CooTime_Ms_min COOKTIME CIP FYTHA CIP, SASHA W. Gruneberg VnFolYld_Cp_tha 3 Light (few roots affected) CIP-Kampala Boiled sweet potato fibrousness scale 0-10 Mariam Nakitto BoiSweetpotatFibr_Meas_0to10 5 Medium (<50-74%) 5 Fair Some beige 1 CIP CYTHAAJ RtCYldA_Cp_tha Mariam Nakitto CIP-Kampala Boiled sweet potato moldability scale 0-10 SweetpotatMold_Meas_0to10 Veins 2 Oblong 6 9 Very Shallow Very low 1 Boiled sweet potato moisture scale 0-10 Mariam Nakitto CIP-Kampala SweetpotatMois_Meas_0to10 VINPUBS VnTipP_Et_0to9 CIP, FAO, IPGRI Z. Huaman Boiled sweet potato bitter taste 2 pt scale Mariam Nakitto BoiSweetpotatBitter-tas_Meas_2pt CIP-Kampala DROUGHT Z. Huaman RnDrt_Et_1to9 CIP, FAO, IPGRI Mariam Nakitto BoiSweetpotatPumpk-likeAroma_Meas_0to10 Boiled sweet potato pumpkin-like aroma scale 0-10 CIP-Kampala 5 Intermediate 1 No damage 3 Low MALTFW RwRtMal_Ms_g100gFW W. Gruneberg CIP 2 Mid season W. Gruneberg RF RtApr_Et_1to9_CIP CIP, SASHA 1 Very low T.ZumFelde RwRtPrt_Ms_%DW CIP, SASHA, NCSU PRODW Moderately fibrous 5 VnFWt_Et_g DMVF DMFV CIP, SASHA W. Gruneberg 5 Fair SUCDW RwRtSuc_Ms_g100gDW CIP, SASHA, NCSU W. Gruneberg RTSIZV RtSzV_Et_3to7 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Very low 1 Moderately Susceptible 2 Medium (8-15 cm) 5 4 Bumpy (B) CIP, FAO, IPGRI RTBCOLU Z. Huaman RtBlCd_Et_0to9 Absent 0 White with purple spots throughout 7 Few cracks 3 Highly Susceptible 0 W. Gruneberg BlRtFru_Ms_g100gDW BOILFRUCDW CIP 8 Purple CIP, FAO, IPGRI RnSBC_Et_1to9 SCLBLT Z. Huaman 5 Moderate RnVir_Et_1to9 VIR1 CIP CIP, SASHA RwRtSta_Et_1to9 CIP, SASHA, NCSU W. Gruneberg STRAW 1 Very low Breeders MFarASrs MSrSkACol_obs_1-3 CIP Inserted (shorter than longest anther) 1 Sprouts (SPR) 11 Erect (<75 cm) 3 CUL Yencho,C. RtCulW_Ms_kgplot Sparse 3 W. Gruneberg RAWGLUCP CIP RwRtGlu_Ms_pct Spreading (151-250 cm) 7 NCSU C. Yencho SEASON PtMtSs_Et_0to4 W. Gruneberg DMD CIP, SASHA RtDWt_Ms_g BlRtGlu_Ms_g100gFW W. Gruneberg BOILGLUCFW CIP CIP, FAO, IPGRI RnGrbW_Et_1to9 Z. Huaman GRUBW Mariam Nakitto CIP-Kampala BoiSweetpotatOff-odor_Meas_2pt Boiled sweet potato off-odour 2 pt scale 3 Slightly twining 6 Early Season Cracking (ESC) 5 Intermediate Low 3 CIP, FAO, IPGRI Z. Huaman LfLbT_Et_0to9 LEAFSHAP2 RTAPPEAR RtApr_Et_1to9_NCSU NCSU C. Yencho Breeders MLfApAc_obs_1-5 MLTT_appearance CIP LfStDn_Ct_mm2 Breeder LSD CIP-SSA SUCFW RwRtSuc_Ms_g100gFW CIP, SASHA, NCSU W. Gruneberg 7 Clear symptoms for 67?99% of plants per plot (2/3 to almost all) 1 Very low COOST TEXTBR CIP, SASHA RtFlsTxG_Et_1to9 W. Gruneberg HEAT CIP, FAO, IPGRI Z. Huaman RnHeat_Et_1to9 7 Orange CIP, FAO, IPGRI Z. Huaman FLWHAB FrHab_Et_0to7 RtLDR_Cp_ratio NCSU C. Yencho LDR IxSrv_Cp_pct CIP, SASHA SHI CIP Very High 9 W. Gruneberg TOTSUG CIP RwRtTSg_Et_1to9 9 Very High CIP, SASHA, NCSU W. Gruneberg FRUCFW RwRtFru_Ms_g100gFW INSECTS CIP, FAO, IPGRI Z. Huaman RnIns_Et_1to9 Z. Huaman LFSIZE LfLMS_Et_3to9 CIP, FAO, IPGRI CIP, SASHA, NCSU DM W. Gruneberg RtDMC_Cp_pct Z. Huaman LFINMCO LfColI_Et_1to9 CIP, FAO, IPGRI Z. Huaman RnOV_Et_1to9 CIP, FAO, IPGRI VIRUS Mostly purple 6 None 0 BlRtMal_Ms_g100gFW BOILMALTFW W. Gruneberg CIP 1 No fibre None 0 CIP, FAO, IPGRI RTTEXT RtFlsTxH_Et_1to9 Z. Huaman 5 Intermediate 3 Low 9 Severe infestation SlightIy variable 3 CIP MFarPW Breeders MPlPdt_obs_1-3 CIP, FAO, IPGRI Z. Huaman RTSKN3 RtSknColS_Et_1to10 5 Intermediate CIP RtANCRW_Cp_kg CIP, SASHA ANCRW CIP, FAO, IPGRI Z. Huaman FLEABEETLE RnFB_Et_1to9 SPVMV Z. Huaman RnSPVMV_Et_1to9 CIP, FAO, IPGRI T.ZumFelde BlRtTC_Ms_mg100gDW CIP BOILTCDW 2 Equal or nearly equal to the local check (yellow) Green with many purple spots 4 High 7 CIP, FAO, IPGRI RnSPFB_Et_1to9 Z. Huaman SPFB 1 Very low CIP VWD VnDW_Ms_kgplot No visible fibres 0 1 Susceptible Green 1 2 Mid 4 Soft Low 3 RtBlCu_Et_1to9 CIP, FAO, IPGRI, AVRDC, IBPBR RTBCOLD Z. Huaman Z. Huaman RTSHPV CIP RtShpU_Et_3to7_by_Huaman BioYldD_Cp_tha CIP DMBY 2 Purple FeFW CIP, SASHA W. Gruneberg RtFlsFe_Ms_ICP_mg100gFW 1 Very low Clear virus symptoms at 6 to 15% of plants per plot 4 CIP MFarYA MPlYlAb_obs_1-3 Breeders Z. Huaman FLORCOL FRnol_Et_1to6 CIP, FAO, IPGRI CIP T.ZumFelde RWBCDW RwRtBC_Ms_mg100gDW W. Gruneberg DMF RtFWt_Ms_g CIP, SASHA Green upper, purple lower 8 Very low 1 Z. Huaman BROOM RnWB_Et_1to9 CIP, FAO, IPGRI CRW RtCmW_Ms_kgplot W. Gruneberg CIP, SASHA RtSpA_Et_1to9,RSPR CIP, FAO, IPGRI Z. Huaman RSPR CaFW RtFlsCa_Ms_NIRS_mg100gFW W. Gruneberg CIP, SASHA Z. Huaman RCORTEX RTCOR CIP, FAO, IPGRI RtCThk_Et_1to9 GRNDCOVR CIP, FAO, IPGRI VnFolGRnv_Et_3to9 Z. Huaman LfAInd_Cp Breeder CIP-SSA LAI Blocky (Oblong) 6 RnWvl_Et_1to9 CIP, FAO, IPGRI WED1 WED CIP 2 Unclear symptoms RtFlsMg_Ms_NIRS_mg100gDW CIP MgDW W. Gruneberg Very Prominent 1 Mostly dark purple 7 Purple both surfaces 9 1 Very low Dark Purple 3 RtOxi_Et_3to7 CIP, FAO, IPGRI RTOXID Z. Huaman Z. Huaman JAVABR RnJBR_Et_1to9 CIP, FAO, IPGRI Tea Staining (TS) 2 8 Totally purple 3 Orange Z. Huaman SOILTEMP CIP, FAO, IPGRI RnSTp_Et_1to9 Much beige 2 BkRtBC_Ms_mg100gDW BAKBCDW CIP T.ZumFelde Bumpy (B) 4 Purple both surfaces 9 FRUCDW W. Gruneberg RwRtFru_Ms_g100gDW CIP, SASHA, NCSU Purple 9 9 Very High RtFlsTs_Et_1to9 CIP, SASHA W. Gruneberg COOT 10 Very high Z. Huaman CIP, FAO, IPGRI SPSB RnSPSB_Et_1to9 9 Very strong vine strength, thick stems, short internode distances, and very long vines 3 Low RwRtMal_Ms_g100gDW MALTDW W. Gruneberg CIP RtStk_Et_0to9 CIP, FAO, IPGRI, AVRDC, IBPBR RTSTFM Z. Huaman RTSTALK RnSPVD_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPVD CIP, FAO, IPGRI Z. Huaman RnBTL_Et_1to9 BEETLES RnBR_Et_1to9 CIP, FAO, IPGRI Z. Huaman BLACKROT Moderately profuse 7 Thin (4-6 mm) 3 1 Very low RtDMCY_Cp_tha DMRY CIP Abundant 7 CIP MLfTsAc_obs_1-5 MLTT_taste Breeders 1 Round 7 High Yellow with orange 2.5 C. Yencho RtFlsColC_Et_0to4 RTFLESH1 NCSU NCSU SKINCOLOR C. Yencho RtSknCol_Et_1to12_NCSU RtDef_Et_1to14 C. Yencho RTDEF NCSU RTSHP1 NCSU RtShpP_Et_1to8 C. Yencho Yellow-green 1 Dry 0 High 7 BlRtSta_Ms_%DW CIP T.ZumFelde BOILSTARDW Mariam Nakitto Boiled sweet potato rate of breakdown scale 0-10 