 storage roots and record it Measurement - Weight of 55 count US no. 1 storage roots Observe the storage root damage and rate it. Observe storage root defects: prominent, including cracks, veins, constrictions and grooves, or a predominance of pencil roots Visual estimation - Storage root damage Observe the reaction to Wire worms and rate it Visual estimation - Reaction of the plant to Wire worms Observe the plant uniformity and rate it. Estimation of height uniformity of newly emerging vines Visual estimation - Plant uniformity Plant pH soil tolerance The response of the plant to acidic pH soil Reaction to acidic pH soil RnSph Measure the magnesium concentration in dry weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Crunchness 2 pt scale Compute the sucrose content of the boiled storage root in percentage using the formula Measurement - Sucrose content of the boiled storage root Visual estimation - Storage root surface defects Observe storage root surface defects and rate it Compute the glucose content of the raw storage root in percentage using the formula Measurement - Glucose content of the raw storage root Visual estimation - Storage root skin color method NCSU Observe the predominant color of the storage root skin and rate it 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 Fructose content Storage root fructose content Storage root RtFru Fructose content of the storage root The peonidin content in dry weight basis of the storage root RtFlsPeo Peonidin content in dry weight basis Storage root Storage root peonidin concentration in dry weight basis Observe the reaction to Scab and rate it Visual estimation - Reaction of the plant to Scab variable_of plants/plot PlPdt 3pt. Scale Storage root flesh Storage root flesh distribution of secondary color Distribution of secondary color RtFlsColSD The distribution of secondary color of the storage root flesh RtOxi 3 pt. scale Leaf central lobe shape The shape of the central leaf lobe Shape LfLCS Central leaf lobe Textural attribute relating to degree to which a substance can be deformed before it breaks SweetpotatHdMold Boiled root cohesiveness Cohesiveness in the hand Boiled root Shape The shape of the sepal Sepal Sepal shape FrSepShp FrSepNVn Visual estimation - Reaction of the plant to Sweet potato wire worms Observe the reaction to Sweet potato wire worms and rate it RnSR 5 pt. scale Measure the weight of US no. 1 storage roots and record it Measurement - Weight of total US no. 1 storage roots Length to diameter ratio of storage roots The length to diameter ratio of the storage root Storage root RtLDR Length to diameter ratio Storage root Storage root magnesium concentration in dry weight basis Magnesium concentration in dry weight basis RtFlsMgDw Content of magnesium in dry weight basis of the storage root RnScrf 5 pt. scale Sourness 2 pt scale Reaction to Sweet potato feathery mottle virus (SPMV) RnSPMV Reaction to Sweet potato feathery mottle virus The reaction of the plant to Sweet potato feathery mottle virus (SPMV) Plant Measure sepal length equality and rate it Measurement - Sepal length equality 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 Weight of 55 count US no. 1 storage roots Rt55ctW Visual estimation - Vine predominant color method Observe the predominant color of the vine and rate it Visual estimation - Twining method Observe the twining and rate it Visual estimation - Reaction of the plant to Scurf Observe the reaction to Scurf and rate it Hardness in mouth method Place sample between molars and bite into it to access the amount of force required to bite into it Observe the reaction of the storage root to Root Knot Nematode Meloidogyne incognita and rate it. Observe the degree of necrosis and the number of galls in fibrous roots in 5 to 10 plant Visual estimation - Reaction to Root Knot Nematode Meloidogyne incognita VnInLg 5pt. scale Measure the weight of 40 count US no. 1 storage roots and record it Measurement - Weight of 40 count US no. 1 storage roots Measure width size and record it Measurement - Flower width 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) Storage root Storage root maltose content in dry weight basis Maltose content in dry weight basis of the storage root Maltose content in dry weight basis RtMalDw RnFB 5 pt. scale Visual estimation - Reaction of the plant to Foot rot Observe the reaction to Foot rot and rate it RnSPFB The reaction of the plant to Sweet potato flea beetles Reaction to Sweet potato flea beetles Plant Reaction to Sweet potato flea beetles 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 Dry weight VnDWt Vine The dry weight of the vines samples Dry weight of vines FrStgCol The color of the stigma Color Stigma color Stigma Measure the starch content of the raw storage root in fresh weight basis and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Size The size of the storage root RtSiz Storage root size Storage root Vine apex color Color VnACol The apex color of the vine Vine tip RtShpP 8 pt. scale 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 kg/plot Measurement - Fructose content of the raw storage root Compute the fructose content of the raw storage root in percentage using the formula mg/g Measure the protein content of the boiled storage root in dry weight and record it Measurement protein - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure vine internode length and record it Measurement - Vine internode length method Observe the shape uniformity of the storage root and rate it Visual estimation - Storage root shape uniformity Storage root maltose content