3 Low Purple spot in the base of main rib 3 3 Slightly twining W. Gruneberg RtFlsCa_Ms_NIRS_mg100gDW CIP CaDW 0 None 9 Very long (>12 cm) Green with few purple spots 3 RtFWt_Ms_g CIP, SASHA W. Gruneberg DMF 9 Purple High 7 0 Not bitter Intermediate 5 RTSKNTEX RtSknTxt_Et_1to9 NCSU C. Yencho 5 Fair 5 Intermediate CIP-SSA LfSt_Ms_mmol LSC Breeder Poor 7 3.5 Dark Orange 1 Outer two shorter FeDW W. Gruneberg CIP RtFlsFe_Ms_NIRS_mg100gDW VINDIA Z. Huaman VnInD_Et_1to9 CIP, FAO, IPGRI 5 Intermediate 4 Greyish-green (due to heavy pubescence) CIP CYTHAAJ RtCYldA_Cp_tha 7 High RtCulW_Ms_kgplot CUL Yencho,C. T.ZumFelde BlRtBC_Ms_mg100gFW BOILBCFW CIP, SASHA FrPtL_Et_1to9 Z. Huaman PETIOL CIP, FAO, IPGRI DMDV W. Gruneberg VnDWt_Ms_g DMVD CIP, SASHA Intermediate 5 3 Green with purple edge 5 Moderate RnCR_Et_1to9 CIP, FAO, IPGRI Z. Huaman CHARCROT 1 Very low CIP BOILSTARFW T.ZumFelde BlRtSta_Ms_%FW Very low 1 Z. Huaman FLORCOL CIP, FAO, IPGRI FRnol_Et_1to6 7 Spreading (151-250 cm) PRODUCTION Yencho, C. PltProd_Et_0to9 CIP-Kampala BoiSweetpotatOdor_Meas_0to10 Mariam Nakitto Boiled sweet potato odor scale 0-10 14 Veins (VN) T.ZumFelde BOILTOTSUGDW BlRtTSg_Ms_g100gDW CIP, FAO, IPGRI Breeders CIP MLTT_appearance MLfApAc_obs_1-5 RtApr_Et_1to9_NCSU NCSU RTAPPEAR C. Yencho 1 No symptoms C. Yencho RTFLESH2 RtFlsColA_Et_0to4 NCSU STINGN CIP, FAO, IPGRI RnStN_Et_1to9 Z. Huaman 3 Low Moderate fiber 5 RnShd_Et_1to9 CIP, FAO, IPGRI SHADE Z. Huaman 7 High CIP, FAO, IPGRI Z. Huaman RnBW_Et_1to9 BACWILT 1 Round NCSU RnPSR_Et_0to5 C. Yencho SSR CIP NCRPP RtNCmh_Cp_rtplant SPFB RnSPFB_Et_1to9 CIP, FAO, IPGRI Z. Huaman 1 Very low W. Gruneberg RwRtFru_Ms_pct CIP RAWFRUCP CIP W. Gruneberg ZnDW RtFlsZn_Ms_NIRS_mg100gDW Cream 1 CIP, FAO, IPGRI, AVRDC, IBPBR RTSIZV RtSzV_Et_3to7 Z. Huaman 9 Purple MLfTexAc_obs_1-5 MLTT_texture Breeders CIP BoiSweetpotatColor-int_Meas_0to10 CIP-Kampala Boiled sweet potato color intensity scale 0-10 Mariam Nakitto DIAPORTHE RnDDR_Et_1to9 CIP, FAO, IPGRI Z. Huaman Very low 1 CIP, FAO, IPGRI RtFlsColSD_Et_1to9 RTFSH3 Z. Huaman Intermediate 5 5 Moderate Skinning (SK) 10 Yencho,C. US1 RtUS1W_Ms_kgplot CIP, FAO, IPGRI Z. Huaman SOILPH RnSph_Et_1to9 RTFORM CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RtFrm_Et_1to7 9 Severe infestation CIP VPSP VnWp_Cp_kgplant COLBR RtCb_Et_1to3 R. Kapinga CIP, SASHA RTSHPU C. Yencho NCSU RtShpU_Et_1to9_NCSU Long elliptic 8 RnDrt_Et_1to9 Z. Huaman DROUGHT CIP, FAO, IPGRI BioYldD_Cp_kgplot BIOMD CIP Very low 1 None 0 PRODW T.ZumFelde CIP, SASHA, NCSU RwRtPrt_Ms_%DW Veins 2 CIP, SASHA RFR RtFl_Cp_pct W. Gruneberg CIP W. Gruneberg TOTSUG RwRtTSg_Et_1to9 SHI IxSrv_Cp_pct CIP CIP, SASHA Intermediate 5 W. Gruneberg RwRtSuc_Ms_g100gDW CIP, SASHA, NCSU SUCDW STYCOL FrStyCol_Et_1to9 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR 1 Very low Z. Huaman FIBER RtFlsFf_Ms_pct CIP, FAO, IPGRI Intermediate orange (IO) 2 1 Blisters (B) Very High 9 1 Alligator-like skin 5 Moderately Smooth Very low 1 ALCDAM RtAlcDam_Et_1to9 CIP, SASHA T. Carey Z. Huaman FLWD FrWd_Ms_cm CIP, FAO, IPGRI RwRtSta_Ms_%DW T.ZumFelde CIP, SASHA, NCSU STARDW Absent 0 CIP BlRtMal_Ms_pct BOILMALTP W. Gruneberg NCSU RtFlsAntM_Ms_mggDW C. Yencho TMA Yellow 3 C. Yencho RTYLDPCT RtYldChk_Cp_pct NCSU Low 3 SEPVNM Z. Huaman FrSepNVn_Ct_no CIP, FAO, IPGRI, AVRDC, IBPBR CIP, FAO, IPGRI LfLMS_Et_3to9 LFSIZE Z. Huaman 1 No damage Very low 1 LT 9 Boiled sweet potato sour taste 2 pt scale BoiSweetpotatSour-tas_Meas_2pt CIP-Kampala Mariam Nakitto Dark purple 9 5 Cracking (CR) Brownish orange 5 9 Severe damage 10 Very smooth CIP, SASHA PltEst_Ct_plplot NOPE CIP 8 Green upper, purple lower All veins partially purple 7 Mariam Nakitto Boiled sweet potato cooked carrot-like aroma scale 0-10 BoiSweetpotatCookCarr-likeAroma_Meas_0to10 CIP-Kampala 5 Highly susceptible (HS) (>76%) Good 7 1 Very low 9 Very High RnPSR_Et_1to9 POXROT CIP, FAO, IPGRI Z. Huaman CIP, FAO, IPGRI Z. Huaman LEAFSHAP4 LfLCS_Et_0to9 PtRt_Ct_plplot CIP, SASHA NOPR CIP Orange 7 Very High 9 Intermediate 5 CIP, FAO, IPGRI HEAT Z. Huaman RnHeat_Et_1to9 CIP W. Gruneberg BlRtMal_Ms_g100gDW BOILMALTDW W. Gruneberg BOILFRUCP BlRtFru_Ms_pct CIP RtTDWt_Cp_kgplot TRWD CIP 5 Intermediate (6-8 cm) Very severe (> 60% roots affected) 9 RtNCmW_Ms_kgplot W. Gruneberg NCRW CIP, SASHA VnColP_Et_1to9 VINCO1 CIP, FAO, IPGRI Z. Huaman 9 Totally dark purple Intermediate 5 CTD CIP-SSA CTD_cp_? Breeder NCSU BUDS RtAdvB_Et_1to9 C. Yencho Low 3 FrSepApx_Et_1to7 SEPAPX CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman Yellow 3 RtDMCY_Cp_tha DMRY CIP Z. Huaman STGCOL CIP, FAO, IPGRI, AVRDC, IBPBR FrStgCol_Et_1to9 Orange (O) 1 3 Small (<8 cm) TOTSUGFW CIP, FAO, IPGRI T.ZumFelde RwRtTSg_Ms_g100gFW Other 6 BioYld_Cp_kgplot CIP, SASHA BIOM W. Gruneberg Beige and grey 7 RtFlsTxG_Et_1to9 W. Gruneberg COOST TEXTBR CIP, SASHA Excellent 9 Z. Huaman CIP, FAO, IPGRI SCAB RnScb_Et_1to9 Very High 9 FeFW W. Gruneberg RtFlsFe_Ms_NIRS_mg100gFW CIP, SASHA 9 Very hard and non-cooked WED WED1 CIP, FAO, IPGRI CIP RnWvl_Et_1to9 Heavy 7 1 Excellent Intermediate 5 Other 3 3 White limb with pale purple ring and purple throat Absent 0 RnScrf_Et_1to9 CIP, FAO, IPGRI Z. Huaman SCURF Z. Huaman JAVABR RnJBR_Et_1to9 CIP, FAO, IPGRI 1 Rounded CIP, SASHA T.ZumFelde BOILTCFW BlRtTC_Ms_mg100gFW 90CT Yencho,C. Rt90ctW_Ms_kgplot 7 High Very low 1 T.ZumFelde BlRtPrt_Ms_%DW CIP BOILPRODW COOKTIME CIP CooTime_Ms_min STRAW CIP, SASHA, NCSU RwRtSta_Et_1to9 W. Gruneberg FYTHAAJ VnFolYldA_Cp_tha CIP Ovoid 5 Intermediate 5 7 Long (10-12 cm) Medium strong vines, thick stems, and medium internode distances 6 VnTCol_Et_0to3 CIP VNTCOL T. Carey Equal 2 CIP, SASHA MILLDAM T. Carey RtsMillDam_Et_1to9 Elliptic 3 Z. Huaman RnIns_Et_1to9 INSECTS CIP, FAO, IPGRI 5 Intermediate (21-30 cm) CIP, FAO, IPGRI Z. Huaman RTOXID RtOxi_Et_3to7 Z. Huaman RnMth_Et_1to9 MOTH CIP, FAO, IPGRI CIP, SASHA RtFlsCa_Ms_ICP_mg100gFW W. Gruneberg CaFW Z. Huaman LfCMt_Et_1to9 LFMATCO CIP, FAO, IPGRI Some petioles purple, others green 8 Intermediate 5 W. Gruneberg MALTFW CIP RwRtMal_Ms_g100gFW 4 Narrow ring in flesh 0 Highly variable Orange 4 Very Poor 1 W. Gruneberg RtCmW_Ms_kgplot CIP, SASHA CRW RtShpP_Et_1to8 NCSU RTSHP1 C. Yencho RTDEF2 RtDefS_Et_1to18 CIP C. Yencho RTDSEF RwRtFru_Ms_g100gDW CIP, SASHA, NCSU W. Gruneberg FRUCDW 3 Low CIP, SASHA RtYPPh_Cp_kgplant W. Gruneberg YPP Intermediate 5 WILT CIP, FAO, IPGRI RnWLT_Et_1to9 Z. Huaman 3 Elliptic CIP-SSA LfAInd_Cp Breeder LAI Z. Huaman RnSSPW_Et_1to9 STSPWV CIP, FAO, IPGRI 5 Moderate BYTHA BioYld_Cp_tha CIP Green base 1 RtFlsZn_Ms_ICP_mg100gDW W. Gruneberg ZnDW CIP 3 Sparse CIP, FAO, IPGRI RtFlsTxH_Et_1to9 Z. Huaman RTTEXT 9 Very sweet CIP-Kampala Boiled sweet potato translucency 2 pt scale BoiSweetpotatTrans_Meas_2pt Mariam Nakitto 9 Purple both surfaces 3 Low PltsAvail_Ct_no Yencho,C. AVAILABLE 10 Deep orange Severe infestation 9 Some sepals green, others purple 6 7 High CAN Yencho,C. RtCanW_Ms_kgplot Very low 1 SGROOT Z. Huaman RtCrk_Et_0to7 CIP, FAO, IPGRI Weak vines, thin stems and very long internode distances 2 32CT Yencho,C. Rt32ctW_Ms_kgplot Non-fibrous 1 9 Very moist 9 Very long (>40 cm) 5 Fair Very High 9 Very High 9 Z. Huaman RnSPSB_Et_1to9 CIP, FAO, IPGRI SPSB Narrow ring in cortex 1 CIP, FAO, IPGRI Z. Huaman FUSSURF RnFRS_Et_1to9 CIP, FAO, IPGRI Z. Huaman HORNW RnHrnw_Et_1to9 11 Sprouts (SPR) HI CIP CIP, SASHA HrvInx_Cp_pct C. Yencho RtDSm_Et_1to9 DISEASE CIP Susceptible 1 Clear virus symptoms at 16 to 33% of plants per plot 5 Very High 9 Absent 0 Very High 9 Low 3 High 7 BioYldA_Cp_tha CIP BYTHAAJ VV CIP VnVg_Et_1to9 CIP, SASHA Pale yellow 4 Very thick (>12 mm) 9 Z. Huaman FrStgExt_Et_1to7 CIP, FAO, IPGRI, AVRDC, IBPBR STGEXT Irregular 7 13 Tails (T) VW CIP CIP, SASHA VnW_Ms_kgplot Starchy 7 Skinning (SK) 10 RnAph_Et_1to9 CIP, FAO, IPGRI APHIDS Z. Huaman SUCFW RwRtSuc_Ms_g100gFW W. Gruneberg CIP, SASHA, NCSU Boiled sweet potato hardness scale 0-10 SweetpotatHard_Meas_0to10 CIP-Kampala Mariam Nakitto Z. Huaman RnWR_Et_1to9 CIP, FAO, IPGRI WHITERUST MFarASrf CIP Breeders MFSrFlACol_obs_1-3 RnAlt_Et_1to9 CIP ALT1 CIP, SASHA AS1 RtDMCYA_Cp_tha DMRYAJ CIP 3 Elliptic BioYldD_Cp_tha CIP DMBY CIP-Kampala Boiled sweet potato in mouth fibrousness scale 0-10 Mariam Nakitto SweetpotatFibr_Meas_0to10 Bends 0 Very High 9 Highly Resistant 5 7 High 5 Main rib partially purple CIP RtFlsMg_Ms_ICP_mg100gDW W. Gruneberg MgDW RnOB_Et_1to9 CIP, FAO, IPGRI Z. Huaman BACTERIA Excellent 1 RYTHA RtYld_Cp_tha CIP, SASHA W. Gruneberg 7 High RtFlsAnt_Ms_mggDW NCSU C. Yencho ANTHO BOILBCDW CIP T.ZumFelde BlRtBC_Ms_mg100gDW Some 5 RwRtSta_Ms_%FW T.ZumFelde CIP, SASHA, NCSU STARFW Moderate 5 CIP, SASHA CI W. Gruneberg RtCI_Cp_pct BAKTCFW CIP, SASHA BkRtTC_Ms_mg100gFW T.ZumFelde CIP, FAO, IPGRI RwRtTSg_Ms_g100gDW TOTSUGDW T.ZumFelde 3 Early to mid season 4 Purple spot in several veins 3 Low Red 7 Very High 9 Z. Huaman VnTipP_Et_0to9 VINPUBS CIP, FAO, IPGRI Z. Huaman BEETLES RnBTL_Et_1to9 CIP, FAO, IPGRI W. Gruneberg RtFlsZn_Ms_NIRS_mg100gFW ZnFW CIP, SASHA BlRtGlu_Ms_g100gDW W. Gruneberg CIP BOILGLUCDW Very large (>25 cm) 9 CIP VnNCol_Et_0to3 VNNCOL T. Carey 3 Sparse RtCThk_Et_1to9 Z. Huaman RTCOR RCORTEX CIP, FAO, IPGRI SweetpotatAdh_Meas_0to10 CIP-Kampala Mariam Nakitto Boiled sweet potato adhesiveness scale 0-10 CIP, FAO, IPGRI LEAFSHAP3 Z. Huaman LfLbN_Et_1to9 JUM RtJumW_Ms_kgplot Yencho,C. Red 7 2 Equal or nearly equal to the local check (yellow) CIP, SASHA W. Gruneberg RtDam_Et_1to9 DAMR PtTyp_Et_3to9 CIP, FAO, IPGRI Z. Huaman PLANT 3 Low Z. Huaman SALINITY RnSlt_Et_1to9 CIP, FAO, IPGRI Green nodes 3 Yellow 3 Uniform 3 9 Very High 2 Excellent to good 8 Red Low 3 CIP RwRtGlu_Ms_pct W. Gruneberg RAWGLUCP Sweet 7 BlRtGlu_Ms_pct CIP BOILGLUCP W. Gruneberg 9 Very High Breeders CIP MSrSkACol_obs_1-3 MFarASrs 7 High SweetpotatMois_Meas_2pt Boiled sweet potato moisture release 2 pt scale CIP-Kampala Mariam Nakitto RnSPMth_Et_1to9 Z. Huaman SPMOTH CIP, FAO, IPGRI CIP BOILGLUCFW W. Gruneberg BlRtGlu_Ms_g100gFW 1 None 3 Low RtTN_Cp_rtplot TNR CIP RwRtBC_Ms_mg100gFW CIP, SASHA T.ZumFelde BCFW Good 3 Susceptible (S) (26-75%) 4 Low 3 Low 3 Green 1 Intermediate 5 Resistant 4 RwRtGlu_Ms_g100gFW GLUCFW CIP, SASHA, NCSU W. Gruneberg Z. Huaman VnFolGRnv_Et_3to9 CIP, FAO, IPGRI GRNDCOVR Light 7 Yellow 2 W. Gruneberg CIP, SASHA RtFlsMg_Ms_NIRS_mg100gFW MgFW Moderate 5 Intermediate 5 Acute 1 7 Profuse RtShpS_Et_1to8 NCSU RTSHP2 C. Yencho DMVY VnDMCY_Cp_tha CIP RtTWt_Cp_kgplot TRW W. Gruneberg CIP, SASHA CIP RtNCmp_Cp_rtplant NCRPSP 5 Intermediate RtNum_Ct_rtplot CloneSelector2015 CIP, SASHA TNRPLOT CIP PtTyp_Ms_cm PTHEIGHT T. Carey Low 3 SOFTROT CIP, FAO, IPGRI Z. Huaman RnSR_Et_1to9 RtLDR_Cp_ratio LDR NCSU C. Yencho 10 Very strong Good to fair 4 VWD VnDW_Ms_kgplot CIP 3 Moderately Resistant FrLg_Ms_cm CIP, FAO, IPGRI FLLG Z. Huaman 0 White Very low 1 5 Broad ring in flesh 2 Moderately Susceptible CIP, FAO, IPGRI, AVRDC, IBPBR SEPCOL FrSepCol_Et_3to7 Z. Huaman Z. Huaman TWING PtTwg_Et_0to9 CIP, FAO, IPGRI CIP-SSA CT_Ms_? Breeder CT Mariam Nakitto BoiSweetpotatOff-odor_Meas_2pt CIP-Kampala Boiled sweet potato off-odour 2 pt scale VIR1 CIP CIP, SASHA RnVir_Et_1to9 2 Triangular Intermediate 5 Mariam Nakitto SweetpotatMold_Meas_0to10 CIP-Kampala Boiled sweet potato moldability scale 0-10 5 Fair Lower surface and veins totally purple 9 SlightIy variable 3 Very High 9 Z. Huaman FLESIZ FrSiz_Ms_cm CIP, FAO, IPGRI 1 Very low 1 White MgDW RtFlsMg_Ms_NIRS_mg100gDW W. Gruneberg CIP WIREWORMS RnWW_Et_1to9 CIP, FAO, IPGRI Z. Huaman CIP VPP VnWh_Cp_kgplant Hard 7 Z. Huaman RSPR RtSpA_Et_1to9,RSPR CIP, FAO, IPGRI RKN RnMgRKN_Et_0to5_NCSU NCSU C. Yencho 0 Absent BoiSweetpotatPump_Meas_0to10 Boiled sweet potato pumpkin-like odor scale 0-10 CIP-Kampala Mariam Nakitto 1 Very low White 1 5 Slighty hard 9 Very twining MLfTsAc_obs_1-5 Breeders CIP MLTT_taste Very low 1 W. Gruneberg COOF BlRtFlsFbC_Et_1to9 CIP, SASHA SEPLEQ CIP, FAO, IPGRI, AVRDC, IBPBR FrSepEql_Et_1to2 Z. Huaman 7 High 7 Strong vines, thick stems, short internode distances, and medium-long vines Large (16-25 cm) 7 1 Closed cluster CIP YPSP RtYPPp_Cp_kgplant 7 Caudate T.ZumFelde RwRtTC_Ms_mg100gDW TCDW CIP SlightIy variable 5 Green with purple edge 2 BOILFRUCFW W. Gruneberg BlRtFru_Ms_g100gFW CIP Very Deep 1 4 Bumpy (B) Very low 1 5 Obovate Boiled sweet potato caramel-like odor scale 0-10 CIP-Kampala Mariam Nakitto BoiSweetpotatCar_Meas_0to10 CIP, FAO, IPGRI SPVD Z. Huaman RnSPVD_Et_1to9 CaDW W. Gruneberg RtFlsCa_Ms_ICP_mg100gDW CIP W. Gruneberg CIP, SASHA RtCYld_Cp_tha CYTHA 7 High RtStk_Et_0to9 RTSTFM CIP, FAO, IPGRI, AVRDC, IBPBR RTSTALK Z. Huaman BlRtFru_Ms_g100gDW W. Gruneberg CIP BOILFRUCDW Covering most of the flesh 8 Moderately resistant (MR) (11-25%) 3 Yencho,C. 40CT Rt40ctW_Ms_kgplot FrSdCp_Et_0to7 SEDCAP CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman SKINCOLOR RtSknCol_Et_1to12_NCSU NCSU C. Yencho VNLNLG CIP, FAO, IPGRI Z. Huaman VnInLg_Ms_cm Low 3 RTSKN3 CIP, FAO, IPGRI RtSknColS_Et_1to10 Z. Huaman CIP, FAO, IPGRI FLEABEETLE Z. Huaman RnFB_Et_1to9 Tails (T) 13 1 No virus symptoms Z. Huaman SCOL RTSKN1 RtSknColP_Et_1to9_CIP CIP, FAO, IPGRI