SweetpotatBreak_Meas_0to10 CIP-Kampala 7 High (75-90%) W. Gruneberg CIP RtFlsFe_Ms_NIRS_mg100gDW FeDW TRW W. Gruneberg RtTWt_Cp_kgplot CIP, SASHA FeDW W. Gruneberg RtFlsFe_Ms_ICP_mg100gDW CIP CIP, FAO, IPGRI VnInLg_Ms_cm Z. Huaman VNLNLG VPSP VnWp_Cp_kgplant CIP Very low 1 Yencho, C. UNIFORM PltUni_Et_0to9 WHITERUST CIP, FAO, IPGRI Z. Huaman RnWR_Et_1to9 Not at all sweet 0 YPSP CIP RtYPPp_Cp_kgplant High 7 2 Excellent to good NCSU RnFR_Et_0to5 C. Yencho FWILT 9 Long irregular or curved FLLG CIP, FAO, IPGRI Z. Huaman FrLg_Ms_cm 10 Extremely sweet 3 Obtuse CIP, SASHA RtATRW_Cp_kg CIP ATRW Very low 1 Inferior compared to the local check (red) 3 CAN RtCanW_Ms_kgplot Yencho,C. CIP, FAO, IPGRI BlRtTSg_Ms_g100gFW T.ZumFelde BOILTOTSUGFW TOTALPROD TtlBedProd_Et_no TtlVnProd_Et_no Yencho, C. W. Gruneberg BOILSUCFW CIP BlRtSuc_Ms_g100gFW TOTSUGDW T.ZumFelde RwRtTSg_Ms_g100gDW CIP, FAO, IPGRI Cream 2 HrvInx_Cp_pct CIP HI CIP, SASHA 3 Good RwRtFru_Ms_pct CIP W. Gruneberg RAWFRUCP CIP NCRPSP RtNCmp_Cp_rtplant CIP, SASHA RwRtTC_Ms_mg100gFW T.ZumFelde RWTCFW 1 Very poor VnColP_Et_1to9 VINCO1 CIP, FAO, IPGRI Z. Huaman PtTwg_Et_0to9 CIP, FAO, IPGRI Z. Huaman TWING LSC Breeder CIP-SSA LfSt_Ms_mmol CIP-Kampala Boiled sweet potato cooked carrot-like aroma scale 0-10 BoiSweetpotatCookCarr-likeAroma_Meas_0to10 Mariam Nakitto Pale 1 Very low 1 SweetpotatHard_Meas_0to10 Boiled sweet potato hardness scale 0-10 Mariam Nakitto CIP-Kampala RwRtGlu_Ms_g100gDW GLUCDW CIP, SASHA, NCSU W. Gruneberg Poor 7 1 Very low PTHEIGHT T. Carey PtTyp_Ms_cm CIP Mariam Nakitto CIP-Kampala SweetpotatAdh_Meas_0to10 Boiled sweet potato adhesiveness scale 0-10 Early 3 Resistant 4 Absent 0 Orange with yellow 2.75 5 Pentagonal 3 Low Some 5 Very low 1 1 Very low W. Gruneberg COOAP RtFlsAp_Et_1to9 CIP, SASHA W. Gruneberg RFR CIP, SASHA RtFl_Cp_pct BACWILT CIP, FAO, IPGRI RnBW_Et_1to9 Z. Huaman DMRYAJ CIP RtDMCYA_Cp_tha 9 Very moist RtAdvB_Et_1to9 NCSU C. Yencho BUDS High 7 No damage 1 CIP, SASHA W. Gruneberg CYTHA RtCYld_Cp_tha VnDMC_Cp_pct DMV CIP BoiSweetpotatSour-tas_Meas_2pt Mariam Nakitto Boiled sweet potato sour taste 2 pt scale CIP-Kampala C. Yencho RtShpS_Et_1to8 NCSU RTSHP2 NOPS CIP, SASHA PltPld_Ct_plplot CIP BoiSweetpotatTaste_Meas_0to10 Mariam Nakitto Boiled sweet potato taste scale 0-10 CIP-Kampala Sweet potato ontology Sweetpotato ontology 0 Non-Twining W. Gruneberg RtFlsZn_Ms_NIRS_mg100gDW CIP ZnDW COOF CIP, SASHA BlRtFlsFbC_Et_1to9 W. Gruneberg Z. Huaman BRROT RnBRR_Et_1to9 CIP, FAO, IPGRI CIP PltEst_Ct_plplot CIP, SASHA NOPE BCFW T.ZumFelde RwRtBC_Ms_mg100gFW CIP, SASHA EARLINESS Yencho, C. PltEar_Et_1to3 CIP, FAO, IPGRI, AVRDC, IBPBR FrSepShp_Et_1to9 Z. Huaman SEPSHP VnDMCY_Cp_tha CIP DMVY Tight 3 High 7 T.ZumFelde CIP, FAO, IPGRI RwRtTSg_Ms_g100gFW TOTSUGFW T.ZumFelde STARFW RwRtSta_Ms_%FW CIP, SASHA, NCSU CIP, SASHA BOILTCFW BlRtTC_Ms_mg100gFW T.ZumFelde STSPWV CIP, FAO, IPGRI Z. Huaman RnSSPW_Et_1to9 3 Low CIP RYTHAAJ RtYldA_Cp_tha 7 High Green 1 Very High 9 C. Yencho DISEASE CIP RtDSm_Et_1to9 Slight 3 Crunchy 1 High 7 Very low 1 Excellent 1 CIP NCRPP RtNCmh_Cp_rtplant CIP, SASHA VnDWt_Ms_g W. Gruneberg DMDV DMVD CIP T.ZumFelde BOILSTARFW BlRtSta_Ms_%FW DMVYAJ VnDMCYA_Cp_tha CIP Green with purple near leaf 3 Fibrous 7 9 Very High High 7 CIP, FAO, IPGRI SOFTROT Z. Huaman RnSR_Et_1to9 Irregular 7 White 1 VINLG VnInLg_Et_1to9 CIP, FAO, IPGRI Z. Huaman Intermediate 5 SPMOTH RnSPMth_Et_1to9 CIP, FAO, IPGRI Z. Huaman 1 Very short (<2 cm) 3 Low Light Purple 1 9 Horrible Semi-erect (75-150 cm) 5 VnColS_Et_0to9 CIP, FAO, IPGRI VINCO2 Z. Huaman Very low 1 White 1 5 Shallow longitudinal grooves 3 Moderately Resistant 3 White limb with pale purple ring and purple throat 7 High BoiSweetpotatCol-unif_Meas_0to10 Mariam Nakitto Boiled sweet potato surface color uniformity scale 0-10 CIP-Kampala LfAVP_Et_1to9 LFVEIN CIP, FAO, IPGRI Z. Huaman FYTHAAJ VnFolYldA_Cp_tha CIP CIP, SASHA CaFW W. Gruneberg RtFlsCa_Ms_ICP_mg100gFW 9 Very High RnFR_Et_1to9 CIP, FAO, IPGRI Z. Huaman FOOTROT None 0 Very thick (>12 mm) 9 3 Low High 7 CIP-Kampala Boiled sweet potato floral-like aroma scale 0-10 BoiSweetpotatFlor-likeAroma_Meas_0to10 Mariam Nakitto 7 High Extremely fibrous 10 CIP, FAO, IPGRI LEAFSPOT Z. Huaman RnLS_Et_1to9 5 Moderate (10?30% damaged) 5 Intermediate High 7 CIP, FAO, IPGRI Z. Huaman FrShL_Et_3to7 FLLMB 5 Intermediate STEMROT CIP, FAO, IPGRI RnBSRt_Et_1to9 Z. Huaman 9 Very fibrous FUNGI RnOF_Et_1to9 CIP, FAO, IPGRI Z. Huaman Short (10-20 cm) 3 3 Prominent Good 3 VPP VnWh_Cp_kgplant CIP 5 Hastate 7 High TRWD RtTDWt_Cp_kgplot CIP Green base 1 BlRtSuc_Ms_g100gDW BOILSUCDW W. Gruneberg CIP NCSU RtFlsPhe_Ms_mggDW PHEN C. Yencho 5 Highly susceptible (HS) (>76%) Highly Variable 0 LEAFSHAP3 CIP, FAO, IPGRI Z. Huaman LfLbN_Et_1to9 Z. Huaman FrPtL_Et_1to9 PETIOL CIP, FAO, IPGRI RnSPWF_Et_1to9 CIP, FAO, IPGRI SPWF Z. Huaman None 0 CIP, FAO, IPGRI Z. Huaman RtSDef_Et_1to9 RTSUR Breeders MFarASrf MFSrFlACol_obs_1-3 CIP 1 Very low Uniform 3 Moderate starch 5 CIP, SASHA W. Gruneberg FeFW RtFlsFe_Ms_NIRS_mg100gFW 1 Very low NCSU RtFlsPeo_Ms_mggDW C. Yencho PEO Intermediate (6-9 cm) 5 BkRtBC_Ms_mg100gFW T.ZumFelde BAKBCFW CIP, SASHA 9 LT Low damage 3 9 Light Purple 3 Same height as the highest anther 3 Sparse 6 Slightly purple CIP, SASHA YPP W. Gruneberg RtYPPh_Cp_kgplant CIP-Kampala BoiSweetpotatCar_Meas_0to10 Boiled sweet potato caramel-like odor scale 0-10 Mariam Nakitto Mariam Nakitto Boiled sweet potato moisture release 2 pt scale CIP-Kampala SweetpotatMois_Meas_2pt 0 Not bitter CIP, FAO, IPGRI, AVRDC, IBPBR FrStgExt_Et_1to7 STGEXT Z. Huaman 9 Severe damage Mariam Nakitto Boiled sweet potato translucency 2 pt scale BoiSweetpotatTrans_Meas_2pt CIP-Kampala VnNds_Ct_pervine CIP VINTND D. Gemenet 2 Yellow C. Yencho NCSU AMY RtFlsAmy_Ms_mggDW BioYldA_Cp_tha BYTHAAJ CIP BOILGLUCDW BlRtGlu_Ms_g100gDW W. Gruneberg CIP Very low 1 CIP, FAO, IPGRI STINGN Z. Huaman RnStN_Et_1to9 7 Rounded 10 Very strong CIP, FAO, IPGRI Z. Huaman LfCMt_Et_1to9 LFMATCO CIP, FAO, IPGRI RTFSH3 Z. Huaman RtFlsColSD_Et_1to9 CIP BIOMD BioYldD_Cp_kgplot 3 Inferior