in fresh weight basis RtMalFw Maltose content in fresh weight basis Storage root Maltose content in fresh weight basis of the storage root Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it RtANCRW The average non-commercial weight of storage roots Average non-commercial storage root weight Non-commercial storage root Weight The reaction of the plant to Pox or soil rot Reaction to Pox or soil rot Plant Reaction to Pox or soil rot RnPSR Storage root The cyanidin content in dry weight basis of the storage root Storage root cyanidin concentration in dry weight basis RtFlsCya Cyanidin content in dry weight basis Computation of the biomass yield within net plot using the formula based in tha Computation - Biomass yield method in th 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 unitless Frnol 6 pt. scale Observe the color of the vine tip and rate it Visual estimation - Vine tip color method PlYlAb 3pt. Scale RtACRW Weight Average commercial storage root weight The average commercial weight of storage roots Commercial storage root Measurement maltose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the maltose content of the raw storage root in fresh weight and record it t/ha Measure the iron concentration in fresh weight basis and record it Measurement iron- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Reaction to Sweet potato moth RnSPMth The reaction of the plant to Sweet potato moth Reaction to Sweet potato moth Plant The response of the plant (or plant part) to flooding RnFld Reaction to flooding Plant Flooding tolerance Plant Reaction to Black rot RnBR Reaction to Black rot The reaction of the plant to Black rot RtFlsAsp Asparagine content in dry weight basis Storage root asparagine concentration in dry weight basis Storage root The asparagine content in dry weight basis of the storage root Abaxial leaf vein pigmentation LfAVP Abaxial leaf vein Pigmentation The pigmentation of the abaxial leaf vein The total monomeric anthocyanin content in dry weight basis of the storage root Storage root Storage root total monomeric anthocyanin concentration in dry weight basis RtFlsAntM Total monomeric anthocyanin content in dry weight basis Attractiveness of the color SrSkACol Storage-root skin Attractiveness of the storage-root skin color of a variety with respect to their local variety at harvest Attractiveness of the storage-root skin color Visual estimation - Reaction of the plant to Root lesion nematode Observe the reaction to Root lesion nematode and rate it 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 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 Observe and taste the boiled storage root fiber and rate it Estimation - Fiber method in boiled storage root Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the starch content of the boiled storage root in dry weight and record it Translucency method Open foil, visually assess sweet potato surface the surface and evaluate the translucency RnJBR 5 pt. scale Off-odor method When you receive the sample, immediately open foil and take a whiff to score the presence or absence of off-odor 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 RtFlsTs 9 pt. scale RnSTp 5 pt. scale Plants available for planting measured in number of plants counted Plants available PltsAvail Number Plants available counting number FrStgExt 4 pt. scale Observe the reaction to salinity and rate it. The reaction is estimated by observing the appearance of plants in response to soil with salinity levels of more 8 mm/cm Visual estimation - Reaction of the plant to salinity Relative Yield Relative storage root yield Storage root RtYldR The overall visual estimation of storage root yield Moisture in mass scale 0-10 Visual estimation - Flower color Observe the flower color and rate it Textural attribute related to release of moisture from a product when pressure is applied SweetpotatHdMois Boiled root Moisture release in the hand Boiled root moisture release Taste The overall taste of the boiled storage root flesh Boiled storage root flesh RtFlsTs Boiled storage root flesh taste The reaction of the plant to Other bacteria RnOB Reaction to Other bacteria Reaction to Other bacteria Plant Compute the total weight of storage roots per net plot using the formula Computation - Total storage root weight per net plot method Glucose content in fresh weight basis of the storage root Storage root glucose content in fresh weight basis Storage root Glucose content in fresh weight basis RtGluFw RtBlCu 9 pt. scale Measure the total beta-carotene concentration of the boiled storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the fructose content of the boiled storage root in dry weight and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the sucrose content of the raw storage root in dry weight basis and record it Visual estimation - Reaction of the plant to West Indian sweet potato weevil Observe the reaction to West Indian sweet potato weevil and rate RtFlsCaFw Storage root calcium concentration in fresh weight basis Storage root The calcium concentration in fresh weight basis of the storage root Calcium concentration in fresh weight basis Shade tolerance The response of the plant to shade Plant RnShd Reaction to shade Reaction to Grubworm Storage root Reaction to Grub worm The reaction of the storage root to Grub worm RnGrbW FrSepCol 7 pt. scale The number per vine of the nodes Node number per vine VnNds Number per vine Node scale_of 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 Measure petiole length and rate it. Average petiole length from the base to the insertion