Z. Huaman RtFlsColS_Et_0to9 RTFSH2 CIP, FAO, IPGRI 3 Low RtLxP_Et_3to7 CIP, FAO, IPGRI Z. Huaman RTLATX CIP RtANCRW_Cp_kg CIP, SASHA ANCRW Extremely spreading (> 250 cm) 9 1 SlightIy sparce Very Shallow 9 FLOOD CIP, FAO, IPGRI Z. Huaman RnFld_Et_1to9 T. Carey CIP VnBCol_Et_0to3 VNBCOL Few cracks 3 RnSPVMV_Et_1to9 CIP, FAO, IPGRI SPVMV Z. Huaman 10 Very fast Z. Huaman VnColS_Et_0to9 VINCO2 CIP, FAO, IPGRI BkRtTC_Ms_mg100gDW CIP T.ZumFelde BAKTCDW Low 3 Z. Huaman FUSROOT RnFRR_Et_1to9 CIP, FAO, IPGRI Dark purple 9 Sweetpotato ontology Sweet potato ontology Purple 9 Very poor 1 1 Susceptible 1 Very low 0 Absent MALTDW RwRtMal_Ms_g100gDW W. Gruneberg CIP Intermediate 5 7 High Yellow with orange 2.5 Z. Huaman RnON_Et_1to9 CIP, FAO, IPGRI NEMATODS None 0 Oblong 6 STEMROT Z. Huaman RnBSRt_Et_1to9 CIP, FAO, IPGRI LEAFSHAP2 Z. Huaman LfLbT_Et_0to9 CIP, FAO, IPGRI 7 High Z. Huaman FrShL_Et_3to7 FLLMB CIP, FAO, IPGRI 1 Present 7 Other Unclear symptoms 2 VnFolYld_Cp_tha FYTHA CIP, SASHA W. Gruneberg RWTCFW T.ZumFelde RwRtTC_Ms_mg100gFW CIP, SASHA High 7 Abundant 7 Mariam Nakitto Boiled sweet potato floral-like aroma scale 0-10 BoiSweetpotatFlor-likeAroma_Meas_0to10 CIP-Kampala 1 Blisters (B) 9 Dark purple RnSPLB_Et_1to9 SPFB CIP, FAO, IPGRI Z. Huaman Red 6 SweetpotatCrun_Meas_2pt CIP-Kampala Mariam Nakitto Boiled sweet potato crunchness 2 pt scale MPlPdt_obs_1-3 Breeders CIP MFarPW Green with purple veins on upper surface 5 No disease 9 6 Blocky (Oblong) RnLS_Et_1to9 Z. Huaman LEAFSPOT CIP, FAO, IPGRI PltUni_Et_0to9 Yencho, C. UNIFORM 1 Very low CIP BAKBCDW T.ZumFelde BkRtBC_Ms_mg100gDW RnWB_Et_1to9 CIP, FAO, IPGRI BROOM Z. Huaman 5 Moderate (10?30% damaged) Intermediate 5 1 Pale None 0 CIP, SASHA RtApr_Et_1to9_CIP RF W. Gruneberg Absent 0 Totally pigmented - pale purple 7 Very High 9 Absent 0 Totally purple 8 DMV CIP VnDMC_Cp_pct 0 No lateral lobes (entire) CIP, FAO, IPGRI PTIOPG Z. Huaman FrPtP_Et_1to9 8 Poor to terrible Poor 7 Excellent 1 9 Severe symptoms for all plants per plot (fully defoliated) Z. Huaman FrSepShp_Et_1to9 SEPSHP CIP, FAO, IPGRI, AVRDC, IBPBR 9 Purple both surfaces Very High 9 RtFlsAsp_Ms_mggDW ASP C. Yencho NCSU Absent 0 7 High Low 3 0 Absent Veins (VN) 14 RtATRW_Cp_kg ATRW CIP CIP, SASHA 7 High Very low 1 5 Intermediate Very low 1 Absent 0 Low damage 3 CIP, SASHA INSDAM RtSInsDam_Et_1to9 T. Carey 4 Orange NCSU C. Yencho PtMtSs_Et_0to4 SEASON Low 3 Very High 9 FRUCFW CIP, SASHA, NCSU RwRtFru_Ms_g100gFW W. Gruneberg 4 Deep horizontal constrictions 10 Extremely sweet 5 Green with many dark purple spots CIP RnMgIRKN_Et_0to7_CIP MELOI RKN Prominent 3 W. Gruneberg RtFlsCa_Ms_NIRS_mg100gFW CaFW CIP, SASHA 7 Poor RnSPMV_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPMV 3 Other Lanceolate 9 Medium (8-15 cm) 5 2 Extremely soft High 7 9 Very long (>12 cm) 7 High SCLBLT CIP, FAO, IPGRI RnSBC_Et_1to9 Z. Huaman Nearly no vines 1 BlRtSuc_Ms_g100gDW CIP BOILSUCDW W. Gruneberg 3 3 Lobes Very thin (<4 mm) 1 CIP, FAO, IPGRI T.ZumFelde BlRtTSg_Ms_g100gFW BOILTOTSUGFW Very strong vine strength, thick stems, short internode distances, and very long vines 9 Very High 9 CIP, FAO, IPGRI Z. Huaman RnSPWW_Et_1to9 SPWW 9 Terrible Ring and other areas in flesh 6 5 Purple tip CIP-Kampala BoiSweetpotatPumpk-likeAroma_Meas_0to10 Mariam Nakitto Boiled sweet potato pumpkin-like aroma scale 0-10 Very High 9 BoiSweetpotatTaste_Meas_0to10 CIP-Kampala Boiled sweet potato taste scale 0-10 Mariam Nakitto 3 Moderately Rough 3 Low Intermediate 5 CIP, FAO, IPGRI RnBRR_Et_1to9 Z. Huaman BRROT DMFV CIP, SASHA VnFWt_Et_g W. Gruneberg DMVF RtACRW_Cp_kg CIP CIP, SASHA ACRW 5 Intermediate 3 Some what dry 1 No damage Blocky (Oblong) 6 None 0 Mostly purple 6 BlRtPrt_Ms_%FW T.ZumFelde CIP BOILPROFW Low 3 7 Poor terrible 9 CIP, FAO, IPGRI Z. Huaman RnRLN_Et_1to9 ROOTLN Very moist 1 10 Very strong 6 Beige and green 8 Dark orange Green with purple near stem 2 BlRtSuc_Ms_g100gFW W. Gruneberg BOILSUCFW CIP Yellow 3 10 Very strong 2 Cream 1 Very low RtSknColPI_Et_1to3 CIP, FAO, IPGRI RTSKN2 Z. Huaman 3 Low 5 Brownish orange Intermediate 5 2 Equal or nearly equal to the local check (yellow) 6 Lanceolate Very High 9 Very High 9 High 7 RnSTp_Et_1to9 CIP, FAO, IPGRI Z. Huaman SOILTEMP Very low 1 1/3 and < 2/3)]]> 6 Moderately variable 1 7 High High 7 Intermediate 5 Purple-red 7 BkRtBC_Ms_mg100gFW BAKBCFW CIP, SASHA T.ZumFelde Boiled sweet potato moisture scale 0-10 Mariam Nakitto CIP-Kampala SweetpotatMois_Meas_0to10 2 Green 8 Green upper, purple lower 1 No damage T.ZumFelde CIP, SASHA, NCSU RwRtPrt_Ms_%FW PROFW Very low 1 Very High 9 VINTND VnNds_Ct_pervine D. Gemenet CIP Totally pigmented - dark purple 9 3 Green with purple near leaf Semi-erect (75-150 cm) 5 5 Shallow longitudinal grooves 3 Light (few roots affected) Intermediate orange 7 RTATTACH NCSU C. Yencho RtAtt_Et_1to9 Bumpy (B) 4 High 7 RS W. Gruneberg RtSiz_Et_1to9 CIP, SASHA SweetpotatMeal_Meas_0to10 Boiled sweet potato mealiness scale 0-10 CIP-Kampala Mariam Nakitto 4 Pale purple limb with purple throat DM W. Gruneberg CIP, SASHA, NCSU RtDMC_Cp_pct RwRtGlu_Ms_g100gDW CIP, SASHA, NCSU W. Gruneberg GLUCDW Absent 0 Z. Huaman FLWHAB FrHab_Et_0to7 CIP, FAO, IPGRI 3 Green with purple spots Purple 8 Very Smooth 9 SEPPUB Z. Huaman FrSepPub_Et_0to7 CIP, FAO, IPGRI, AVRDC, IBPBR 5 Intermediate 2 Tea Staining (TS) 6 Deep longitudinal grooves RYTHAAJ CIP RtYldA_Cp_tha CIP, FAO, IPGRI RtSDef_Et_1to9 RTSUR Z. Huaman 5 Medium 5 Moderately sweet 3 Low 3 Low Not sour 0 Very low 1 8 Linear (broad) High 7 6 Lobed 3 Same height as the highest anther 7 Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all) CIP-Kampala Boiled sweet potato rate of breakdown scale 0-10 Mariam Nakitto SweetpotatBreak_Meas_0to10 5 Moderate RAWSUCRP CIP RwRtSuc_Ms_pct W. Gruneberg Resistant 4 Striations (STR) 12 1 White Very High 9 None 0 1 Very low Z. Huaman LFINMCO CIP, FAO, IPGRI LfColI_Et_1to9 1 Very low 5 Green with purple spots throughout petiole Z. Huaman VnInLg_Et_1to9 VINLG CIP, FAO, IPGRI 3 Little Present 1 Very tight 1 Very High 9 5 Intermediate Low 3 3 Low 3 Sparse 2 Green tip 2 Moderately Susceptible 1 Very thin (1 mm) 3 Dark 10 Very high Very low 1 1 Some beige D. Gemenet CIP LEFTPP PtLvs_Ct_perplant WISPWV CIP, FAO, IPGRI RnWISPW_Et_1to9 Z. Huaman Low 3 NONC CIP CIP, SASHA RtNCmN_Ct_rtplot Very low 1 Absent 0 10 Very high Tan 4 Extremely mealy 10 8 Asymmetric (tight hill) 3 Air Cracking (AC) Boiled sweet potato fibrousness scale 0-10 CIP-Kampala BoiSweetpotatFibr_Meas_0to10 Mariam Nakitto 9 Very fibrous 1 Very low C. Yencho NCSU RTDEF RtDef_Et_1to14 Resistant 4 12 Striations (STR) 5 Pentagonal CIP RTSHPV RtShpU_Et_3to7_by_Huaman Z. Huaman 4 Long elliptic 2 Purple 5 Intermediate Non-Twining 0 Very Dark Orange 4 6 Pale orange BlRtMal_Ms_g100gFW W. Gruneberg BOILMALTFW CIP Very High 9 7 Thick (3-4 mm) Green with purple areas 5 7 High High 7 Equal or nearly equal to the local check (yellow) 2 Other 8 3 Low (<50%) LfOut_Et_1to7 CIP, FAO, IPGRI LEAFSHAP1 Z. Huaman Very High 9 Very strong 10 Shallow horizontal constrictions 3 9 Very High CIP, FAO, IPGRI SPWF Z. Huaman RnSPWF_Et_1to9 No fibre 1 Z. Huaman RnFR_Et_1to9 FOOTROT CIP, FAO, IPGRI 7 High Not crunchy 0 Green with many purple spots 4 Very low 1 7 Dry High 7 NCSU C. Yencho PHEN RtFlsPhe_Ms_mggDW CIP-Kampala Mariam Nakitto BoiSweetpotatBitter-tas_Meas_2pt Boiled sweet potato bitter taste 2 pt scale Dry 1 5 Moderate BlRtSta_Ms_%DW BOILSTARDW CIP T.ZumFelde Moderately variable 7 7 High High 7 Short (3-5 cm) 3 CIP, SASHA FRAW RwRtFlsFrC_Et_1to9 W. Gruneberg 1 Round RTKQL Z. Huaman RtKQl_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR Orange 4 Z. Huaman RTBCOLU RtBlCd_Et_0to9 CIP, FAO, IPGRI Twining 7 7 High Poor 3 Moderately twining 5 Inferior compared to the local check (red) 3 Terrible 9 Horrible 9 Very hard 8 Dry 0 MgFW CIP, SASHA RtFlsMg_Ms_ICP_mg100gFW W. Gruneberg 3 Open cluster 1 Very low Fibrous 7 7 Good Absent 0 Acuminate 5 Sessile or absent 0 Purple base 4 C. Yencho NCSU RtFlsColC_Et_0to4 RTFLESH1 Mid to late season 1 NCSU C. Yencho RtYldR_Et_1to9 RTRYIELD 3 Inferior compared to the local check (red) CIP RwRtBC_Ms_mg100gDW T.ZumFelde RWBCDW 6 Main rib mostly or totally purple Very low 1 Intermediate 5 1 Very low 0 Not at all sweet Poor 7 Yencho, C. PltEar_Et_1to3 EARLINESS Absent 0 3 Obtuse Moderate 5 Very Rough 1 1 Without starch 3 White with purple at the base 7 Almost divided SPMMV CIP, FAO, IPGRI RnSPMMV_Et_1to9 Z. Huaman High 7 6 Early Season Cracking (ESC) Highly resistant (HR) 1 Very slow 0 Horrible 9 6 Moderately hard 10 Highly fracturable 7 High acronym High 7 Extremely fibrous 10 3 Orange RnRFN_Et_1to9 Z. Huaman RENIN CIP, FAO, IPGRI Total (> 90%) 9 High 7 5 Intermediate LFVEIN CIP, FAO, IPGRI Z. Huaman LfAVP_Et_1to9 9 Very High Intermediate 5 5 Fair 5 Intermediate Intermediate 5 1 Green Strongly pigmented with anthocyanins 9 W. Gruneberg RtFlsZn_Ms_ICP_mg100gFW ZnFW CIP, SASHA Intermediate 5 In longitudinal sections 7 Moderately Susceptible 2 Dark cream 3 High 7 1 Very low Very High 9 3 Low Abundant 7 Very low 1 9 Very thick (>4 mm) 7 High Very High 9 5 Intermediate TtlVnProd_Et_no TOTALPROD Yencho, C. TtlBedProd_Et_no 7 High Highly Variable 0 AMY C. Yencho RtFlsAmy_Ms_mggDW NCSU 2 Purple 7 Good Very High 9 7 Long (31-40 cm) COOSU CIP, FAO, IPGRI, SASHA RtFlsSwt_Et_1to9 TASTE W. Gruneberg C. Yencho NCSU FWILT RnFR_Et_0to5 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RtBlCu_Et_1to9 RTBCOLD entity 5 Intermediate Cream 2 Very low 1 1 Sour Moderate 5 Heavy 7 9 Very High 2 Equal or nearly equal to the local check (yellow) White 1 9 Very High 4 Clear symptoms at 6 to 15% of plants per plot CIP, FAO, IPGRI GRUBW Z. Huaman RnGrbW_Et_1to9 3 Deep RtFlsPeo_Ms_mggDW NCSU PEO C. Yencho Intermediate 5 7 Moist 10 Very strong 2 Round elliptic Boiled sweet potato surface color uniformity scale 0-10 CIP-Kampala Mariam Nakitto BoiSweetpotatCol-unif_Meas_0to10 Late 1 Purple 5 1 No damage SweetpotatFract_Meas_0to10 Boiled sweet potato fracturability scale 0-10 CIP-Kampala Mariam Nakitto High 7 5 Intermediate Low 3 5 Moderate Slightly sweet 3 5 Intermediate CIP-Kampala Mariam Nakitto Boiled sweet potato smoothness scale 0-10 SweetpotatSmoot_Meas_0to10 9 Very High Green with purple veins on upper surface 5 Low 3 3 Inferior compared to the local check (red) Intermediate 5 2 Equal or nearly equal to the local check (yellow) RtFlsFe_Ms_ICP_mg100gFW FeFW W. Gruneberg CIP, SASHA High 7 White with purple spots throughout 7 5 Ovoid RtNump_Ct_rtplant NRPSP CIP 1 Very low Grooves (GR) 7 0 White Intermediate 5 3 Slightly fibrous Very High 9 Soft 4 3 Low Irregular 7 Watery 1 1 Very slight (teeth) Ovate 4 4 Very Dark Purple Cream 2 Slighty green or grey 3 High 7 W. Gruneberg RtFlsAp_Et_1to9 COOAP CIP, SASHA C. Yencho RtFlsCya_Ms_mggDW CYAN NCSU Slightly purple 6 Insect Damage (INS) 8 1 Cream LENTS RtLtcl_Et_1to9 NCSU C. Yencho 3 Minor 9 Uniform 3 Low 3 Semi-stellate 3 Deep orange (DO) Purple-red 8 1 Lobe 1 Intermediate 5 Low 3 Very low 1 2 Mid 5 Moderate starch 7 Good CIP, SASHA PltPld_Ct_plplot NOPS CIP 9 Very High 1 Very low Z. Huaman VIRUS CIP, FAO, IPGRI RnOV_Et_1to9 Very High 9 Green 2 Linear (narrow) 9 7 High 5 Highly Resistant 3 Low 7 Thick (10-12 mm) PtHrv_Ct_plplot NOPH CIP CIP, SASHA 6 Purple nodes 8 All veins mostly or totally purple 3 Low Very High 9 3 Low Very High 9 Broad ring in cortex 2 Intermediate 5 W. Gruneberg CIP RtFlsFe_Ms_ICP_mg100gDW FeDW BioYldAD_Cp_tha CIP DMBYAJ Rt55ctW_Ms_kgplot 55CT Yencho,C. RtFlsColP_Et_1to9 RTFSH1 CIP, FAO, IPGRI FCOL Z. Huaman 0 No Anthocyanins 3 Low Very strong 10 NOCR RtCmN_Ct_rtplot CIP CIP, SASHA 7 High (75-90%) Late season 0 7 High 4 Medium strong vines, medium thick stems, and medium internode distances High 7 1 Toothed White 1 MPlYlAb_obs_1-3 MFarYA CIP Breeders 4 Good to fair 3 Low Low 3 Low 3 Intermediate (7-9 mm) 5 5 Highly Resistant Intermediate 5 Medium strong vines, thick stems, and long internode distances 5 Very low 1 Crunchy 1 Strong vines, thick stems, short internode distances, and long vines 8 5 Some 2 Round elliptic 9 Very fibrous RtNumh_Ct_rtplant CloneSelector2015 CIP, SASHA NRPP RTSHP CIP, FAO, IPGRI Z. Huaman RtShp_Et_1to9 W. Gruneberg RtDWt_Ms_g DMD CIP, SASHA Intermediate 5 Intermediate 5 Low 3 Oblanceolate 7 0 Falls apart 9 Very High Moderately Resistant 3 Mid season 2 Cream 2 BlRtSuc_Ms_pct CIP BOILSUCRP W. Gruneberg Heavy 7 7 Long (9-12 cm) Triangular 4 Very low 1 5 Moderate Thin (1-2 mm) 3 5 SlightIy variable 7 High Very High 9 CIP, SASHA RwRtBCcc_Et_mg100gFW BCFWcc Intermediate 5 7 High Very Light 9 W. Gruneberg CIP RAWMALTP RwRtMal_Ms_pct None 0 Severe virus symptoms in all plants per plot (stunted). 