compared to the local check (red) 1 White 1 Nearly no vines CIP BlRtFru_Ms_pct BOILFRUCP W. Gruneberg Very Smooth 9 None 0 Insect Damage (INS) 8 1 Very Poor 1 Dry 5 Moderate CIP, FAO, IPGRI Z. Huaman POXROT RnPSR_Et_1to9 5 Intermediate Purple 10 RtCb_Et_1to3 R. Kapinga CIP, SASHA COLBR VW CIP, SASHA VnW_Ms_kgplot CIP Obovate 5 CIP VnBCol_Et_0to3 T. Carey VNBCOL 9 Very long (>12 cm) 1 Very low Yencho,C. 40CT Rt40ctW_Ms_kgplot Low 3 Extremely moist 10 Z. Huaman RtKQl_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR RTKQL 1 Highly resistant (HR) T.ZumFelde CIP, SASHA BkRtTC_Ms_mg100gFW BAKTCFW MLfTexAc_obs_1-5 MLTT_texture CIP Breeders 3 Low damage Low 3 W. Gruneberg NCRW CIP, SASHA RtNCmW_Ms_kgplot 1 Sour CIP T.ZumFelde TCDW RwRtTC_Ms_mg100gDW 1 Very low High 7 11 Sprouts (SPR) CIP CaDW RtFlsCa_Ms_ICP_mg100gDW W. Gruneberg Very High 9 Fair 5 5 Intermediate Early Season Cracking (ESC) 6 Mariam Nakitto BoiSweetpotatPump_Meas_0to10 Boiled sweet potato pumpkin-like odor scale 0-10 CIP-Kampala Intermediate 5 Z. Huaman RTFSH2 RtFlsColS_Et_0to9 CIP, FAO, IPGRI Slightly fibrous 3 None 0 6 Moderately hard 0 Absent RAWSUCRP W. Gruneberg CIP RwRtSuc_Ms_pct CIP RtFlsMg_Ms_ICP_mg100gDW W. Gruneberg MgDW High 7 NOPH CIP PtHrv_Ct_plplot CIP, SASHA Medium strong vines, thick stems, and long internode distances 5 CIP, SASHA CIP RtACRW_Cp_kg ACRW Ovoid 5 BOILPROFW BlRtPrt_Ms_%FW CIP T.ZumFelde FrSepPub_Et_0to7 Z. Huaman SEPPUB CIP, FAO, IPGRI, AVRDC, IBPBR SPFB CIP, FAO, IPGRI RnSPLB_Et_1to9 Z. Huaman 3 Good SlightIy sparce 1 NCSU RtAtt_Et_1to9 C. Yencho RTATTACH 3 White with purple at the base SweetpotatMeal_Meas_0to10 Mariam Nakitto Boiled sweet potato mealiness scale 0-10 CIP-Kampala 10 Very smooth T. Carey INSDAM RtSInsDam_Et_1to9 CIP, SASHA 9 Very deep 5 Some WIREWORMS RnWW_Et_1to9 CIP, FAO, IPGRI Z. Huaman 1 Very low Caudate 7 NCSU RtFlsCya_Ms_mggDW C. Yencho CYAN CIP-SSA Breeder CT CT_Ms_? 6 Fair to poor RnWISPW_Et_1to9 CIP, FAO, IPGRI WISPWV Z. Huaman W. Gruneberg CIP RAWMALTP RwRtMal_Ms_pct CaDW CIP RtFlsCa_Ms_NIRS_mg100gDW W. Gruneberg 8 All veins mostly or totally purple High 7 1 Very thin (1 mm) Very High 9 T. Carey VnNCol_Et_0to3 CIP VNNCOL CIP RtCmN_Ct_rtplot CIP, SASHA NOCR 7 Good 8 Poor to terrible SEDCAP FrSdCp_Et_0to7 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Linear (broad) 8 5 Intermediate CIP, SASHA BIOM W. Gruneberg BioYld_Cp_kgplot High 7 1 Present CIP T.ZumFelde BAKTCDW BkRtTC_Ms_mg100gDW 0 Absent Yellow-green 1 3 Very soft 7 SlightIy uniform 3 Low 0 White 3 Inferior compared to the local check (red) 2 Intermediate 14 Veins (VN) High 7 9 Very High PtLvs_Ct_perplant CIP LEFTPP D. Gemenet NCSU C. Yencho RnMgRKN_Et_0to5_NCSU RKN Yencho, C. PRODUCTION PltProd_Et_0to9 W. Gruneberg DAMR RtDam_Et_1to9 CIP, SASHA 2 Equal or nearly equal to the local check (yellow) Totally dark purple 9 5 Purple Boiled sweet potato fracturability scale 0-10 CIP-Kampala SweetpotatFract_Meas_0to10 Mariam Nakitto 3 Low 9 Very High CIP, FAO, IPGRI RnON_Et_1to9 Z. Huaman NEMATODS FrWd_Ms_cm CIP, FAO, IPGRI FLWD Z. Huaman CIP, SASHA RtFlsZn_Ms_ICP_mg100gFW W. Gruneberg ZnFW RTYLDPCT C. Yencho RtYldChk_Cp_pct NCSU 3 Low NCSU RTRYIELD C. Yencho RtYldR_Et_1to9 3 Low 5 Orange PLANT CIP, FAO, IPGRI Z. Huaman PtTyp_Et_3to9 Intermediate 5 RnScb_Et_1to9 SCAB CIP, FAO, IPGRI Z. Huaman Very High 9 No disease 9 7 Poor Clear symptoms at <5% per plot 3 NONC CIP, SASHA RtNCmN_Ct_rtplot CIP ALCDAM CIP, SASHA T. Carey RtAlcDam_Et_1to9 Cream 1 3 Yellow 4 Deep horizontal constrictions 5 Intermediate (7-9 mm) CIP T.ZumFelde BlRtPrt_Ms_%DW BOILPRODW 9 Very High CIP, FAO, IPGRI Z. Huaman LEAFSHAP1 LfOut_Et_1to7 10 Highly fracturable RtFlsColP_Et_1to9 CIP, FAO, IPGRI FCOL RTFSH1 Z. Huaman Very Poor 1 BoiSweetpotatOdor_Meas_0to10 CIP-Kampala Boiled sweet potato odor scale 0-10 Mariam Nakitto 7 High 2 Equal or nearly equal to the local check (yellow) RwRtBCcc_Et_mg100gFW CIP, SASHA BCFWcc Linear (narrow) 9 RtCI_Cp_pct CI CIP, SASHA W. Gruneberg Sparse 3 CIP, FAO, IPGRI FrPtP_Et_1to9 PTIOPG Z. Huaman RnSph_Et_1to9 CIP, FAO, IPGRI Z. Huaman SOILPH 0 Grainy LEAFSHAP4 CIP, FAO, IPGRI LfLCS_Et_0to9 Z. Huaman Air Cracking (AC) 3 7 Starchy 3 Low C. Yencho SSR RnPSR_Et_0to5 NCSU Veins (VN) 14 9 Lower surface and veins totally purple RnSPMMV_Et_1to9 Z. Huaman SPMMV CIP, FAO, IPGRI 3 Poor Good to fair 4 9 Very High W. Gruneberg RtFlsMg_Ms_ICP_mg100gFW MgFW CIP, SASHA T. Carey VnTCol_Et_0to3 VNTCOL CIP Intermediate 5 1 Very low Absent 0 BlRtMal_Ms_g100gDW W. Gruneberg CIP BOILMALTDW FLOOD RnFld_Et_1to9 CIP, FAO, IPGRI Z. Huaman Green 2 Yellow orange 5 High 7 High 7 RnScrf_Et_1to9 CIP, FAO, IPGRI SCURF Z. Huaman CIP, FAO, IPGRI Z. Huaman RnSPMV_Et_1to9 SPMV 8 Red 6 Green with multiple stripes 1 None Twining 7 4 Good to fair 3 Low CIP, FAO, IPGRI, AVRDC, IBPBR SEPLEQ FrSepEql_Et_1to2 Z. Huaman CIP, FAO, IPGRI CHARCROT Z. Huaman RnCR_Et_1to9 5 Intermediate 3 Good 2 Reniform (kidney-shaped) Strong vines, thick stems, short internode distances, and medium-long vines 7 Excellent 1 Purple spot in the base of main rib 3 0 Very slow SCOL CIP, FAO, IPGRI Z. Huaman RTSKN1 RtSknColP_Et_1to9_CIP 6 Pink Sparse 3 Ovoid 5 7 Good 7 High Abundant 7 5 Intermediate (21-30 cm) 9 Total (> 90%) White 1 SHADE CIP, FAO, IPGRI Z. Huaman RnShd_Et_1to9 CIP, SASHA RYTHA W. Gruneberg RtYld_Cp_tha 5 Green with purple spots throughout petiole Tea Staining (TS) 2 Other 7 Highly variable 0 9 Very hard and non-cooked 9 Very High 7 High Profuse 7 7 Sweet CIP T.ZumFelde BOILBCDW BlRtBC_Ms_mg100gDW W. Gruneberg CIP BOILFRUCFW BlRtFru_Ms_g100gFW 2 Green tip RnAph_Et_1to9 CIP, FAO, IPGRI APHIDS Z. Huaman Very strong 10 C. Yencho RtLtcl_Et_1to9 LENTS NCSU CIP DMBYAJ BioYldAD_Cp_tha 10 Very strong CIP-Kampala Boiled sweet potato smoothness scale 0-10 SweetpotatSmoot_Meas_0to10 Mariam Nakitto CIP CIP, SASHA RnAlt_Et_1to9 AS1 ALT1 PltsAvail_Ct_no AVAILABLE Yencho,C. 7 Poor T. Carey RtsMillDam_Et_1to9 MILLDAM CIP, SASHA 5 Pale purple Strongly pigmented with anthocyanins 9 2 Excellent to good 9 Very High Very High 9 Barely noticeable 1 FrSepCol_Et_3to7 Z. Huaman SEPCOL CIP, FAO, IPGRI, AVRDC, IBPBR 9 Very High Mostly purple 7 1/3 and < 2/3)]]> 6 5 Moderately dry 3 Little starch ZnDW W. Gruneberg RtFlsZn_Ms_ICP_mg100gDW CIP Pink 5 ZnFW RtFlsZn_Ms_NIRS_mg100gFW CIP, SASHA W. Gruneberg Intermediate 5 Cracking (CR) 5 90CT Rt90ctW_Ms_kgplot Yencho,C. 0 None RTSKN2 RtSknColPI_Et_1to3 CIP, FAO, IPGRI Z. Huaman 9 Severe virus symptoms in all plants per plot (stunted). 