with the blade of at least 3 leaves in the middle portion of a main vine Measurement - Petiole length Translucency 2 pt scale Visual estimation- Observe the flesh color of boiled storage roots of flesh color of cooked roots immediately after cooking Visual estimation - Flesh color of boiled storage roots method RtLtcl 9 pt. scale The oxidation of the storage root Storage root oxidation Storage root RtOxi Oxidation The dry matter content of the storage root RtDMC Dry matter content Storage root dry matter content Storage root Measure the calcium concentration in dry weight basis and record it Measurement Calcium- Near-infrared spectroscopy (NIRS) method in dry weight Boiled root floral-like aroma BoiSweetpotatFlorAroma Distinct aroma of flowers associated with poor quality boiled sweetpotato Boiled root Floral-like aroma RnFR 6 pt. scale Plant PltEar Earliness The earliness of the plant Plant earliness VnTipP 4 pt. scale Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the sucrose content of the boiled storage root in fresh weight and record it Computation - Total storage roots yield adjusted method Compute the adjusted yield of the total storage roots per net plot using the formula Dry matter content yield Vine dry matter content yield The dry matter content of the vine yield Vine VnDMCY 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 Visual estimation - Reaction of the plant to Sweet potato flea beetles Observe the reaction to Sweet potato flea beetles and rate it Reaction to Scurf Reaction to Scurf Plant The reaction of the plant to Scurf RnScrf BioYldAD Biomass yield adjusted in dry weight basis Yield adjusted in dry weight basis Biomass The adjusted yield of the biomass in dry weight basis Visual estimation - Flowering habit Observe the habit of the flower and rate it Visual estimation - Reaction of the plant to Sweet potato leaf beetles Observe the reaction to Sweet potato leaf beetles and rate it Storage root surface primary defects Storage root surface primary defects Storage root surface primary defects RtSPDef RnVir 9 pt. scale Storage root Storage root size variability RtSzV The size variability of the storage root Size variability Storage root Flesh Color (carotenoids) The predominant color of Carotenoids in the storage root flesh Storage root flesh RtFlsColP Predominant color minutes Measure the phenol content of the storage root and record it Measurement the phenol content- Near-infrared spectroscopy (NIRS) method Compute the maltose content of the raw storage root in percentage using the formula Measurement - Maltose content of the raw storage root Sweetness scale 0-10 Compute the number of storage roots per plant harvested within net plot using the formula Computation - Number of storage roots per plant harvested method LfCMt 9 pt. scale Counting - Number of plants planted method Count the number of plants planted per net plot and record it Number of lenticels Storage root RtLtcl Number of lenticels The number of the lenticels The reaction of the plant to Sweet potato vein mottle virus (SPVMV) Reaction to Sweet potato vein mottle virus RnSPVMV Reaction to Sweet potato vein mottle virus (SPVMV) Plant Pest damage tolerant The pest damage tolerant of the plant Plant PlPdt Pest damage tolerant RtCrk Storage root Cracking The cracking of the storage root Storage root cracking Storage root Calcium concentration in dry weight basis RtFlsCaDw The calcium concentration in dry weight basis of the storage root Storage root calcium concentration in dry weight basis Vistual estimation - Overall storage root disease symptoms Observe the overall storage root disease symptoms and rate it Fibrousness in the mouth method After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample Visual estimation - Style color Observe the style color and rate it RtYldR Computation - Vine dry matter content Compute the vine dry matter content using the formula The temperature of the canopy by plot with a thermal image taken for a infrared thermografic camera Canopy temperature CT Canopy temperature RwRtTSg 9pt. Scale RtFlsFf The fiber content of the raw storage root Fiber content Storage root Storage root fiber content BioYld Yield Biomass yield The yield of the biomass Biomass Visual estimation - Reaction of the plant to Black rot Observe the reaction to Black rot and rate it cm Boiled root BoiSweetpotatOdor Cooked sweet potato-like odor Odor of cooked sweet potato Boiled root cooked sweet potato-like odor Compute the total weight of commercial tubers per net plot using the formula Computation - Harvest index evaluation method The farmer is encouraged to rank the attractiveness of the root flesh color of a variety relative to the root flesh color of their currently preferred variety using the colour cards system Visual estimation farmer preference for the attractiveness of the storage-root flesh color 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 Rate of breakdown in the mouth method Evaluate the number of chews required to masticate a product until you can swallow it The base color of the vine Vine base Color Vine base color VnBCol Compute the storage root dry matter content using the formula Computation - Storage root dry matter content Visual estimation -Petiole pigmentation Observe the petiole pigmentation and rate it. Distribution of anthocyanin (purple) pigmentation in the petioles of leaves Storage root RtTCFw Total carotenoid concentration in fresh weight basis The total carotenoid concentration in fresh weight basis of the storage root Storage root total carotenoid concentration in fresh weight basis