9 Yellow 3 White 1 6 1/3 and < 2/3)]]> 0 None 5 Intermediate 7 Pink 7 Mostly purple CIP, FAO, IPGRI Z. Huaman FUNGI RnOF_Et_1to9 0 Highly Susceptible Very High 9 7 High Green 2 Green with multiple stripes 6 CIP, FAO, IPGRI Z. Huaman RnOM_Et_1to9 MYCOPLASMA Very High 9 Intermediate 5 Very High 9 Low 3 1 Very short (<2 cm) 5 Elliptic 6 Rose 0 No visible fibres 3 Good Inferior compared to the local check (red) 3 Covering all flesh 9 1 Very low Intermediate 5 2 Cream Barely noticeable 1 1 Very Prominent 8 Beige and purple 3 Thin (4-6 mm) Profuse 7 3 Low damage Moist 3 7 Smooth 5 Intermediate White 1 5 Intermediate Very low 1 Good 3 Intermediate 5 8 Purple-red 1 Very low Low 3 Mariam Nakitto Boiled sweet potato sweet potato-like aroma scale 0-10 BoiSweetpotat-likeAroma_Meas_0to10 CIP-Kampala Unclear virus symptoms 2 None 0 9 Very dry 3 Uniform CIP VnDMCYA_Cp_tha DMVYAJ 3 Low Low 3 Very High 9 Insect Damage (INS) 8 Very High 9 3 Short (10-20 cm) Poor 3 8 Asymmetric (tight hill) Intermediate 5 High 7 Little starch 3 Very High 9 7 Moderately profuse 1 Bitter Moderately Resistant 3 Very High 9 5 Pale purple Very low 1 Very Poor 1 3 Chordate (heart-shaped) Green 4 BlRtTC_Ms_mg100gDW BOILTCDW T.ZumFelde CIP 7 High Tight 3 Very low 1 3 Low Very low 1 Moldable 10 8 Clear symptoms for all plants (not fully defoliated) LSD CIP-SSA Breeder LfStDn_Ct_mm2 Highly Susceptible 0 3 Dark Purple 3 Low damage Green 1 Intermediate (6-9 cm) 5 Very starchy 9 Orange with yellow 2.75 Profuse 9 SlightIy uniform 7 3 Green with purple edge 5 Obovate 1 Present High 7 Very High 9 White 1 Very High 9 Excellent to good 2 Green 1 6 Early Season Cracking (ESC) 1 Very low Semi-elliptic 4 4 Clear virus symptoms at 6 to 15% of plants per plot Low 3 3 Poor White with purple at the top 5 Low 3 Scattered spots in flesh 3 7 Exerted (longer than longest anther) High 7 0 Highly Susceptible Deep 7 Intermediate (2-3 mm) 5 3 Low 3 Clear virus symptoms < 5% of plants per plot 3 Early Very low 1 Yellow-green 1 5 Hastate 7 Purple with green near leaf 1 Very low 7 Many cracks Moderate Purple 2 7 Rounded Pink 5 4 Green with purple both ends Inserted (shorter than longest anther) 1 Severe (30?60% roots affected) 7 Yellow 1 5 Orange 3 Low attribute Not mealy 0 Moderate 5 5 SlightIy profuse Excellent 9 6 Pink Very low 1 Intermediate 5 Odorless 0 Deep constrictions and deep grooves 7 1 Scarce 1 Very short (<10 cm) Intermediate 5 10 Consistent throughout 0 None Reniform (kidney-shaped) 2 9 Very High 5 Dispersed Poor 3 1 Very low 9 9 Lobes Excellent 1 Round elliptic 2 Extremely soft 0 Hard 10 Grey 5 9 Long irregular or curved Light Purple 1 Grainy 0 4 Early season 9 Light Purple 4 Long elliptic 7 Grooves (GR) 3 Few fiber Semi-circular 3 2 Purple 1 Susceptible 5 Intermediate 1 Not at all sweet 3 Little Low 3 10 Very strong Clear virus symptoms at all plants per plot (not stunted) 8 7 Lobes 7 High 7 3 Low Green 1 7 Long oblong 7 Fibrous 5 Intermediate Very High 9 High 7 3 Weak to medium strong vines, medium thick stems, and long internode distances Sprouts (SPR) 11 Fair to poor 6 Very High 9 3 Low 7 Mostly purple 7 Shallow 5 Medium (<50-74%) Oblong 7 BLACKROT Z. Huaman RnBR_Et_1to9 CIP, FAO, IPGRI 3 Slight Very low 1 9 None Very High 9 5 Slighty exerted Excellent 1 5 Intermediate Round 1 7 Few 3 Other 9 Very deep Clear symptoms for 67?99% of plants per plot (2/3 to almost all) 7 3 Air Cracking (AC) 5 Clear symptoms at 16 to 33% of plants per plot (less than a 1/3) Intermediate 5 Fair 5 2 Tea Staining (TS) Poor to terrible 8 4 Greyish-green (due to heavy pubescence) Severe infestation 9 0 Absent 5 5 Lobes 2 Much beige Yellow-green 1 CIP, SASHA COOT RtFlsTs_Et_1to9 W. Gruneberg 6 Fair to poor 10 Extremely moist 7 Good Inferior compared to the local check (red) 3 Very short (<3 cm) 1 Clear symptoms at <5% per plot 3 Short (2-5 cm) 3 3 Very soft High 7 White limb with purple throat 2 Mostly dark purple 7 High 7 Poor 3 Inferior compared to the local check (red) 3 Totally or mostly purple 9 3 Intermediate Good 3 10 Purple Moderately fibrous 5 1 Very low 2 Equal or nearly equal to the local check (yellow) Intermediate 5 Very High 9 3 Sparse 3 Low None 0 LT 9 Inferior compared to the local check (red) 3 None 0 7 High Green 1 3 Erect (<75 cm) Elliptic 3 5 Cracking (CR) Medium number of cracks 5 Good 3 Resistant (R) (1-10%) 2 6 Slightly purple 5 Moderate Very dispersed 7 High 7 2 Equal or nearly equal to the local check (yellow) 9 Excellent 7 Moderately variable 5 Moderately dry Pink 6 Dark yellow 5 Intermediate 2 1 Ovate High 7 Yellow orange 5 The reaction of the plant to Sweet potato feathery mottle virus (SPMV) Reaction to Sweet potato feathery mottle virus RnSPMV Reaction to Sweet potato feathery mottle virus (SPMV) Plant Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Measure the total beta-carotene concentration of the boiled storage root in dry weight basis and record it RtDSm 5 pt. scale Visual estimation - Storage root appearance Observe the appearance of the storage root and rate it VnBCol 3 pt. scale Storage root flesh Secondary color The secondary color of the storage root flesh Storage root flesh secondary color RtFlsColS Total carotenoid concentration in dry weight basis Storage root total carotenoid concentration in dry weight basis Storage root The total carotenoid concentration in dry weight basis of the storage root RtTCDw Measurement - Dry weight of the storage root Measure the dry weight of the storage root sample and record it Boiled root sweetness Boiled root Sweet taste BoiSweetpotatTastSweet Basic taste produced by solutions of various substances such as sucrose Compute the number of commercial storage roots per plant planted using the formula Computing - Number of commercial storage roots per plant planted method LfApAc 3pt. Scale Vigor VnVg Vine vigor Vine The vigor of the vine SrFlACol 3pt. Scale Observe the reaction to Sweet potato stem borer and rate it Visual estimation - Reaction of the plant to Sweet potato stem borer Compute the maltose content of the boiled storage root in percentage using the formula Measurement - Maltose content of the boiled storage root 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 Storage root amylose concentration in dry weight basis The amylose content in dry weight basis of the storage root Amylose content in dry weight basis Storage root RtFlsAmy Estimated by a Plant Canopy Analyzer calculated as LAI (Leaf area index) Leaflet area index - Computation method Compute the fructose content of the raw storage root in percentage using the formula Measurement - Fructose content of the raw storage root Compute the survival index at harvest per net plot using the formula Computation - Survival index method Take a small piece of sample, chew slowly and score the presence or absence of sour taste Sour/Acid taste method Consistency RtBlCu Boiled storage root consistency Boiled storage root The consistency of the boiled storage root Leaf number per plant Leaf The number per plant of the leafs Number per plant PtLvs Reaction to Horn worm Reaction to Hornworm RnHrnw The reaction of the storage root to Hornworm Storage root Reaction to Alternaria spp Plant Reaction to Alternaria RnAlt The symptoms of the plant to Alternaria Storage root cyanidin concentration in dry weight basis The cyanidin content in dry weight basis of the storage root Storage root Cyanidin content in dry weight basis RtFlsCya Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the starch content of the raw storage root in fresh weight basis and record it Plant Reaction to Foot rot RnFR Reaction to Foot rot The reaction of the plant to Foot rot The number per vine of the nodes Node number per vine Node VnNds Number per vine Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the maltose content of the boiled storage root in fresh weight and record it Weight of 40 count US no. 1 storage roots The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 14.1 - 18 oz. Should take roughly 40 to fill a 40lb box Weight Storage root Rt40ctW Visual estimation - Storage root shape Observe the shape of the storage root and rate it Off-odor 2 pt scale t/ha 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 RtFrm 4 pt. scale Visual estimation - Flower color Observe the flower color and rate it Visual estimation - Keeping quality method Observe the keeping quality of stored storage roots and rate it VnInLg 5pt. scale 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 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 Reaction to salinity Salinity tolerance Plant The response of the plant to salinity RnSlt Visual estimation - Storage root skin color method NCSU Observe the predominant color of the storage root skin and rate it RnSPVMV 5 pt. scale mg/100g Total number of storage roots RtTN Storage root The total number of storage roots Number Mealiness scale 0-10 RnIns 5 pt. scale mm 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 Observe the reaction to Sweet potato wire worms and rate it Visual estimation - Reaction of the plant to Sweet potato wire worms 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 VnTipP Pubescence Vine tips pubescence Vine tip The pubescence of the vine apex or tips Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the starch content of the boiled storage root in fresh weight and record it Boiled root rate of breakdown Boiled root Rate of breakdown in the mouth SweetpotatMthBreak Mechanical textural attribute related to length of time or number of chews required to masticate a product into a state ready for swallowing Visual estimation - Reaction of the plant to West Indian sweet potato weevil Observe the reaction to West Indian sweet potato weevil and rate Weight The weight of the commercial storage roots RtCmW Commercial storage root Weight of commercial storage roots Petiole Petiole pigmentation Pigmentation The pigmentation of the petiole FrPtP Visual estimation - Reaction to Root Knot Nematode Meloidogyne incognita Observe the reaction of the storage root to Root Knot Nematode Meloidogyne incognita and rate it. Observe the degree of necrosis and the number of galls in fibrous roots in 5 to 10 plant RtFrm The formation of the storage root Formation Storage root Storage root formation 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 Distinct aroma of cooked pumpkin Boiled root pumpkin-like aroma BoiSweetpotatPumpAroma Cooked pumpkin-like aroma Boiled root Observe and taste the raw storage root flesh and rate it Estimation - Fiber method in raw storage root LfLbN 5 pt. scale BioYldD Yield in dry weight basis Biomass Biomass yield in dry weight basis The yield of the biomass in dry weight basis RtSucDw Sucrose content in dry weight basis Storage root Sucrose content in dry weight basis of the storage root Storage root sucrose content in dry weight basis Root and foliage Ratio The ratio between root and foliage Root foliage ratio RtFl Taste boiled storage root consistency and rate it Estimation - Boiled storage root consistency method Reaction to other nematodes RnON Reaction to other nematodes The reaction of the plant to other nematodes Plant area index Leaf Defined as total surface area of foliage per unit ground area LfAInd Leaf area index RnFR 6 pt. scale Visual estimation - Storage root adventitious buds depth Observe the depth of the adventitious buds in the storage root and rate it The dry matter content of the vine yield Vine dry matter content yield VnDMCY Vine Dry matter content yield 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) The fresh weight of the vines samples Fresh weight of vines Vine Fresh weight VnFWt RtSknColS 10 pt. scale Weight Storage root The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 5.0 - 9.4 oz. Should take roughly 90 to fill a 40lb box. Rt90ctW Weight of 90 count US no. 1 storage roots While you chew the sample observe the sound Crunchness in the mouth method RtFlsAp 9 pt. Scale Reaction to Black rot RnBR The reaction of the plant to Black rot Plant Reaction to Black rot Visual estimation - Reaction of the plant to Reniform nematode Observe the reaction to Reniform nematode and rate it Compute the fructose content of the boiled storage root in percentage using the formula Measurement - Fructose content of the boiled storage root FRnol Color Flower color The color of the flower Flower RtOxi 3 pt. scale RnSR 5 pt. scale minutes Observe storage root surface defects and rate it Visual estimation - Storage root surface defects Dry matter content yield adjusted Vine dry matter content yield adjusted The dry matter content of the vine yield adjusted Vine VnDMCYA Storage root The dry matter content of the storage root yield Storage root dry matter content yield Dry matter content yield RtDMCY The reaction of the plant to leaf spot RnLS Plant Reaction to Leaf spot Reaction to leaf spot RtSprt 9 pt. scale The adjusted yield of the total vine or foliage VnFolYldA Total foliage yield adjusted Yield adjusted Vine Sepal Sepal pubescence Pubescence The pubescence of the sepal FrSepPub FrSepPub 4 pt. scale Non-commercial storage root Weight of non-commercial storage roots Weight The weight of the non-commercial storage roots RtNCmW RwRtSta 5 pt. Scale 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 Peonidin content in dry weight basis Storage root The peonidin content in dry weight basis of the storage root Storage root peonidin concentration in dry weight basis RtFlsPeo RtLDR Observe the reaction to Wilt rot and rate it Visual estimation - Reaction of the plant to Wilt rot RtAtt Storage root Storage root