5 Intermediate 9 Very High RwRtPrt_Ms_%FW PROFW T.ZumFelde CIP, SASHA, NCSU Brownish orange 5 CTD Breeder CTD_cp_? CIP-SSA 1 Without starch RnRLN_Et_1to9 CIP, FAO, IPGRI ROOTLN Z. Huaman Very low 1 SweetpotatCrun_Meas_2pt Mariam Nakitto Boiled sweet potato crunchness 2 pt scale CIP-Kampala 3 Green nodes Highly Susceptible 0 Moderately Smooth 5 4 Orange 9 Very High 9 Very High 3 Low 5 Highly Resistant 9 Very High Z. Huaman BACTERIA RnOB_Et_1to9 CIP, FAO, IPGRI Intermediate 5 9 Very long (>40 cm) Pale orange 6 Other 3 High 7 Intermediate 5 3 Deep 1 Very low 10 Very strong RwRtFlsFrC_Et_1to9 CIP, SASHA W. Gruneberg FRAW 6 Purple nodes 7 Large (16-25 cm) Exerted (longer than longest anther) 7 1 Very low CIP, FAO, IPGRI Z. Huaman RnSlt_Et_1to9 SALINITY 55CT Rt55ctW_Ms_kgplot Yencho,C. Low 3 1 Present 3 Poor 1 Green 1 Very low W. Gruneberg CIP BlRtSuc_Ms_pct BOILSUCRP 7 Thick (3-4 mm) Z. Huaman SGROOT RtCrk_Et_0to7 CIP, FAO, IPGRI 7 High Intermediate 5 9 Very dry 9 Totally or mostly purple CIP TNR RtTN_Cp_rtplot 9 Very High 3 Low Elliptic 5 Mariam Nakitto Boiled sweet potato color intensity scale 0-10 CIP-Kampala BoiSweetpotatColor-int_Meas_0to10 Covering all flesh 9 Very slight (teeth) 1 WILT CIP, FAO, IPGRI Z. Huaman RnWLT_Et_1to9 7 Severe (30?60% roots affected) C. Yencho ANTHO RtFlsAnt_Ms_mggDW NCSU Yellow 3 7 High 3 Moderately Resistant Uniform 3 Early season 4 3 Semi-circular Little 3 Low 3 Very High 9 LT 9 Other 3 Green with purple edge 3 RnMgIRKN_Et_0to7_CIP RKN MELOI CIP None 0 RtFlsAsp_Ms_mggDW ASP NCSU C. Yencho Air Cracking (AC) 3 Very High 9 entity SlightIy variable 5 Greyish-green (due to heavy pubescence) 4 1 Watery BlRtBC_Ms_mg100gFW BOILBCFW T.ZumFelde CIP, SASHA RtNump_Ct_rtplant NRPSP CIP Moderate fiber 5 DIAPORTHE CIP, FAO, IPGRI RnDDR_Et_1to9 Z. Huaman 6 Lanceolate RtUS1W_Ms_kgplot Yencho,C. US1 6 Other Dark purple 9 9 Very High 5 Highly Resistant 4 Resistant Green with purple edge 3 7 Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all) High 7 7 Many cracks 5 Intermediate RTDEF2 RtDefS_Et_1to18 RTDSEF C. Yencho CIP T.ZumFelde BOILTOTSUGDW CIP, FAO, IPGRI BlRtTSg_Ms_g100gDW 1 Susceptible Z. Huaman RTLATX CIP, FAO, IPGRI RtLxP_Et_3to7 SEPVNM FrSepNVn_Ct_no Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Very low 1 TASTE COOSU RtFlsSwt_Et_1to9 CIP, FAO, IPGRI, SASHA W. Gruneberg Excellent 1 C. Yencho RTSKNTEX NCSU RtSknTxt_Et_1to9 Green 2 terrible 9 Intermediate 5 RwRtGlu_Ms_g100gFW CIP, SASHA, NCSU W. Gruneberg GLUCFW 5 Intermediate Low 3 Intermediate (2-3 mm) 5 2 Extremely soft RtFlsAntM_Ms_mggDW NCSU TMA C. Yencho 3 Low 6 Medium strong vines, thick stems, and medium internode distances FLESIZ FrSiz_Ms_cm Z. Huaman CIP, FAO, IPGRI MYCOPLASMA RnOM_Et_1to9 CIP, FAO, IPGRI Z. Huaman BoiSweetpotat-likeAroma_Meas_0to10 Mariam Nakitto Boiled sweet potato sweet potato-like aroma scale 0-10 CIP-Kampala 9 Very High Broad ring in flesh 5 White 1 Outer two shorter 1 7 Good Yencho,C. RtJumW_Ms_kgplot JUM 10 Very high Very low 1 High 7 Very High 9 Very High 9 VnVg_Et_1to9 VV CIP CIP, SASHA 3 Yellow Other 8 RENIN Z. Huaman CIP, FAO, IPGRI RnRFN_Et_1to9 9 Very High CIP, SASHA PtRt_Ct_plplot NOPR CIP Mariam Nakitto CIP-Kampala Boiled sweet potato in mouth fibrousness scale 0-10 SweetpotatFibr_Meas_0to10 7 Grooves (GR) Very tight 1 4 Resistant Thick (10-12 mm) 7 9 Very sweet 3 Open cluster Pink 7 Shallow horizontal constrictions 3 Intermediate 5 3 Low Very fibrous 9 7 Purple-red 2 Cream Moderately sweet 5 White 0 10 Very strong W. Gruneberg MgFW RtFlsMg_Ms_NIRS_mg100gFW CIP, SASHA Very High 9 7 Lobes 7 9 Very starchy Oblong 7 Acute 1 Heavy 7 10 Moldable 7 All veins partially purple Narrow ring in cortex 1 6 Blocky (Oblong) Very Dark Orange 4 9 Very High 5 Medium 5 Intermediate Very High 9 Other 3 7 Moderately variable 3 Poor Absent 0 Poor 3 Very low 1 0 Absent Very low 1 Beige and grey 7 Smooth 7 Insect Damage (INS) 8 FrSepApx_Et_1to7 Z. Huaman SEPAPX CIP, FAO, IPGRI, AVRDC, IBPBR 5 Intermediate 5 Green with many dark purple spots 1/3 and < 2/3)]]> 6 Striations (STR) 12 8 Beige and purple 9 Very High Green with purple veins on upper surface 5 RnSPWW_Et_1to9 SPWW CIP, FAO, IPGRI Z. Huaman Purple tip 5 1 Very low Totally pigmented - dark purple 9 1 Ovate Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR FrStgCol_Et_1to9 STGCOL Very High 9 9 Horrible 3 Low 0 Absent 5 Intermediate High 7 7 Fibrous 2 Green with purple edge Striations (STR) 12 High 7 Very low 1 1 Very low Moderately Susceptible 2 Yellow 3 Not sour 0 Very low 1 CloneSelector2015 CIP, SASHA RtNumh_Ct_rtplant NRPP Bends 0 Yellow 3 Purple 9 Asymmetric (tight hill) 8 3 Low 0 Falls apart 2 Round elliptic High 7 CIP, FAO, IPGRI Z. Huaman FUSSURF RnFRS_Et_1to9 Chordate (heart-shaped) 3 Very dispersed 7 5 Intermediate 5 Main rib partially purple Alligator-like skin 1 High 7 3 Moderately Resistant 9 Very High 9 Very High 5 Moderate 7 High 9 Dark purple 5 Lobes 5 1 Orange (O) Clear virus symptoms < 5% of plants per plot 3 Short (2-5 cm) 3 5 Intermediate 2 Cream Z. Huaman VINDIA VnInD_Et_1to9 CIP, FAO, IPGRI 3 Deep orange (DO) 9 Very High Very low 1 NCSU C. Yencho RTFLESH2 RtFlsColA_Et_0to4 Intermediate 5 32CT Yencho,C. Rt32ctW_Ms_kgplot 7 High High 7 7 High 7 Profuse FrStyCol_Et_1to9 Z. Huaman STYCOL CIP, FAO, IPGRI, AVRDC, IBPBR Extremely mealy 10 MOTH CIP, FAO, IPGRI RnMth_Et_1to9 Z. Huaman Cream 2 Very low 1 Totally pigmented - pale purple 7 Inferior compared to the local check (red) 3 5 Dispersed Low 3 CIP, FAO, IPGRI FUSROOT Z. Huaman RnFRR_Et_1to9 Intermediate 5 2 Resistant (R) (1-10%) Cream 1 3 Thin (1-2 mm) 3 Low 3 Low 5 Dark yellow 8 Asymmetric (tight hill) 9 Very High CIP, SASHA, NCSU