RtFlsTxH 5 pt. scale The capsule set of the seed Seed Seed capsule set FrSdCp Capsule set FrSepApx 4 pt. scale RnStN 5 pt. scale Counting - Nodes number per vine Count node number per vine and record it 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 Pumpkin-like odor scale 0-10 Appearance Boiled leaf BlLfAp The visual aspect of leaves Leaf appearance Measurement - Weight of canner storage roots Measure the weight of canner storage roots the and record it Storage root predominant Flesh color Predominant color Storage root flesh The predominant color of the storage root flesh in a longitudinal section of the root RtFlsColP BlLfTex Texture The texture of the leaf Leaf texture Boiled leaf Observe the leaf lobe type and rate it. Described from leaves located in the middle section of the vine Visual estimation - leaf lobe type 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 RtFlsColA 5 pt. scale RtFlsSwt 9 pt. scale TtlVnProd Observe the reaction to Other insects and rate it Visual estimation - Response of the plant to other insects Visual estimation - Stigma exertion Observe the stigma exertion and rate it. The relative position of the stigma as compared to the highest anther Observe and taste the raw storage root flesh and rate it Estimation - Fiber method in raw storage root Visual estimation - Total vine production method Observe the total vine production and record it. Total vine production in estimated number of plants storage root/plot Canopy temperature with thermography method Measure the canopy temperature and record it. Use a computer program to measure the mean temperature of the canopy by plot with a thermal image taken using an Unnamed Air Vehicle (UAV) Panelists taste leaves samples after cooking and rate it Tuber flavor after cooking - method Textural attribute which describes amount of water present in the sample mass SweetpotatMthMois Moisture in mouth Boiled root moisture in the mass Boiled root Visual estimation - Storage root flesh secondary color Observe the secondary color of the storage root flesh and rate it Visual estimation - Reaction to sweet potato weevil Observe the reaction of the storage root to sweet potato weevil and rate it Visual estimation - Storage root adventitious buds depth Observe the depth of the adventitious buds in the storage root and rate it Boiled root SweetpotatHard Mechanical textural attribute related to the force necessary to achieve a certain deformation Hardness in mouth Boiled root hardness in mouth RnMth 5 pt. scale 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 Storage root adventitious buds depth Storage root RtAdvB Adventitious bud depth The depth of the adventitious buds Measure the calcium concentration in fresh weight basis and record it Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight The total carotenoid concentration in dry weight basis of the storage root Storage root RtTCDw Total carotenoid concentration in dry weight basis Storage root total carotenoid concentration in dry weight basis Measure the total beta-carotene concentration of the baked storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis The uniformity of the plant. Estimation of height uniformity of newly emerging vines Plant uniformity Uniformity PltUni Plant Visual estimation - Reaction of the plant to Java black rot Observe the reaction to Java black rot and rate it Shape uniformity The shape uniformity of the storage root RtShpU Storage root Storage root shape uniformity Mealiness scale 0-10 mmol Count the number of plants harvested per net plot and record it Counting - Number of plants harvested method Observe the secondary shape of the storage root and rate it Visual estimation - Storage root secondary shape RwRtSta Starch content in raw storage root Starch content Storage root Storage root starch content Observe the reaction to Other mycoplasma and rate it Visual estimation - Reaction of the plant to Other mycoplasma Diameter The diameter of the vine internode Vine internode Vine internode diameter VnInD Plants established PltEst Evaluation of the number of plants established Number of plants established Number Yield Storage root The yield of the total storage roots RtYld Total storage roots yield RnSph 5 pt. scale Observe the distribution of secondary color of the storage root flesh and rate it Visual estimation - Storage root flesh distribution of secondary color Boiled root surface uniformity of color Color uniformity BoiSweetpotatColUnif Boiled root Evenness of the distribution of the colour across entire sample surface Taste the boiled storage root flesh and rate it Estimation - Taste method Ground cover Ground cover Plant The ground cover of the plant VnFolGRnv RnWR 5 pt. scale Observe the reaction to Striped sweet potato weevil and rate it Visual estimation - Reaction of the plant to Striped sweet potato weevil Rate of breakdown scale 0-10 Computation - Commercial storage roots proportion method Compute the percentage of commercial storage roots per net plot using the formula RnSPSB Reaction to Sweet potato stem borer Plant The reaction of the plant to Sweet potato stem borer Reaction to Sweet potato stem borer Visual estimation - Reaction of the plant to Other fungi Observe the reaction to Other fungi and rate it RtSknCol 10 pt. scale Measurement - Flower size Measure flower size and record it Measure the peonidin content of the storage root and record it Measurement the peonidin content- Near-infrared spectroscopy (NIRS) method Measure storage root stalk and rate it Measurement - Storage root stalk length Hardness scale 0-10 Visual estimation - Storage root size Observe the storage root size and rate it FrPtP 9 pt. scale Vine secondary color The secondary color of the vine. The secondary color is more easily evaluated using younger vines VnColS Vine Secondary color 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 Reaction to Streptomyces Soil Rot RnPSR Storage root Reaction to Streptomyces Soil Rot The reaction of the storage root to streptomyces soil rot 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 RnSBC 5 pt. scale Visual observation - Flower limb shape Observe the flower limb shape and rate it Measure the cooking time of the storage roots in minutes and rate it Measurement - Cooking time of the storage root method Storage root RtSucDw Sucrose content in dry weight basis of the storage root Storage root sucrose content in dry weight basis Sucrose content in dry weight basis Boiled root caramel-like odor Odor of caramel (molten sugar) BoiSweetpotatCarOdor Boiled root Caramel-like odor 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 Measurement - Weight of jumbo storage roots Measure the weight of jumbo storage roots and record it RnBW 5 pt. scale Storage root skin Storage root skin secondary skin color RtSknColS The secondary color of the storage root skin Secondary color Visual estimation - Reaction of the plant to Bacterial stem and root rot Observe the reaction to Bacterial stem and root rot and rate it Observe the predominant color intensity of the storage root and rate it Visual estimation - Storage root skin intensity of predominant color Count the number of plants with storage roots within net plot and record it Counting - Number of plants with storage roots method 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 Computation - Commercial storage root yield adjusted method Compute the adjusted yield of the commercial storage roots per net plot using the formula RtAtt 8 pt. scale RnWW 5 pt. scale Measure the asparagine content of the storage root and record it Measurement the asparagine content- Near-infrared spectroscopy (NIRS) method Computation of the biomass yield within net plot using the formula based in kg Computation - Biomass yield method in kg FrStgCol 3 pt. scale Plant Reaction to Wire worms Reaction to wire worms RnWW The reaction of the plant to Wire worms BlRtFlsFbC 5 pt. Scale Visual estimation - storage root skin texture Observe the texture of the storage root skin and rate it Yield in dry weight basis Biomass yield in dry weight basis Biomass The yield of the biomass in dry weight basis BioYldD 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 RtSknColP 9 pt. scale ? RnSPSB 5 pt. scale Observe the shape of the sepal apex and rate it Visual estimation - Sepal apex shape Compute the number of commercial storage roots per plant planted using the formula Computing - Number of commercial storage roots per plant planted method storage root/plant Immature leaf Immature leaf color The color of the inmature leaf LfColI Color Visual estimation - Reaction to Streptomyces Soil Rot Observe the reaction of the storage root to Streptomyces Soil Rot and rate it. Observe an average or all storage roots within a single plant or plot Storage root RtNum The number of storage roots Number of storage roots Number Number of sepal veins Number FrSepNVn Sepal vein The number of sepal veins Visual estimation - Vine apex pubescence method Observe the pubescence of the vine apex and rate it. Degree of hairiness of immature leaves recorded at the apex of the vines Count the number of commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh more or equal than 100 g per NET plot Counting - Number of commercial storage roots method Yielding ability Yielding ability of the plant Plant PlYlAb Yielding ability Visual estimation - Reaction of the plant to Other virus Observe the reaction to Other virus and rate it Plant Reaction to drought Drought tolerance RnDrt The response of the plant to water restriction Vine tip VnTipP The pubescence of the vine apex or tips Vine tips pubescence Pubescence Reaction to leaf spot RnLS Plant Reaction to Leaf spot The reaction of the plant to leaf spot The reaction of the plant to Moth Plant Reaction to Moth RnMth Reaction to Moth method_of Width The width of the flower Flower FrWd Flower width RtBlCd 10 pt. scale RnSSPW 5 pt. scale Observe the reaction to Bacterial wilt and rate it Visual estimation - Reaction of the plant to Bacterial wilt Off-odor Boiled root A typical odor associated with transformation or deterioration of boiled sweet potato Boiled root off-odor BoiSweetpotatOff-odor Visual estimation - Plant type method Observe the plant type and rate it RnHeat 5 pt. scale PltEar 3 pt. scale Petiole The length of the petiole Length FrPtL Petiole length RtFlsColSD 10 pt. scale 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 Attribute of product to produce low pitched sound during rupturing Boiled root crunchness Boiled root SweetpotatCrun Crunchness in the mouth The dry weight of the vines Vine VnDW Vine dry weight Dry weight Plant Twining Twining The twining of the plant PtTwg Observe the growing season and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Growing season method Plant The reaction of the plant to Striped sweet potato weevil Reaction to Striped weevil Reaction to Striped sweet potato weevil RnSSPW FrStyCol Color The color of the style Style Style color Observe the reaction to Leaf spot and rate it Visual estimation - Reaction of the plant to Leaf spot Cooked carrot-like aroma scale 0-10 Measure the fructose content of the raw storage root in fresh weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Take a sizeable piece of sample and using all fingers attempt to make a ball with the sample Moldability in the hand method RtShp 9 pt. scale Adhesiveness scale 0-10 Visual estimation - Storage root skin color Observe the predominant color of the storage root skin and rate it Visual estimation - Storage root attachment ability Observe the attachment ability of the storage root and rate it Visual estimation - Reaction of the plant to soil Observe the reaction to pH soil and rate it. The reaction is estimated by observing the appearance of plants in response to acid and heavy soils with pH below 5.0 Computation - Yield of foliage method Compute the yield of vines per net plot using the formula Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the maltose content of the boiled storage root in dry weight and record it Observe the reaction to Pox or soil rot and rate it Visual estimation - Reaction of the plant to Pox or soil rot 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 Rt90ctW Storage root Measurement the total monomeric anthocyanin content- Near-infrared spectroscopy (NIRS) method Measure the total monomeric anthocyanin content of the storage root and record it Observe the reaction to Brown ring rot and rate it Visual estimation - Reaction of the plant to Brown ring rot Visual estimation - Leaf general outline method Observe the leaf general outline and rate it. Described from leaves located in the middle section of the vine Panelist observe the visual appearance of boiled leaves and rate it Visual estimation - Appearance method 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 Visual estimation - Reaction of the plant to Beetles Observe the reaction to Beetles or rootworms and rate it RtTWt The total weight of the storage roots Total storage root weight Weight Storage root Root foliage ratio RtFl The ratio between root and foliage Ratio Root and foliage Reaction to Soft rot RnSR Plant Reaction to Soft rot The reaction of the plant to Soft rot Plant RnAph Reaction to Aphids Reaction to Aphids The reaction of the plant to Aphids Color uniformity scale 0-10 FrHab 4 pt. scale Ability to produce new sprout Sprounting ability Storage root Sprouting ability RtSpA The number per plant of the leafs Number per plant Leaf number per plant Leaf PtLvs Sucrose content RtSuc Storage root Sucrose content of the storage root Storage root sucrose content Observe the reaction to Sweet potato virus disease complex (SPVD complex) and rate it Visual estimation - Reaction of the plant to Sweet potato virus disease complex (SPVD complex) Storage root RtShpS Secondary shape Storage root secondary shape The secondary shape of the storage root RnAlt 9 pt. scale Measure the dry weight of vines after harvest per net plot in kg and record it Measurement - Dry weight of vines method FrSepPub 4 pt. scale Observe the primary shape of the storage root and rate it Visual estimation - Storage root primary shape Size Mature leaf The size of the mature leaf LfLMS Mature leaf size Visual estimation - Storage Root Defects Observation of an average or all storage roots within a single plant or plot RtStk 6 pt. scale Sweet taste Boiled root sweetness Boiled root BoiSweetpotatTastSweet Basic taste produced by solutions of various substances such as sucrose Measurement - Weight of vines per plant harvested method Compute the weight of vines per plant harvested within net plot using the formula Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the total sugar content of the boiled storage root in fresh weight basis and record it VnVg Vine Vine vigor Vigor The vigor of the vine Observe the fiber content of storage roots evaluated in percentage fresh weight Estimation - Fiber content 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 Plant harvested Evaluation of the number of plants harvested PtHrv Number Number of plants harvested RtSDef 9 pt. scale Measure the beta-carotene concentration of the raw storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Measurement protein- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the protein content of the boiled storage root in fresh weight and record it Storage root beta-carotene concentration in fresh weight basis Storage root Beta-carotene concentration in fresh weight basis The beta-carotene concentration in fresh weight basis of the storage root RtBCFw Compute the survival index at harvest per net plot using the formula Computation - Survival index method Counting - Leaf lobe number Count the number of leaf lobes and rate it. Described from leaves located in the middle section of the vine Compute the number of storage roots per plant planted within net plot using the formula Computation - Number of storage roots per plant planted method Measure the weight of vines after harvest per net plot in kg and record it Measurement - Weight of vines method Leaflet area index - Computation method Estimated by a Plant Canopy Analyzer calculated as LAI (Leaf area index) Measure the fresh weight of the storage root sample and record it Measurement - Fresh weight of the storage root Observe the predominant color of the storage root flesh and rate it Visual estimation - Storage root flesh predominant color RtSInsDam 5 pt. scale RnOB 5 pt. scale Reaction to west indian weevil Plant RnWISPW The reaction of the plant to the West Indian sweet potato weevil Reaction to West Indian sweet potato weevil RnPSR 5 pt. scale Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Measure the beta-carotene concentration of the boiled storage root in dry weight basis and record it SrSkACol 3pt. Scale Reaction to Fusarium root rot RnFRR The reaction of the plant to Fusarium root rot Reaction to Fusarium root rot Plant Sweet potato odor scale 0-10 LfLCS 10 pt. scale RnSlt 5 pt. scale Counting - Number of plants established method Count the number of plants established per net plot to be determined 3 weeks after planting and record it FrSepShp 5 pt. scale Visual estimation - Mature leaf color Observe the mature leaf color and rate it RtsCthi 5 pt. Scale RnFld 5 pt. scale Open foil, visually assess sweet potato surface the surface and evaluate its homogeneity Color uniformity method LfTsAc 3pt. 