attachment ability Attachment ability The attachment ability of the storage root Measurement - Sucrose content of the raw storage root Compute the sucrose content of the raw storage root in percentage using the formula The reaction of the plant to Sweet potato wire worms Plant Reaction to Sweet potato wire worms RnSPWW Reaction to Sweet potato wire worms Total monomeric anthocyanin content in dry weight basis Storage root total monomeric anthocyanin concentration in dry weight basis Storage root The total monomeric anthocyanin content in dry weight basis of the storage root RtFlsAntM Observe the predominant color of the storage root skin and rate it Visual estimation - Storage root skin color Calcium concentration in fresh weight basis Storage root calcium concentration in fresh weight basis Storage root RtFlsCaFw The calcium concentration in fresh weight basis of the storage root Reaction to high soil temperature High soil temperature The response of the plant to high soil temperature RnSTp Plant Compute the glucose content of the boiled storage root in percentage using the formula Measurement - Glucose content of the boiled storage root Sweet potato odor scale 0-10 Visual estimation - Storage root size Observe the storage root size and rate it Iron concentration in dry weight basis The iron concentration in dry weight basis of the storage root RtFlsFeDw Storage root Storage root iron concentration in dry weight basis Observe the plant production the and rate it. Estimation of intensity of new vine production Visual estimation - Plant production BoiSweetpotatFibr Boiled root Boiled root fibrous appearance Fibrous appearance Geometrical attribute of product associated with presence of long string like particles on the product surface Cooked sweet potato-like odor BoiSweetpotatOdor Boiled root Boiled root cooked sweet potato-like odor Odor of cooked sweet potato Storage root magnesium concentration in fresh weight basis Magnesium concentration in fresh weight basis RtFlsMgFw Content of magnesium in fresh weight basis of the storage root Storage root RtAlcDam 5 pt. scale Relative Yield Relative storage root yield The overall visual estimation of storage root yield RtYldR Storage root Measurement iron- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Measure the iron concentration in fresh weight basis and record it Fibrous appearance method Open foil, visually assess sweet potato surface the surface and evaluate the fibrous appearance The type of the leaf lobe Type LfLbT Leaf lobe Leaf lobe type Number of plants established Number Evaluation of the number of plants established Plants established PltEst Observe the number of lenticels and rate it Visual estimation - Lenticel number Cooked pumpkin-like odor Boiled root pumpkin-like odor Odor of cooked pumpkin Boiled root BoiSweetpotatPumpOdor Taste RtFlsTs Boiled storage root flesh The overall taste of the boiled storage root flesh Boiled storage root flesh taste Storage roots yield The yield of storage roots RtYPP Storage root Yield Number of lenticels Number of lenticels Storage root The number of the lenticels RtLtcl Observe the reaction to Java black rot and rate it Visual estimation - Reaction of the plant to Java black rot Visual estimation - Reaction of the plant to flooding Observe the reaction to flooding and rate it RtMalDw Maltose content in dry weight basis Maltose content in dry weight basis of the storage root Storage root Storage root maltose content in dry weight basis Computation - Total storage roots yield method Compute the yield of the total storage roots per net plot using the formula Dry weight Dry weight of the storage root The dry weight of the storage root samples Storage root RtDWt RtMillDam 5 pt. scale Boiled root bitterness Bitter taste Basic tastes produced by solutions of dilute aqueous solutions of various substances such as quinine and caffeine BoiSweetpotatTastBit Boiled root kg/plot 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 Compute the storage root dry matter yield content within net plot using the formula Computation - Storage root dry matter content yield Observe the reaction of the storage root to Hornworm and rate it Visual estimation - Reaction to Hornworm Reaction to Beetles The reaction of the plant to Beetles Plant RnBTL Reaction to Beetles RtShpU Shape uniformity Storage root shape uniformity The shape uniformity of the storage root Storage root RnSPWF 5 pt. scale RtSDef 9 pt. scale Vine The weight of the vines VnW Weight Vine weight Computation - Biomass yield in dry weight basis method in tha Computation of the biomass yield in dry weight basis within net plot using the formula Measurement - Weight of jumbo storage roots Measure the weight of jumbo storage roots and record it Measure the sucrose content of the boiled storage root in dry weight and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Storage root Fresh weight of the storage root The fresh weight of the storage root samples RtFWt Fresh weight Glucose content in fresh weight basis of the storage root Storage root glucose content in fresh weight basis Storage root RtGluFw Glucose content in fresh weight basis Storage root cooking time The cooking time of storage root Cooking time Storage root Cootime FrSdCp 5 pt. scale RnHeat 5 pt. scale Evaluate the number of chews required to masticate a product until you can swallow it Rate of breakdown in the mouth method Observe the base color of the vine and rate it Visual estimation - Vine base color method Visual estimation - Reaction of the plant to Diaporthe dry rot Observe the reaction to Diaporthe dry rot and rate it Reaction to sweet potato weevil The reaction of the storage root to sweet potato weevil RnWvl Storage root Reaction to Weevil storage root/plant Computation - Biomass yield method in th Computation of the biomass yield within net plot using the formula based in tha Evaluation of the number of plants harvested PtHrv Number Plant harvested Number of plants harvested Visual estimation - Reaction of the plant to Sweet potato whitefly Observe the reaction to Sweet potato whitefly and rate it RwRtTSg 9pt. Scale Reaction to Wilt rot Reaction to Wilt rot The reaction of the plant to Wilt rot Plant RnWR Measure the maltose content of the raw storage root in dry weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Observe the reaction to Other bacteria and rate it Visual estimation - Reaction of the plant to Other bacteria Measurement - Weight of vines per plant planted method Compute the weight of vines per plant planted within the net plot using the formula Computation - Yield of foliage method Compute the yield of vines per net plot using the formula Visual estimation farmer preference for the attractiveness of the storage-root skin color Farmer are encouraged to select the materials and rank for the attractiveness of the storage-root skin color of his currently preferred variety using the colour cards system Place sample between molars and bite into it to access the amount of force required to bite into it Hardness in mouth method Reaction to Java black rot The reaction of the plant to Java black rot Reaction to Java black rot RnJBR Plant Measure flower length and record it Measurement - Flower length Vistual estimation - Overall storage root disease symptoms Observe the overall storage root disease symptoms and rate it The overall computation of relative storage root yield RtYldChk Storage root Relative yield Storage root yield relative to check VnColP 8 pt. scale RnBTL 5 pt. scale Visual estimation - Reaction of the plant to Bacterial stem and root rot Observe the reaction to Bacterial stem and root rot and rate it The flavor of the leaves Taste Leaf flavor BlLfTs Boiled leaf RtCThk Root cortex Storage Root Cortex Thickness Thickness Storage root Cortex Thickness RtDam 5 pt. scale Stigma color Color The color of the stigma FrStgCol Stigma RtSzV The size variability of the storage root Storage root size variability Size variability Storage root VnNds RtFlsPhe Storage root The phenol content in dry weight basis of the storage root Phenol content in dry weight basis Storage root phenol concentration in dry weight basis 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 Visual estimation - Reaction to Fusarium oxysporum Observe the reaction of the storage root to Fusarium oxysporum and rate it. Observe an average or all fibrous roots within a single plant or plot Reaction to Sweet potato flea beetles RnSPFB Plant Reaction to Sweet potato flea beetles The reaction of the plant to Sweet potato flea beetles Visual estimation - Soil insect damage Observe the Soil insect damage and rate it Overall assessment of soil insect damage based on inspection of the harvested roots RtLxP 3 pt. scale Measurement iron- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Measure the iron concentration in dry weight basis and record it Boiled root off-odor A typical odor associated with transformation or deterioration of boiled sweet potato BoiSweetpotatOff-odor Boiled root Off-odor The average non-commercial weight of storage roots RtANCRW Average non-commercial storage root weight Non-commercial storage root Weight RtFlsColSD 10 pt. scale Evaluation of the number of plants planted Number Number of plants planted Plant planted PltPld Observe the predominant color of the vine and rate it Visual estimation - Vine predominant color method Computation - Biomass yield adjusted in dry weight basis method Computation of the biomass yield adjusted in dry weight basis within net plot using the formula Measure the asparagine content of the storage root and record it Measurement the asparagine content- Near-infrared spectroscopy (NIRS) method RtAtt 8 pt. scale 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 RtFruDw Fructose content in dry weight basis of the storage root Storage root fructose content in dry weight basis Storage root Fructose content in dry weight basis RnSPMV 5 pt. scale Exertion FrStgExt Stigma exertion The exertion of the stigma Stigma 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) Visual estimation - Reaction to Grubworm Observe the reaction of the storage root to Grubworm and rate it Visual estimation - Inmature leaf color Observe the immature leaf color and rate it storage root/plot Petiole Length The length of the petiole FrPtL Petiole length Visual estimation - Reaction of the plant to other nematodes Observe the reaction to Other nematodes and rate it Uniformity The uniformity of the plant. Estimation of height uniformity of newly emerging vines PltUni Plant Plant uniformity Measurement the phenol content- Near-infrared spectroscopy (NIRS) method Measure the phenol content of the storage root and record it Observe the reaction to Beetles or rootworms and rate it Visual estimation - Reaction of the plant to Beetles Weight The weight of total US no. 1 storage roots RtUS1W Weight of total storage roots Storage root Boiled root Floral-like aroma BoiSweetpotatFlorAroma Boiled root floral-like aroma Distinct aroma of flowers associated with poor quality boiled sweetpotato Computation - Foliage yield method Compute the adjusted yield of vines per net plot using the formula Measurement the anthocyanin content- Near-infrared spectroscopy (NIRS) method Measure the anthocyanin content of the storage root and record it 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 - Weight of vines method Measure the weight of vines after harvest per net plot in kg and record it Predominant color Storage root skin predominant color The predominant or the most representative color of the storage root skin observed is recorded RtSknCol Storage root skin FrSepCol 7 pt. scale The beta-carotene concentration in dry weight basis of the storage root Storage root beta-carotene concentration in dry weight basis Beta-carotene concentration in dry weight basis RtBCDw Storage root Visual estimation - Reaction of the plant to Other virus Observe the reaction to Other virus and rate it Boiled root mealiness An attribute associated with gumminess characterized by powdery mouthfeel Boiled root Mealiness in the hand SweetpotatHdMeal Measurement - Flower size Measure flower size and record it Visual estimation - Reaction of the plant to Leaf spot Observe the reaction to Leaf spot and rate it Compute the average commercial weight of storage roots per net plot using the formula Computation - Average commercial weight of storage roots method Storage root Soil insect damage RtSInsDam The reaction of the storage root to soil insects Damage of soil insect Biomass yield adjusted Yield adjusted BioYldA The adjusted yield of the biomass Biomass Measurement - Sepal length equality Measure sepal length equality and rate it Computation - Commercial storage root yield adjusted method Compute the adjusted yield of the commercial storage roots per net plot using the formula Computation - Commercial storage roots proportion method Compute the percentage of commercial storage roots per net plot using the formula Sepal vein FrSepNVn Number Number of sepal veins The number of sepal veins Observe the storage