STARDW T.ZumFelde RwRtSta_Ms_%DW Slightly purple 6 No lateral lobes (entire) 0 6 Beige and green 7 High BlRtMal_Ms_pct W. Gruneberg BOILMALTP CIP 1 No damage 0 Absent Absent 0 Pink 6 Deep constrictions and deep grooves 7 2 Cream 1 Non-fibrous 9 Very High 1 Very low 1 Green Low 3 In longitudinal sections 7 3 Intermediate 4 Semi-elliptic Intermediate 5 Green with purple spots 3 Equal or nearly equal to the local check (yellow) 2 Low 3 3 Low damage No damage 1 3 Low 3 Good 0 None BYTHA CIP BioYld_Cp_tha Long elliptic 4 5 Green with purple veins on upper surface 3 Low (<50%) 9 Very High 9 Very long (>12 cm) RtSiz_Et_1to9 CIP, SASHA RS W. Gruneberg Moderate 5 Weak to medium strong vines, medium thick stems, and long internode distances 3 1 Late Low 3 Very hard 8 7 Good 1 Green Severe symptoms for all plants per plot (fully defoliated) 9 5 Fair 2 Equal or nearly equal to the local check (yellow) Excellent 9 Absent 0 NCSU RTSHPU RtShpU_Et_1to9_NCSU C. Yencho 0 Extremely soft 9 Very High White limb with purple throat 2 Very low 1 RTFORM Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR RtFrm_Et_1to7 Hard 10 High 7 9 Very Light 7 Long (9-12 cm) Clear virus symptoms at all plants per plot (not stunted) 8 BlRtGlu_Ms_pct W. Gruneberg BOILGLUCP CIP Poor to terrible 8 Terrible 9 1 Toothed Slighty exerted 5 Tan 4 Pale yellow 4 3 Low 10 Skinning (SK) 1 Susceptible 9 Very High 0 No Anthocyanins 7 Hard 9 Lobes 9 Moderately Rough 3 3 Slightly sweet CIP, FAO, IPGRI RtFlsFf_Ms_pct FIBER Z. Huaman 7 Mostly purple Tails (T) 13 Ring and other areas in flesh 6 Purple 2 Very short (<3 cm) 1 0 Odorless 9 Very High 3 Low 3 Low 3 Low Little 3 Excellent 1 3 Elliptic Very thin (<4 mm) 1 Scarce 1 3 Dark Intermediate 5 4 Pale purple limb with purple throat 8 Some petioles purple, others green 7 High Orange 4 Blisters (B) 1 3 Low Green upper, purple lower 8 2 Purple Slighty hard 5 5 Intermediate 1 No virus symptoms 6 Some sepals green, others purple 5 Intermediate 0 Absent 7 Shallow 5 Intermediate 2 Green with purple near stem 4 Clear symptoms at 6 to 15% of plants per plot 1 Very low Equal or nearly equal to the local check (yellow) 2 4 Very Dark Purple Round elliptic 2 3 Elliptic Uniform 9 Z. Huaman RTSHP RtShp_Et_1to9 CIP, FAO, IPGRI Orange 4 Medium strong vines, medium thick stems, and medium internode distances 4 Z. Huaman HORNW RnHrnw_Et_1to9 CIP, FAO, IPGRI Bitter 1 7 Heavy 2 Equal Not mealy 0 3 Elliptic Greyish-green (due to heavy pubescence) 4 7 High Unclear virus symptoms 2 1 Yellow 7 Moderately variable Dark orange 8 9 Profuse 5 Intermediate Intermediate 5 5 Moderate 5 Intermediate Round 1 Excellent 1 7 Dry Intermediate 5 8 Covering most of the flesh 2 Broad ring in cortex 9 Very High 3 Low 3 Low High 7 Green 1 3 Low Intermediate 5 5 Medium number of cracks Present 1 Round 1 Consistent throughout 10 5 Moderate 0 Highly Susceptible 6 Lobed 3 Low 1 Not at all sweet 9 Severe infestation 3 Short (3-5 cm) 1 Very low 1 White 10 Very fast 1 Very low Highly Resistant 5 TNRPLOT CloneSelector2015 RtNum_Ct_rtplot CIP, SASHA 5 Intermediate 4 Triangular 9 Very High 5 Intermediate Grey 5 7 Almost divided 3 Inferior compared to the local check (red) Intermediate 5 3 Few fiber Intermediate 5 Green 2 Minor 3 Low 3 13 Tails (T) Late season 0 7 Purple with green near leaf 3 Elliptic Ovate 4 9 None 5 Intermediate 9 Very twining 7 High Purple-red 8 Absent 0 Moderate Purple 2 SlightIy variable 5 Intermediate 5 7 High 9 Very High 9 Very High 3 Low 3 Moderately resistant (MR) (11-25%) Irregular 7 3 Low 9 Excellent Terrible 9 Long oblong 7 High 7 7 Few 9 Purple Not crunchy 0 6 Rose 1 Very Deep 9 Very High 1 Very low Strong vines, thick stems, short internode distances, and long vines 8 1 Very low High 7 1 No symptoms 7 High Weak vines, thin stems and very long internode distances 2 Intermediate 5 5 Cracking (CR) 0 Absent 4 Green Green with few purple spots 3 Very low 1 9 Very High 4 Narrow ring in flesh 9 Severe infestation Very low 1 8 Clear symptoms for all plants (not fully defoliated) White 1 1 Very low Very low 1 1 Very short (<10 cm) 4 Purple base Red 7 Intermediate 5 Very Rough 1 Very strong 10 Intermediate orange (IO) 2 7 High Equal or nearly equal to the local check (yellow) 2 1 1 Lobe Intermediate 5 3 Some what dry Very High 9 Intermediate 5 Intermediate 5 4 Green with purple both ends 9 Very severe (> 60% roots affected) Scattered spots in flesh 3 3 Low 8 Long elliptic Obovate 5 White 1 7 Long (10-12 cm) 3 3 Lobes Very High 9 7 Moist acronym 9 Excellent None 0 Rounded 1 3 Low Long (31-40 cm) 7 4 Purple spot in several veins 5 Intermediate Moderate 5 5 Intermediate 3 Low White with purple at the top 5 High 7 Inferior compared to the local check (red) 3 Fair 5 Very low 1 Intermediate 5 High 7 0 None 7 Oblanceolate 3 Early to mid season 10 Very strong Acuminate 5 6 Main rib mostly or totally purple Closed cluster 1 7 Good High 7 Small (<8 cm) 3 3 Poor 7 Light Brownish orange 5 7 Intermediate orange attribute High 7 Moderately variable 1 None 0 Inferior compared to the local check (red) 3 Clear symptoms at 16 to 33% of plants per plot (less than a 1/3) 5 3 Semi-stellate 3 Dark cream 1 Very moist 5 Moderate Intermediate 5 Poor 7 Mid to late season 1 High 7 9 Very High Moderate 5 9 Dark purple Intermediate (6-8 cm) 5 Dark Orange 3.5 Green with purple areas 5 High 7 5 SlightIy profuse 9 Very large (>25 cm) 7 Deep Moderate 5 6 Deep longitudinal grooves Very low 1 Red 7 5 Moderate 10 Deep orange 0 Absent Moderately twining 5 7 High Red 6 1 Very low 7 High 3 Slighty green or grey Skinning (SK) 10 Intermediate 5 9 Lanceolate Very thick (>4 mm) 9 Intermediate 5 7 Poor 3 Low 5 Moderate Heavy 7 7 High 9 Very High Very low 1 7 Grooves (GR) Sessile or absent 0 1 Blisters (B) Long elliptic 4 8 Purple-red 4 Susceptible (S) (26-75%) 3 Low Clear virus symptoms at 16 to 33% of plants per plot 5 Extremely spreading (> 250 cm) 9 5 Moderate 3 Low Low 3 2 Moderately Susceptible 3 Low Very High 9 Intermediate 5 3 Moist 3 Low 2 Triangular Round elliptic 2 Intermediate 5 6 Fair to poor Sweet taste method Take a