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 Visual estimation - Reaction of the plant to Other bacteria Observe the reaction to Other bacteria and rate it Visual estimation - Reaction of the plant to Fusarium surface rot Observe the reaction to Fusarium surface rot and rate it Weight of cull storage roots 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 RtCulW Storage root Visual estimation - Storage root formation Observe the storage root formation and rate it Floral-like aroma scale 0-10 FRnol Flower color Flower The color of the flower Color RnMgRKN 6 pt. scale RtAlcDam 5 pt. scale Observe the reaction to Other nematodes and rate it Visual estimation - Reaction of the plant to other nematodes RnBR 5 pt. scale Measurement Calcium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the calcium concentration in fresh weight basis and record it RnAph 5 pt. scale Plant The reaction of the plant to Sweet potato whitefly RnSPWF Reaction to Sweet potato whitefly Reaction to Sweet potato whitefly Measure the anthocyanin content of the storage root and record it Measurement the anthocyanin content- Near-infrared spectroscopy (NIRS) method LfAVP 9 pt. scale RnBTL 5 pt. scale Boiled root translucency Translucency Boiled root BoiSweetpotatTrans Attribute of object that allows light to pass through it but not images to be distinguished RtLDR Reaction to Sweet potato mild mottle virus The reaction of the plant to Sweet potato mild mottle virus (SPMMV) Plant RnSPMMV Reaction to Sweet potato mild mottle virus (SPMMV) VnBCol 3 pt. scale RtFlsAnt 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 RtSPDef 14 pt. scale Visual estimation - Storage root shape Observe the shape of the storage root and rate it RnDrt 5 pt. scale In mouth fibrousness scale 0-10 LfTexAc 3pt. Scale SrFlACol 3pt. Scale Proportion RtCI Commercial storage root The proportion of commercial storage roots after harvest Proportion of commercial storage roots 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 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 Stomatal density- Counting microscopy method Counting number of stome in the underside (abaxial) and top side (adaxial) of the leaf with a microscopie General outline The general outline of the leaf LfOut Leaf general outline Leaf Type and/or name of secondary visible storage root defect Visual estimation Storage Root Defects 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 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 RtShpS 8 pt. scale BoiSweetpotatPumpAroma Distinct aroma of cooked pumpkin Cooked pumpkin-like aroma Boiled root Boiled root pumpkin-like aroma Storage root starch content in dry weight basis Starch content in dry weight basis of the storage root RtStaDw Starch content in dry weight basis Storage root RnOV 5 pt. scale Measurement - Main vine length method Measure the main vine length and record it Height Plant height Plant Ptlng The height of the plant Compute the glucose content of the boiled storage root in percentage using the formula Measurement - Glucose content of the boiled storage root RtSiz 5 pt. scale 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 RnIns Plant The reaction of the plant to Other insects Reaction to Other insects Reaction to Other insects Open foil, visually assess sweet potato surface the surface and evaluate the fibrous appearance Fibrous appearance method PltProd 6 pt. scale Canopy temperature depression method Compute canopy temperature depression using the formula Storage root stalk Storage root stalk Length The length of the storage root stalk RtStk PtMtSs RnFRS Reaction to Fusarium surface rot Plant Reaction to Fusarium surface rot The reaction of the plant to Fusarium surface rot Computation - Vine dry matter content yield adjusted Compute the vine dry matter content yield adjusted within net plot using the formula RnSPVMV 5 pt. scale Storage root skin intensity of predominant color Intensity of predominant color RtSknColPI The intensity of predominant color of the storage root skin Storage root skin Measure the fresh weight of vines sample and record it Measurement - Fresh weight of the vine Observe the ground cover and rate it. Estimated percentage of ground cover recorded 35-40 days after planting Visual estimation - Ground cover method RnON Reaction to other nematodes Reaction to other nematodes Plant The reaction of the plant to other nematodes Overall assessment using a scale of 1 to 9. Evaluation of roots for sprouting ability VnNCol 3 pt. Scale Visual estimation - Vine secondary color method Observe the secondary color of the vine and rate it RtKQl 3 pt. scale RnLS 5 pt. scale Stomatal conductance LfSt Stomatal conductance is the rate of passage of CO2 entering or water vapor exiting through the stomata of a leaf Leaf Stomatal conductance RnBSRt 5 pt. scale RtAdvB 5 pt. scale RtJumW Weight of jumbo storage roots Storage root Weight The roots that exceed the diameter, length and weight requirements