root formation and rate it Visual estimation - Storage root formation Evaluation of the number of plants with storage roots after harvest Number of plants with storage roots PtRt Plant with storage root Number Measure the glucose content of the boiled storage root in fresh weight and record it Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Yield adjusted Commercial storage root The adjusted yield of the commercial storage roots RtCYldA Commercial storage root yield adjusted Size Storage root RtSiz Storage root size The size of the storage root Visual estimation - Reaction of the plant to high soil temperature Observe the reaction to high soil temperature and rate it. The reaction is estimated by observing the appearance of plants during a hoy season with day temperatures with peaks of more than 40°C The reaction of the plant to Sweet potato virus disease complex (SPVD complex) Plant Reaction to Sweet potato virus disease complex (SPVD complex) Reaction to Sweet potato virus disease complex RnSPVD Visual estimation - Response of the plant to other insects Observe the reaction to Other insects and rate it RtShpU 3 pt. scale RnSlt 5 pt. scale SrSkACol 3pt. Scale Visual estimation - Reaction of the plant to Other fungi Observe the reaction to Other fungi and rate it Storage root flesh Storage root Flesh Color (anthocyanins) Predominant color The predominant color of Anthocyanins in the storage root flesh RtFlsColP The number of storage roots Number RtNum Storage root Number of storage roots 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 skin The intensity of predominant color of the storage root skin Intensity of predominant color Storage root skin intensity of predominant color RtSknColPI VnNCol 3 pt. Scale RtShp 9 pt. scale Storage root RtFlsMgDw Storage root magnesium concentration in dry weight basis Content of magnesium in dry weight basis of the storage root Magnesium concentration in dry weight basis Visual estimation - Stigma exertion Observe the stigma exertion and rate it. The relative position of the stigma as compared to the highest anther PltUni 6 pt. scale Ground cover The ground cover of the plant Plant VnFolGRnv Ground cover FrStyCol 5 pt. scale Sepal apex Shape FrSepApx Sepal apex shape The shape of the sepal apex Reaction to Reniform nematode Reaction to Reniform nematode Plant The reaction of the plant to Reniform nematode RnRFN Storage root The overall visual assessment of storage root size relative to harvest date and/or total growing season Growing season Yield PtMtSs Observe the size variability of the storage root and rate it Visual estimation - Storage root size variability % RtShpS Secondary shape Storage root The secondary shape of the storage root Storage root secondary shape 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 Visual estimation - Reaction of the plant to soil Observe the twining and rate it Visual estimation - Twining method RtGluDw Glucose content in dry weight basis of the storage root Glucose content in dry weight basis Storage root glucose content in dry weight basis Storage root Take a small piece of sample, chew slowly and take a whiff to score the intensity of the sweet potato- like aroma Sweet potato-like aroma method Storage root flesh distribution of secondary color Distribution of secondary color The distribution of secondary color of the storage root flesh Storage root flesh RtFlsColSD The length equality of the sepal Sepal Equality of sepal length FrSepEql Length equality Abaxial leaf vein pigmentation Pigmentation LfAVP Abaxial leaf vein The pigmentation of the abaxial leaf vein Leaf lobe number The number of the leaf lobes Leaf lobe Number LfLbN 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 Reaction to Moth RnMth Plant Reaction to Moth The reaction of the plant to Moth Flower width Flower The width of the flower Width FrWd Observe the petiole pigmentation and rate it. Distribution of anthocyanin (purple) pigmentation in the petioles of leaves Visual estimation -Petiole pigmentation 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 RtCulW Storage root 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 Computing - Number of commercial storage roots per plant harvested method Compute the number of commercial storage roots per plant harvested using the formula Observe the total sugar content of the raw storage root and rate it Visual estimation - Total sugar content Sprouting ability Ability to produce new sprout Storage root RtSpA Sprounting ability Storage root RtMal Storage root maltose content Maltose content of the storage root Maltose content Observe the reaction of the storage root to Streptomyces Soil Rot and rate it. Observe an average or all storage roots within a single plant or plot Visual estimation - Reaction to Streptomyces Soil Rot 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 Estimation - Texture method Taste the boiled storage root flesh texture and rate it 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 Measure vine internode diameter and rate it. Average expression of at least three internodes located in the middle section of the vine Measurement - Vine internode diameter The response of the plant (or plant part) to flooding Plant Reaction to flooding Flooding tolerance RnFld Reaction to Sweet potato stem borer Plant Reaction to Sweet potato stem borer RnSPSB The reaction of the plant to Sweet potato stem borer Plants available Plants available for planting measured in number of plants counted Number PltsAvail Plants available counting number Measure the peonidin content of the storage root and record it Measurement the peonidin content- Near-infrared spectroscopy (NIRS) method Count the number of plants harvested per net plot and record it Counting - Number of plants harvested method RnSBC 5 pt. scale Diameter VnInD Vine internode diameter Vine internode The diameter of the vine internode Storage root oxidation The oxidation of the storage root Storage root RtOxi Oxidation FrStyCol The color of the style Style Style color Color RnSTp 5 pt. scale Storage root The latex production of the storage root Storage root latex production Latex Production RtLxP RnHeat Plant The response of the plant (or plant part) to heat Reaction to heat Heat tolerance RtAdvB 5 pt. scale The reaction of the plant to Sweet potato leaf beetles Reaction to Sweet potato leaf beetles RnSPLB Reaction to Sweet potato leaf beetles Plant Place sample between incisors and bite into it to assess the ease with which it breaks into distinct pieces or deforms Fracturability in the mouth method 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 Measurement - Fresh weight of the vine Measure the fresh weight of vines sample and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis Measure the total beta-carotene concentration of the baked storage root in dry weight basis and record it Sucrose content in fresh weight basis Storage root sucrose content in fresh weight basis Storage root RtSucFw Sucrose content in fresh weight basis of the storage root depresion CTD Canopy temperature Deviation of temperature of plant canopies from the ambient temperature Canopy temperature depression RnMgRKN 6 pt. scale The reaction of the plant to Scurf Reaction to Scurf Plant RnScrf Reaction to Scurf Reaction to Other bacteria Reaction to Other bacteria The reaction of the plant to Other bacteria RnOB Plant Stomatal density- Counting microscopy method Counting number of stome in the underside (abaxial) and top side (adaxial) of the leaf with a microscopie Compute the yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield method Visual estimation - Reaction of the plant to heat Observe the reaction to heat and rate it. The reaction is estimated by observing the appearance of plants in response to a hot season with night temperatures of more than 22°C Observe the secondary color of the vine and rate it Visual estimation - Vine secondary color method Measurement - Main vine length method Measure the main vine length and record it Storage root anthocyanin concentration in dry weight basis The anthocyanin content in dry weight basis of the storage root RtFlsAnt Storage root Anthocyanin content in dry weight basis Take a small piece of sample, chew slowly and take a whiff to score the intensity of sweet taste Sweet taste method 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 Reaction to acidic pH soil Plant The response of the plant to acidic pH soil pH soil tolerance RnSph The number of stomata per leaf area. Stomatal density Leaf Stomatal density LfStDn RtFru Fructose content Storage root fructose content Fructose content of the storage root Storage root Survival index The index of survival or establishment of the plant Plant Survival index SrvInx The reaction of the storage root to Alcidodes sp. RtAlcDam Alcidodes sp. damage Storage root Damage of Alcidodes sp. Visual estimation - Reaction of the plant to Charcoal rot Observe the reaction to Charcoal rot and rate it Observation of an average or all storage roots within a single plant or plot Visual estimation - Storage Root Defects The yield of the total vine or foliage Vine Total foliage yield VnFolYld Yield 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 Vine base VnBCol The base color of the vine Vine base color Color Measure the weight of cull storage roots and record it Measurement - Weight of cull storage roots Observe the reaction to Fusarium root rot and rate it Visual estimation - Reaction of the plant to Fusarium root rot Secondary color The secondary color of the vine. The secondary color is more easily evaluated using younger vines VnColS Vine Vine secondary color Reaction to Other insects Reaction to Other insects RnIns The reaction of the plant to Other insects Plant RnSPWW 5 pt. scale RnSPFB 5 pt. scale Measurement Calcium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the calcium concentration in dry weight basis and record it Floral-like aroma scale 0-10 Measurement the cyanidin content- Near-infrared spectroscopy (NIRS) method Measure the cyanidin content of the storage root and record it Observe the ground cover and rate it. Estimated percentage of ground cover recorded 35-40 days after planting Visual estimation - Ground cover method The yield of the total storage roots Storage root RtYld Total storage roots yield Yield Storage root calcium concentration in dry weight basis Storage root RtFlsCaDw The calcium concentration in dry weight basis of the storage root Calcium concentration in dry weight basis Panelist observe the visual appearance of boiled leaves and rate it Visual estimation - Appearance method Smoothness in the mouth method After chewing feel sample between tongue and palate to assess the amount of particles present in thesample RtFlsColA 5 pt. scale Storage root flesh RtFlsTx The texture of storage root flesh Texture Storage root flesh texture RnRFN 5 pt. scale Reaction to Sweet potato mild mottle virus Reaction to Sweet potato mild mottle virus (SPMMV) Plant The reaction of the plant to Sweet potato mild mottle virus (SPMMV) RnSPMMV kg/plant Storage root stalk The length of the storage root stalk Storage root stalk RtStk Length While you chew observe the extent to which the sample sticks to oral surfaces Adhesiveness in the mouth method Storage root protein content in fresh weight basis Protein content in fresh weight basis of the storage root Protein content in fresh weight basis RtPrtFw Storage root Compute the storage root yield relative to check using the formula Computation - Relative check of storage root yield method The reaction of the plant to Fusarium surface rot Reaction to Fusarium surface rot Plant RnFRS Reaction to Fusarium surface rot Leaf Stomatal conductance Stomatal conductance is the rate of passage of CO2 entering or water vapor exiting through the stomata of a leaf Stomatal conductance LfSt RtKQl 3 pt. scale Plant earliness Earliness Plant PltEar The earliness of the plant Observe the growing season and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Growing season method RtFlsTxH 5 pt. scale PlPdt 3pt. Scale 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 Measure the sucrose content of the raw storage root in fresh weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight scale_of Count the number of leaf lobes and rate it. Described from leaves located in the middle section of the vine Counting - Leaf lobe number Leaf general outline Leaf General outline The general outline of the leaf LfOut RtShp The shape of the storage root Storage root primary shape Storage root Shape FrSepNVn Observe the reaction to Soft rot and rate it Visual estimation - Reaction of the plant to Soft rot Boiled root fracturability SweetpotatFract Boiled root Fracturability in the mouth Mechanical textural attribute related to the force necessary to break product into crumbs or pieces Storage root Rt32ctW Weight of 32 count US no. 1 storage roots The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 18.1 - 22 oz. Should take roughly 32 to fill a 40lb box Weight g Observe the reaction to Scab and rate it