small piece of sample, chew slowly and take a whiff to score the intensity of sweet taste Caramel-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of caramel-like odor The type of the leaf lobe Leaf lobe Type LfLbT Leaf lobe type Type The growth habit of the plant Plant Plant type PtTyp Color VnACol Vine apex color The apex color of the vine Vine tip Measure the calcium concentration in dry weight basis and record it Measurement Calcium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the beta-carotene concentration of the baked storage root in fresh weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis The iron concentration in fresh weight basis of the storage root RtFlsFeFw Storage root iron concentration in fresh weight basis Iron concentration in fresh weight basis Storage root Visual estimation - Reaction of the plant to Soft rot Observe the reaction to Soft rot and rate it Hardness scale 0-10 mg/100g RtSDef 9 pt. scale Visual estimation - Reaction of the plant to Pox or soil rot Observe the reaction to Pox or soil rot and rate it Count the number of plants planted per net plot and record it Counting - Number of plants planted method Observe the reaction to Fusarium surface rot and rate it Visual estimation - Reaction of the plant to Fusarium surface rot BoiSweetpotatOff-odor A typical odor associated with transformation or deterioration of boiled sweet potato Boiled root Boiled root off-odor Off-odor RtCrk The cracking of the storage root Storage root Storage root cracking Cracking Visual estimation - Reaction of the plant to Witches broom Observe the reaction to Witches broom and rate it Storage root calcium concentration in fresh weight basis Calcium concentration in fresh weight basis RtFlsCaFw The calcium concentration in fresh weight basis of the storage root Storage root Sweetness scale 0-10 Flower color FRnol The color of the flower Color Flower Visual estimation - storage root flesh color (carotenoids) Observe the flesh color (carotenoids) of the storage root and rate it g/100g Yielding ability PlYlAb Yielding ability Plant Yielding ability of the plant Compute the number of commercial storage roots per plant planted using the formula Computing - Number of commercial storage roots per plant planted method When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked sweet potato-like odor Cooked sweet potato-like odor method RtFlsColSD Storage root flesh distribution of secondary color Distribution of secondary color The distribution of secondary color of the storage root flesh Storage root flesh Computation - Storage root dry matter content yield Compute the storage root dry matter yield content within net plot using the formula 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 PlYlAb 3pt. Scale Disease symptoms Overall disease symptoms of the storage root RtDSm Storage root The overall disease symptoms of the storage root RtSSDef 14 pt. 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 Plant Reaction to Sweet potato flea beetles RnSPFB Reaction to Sweet potato flea beetles The reaction of the plant to Sweet potato flea beetles RnPSR 5 pt. scale Take a small piece of sample, chew slowly and score the presence or absence of sour taste Sour/Acid taste method The reaction of the storage root to Alcidodes sp. Damage of Alcidodes sp. Alcidodes sp. damage Storage root RtAlcDam Measure the asparagine content of the storage root and record it Measurement the asparagine content- Near-infrared spectroscopy (NIRS) method PtTwg The twining of the plant Twining Twining Plant Storage root fructose content Fructose content of the storage root RtFru Storage root Fructose content Flowering habit FrHab The habit of the flower Flowering Habit 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) FrSepApx 4 pt. scale Computation - Vine dry matter content Compute the vine dry matter content using the formula Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Measure the beta-carotene concentration of the raw storage root in fresh weight basis and record it Cooked carrot-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked carrot-like aroma Color The color of the style Style Style color FrStyCol Visual estimation - Reaction of the plant to Other virus Observe the reaction to Other virus and rate it The overall visual estimation of storage root yield Relative storage root yield Relative Yield Storage root RtYldR Visual estimation - Reaction of the plant to Scab Observe the reaction to Scab and rate it RnSPVMV 5 pt. scale Visual estimation - Reaction of the plant to Reniform nematode Observe the reaction to Reniform nematode and rate it RnHeat 5 pt. scale Fracturability scale 0-10 Visual estimation - Storage root size variability Observe the size variability of the storage root and rate it Boiled storage root flesh sweetness Boiled storage root flesh The sweetness of the boiled storage root flesh Sweetness RtFlsSwt Canopy temperature Canopy CT temperature The temperature of the canopy by plot with a thermal image taken for a infrared thermografic camera Measure the weight of canner storage roots the and record it Measurement - Weight of canner storage roots The reaction of the plant to Sclerotial blight and circular spot Plant RnSBC Reaction to Sclerotial blight and circular spot Reaction to Sclerotial blight and circular spot Stomatal density Leaf The number of stomata per leaf area. Stomatal density LfStDn The node color of the vine VnNCol Vine node color Vine node Color RnFR Plant Reaction to Foot rot Reaction to Foot rot The reaction of the plant to Foot rot Visual estimation - Vine secondary color method Observe the secondary color of the vine and rate it Counting - Number of plants with storage roots method Count the number of plants with storage roots within net plot and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the protein content of the raw storage root in fresh weight basis and record it Measure the cooking time of the storage roots in minutes and rate it Measurement - Cooking time of the storage root method Rt90ctW