of US. No 1 and canner storage roots, but are of marketable quality RtCrk 4 pt. scale 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 RtFrm 9 pt. scale RnRLN 5 pt. scale Visual estimation - Sepal shape Observe the sepal shape and rate it RnSPMV 5 pt. scale Observe the oxidation of the storage root and rate it Visual estimation - Storage root oxidation Visual estimation - Stigma color Observe the stigma color and rate it RtTDWt Total storage root dry weight The total dry weight of the storage roots Storage root Dry weight RnOM 5 pt. scale 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 Visual estimation - Reaction of the plant to Aphids Observe the reaction to Aphids and rate it 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 Counting - Leaf number per plant Count leaf number per plant and record it Visual estimation - Plant earliness Observe the plant earliness and rate it. Estimation of earliness of new vine production RtDam 5 pt. scale Weight of 32 count US no. 1 storage roots Weight Rt32ctW 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 RnSPWW 5 pt. scale Visual estimation - Storage root flesh color (anthocyanins) Observe the flesh color (anthocyanins) of the storage root and rate it Visual estimation - Texture method Panelist observe the visual texture of boiled leaves and rate it Visual estimation - Reaction of the plant to White rust Observe the reaction to White rust and rate it 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 Measure the beta-carotene concentration of the baked storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis RnIns 5 pt. scale RnSPMMV 5 pt. scale RnSPMth 5 pt. scale Measure the calcium concentration in dry weight basis and record it Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance -method NCSU Visual estimation farmer preference for genotype of the yielding ability Farmer are encouraged to select the materials and rank the yielding ability of his currently preferred variety using the colour cards system Length equality FrSepEql Sepal Equality of sepal length The length equality of the sepal RtSzV 3 pt. scale RnFRS 5 pt. scale Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis Measure the beta-carotene concentration of the boiled storage root in fresh weight basis and record it mm Observe the plant production the and rate it. Estimation of intensity of new vine production Visual estimation - Plant production RtSknTxt 9 pt. scale RtDWt Dry weight of the storage root Dry weight Storage root The dry weight of the storage root samples RnSPFB 5 pt. scale RtFlsAp 9 pt. Scale LfLbN 5 pt. scale Measure the cyanidin content of the storage root and record it Measurement the cyanidin content- Near-infrared spectroscopy (NIRS) method Harvest index Harvest index Plant HrvInx Harvest index 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 Observation - Sepal vein number Count the number of sepal veins and record it. Record the most frequent number in ten typical flowers Computation - Average non-commercial weight of storage roots method Compute the average non-commercial weight of storage roots per net plot using the formula RtFlsTxG 9 pt. Scale PtTwg 5 pt. scale Disease symptoms The overall disease symptoms of the storage root Overall disease symptoms of the storage root Storage root RtDSm When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked sweet potato-like odor Cooked sweet potato-like odor method Observe the reaction to Wilt rot and rate it Visual estimation - Reaction of the plant to Wilt rot Fibrous appearence scale 0-10 Observe the reaction to Flea beetles and rate it Visual estimation - Reaction of the plant to flea beetles Observe the boiled storage root undesirable color and rate it Visual estimation - Boiled storage root undesirable color method Compute the number of storage roots per plot in net plot after harvest using the formula Computation - Number of storage roots per plot method RnDDR 5 pt. scale Storage root damage Storage root Damage RtDam The overall assessment of damage to storage roots RtFlsFf 5 pt. Scale RtShpU 3 pt. scale mm2 PtTyp 4 pt. scale Measure the magnesium concentration in fresh weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight RnHrnw 5 pt. scale RtFlsColP 9 pt. scale Flesh color of boiled storage roots Boiled storage root Flesh color RtCb Flesh color of boiled storage roots RnSPWF 5 pt. scale Fructose content in dry weight basis RtFruDw Storage root fructose content in dry weight basis Fructose content in dry weight basis of the storage root Storage root 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 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 Color intensity scale 0-10 Measurement the amylose content - Near-infrared spectroscopy (NIRS) method Measure the amylose content of the storage root and record it RnPSR 6 pt. scale Crunchness in the mouth method While you chew the sample observe the sound RnScb 5 pt. scale Observe the reaction to Sweet potato mild mottle virus (SPMMV) and rate it Visual estimation - Reaction of the plant to Sweet potato mild mottle virus (SPMMV) RnON 5 pt. scale VnFolGRnv 4pt. scale RnBTL Plant Reaction to Beetles Reaction to Beetles The reaction of the plant to Beetles VnColS 8 pt. scale Observe the reaction to Soft rot and rate it Visual estimation - Reaction of the plant to Soft rot RnSPVD 5 pt. scale RnBRR 5 pt. scale Visual estimation - Starch content Observe and taste the starch content of the raw storage root and rate it Moisture release in hand 2 pt scale VnNds VnTCol 3 pt. Scale RnWR 5 pt. scale RnShd 5 pt. scale Caramel-like odor scale 0-10