Visual estimation - Reaction of the plant to Scab Measure the zinc concentration in dry weight basis and record it Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight g/100g PtLvs Dry weight of vines Dry weight Vine The dry weight of the vines samples VnDWt Visual estimation - Plant type method Observe the plant type and rate it RnFld 5 pt. scale RtSknColP 9 pt. scale RtStk 6 pt. scale Reaction to White rust Reaction to White rust RnWR Plant The reaction of the plant to White rust Visual estimation of the storage root flesh appearance and rate it Estimation - Appearance method Boiled root BoiSweetpotatCarOdor Boiled root caramel-like odor Odor of caramel (molten sugar) Caramel-like odor Panelist observe the visual texture of boiled leaves and rate it Visual estimation - Texture method RtBlCd 10 pt. scale RnBSRt The reaction of the plant to Bacterial stem and root rot Plant Reaction to Bacterial stem and root rot Reaction to Bacterial stem and root rot Stored storage root keeping quality RtKQl Keeping quality Stored storage root The keeping quality of stored storage roots Count the plants available and record it Counting - Number of plants available Visual estimation - Reaction to sweet potato weevil Observe the reaction of the storage root to sweet potato weevil and rate it Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked pumpkin-like aroma Cooked pumpkin-like aroma method Cooked pumpkin-like aroma scale 0-10 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 SrFlACol Attractiveness of the storage-root flesh color Storage-root flesh Attractiveness of the storage-root flesh color of a variety with respect to their local variety at harvest Attractiveness of the color The color of the inmature leaf LfColI Immature leaf color Immature leaf Color RtSuc Storage root Sucrose content Storage root sucrose content Sucrose content of the storage root FrPtL 5 pt. scale LfOut 7 pt. scale RnAlt 9 pt. scale Storage root Protein content in dry weight basis Protein content in dry weight basis of the storage root Storage root protein content in dry weight basis RtPrtDw The reaction of the plant to Other mycoplasma Reaction to Other mycoplasma RnOM Reaction to Other mycoplasma Plant Measure the weight of US no. 1 storage roots and record it Measurement - Weight of total US no. 1 storage roots Estimation - Fiber content Observe the fiber content of storage roots evaluated in percentage fresh weight RtSInsDam 5 pt. scale 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 sepal veins and record it. Record the most frequent number in ten typical flowers Observation - Sepal vein number RnSPSB 5 pt. scale Reaction to Brown ring rot RnBRR Plant The reaction of the plant to Brown ring rot Reaction to Brown ring rot Visual estimation - Storage root flesh distribution of secondary color Observe the distribution of secondary color of the storage root flesh and rate it RnOB 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 Observe the plant uniformity and rate it. Estimation of height uniformity of newly emerging vines Visual estimation - Plant uniformity Maltose content in fresh weight basis of the storage root RtMalFw Storage root Maltose content in fresh weight basis Storage root maltose content in fresh weight basis Storage root cracking The cracking of the storage root Storage root Cracking RtCrk 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 RnPSR 5 pt. scale Yield RtCYld Commercial storage root yield The yield of the commercial storage roots Commercial storage root Estimation - Observation of plant vigor method Observe the vigor of the vine and rate it Color uniformity scale 0-10 VnColS 8 pt. scale Visual estimation - Reaction of the plant to Sweet potato vein mottle virus (SPVMV) Observe the reaction to Sweet potato vein mottle virus (SPVMV) and rate it RnOV 5 pt. scale The fiber content of the raw storage root Storage root fiber content Fiber content RtFlsFf Storage root Observe the habit of the flower and rate it Visual estimation - Flowering habit RtFlsTs 9 pt. scale Compute the storage root dry matter content using the formula Computation - Storage root dry matter content BoiSweetpotatTastSour Boiled root sourness Boiled root Sour/Acid taste Basic tastes produced by solutions of dilute aqueous solutions of acid substances including citric acid and tartaric acid The reaction of the storage root to Root Knot Nematode Meloidogyne incognita Reaction to Root Knot Nematode Meloidogyne incognita Reaction to Root-knot nematode Meloidogyne incognita RnMgIRKN Storage root Measure the fructose content of the raw storage root in fresh weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Visual estimation - Reaction of the plant to Scurf Observe the reaction to Scurf and rate it Color VnACol Vine apex color The apex color of the vine Vine tip Storage root RtDMCYA The dry matter content of the storage root yield adjusted Storage root dry matter content yield adjusted Dry matter content yield adjusted Observe the virus symptoms and rate it Visual estimation - Virus symptoms Yield adjusted Storage root Total storage roots yield adjusted The adjusted yield of the total storage roots RtYldA Plant Reaction to Other virus The reaction of the plant to Other virus RnOV Reaction to Other virus Measurement - Flower width Measure width size and record it Moisture release in the hand method Take a piece of sample, press it between the fore finger and thumb and observe whether or not moisture is released form sample Measurement - Dry weight of vines method Measure the dry weight of vines after harvest per net plot in kg and record it Measurement Calcium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the calcium concentration in fresh weight basis and record it RnRLN Reaction to Root lesion nematode Reaction to Root lesion nematode Plant The reaction of the plant to Root lesion nematode BlLfTex Texture The texture of the leaf Boiled leaf Leaf texture Visual estimation - Seed capsule set Observe the seed capsule set and rate it Visual estimation - Starch content Observe and taste the starch content of the raw storage root and rate it Measure the magnesium concentration in dry weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight FrSepCol The color of the sepal Color Sepal color Sepal VnTCol 3 pt. Scale Taste the boiled storage root flesh and rate it Estimation - Taste method Compute the vine dry matter yield content within net plot using the formula Computation - Vine dry matter content yield RnWvl 5 pt. scale BoiSweetpotatCarrAroma Cooked carrot-like aroma Distinct aroma of cooked carrot Boiled root cooked carrot-like aroma Boiled root Boiled storage root flesh RtFlsAp Boiled storage root appearance The overall appearance of the boiled storage root flesh Appearance RnWR 5 pt. scale RtGlu Storage root Glucose content Storage root glucose content Glucose content of the storage root Number Non-commercial storage root Evaluation of the number of all storage roots that weigh less than 100 g Number of non-commercial storage roots RtNCmN Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate SweetpotatMthFibr Fibrousness in the mouth Boiled root fibrousness Boiled root Storage root zinc concentration in fresh weight basis Storage root Zinc concentration in fresh weight basis RtFlsZnFw The zinc concentration in fresh weight basis of the storage root Attractiveness of the storage-root skin color Attractiveness of the storage-root skin color of a variety with respect to their local variety at harvest Attractiveness of the color Storage-root skin SrSkACol RnDDR Plant The reaction of the plant to Diaporthe dry rot Reaction to Diaporthe dry rot Reaction to Diaporthe dry rot Smoothness scale 0-10 RtCrk 4 pt. scale Storage root starch content in fresh weight basis Starch content in fresh weight basis Storage root RtStaFw Starch content in fresh weight basis of the storage root Reaction to drought The response of the plant to water restriction Plant Drought tolerance RnDrt Measure the total beta-carotene concentration of the baked storage root in fresh weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis Computation - Average non-commercial weight of storage roots method Compute the average non-commercial weight of storage roots per net plot using the formula PltsAvail Weight The average commercial weight of storage roots Average commercial storage root weight Commercial storage root RtACRW Reaction to Streptomyces Soil Rot The reaction of the storage root to streptomyces soil rot RnPSR Reaction to Streptomyces Soil Rot Storage root Visual estimation - Reaction of the plant to Pox or soil rot Observe the reaction to Pox or soil rot and rate it The total sugar content of the storage root Storage root RwRtTSg Storage root total sugar content Total sugar content RnShd Shade tolerance Reaction to shade The response of the plant to shade Plant mg/g RtFlsTxG 9 pt. Scale Mature leaf color Color LfCMt The color of the mature leaf Mature leaf RtBlCu 9 pt. scale RtFlsColS 10 pt. scale FrSepEql 2 pt. scale The shape of the flower limb Flower limb shape Flower limb FrShL Shape mmol TtlVnProd Counting - Number of plants with storage roots method Count the number of plants with storage roots within net plot and record it RnSSPW 5 pt. scale Measure the zinc concentration in fresh weight basis and record it with ICP Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Twining Twining Plant PtTwg The twining of the plant Crunchness 2 pt scale Visual estimation - Storage root flesh color (anthocyanins) Observe the flesh color (anthocyanins) of the storage root and rate it Plant Total vine production Total vine production TtlVnProd The total vine production of the plant. Total vine production in estimated number of plants Measurement - Glucose content of the raw storage root Compute the glucose content of the raw storage root in percentage using the formula Fructose content in fresh weight basis RtFruFw Storage root Fructose content in fresh weight basis of the storage root Storage root fructose content in fresh weight basis Storage root adventitious buds depth RtAdvB Adventitious bud depth The depth of the adventitious buds Storage root RtSknCol 10 pt. scale RnFB 5 pt. scale RtSSDef 14 pt. scale Color uniformity Boiled root surface uniformity of color BoiSweetpotatColUnif Evenness of the distribution of the colour across entire sample surface Boiled root Observe the predominant color of the storage root flesh and rate it Visual estimation - Storage root flesh predominant color Mature leaf Mature leaf size LfLMS The size of the mature leaf Size Vine dry matter content The dry matter content of the vine Dry matter content Vine VnDMC RtFrm 9 pt. scale Storage root RwRtSta Starch content Storage root starch content Starch content in raw storage root Observe the pubescence of the sepal and rate it Visual estimation - Sepal pubescence Storage root Storage root starch content in dry weight basis RtStaDw Starch content in dry weight basis Starch content in dry weight basis of the storage root RtSknTxt Texture Storage root skin texture Storage root skin The texture of the storage root skin Computation - Root foliage ratio method Computation of the ratio between root and foliage using the formula Visual estimation - Reaction of the plant to Bacterial wilt Observe the reaction to Bacterial wilt and rate it Plant The reaction of the plant to Wire worms RnWW Reaction to Wire worms Reaction to wire worms Adhesiveness scale 0-10 Rate of breakdown scale 0-10 Measure storage root stalk and rate it Measurement - Storage root stalk length RtApr 8 pt. scale 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 BoiSweetpotatTrans Boiled root translucency Boiled root Attribute of object that allows light to pass through it but not images to be distinguished Translucency Visual estimation - storage root flesh color (carotenoids) Observe the flesh color (carotenoids) of the storage root and rate it Reaction to Pox or soil rot Reaction to Pox or soil rot RnPSR Plant The reaction of the plant to Pox or soil rot RtSzV 3 pt. scale Measurement - Cooking time of the storage root method Measure the cooking time of the storage roots in minutes and rate it The overall assessment of damage to storage roots Damage RtDam Storage root Storage root damage Visual estimation - Reaction of the plant to Root lesion nematode Observe the reaction to Root lesion nematode and rate it RtFlsSwt 9 pt. scale Observe the style color and rate it Visual estimation - Style color LfLbT 6 pt. scale Measurement - Weight of 40 count US no. 1 storage roots Measure the weight of 40 count US no. 1 storage roots and record it Observe the pubescence of the vine apex and rate it. Degree of hairiness of immature leaves recorded at the apex of the vines Visual estimation - Vine apex pubescence method Vine predominant color Vine Predominant color The predominant color of the vine. The predominant color should be evaluated considering the whole vine from base to tip VnColP RnWW 5 pt. scale RnDrt 5 pt. scale Ptlng Plant Plant height Height The height of the plant PtTyp 4 pt. scale