The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 5.0 - 9.4 oz. Should take roughly 90 to fill a 40lb box. Weight Storage root Weight of 90 count US no. 1 storage roots Protein content in fresh weight basis Storage root Storage root protein content in fresh weight basis Protein content in fresh weight basis of the storage root RtPrtFw 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 RtFlsTs 9 pt. scale Pubescence Sepal pubescence FrSepPub The pubescence of the sepal Sepal kg/plant Storage root secondary shape The secondary shape of the storage root Secondary shape RtShpS Storage root Storage root RtAtt Attachment ability Storage root attachment ability The attachment ability of the storage root BoiSweetpotatColor-int Boiled root Description of predominant color of sweetpotato and its relative intensity Boiled root color intensity Orange color intensity LfAVP 9 pt. scale % PltProd 6 pt. scale Observe the distribution of secondary color of the storage root flesh and rate it Visual estimation - Storage root flesh distribution of secondary color Storage root stalk Storage root stalk The length of the storage root stalk Length RtStk Reaction to Other insects RnIns Plant The reaction of the plant to Other insects Reaction to Other insects 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 The adjusted yield of the total storage roots RtYldA Total storage roots yield adjusted Yield adjusted Storage root Observe the virus symptoms and rate it Visual estimation - Virus symptoms VnNCol 3 pt. Scale Storage root Reaction to Weevil The reaction of the storage root to sweet potato weevil RnWvl Reaction to sweet potato weevil RtBlCu Boiled storage root Boiled storage root consistency The consistency of the boiled storage root Consistency Compute the yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield method Visual estimation - Texture method Panelist observe the visual texture of boiled leaves and rate it Boiled root fracturability Boiled root SweetpotatFract Mechanical textural attribute related to the force necessary to break product into crumbs or pieces Fracturability in the mouth Visual estimation - Inmature leaf color Observe the immature leaf color and rate it Length to diameter ratio Storage root Length to diameter ratio of storage roots The length to diameter ratio of the storage root RtLDR Dry matter content yield adjusted Storage root dry matter content yield adjusted The dry matter content of the storage root yield adjusted RtDMCYA Storage root 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 Reaction to Diaporthe dry rot Plant RnDDR The reaction of the plant to Diaporthe dry rot Reaction to Diaporthe dry rot Visual estimation - Storage root latex production. Amount of latex observed after cross sectioning medium-sized storage roots Observe the latex production of the storage root and rate it Storage root Weight of 32 count US no. 1 storage roots Rt32ctW Weight The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 18.1 - 22 oz. Should take roughly 32 to fill a 40lb box Measure the calcium concentration in fresh weight basis and record it Measurement Calcium- Near-infrared spectroscopy (NIRS) method in fresh weight The average non-commercial weight of storage roots RtANCRW Average non-commercial storage root weight Non-commercial storage root Weight SrvInx Survival index Plant Survival index The index of survival or establishment of the plant Measure the beta-carotene concentration of the boiled storage root in dry weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Beta-carotene concentration in fresh weight basis Storage root beta-carotene concentration in fresh weight basis Storage root The beta-carotene concentration in fresh weight basis of the storage root RtBCFw Observe and taste the raw storage root flesh and rate it Estimation - Fiber method in raw storage root Measurement - Weight of cull storage roots Measure the weight of cull storage roots and record it Sepal vein Number of sepal veins Number FrSepNVn The number of sepal veins 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 Measurement the cyanidin content- Near-infrared spectroscopy (NIRS) method Measure the cyanidin content of the storage root and record it PtRt Number of plants with storage roots Plant with storage root Number Evaluation of the number of plants with storage roots after harvest RtShpU 3 pt. scale Plant Reaction to Alternaria spp The symptoms of the plant to Alternaria Reaction to Alternaria RnAlt The shape of the sepal FrSepShp Sepal shape Shape Sepal RwRtSta 5 pt. Scale Capsule set FrSdCp Seed Seed capsule set The capsule set of the seed storage root/plant Mature leaf LfCMt Color Mature leaf color The color of the mature leaf Measurement - Petiole length Measure petiole length and rate it. Average petiole length from the base to the insertion with the blade of at least 3 leaves in the middle portion of a main vine The dry weight of the storage root samples Storage root Dry weight of the storage root RtDWt Dry weight Visual estimation - Reaction of the plant to Foot rot Observe the reaction to Foot rot and rate it Boiled root sweetness Sweet taste BoiSweetpotatTastSweet Boiled root Basic taste produced by solutions of various substances such as sucrose Sucrose content in fresh weight basis of the storage root Sucrose content in fresh weight basis Storage root sucrose content in fresh weight basis RtSucFw Storage root Moisture in mass scale 0-10 Counting - Nodes number per vine Count node number per vine and record it Storage root The total carotenoid concentration in dry weight basis of the storage root RtTCDw Storage root total carotenoid concentration in dry weight basis Total carotenoid concentration in dry weight basis While you chew the sample observe the sound Crunchness in the mouth method Smoothness scale 0-10 Leaf texture Texture Boiled leaf The texture of the leaf BlLfTex RnFRR 5 pt. scale Observation of an average or all storage roots within a single plant or plot Visual estimation - Storage Root Defects Ability to produce new sprout Storage