Observe the reaction to Fusarium surface rot and rate it Visual estimation - Reaction of the plant to Fusarium surface rot Observe the sepal shape and rate it Visual estimation - Sepal shape RnON 5 pt. scale RnBSRt 5 pt. scale 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 RnSBC Plant cm Observe the shape uniformity of the storage root and rate it Visual estimation - Storage root shape uniformity Canopy temperature The temperature of the canopy by plot with a thermal image taken for a infrared thermografic camera Canopy temperature CT Storage root RtSSDef Storage root surface secondary defects Storage root surface secondary defects surface secondary defects Computation - Length to diameter ratio of storage roots method Compute the ratio of the length and diameter of the storage roots using the formula Bitter taste method Take a small piece of sample, chew slowly and score the presence or absence of bitter taste FrStgCol 3 pt. scale Storage root Beta-carotene concentration in fresh weight basis RtBCFw The beta-carotene concentration in fresh weight basis of the storage root Storage root beta-carotene concentration in fresh weight basis Geometrical attribute associated with the overall degree of absence of particles within sample SweetpotatMthSmooth Smothness in the mouth Boiled root smoothness Boiled root FrPtP 9 pt. scale The reaction of the plant to Witches broom Reaction to Witches broom Reaction to Witches broom Plant RnWB Storage root skin The secondary color of the storage root skin Secondary color RtSknColS Storage root skin secondary skin color Storage root iron concentration in fresh weight basis The iron concentration in fresh weight basis of the storage root Iron concentration in fresh weight basis RtFlsFeFw Storage root Length Flower Flower length FrLg The length of the flower BlRtFlsFbC 5 pt. Scale RnCR 5 pt. scale VnVg 9 pt. scale Disease symptoms The overall disease symptoms of the storage root Storage root RtDSm Overall disease symptoms of the storage root RnSPVMV The reaction of the plant to Sweet potato vein mottle virus (SPVMV) Reaction to Sweet potato vein mottle virus (SPVMV) Reaction to Sweet potato vein mottle virus Plant Boiled root Sweet potato-like aroma Distinct aroma of cooked sweetpotato Boiled root sweet potato-like aroma BoiSweetpotatAroma Number Commercial storage root Number of commercial storage roots Evaluation of the number of all storage roots that weigh more or equal than 100 g RtCmN Observe the reaction to shade and rate it. The reaction is estimated by observing the appearance of plants in response to shade Visual estimation - Reaction of the plant to shade Moisture release in hand 2 pt scale Compute the total dry weight of storage roots per net plot using the formula Computation - Total storage root dry weight per net plot method Visual estimation - Reaction of the plant to Wire worms Observe the reaction to Wire worms and rate 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 Storage root total carotenoid concentration in fresh weight basis The total carotenoid concentration in fresh weight basis of the storage root Storage root RtTCFw Total carotenoid concentration in fresh weight basis Computation - Vine dry matter content yield adjusted Compute the vine dry matter content yield adjusted within net plot using the formula Observe the attachment ability of the storage root and rate it Visual estimation - Storage root attachment ability Reaction to Soft rot Reaction to Soft rot Plant RnSR The reaction of the plant to Soft rot Visual estimation - Mature leaf size Observe the mature leaf size and rate it. Length from the basal lobes to the tip of the leaves. Record the average expression of at least 3 leaves located in the middle section of the vine Storage root Reaction to Root Knot Nematode Meloidogyne spp RnMgRKN The reaction of the storage root to Root Knot Nematode Meloidogyne spp Reaction to Root-knot nematode Meloidogyne spp Visual estimation - Reaction of the plant to Sting nematode Observe the reaction to Sting nematode and rate it Measurement the amylose content - Near-infrared spectroscopy (NIRS) method Measure the amylose content of the storage root and record it Weight RtTWt Total storage root weight The total weight of the storage roots Storage root Dry weight RtTDWt Total storage root dry weight The total dry weight of the storage roots Storage root Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis Measure the total beta-carotene concentration of the boiled storage root in fresh weight basis and record it RnAph 5 pt. scale RtSknColPI 3 pt. scale PlYlAb 3pt. Scale LfLCS Leaf central lobe shape Central leaf lobe Shape The shape of the central leaf lobe RtYldR FrStgExt 4 pt. scale Orange color intensity method Open foil, visually assess sweet potato surface the surface and evaluate the orange color intensity Moldability scale 0-10 RnMth 5 pt. scale Observe the flower limb shape and rate it Visual observation - Flower limb shape Observe the reaction to Moth and rate it Visual estimation - Reaction of the plant to Moth Leaf appearance Boiled leaf BlLfAp The visual aspect of leaves Appearance Observe the reaction to Aphids and rate it Visual estimation - Reaction of the plant to Aphids Plant Reaction to Aphids The reaction of the plant to Aphids RnAph Reaction to Aphids Observe the reaction to White rust and rate it Visual estimation - Reaction of the plant to White rust The reaction of the plant to flea beetles Plant RnFB Reaction to flea beetles Reaction to flea beetles RnStN 5 pt. scale Hardness scale 0-10 Moisture in mouth method While you chew, observe the degree of moistness of the sample mass BioYldAD The adjusted yield of the biomass in dry weight basis Yield adjusted in dry weight basis Biomass yield adjusted in dry weight basis Biomass Visual estimation - Reaction of the plant to Sclerotial blight and circular spot Observe the reaction to Sclerotial blight and circular spot and rate it Damage of Millipede Millipede damage Storage root The reaction of the storage root to Millipede RtMillDam Computation of the biomass yield in dry weight basis within net plot using the formula Computation - Biomass yield in dry weight basis method in kg Computation of the biomass yield adjusted within net plot using the formula Computation - Biomass yield adjusted method Weight of canner storage roots RtCanW Storage root Weight The weight of canner storage roots Boiled storage root fiber content The fiber content of the boiled storage root Fiber content BlRtFlsFbC Boiled storage root Boiled root moisture release SweetpotatHdMois Textural attribute related to release of moisture from a product when pressure is applied Boiled root Moisture release in the hand Floral-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of flora-like aroma RtFlsColC 9 pt. scale The capsule set of the seed FrSdCp Seed capsule set Seed Capsule set BioYld The yield of the biomass Biomass Biomass yield Yield Tuber flavor after cooking - method Panelists taste leaves samples after cooking and rate it Measure the magnesium concentration in dry weight basis and record it Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in dry weight Observe the secondary color of the storage root flesh and rate it Visual estimation - Storage root flesh secondary color Computation - Number of storage roots per plant planted method Compute the number of storage roots per plant planted within net plot using the formula Observe the boiled storage root undesirable color and rate it Visual estimation - Boiled storage root undesirable color method Visual estimation - Reaction of the plant to salinity Observe the reaction to salinity and rate it. The reaction is estimated by observing the appearance of plants in response to soil with salinity levels of more 8 mm/cm Computation - Number of storage roots per plot method Compute the number of storage roots per plot in net plot after harvest using the formula FrHab 4 pt. scale The appearance of the storage root Storage root appearance RtApr Appearance Storage root Visual estimation - Reaction of the plant to drought Observe the reaction to drought and rate it Sepal shape FrSepShp Shape The shape of the sepal Sepal Observe the leaf general outline and rate it. Described from leaves located in the middle section of the vine Visual estimation - Leaf general outline method Zinc concentration in dry weight basis The zinc concentration in dry weight basis of the storage root Storage root zinc concentration in dry weight basis Storage root RtFlsZnDw RnSPWF Reaction to Sweet potato whitefly Reaction to Sweet potato whitefly The reaction of the plant to Sweet potato whitefly Plant After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample Fibrousness in the mouth method Cooked carrot-like aroma scale 0-10 Measure the zinc concentration in dry weight basis and record it with NIRS Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight RnDDR 5 pt. scale Storage root The asparagine content in dry weight basis of the storage root RtFlsAsp Storage root asparagine concentration in dry weight basis Asparagine content in dry weight basis LfAVP 9 pt. scale unitless The undesirable color of the boiled storage root Undesirable color Boiled storage root undesirable color RtBlCd Boiled storage root Visual estimation - Storage root primary shape Observe the primary shape of the storage root and rate it Measure the weight of 90 count US no. 1 storage roots and record it Measurement - Weight of 90 count US no. 1 storage roots Translucency 2 pt scale RtShpS 8 pt. scale LfLCS 10 pt. scale Visual estimation - Reaction of the plant to Sweet potato flea beetles Observe the reaction to Sweet potato flea beetles and rate it RtCb 3pt scale Dry matter content Storage root RtDMC Storage root dry matter content The dry matter content of the storage root Hardness in mouth Boiled root hardness in mouth Mechanical textural attribute related to the force necessary to achieve a certain deformation Boiled root SweetpotatHard FrShL 3 pt. scale RnSPMth Plant Reaction to Sweet potato moth Reaction to Sweet potato moth The reaction of the plant to Sweet potato moth RnBW 5 pt. scale Counting - Nodes number per vine Count node number per vine and record it Computation - Vine dry matter content Compute the vine dry matter content using the formula Plant Yielding ability Yielding ability of the plant Yielding ability PlYlAb The production of the plant PltProd Plant production Production Plant Visual estimation - Reaction of the plant to Foot rot Observe the reaction to Foot rot and rate it RnRLN 5 pt. scale Visual estimation - leaf lobe type Observe the leaf lobe type and rate it. Described from leaves located in the middle section of the vine Measure the total monomeric anthocyanin content of the storage root and record it Measurement the total monomeric anthocyanin content- Near-infrared spectroscopy (NIRS) method Open foil, visually assess sweet potato surface the surface and evaluate its homogeneity Color uniformity method The reaction of the plant to Striped sweet potato weevil Reaction to Striped sweet potato weevil Reaction to Striped weevil Plant RnSSPW Visual estimation - Storage root appearance -method NCSU Observe the appearance of the storage root and rate it Measure the weight of commercial storage roots within net plot and record it. Select those that are heavier or equal than 100 g Measurement - Weight of commercial storage root within net plot method Visual estimation - Storage root secondary shape Observe the secondary shape of the storage root and rate it The habit of the flower FrHab Flowering Flowering habit Habit In mouth fibrousness scale 0-10 Measure the weight of 32 count US no. 1 storage roots and record it Measurement - Weight of 32 count US no. 1 storage roots FrSepApx 4 pt. scale Caramel-like odor scale 0-10 The pest damage tolerant of the plant Plant Pest damage tolerant PlPdt Pest damage tolerant Measurement - Weight of canner storage roots Measure the weight of canner storage roots the 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 LfTexAc 3pt. Scale RnSPMth 5 pt. scale Measure the fructose content of the boiled storage root in fresh weight and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Estimation - Fiber method in boiled storage root Observe and taste the boiled storage root fiber and rate it RtShpP 8 pt. scale Visual estimation - Reaction of the plant to Black rot Observe the reaction to Black rot and rate it Measure the beta-carotene concentration of the boiled storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis RnVir 9 pt. scale Measure the total sugar content of the boiled storage root in fresh weight basis and record it Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight RnFRS 5 pt. scale Visual estimation - Sepal apex shape Observe the shape of the sepal apex and rate it ? Observe the stigma color and rate it Visual estimation - Stigma color The predominant color of Carotenoids in the storage root flesh RtFlsColP Predominant color Storage root Flesh Color (carotenoids) Storage root flesh Measure storage root cortex thickness and estimated it Estimation - Observation of storage root cortex thickness method Evaluation of roots for sprouting ability Overall assessment using a scale of 1 to 9. Storage root Total sugar content in dry weight basis The total sugar content in dry weight basis of the storage root RtTSgDw Storage root total sugar content in dry weight basis 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 Storage root Boiled root Boiled root moisture in the mass Textural attribute which describes amount of water present in the sample mass SweetpotatMthMois Moisture in mouth Visual estimation - Vine tip color method Observe the color of the vine tip and rate it Measurement - Weight of vines per plant harvested method Compute the weight of vines per plant harvested within net plot using the formula Storage root flesh The predominant color of the storage root flesh in a longitudinal section of the root Storage root predominant Flesh color RtFlsColP Predominant color plants/plot RnJBR 5 pt. scale RnMgIRKN 5 pt. scale Measure vine internode length and record it Measurement - Vine internode length method Measure the protein content of the boiled storage root in fresh weight and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Vine dry weight Dry weight VnDW Vine The dry weight of the vines Translucency method Open foil, visually assess sweet potato surface the surface and evaluate the translucency Moisture in mass scale 0-10 Computation - Harvest index evaluation method Compute the total weight of commercial tubers per net plot using the formula Fibrous appearence scale 0-10 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 RnScb Plant The reaction of the plant to Scab Reaction to Scab Reaction to Scab Sweetness scale 0-10 Measure the maltose content of the boiled storage root in dry weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Compute the number of storage roots per net plot and record it Computation - Number of storage roots method Pumpkin-like odor scale 0-10 Count the number of non-commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh less than 100 g per NET plot Counting - Number of non-commercial storage roots method Measure the sucrose content of the raw storage root in dry weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Computation - Total storage root weight per net plot method Compute the total weight of storage roots per net plot using the formula Measure the dry weight of vines sample and record it Measurement - Dry weight of vines method_of RtJumW Weight of jumbo storage roots Weight The roots that exceed the diameter, length and weight requirements of US. No 1 and canner storage roots, but are of marketable quality Storage root 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) Visual estimation - Reaction of the plant to Brown ring rot Observe the reaction to Brown ring rot and rate it SweetpotatHdMold Cohesiveness in the hand Textural attribute relating to degree to which a substance can be deformed before it breaks Boiled root cohesiveness Boiled root Attribute of product to produce low pitched sound during rupturing Boiled root crunchness Boiled root Crunchness in the mouth SweetpotatCrun The symptoms of the plant to virus RnVir Virus symptoms Symptom Virus Plant Reaction to West Indian sweet potato weevil Reaction to west indian weevil The reaction of the plant to the West Indian sweet potato weevil Plant RnWISPW RtSPDef 14 pt. scale Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked carrot-like aroma Cooked carrot-like aroma method Compute canopy temperature depression using the formula Canopy temperature depression method Observe the oxidation of the storage root and rate it Visual estimation - Storage root oxidation Computation - Biomass yield method in kg Computation of the biomass yield within net plot using the formula based in kg RtLtcl 9 pt. scale PltProd 6 pt. scale Computation - Number of storage roots per plant harvested method Compute the number of storage roots per plant harvested within net plot using the formula Reaction to Sting nematode Reaction to Sting nematode Plant RnStN The reaction of the plant to Sting nematode Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the total sugar content of the raw storage root in dry weight basis and record it RnSPLB 5 pt. scale Sourness 2 pt scale Boiled storage root flesh The sweetness of the boiled storage root flesh Boiled storage root flesh sweetness Sweetness RtFlsSwt Length to diameter ratio RtLDR Storage root The length to diameter ratio of the storage root Length to diameter ratio of storage roots Counting - Number of plants planted method Count the number of plants planted per net plot and record it Visual estimation - Reaction of the plant to Other mycoplasma Observe the reaction to Other mycoplasma and rate it Observe the total vine production and record it. Total vine production in estimated number of plants Visual estimation - Total vine production method Vine node color Vine node Color VnNCol The node color of the vine 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 RnWR 5 pt. scale RtsCthi 5 pt. Scale Visual estimation farmer preference for the attractiveness of the storage-root flesh color The farmer is encouraged to rank the attractiveness of the root flesh color of a variety relative to the root flesh color of their currently preferred variety using the colour cards system 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 Reaction to Bacterial wilt Plant RnBW The reaction of the plant to Bacterial wilt Reaction to Bacterial wilt Compute the maltose content of the raw storage root in percentage using the formula Measurement - Maltose content of the raw storage root 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 RtSknTxt 9 pt. scale RtTSgFw Storage root total sugar content in fresh weight basis Total sugar content in fresh weight basis Storage root The total sugar content in fresh weight basis of the storage root RnBRR 5 pt. scale RnSph 5 pt. scale Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the total sugar content of the raw storage root in fresh weight basis and record it RnGrbW 5 pt. scale LfLMS 4 pt. scale The reaction of the plant to Charcoal rot Reaction to Charcoal rot Reaction to Charcoal rot Plant RnCR Visual estimation - Leaf central lobe shape Observe the leaf central lobe shape and rate it. Described from leaves located in the middle section of the vine Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the zinc concentration in fresh weight basis and record it with NIRS PltEar 3 pt. scale Storage root Reaction to Fusarium oxysporum Reaction to Fusarium oxysporum RnFR The reaction of the storage root to Fusarium oxysporum batatas Count the number of plants established per net plot to be determined 3 weeks after planting and record it Counting - Number of plants established method RnFRR 5 pt. scale Visual estimation Storage Root Defects Type and/or name of secondary visible storage root defect Color intensity scale 0-10 Cooked sweet potato-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked sweet potato-like odor 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 Plant Harvest index HrvInx Harvest index Harvest index Observe the reaction to Early Blight: Alternaria spp and rate it Visual estimation - Reaction of the plant to Alternaria spp Measure the maltose content of the raw storage root in fresh weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Visual estimation - Reaction of the plant to Witches broom Observe the reaction to Witches broom and rate it Taste the boiled storage root flesh sweetness and rate it Estimation - Sweetness method 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 Moldability in the hand method Take a sizeable piece of sample and using all fingers attempt to make a ball with the sample RnFR 5 pt. scale RtShpU 5 pt. scale Fracturability scale 0-10 Observe the mature leaf color and rate it Visual estimation - Mature leaf color 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 Description of predominant color of sweetpotato and its relative intensity BoiSweetpotatColor-int Orange color intensity Boiled root color intensity Boiled root RnHrnw 5 pt. scale Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Measure the calcium concentration in dry weight basis and record it VnTipP 4 pt. scale FrSepShp 5 pt. scale RnLS 5 pt. scale 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 Observe the secondary skin color of the storage root and rate it Visual estimation - storage root skin secondary color Observe the reaction to Sweet potato leaf beetles and rate it Visual estimation - Reaction of the plant to Sweet potato leaf beetles VnFolGRnv 4pt. scale RnSPVD 5 pt. scale The average total weight of storage roots Total storage root Weight Average total storage root weight RtATRW 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 RnBR 5 pt. scale Adhesiveness in the mouth Textural attribute relating force required to remove material that adheres to the mouth or to a substrate Boiled root SweetpotatMthAdh Boiled root adhessiveness Reaction to Other fungi RnOF The reaction of the plant to Other fungi Reaction to Other fungi Plant RtYldChk Measure the fructose content of the raw storage root in dry weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measurement - Sucrose content of the boiled storage root Compute the sucrose content of the boiled storage root in percentage using the formula Sweet potato-like aroma scale 0-10 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 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 Compute the storage root dry matter content yield adjusted within net plot using the formula Computation - Storage root dry matter content yield adjusted Observe the color of the vine node and rate it Visual estimation - Vine node color method Proportion of commercial storage roots The proportion of commercial storage roots after harvest Commercial storage root Proportion RtCI Frnol 6 pt. scale The reaction of the storage root to Grub worm Reaction to Grubworm Reaction to Grub worm Storage root RnGrbW Compute the yield of total storage roots per plant planted within net plot using the formula Computation - Yield of storage roots per plant planted method Caramel-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of caramel-like odor Measure the starch content of the boiled storage root in dry weight and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Visual estimation - storage root skin texture Observe the texture of the storage root skin and rate it Observe the reaction to Flea beetles and rate it Visual estimation - Reaction of the plant to flea beetles RnScb 5 pt. scale Measurement - Fresh weight of the storage root Measure the fresh weight of the storage root sample and record it RtFlsFf 5 pt. Scale Visual estimation - Sepal color Observe the sepal color and rate it Visual estimation - Plant earliness Observe the plant earliness and rate it. Estimation of earliness of new vine production Measure the weight of 55 count US no. 1 storage roots and record it Measurement - Weight of 55 count US no. 1 storage roots variable_of Measure the beta-carotene concentration of the baked storage root in dry weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis LfCMt 9 pt. scale Observe the Millipede damage and rate it Visual estimation - Millipede damage RnSPMMV 5 pt. scale RnOM 5 pt. scale Bitterness 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 surface primary defects Storage root surface primary defects Storage root surface primary defects RtSPDef Storage root RnShd 5 pt. scale Visual estimation - Reaction of the plant to Sweet potato moth Observe the reaction to Sweet potato moth and rate it RnPSR 6 pt. scale Type Plant The growth habit of the plant PtTyp Plant type The length of the vine internode Vine internode length Length VnInLg Vine internode Computation - Average total weight of storage roots method Compute the average total weight of storage roots per net plot using the formula RnWB 5 pt. scale RnFRR Reaction to Fusarium root rot The reaction of the plant to Fusarium root rot Reaction to Fusarium root rot Plant Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Measure the total beta-carotene concentration of the raw storage root in dry weight basis and record it Estimation - Storage root cracking method Observe the cracking of the storage root and rate it. Average cracking shown in ten plants PtTwg 5 pt. scale mm2 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 PtMtSs Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it LfTsAc 3pt. Scale LfColI 9 pt. scale Count leaf number per plant and record it Counting - Leaf number per plant RnWISPW 5 pt. scale Flower Flower size Size FrSiz The size of the flower Flesh color Flesh color of boiled storage roots Flesh color of boiled storage roots Boiled storage root RtCb RnScrf 5 pt. scale When you receive the sample, immediately open foil and take a whiff to score the presence or absence of off-odor Off-odor method RtFlsColP 9 pt. scale RtSiz 5 pt. scale RnOF 5 pt. scale