root Sprouting ability Sprounting ability RtSpA Observe the reaction to Fusarium root rot and rate it Visual estimation - Reaction of the plant to Fusarium root rot RtFrm 4 pt. scale Computation - Total storage roots yield adjusted method Compute the adjusted yield of the total storage roots per net plot using the formula Boiled storage root flesh Taste RtFlsTs The overall taste of the boiled storage root flesh Boiled storage root flesh taste Measurement - Sucrose content of the raw storage root Compute the sucrose content of the raw storage root in percentage using the formula The shape of the central leaf lobe Central leaf lobe Shape LfLCS Leaf central lobe shape Storage root The weight of total US no. 1 storage roots Weight of total storage roots RtUS1W Weight Observe the reaction of the storage root to Hornworm and rate it Visual estimation - Reaction to Hornworm Storage root RtGluDw Glucose content in dry weight basis Glucose content in dry weight basis of the storage root Storage root glucose content in dry weight basis Storage root anthocyanin concentration in dry weight basis RtFlsAnt Storage root Anthocyanin content in dry weight basis The anthocyanin content in dry weight basis of the storage root Observe the reaction to Scurf and rate it Visual estimation - Reaction of the plant to Scurf Visual estimation - Total vine production method Observe the total vine production and record it. Total vine production in estimated number of plants RtFlsColP 9 pt. scale Maltose content RtMal Storage root Storage root maltose content Maltose content of the storage root Glucose content in fresh weight basis Storage root Glucose content in fresh weight basis of the storage root RtGluFw Storage root glucose content in fresh weight basis Boiled storage root The fiber content of the boiled storage root Fiber content Boiled storage root fiber content BlRtFlsFbC Caramel-like odor scale 0-10 RtFlsColP Storage root flesh Storage root Flesh Color (carotenoids) Predominant color The predominant color of Carotenoids in the storage root flesh The yield of the biomass Biomass BioYld Biomass yield Yield Visual estimation - Reaction of the plant to Aphids Observe the reaction to Aphids and rate it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the maltose content of the boiled storage root in dry weight and record it Reaction to flea beetles RnFB Plant The reaction of the plant to flea beetles Reaction to flea beetles Adhesiveness in the mouth Textural attribute relating force required to remove material that adheres to the mouth or to a substrate SweetpotatMthAdh Boiled root Boiled root adhessiveness Ground cover Ground cover Plant The ground cover of the plant VnFolGRnv Evenness of the distribution of the colour across entire sample surface BoiSweetpotatColUnif Boiled root surface uniformity of color Boiled root Color uniformity The reaction of the storage root to Root Knot Nematode Meloidogyne spp Reaction to Root-knot nematode Meloidogyne spp Storage root RnMgRKN Reaction to Root Knot Nematode Meloidogyne spp Vine Secondary color The secondary color of the vine. The secondary color is more easily evaluated using younger vines Vine secondary color VnColS The length of the vine internode Vine internode Length Vine internode length VnInLg Total foliage yield adjusted The adjusted yield of the total vine or foliage VnFolYldA Vine Yield adjusted Keeping quality RtKQl The keeping quality of stored storage roots Stored storage root keeping quality Stored storage root RtFlsTxG 9 pt. Scale g Number per vine Node Node number per vine The number per vine of the nodes VnNds Shape The shape of the storage root RtShp Storage root Storage root primary shape Panelists taste leaves samples after cooking and rate it Tuber flavor after cooking - method RnSPWW Reaction to Sweet potato wire worms The reaction of the plant to Sweet potato wire worms Plant Reaction to Sweet potato wire worms Commercial storage root yield adjusted Commercial storage root RtCYldA Yield adjusted The adjusted yield of the commercial storage roots 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 The yield of the biomass in dry weight basis Biomass Biomass yield in dry weight basis Yield in dry weight basis BioYldD Visual estimation - Mature leaf color Observe the mature leaf color and rate it Commercial storage root RtCYld The yield of the commercial storage roots Yield Commercial storage root yield VnDMCY Vine The dry matter content of the vine yield Dry matter content yield Vine dry matter content yield Storage root Reaction to Fusarium oxysporum The reaction of the storage root to Fusarium oxysporum batatas Reaction to Fusarium oxysporum RnFR Plant High soil temperature The response of the plant to high soil temperature RnSTp Reaction to high soil temperature Measure the amylose content of the storage root and record it Measurement the amylose content - Near-infrared spectroscopy (NIRS) method Number of lenticels Number of lenticels The number of the lenticels Storage root RtLtcl LfTexAc 3pt. Scale Compute the ratio of the length and diameter of the storage roots using the formula Computation - Length to diameter ratio of storage roots method Damage of Millipede RtMillDam The reaction of the storage root to Millipede Storage root Millipede damage Visual estimation - Reaction of the plant to Sweet potato whitefly Observe the reaction to Sweet potato whitefly and rate it FrStyCol 5 pt. scale Measurement - Glucose content of the boiled storage root Compute the glucose content of the boiled storage root in percentage using the formula RwRtTSg 9pt. Scale PtTyp 4 pt. scale Commercial storage root Evaluation of the number of all storage roots that weigh more or equal than 100 g RtCmN Number Number of commercial storage roots Observe the reaction to Other bacteria and rate it Visual estimation - Reaction of the plant to Other bacteria RtYldR RtCb Flesh color of boiled storage roots Flesh color Flesh color of boiled storage roots Boiled storage root SweetpotatMthFibr Boiled root fibrousness Fibrousness in the mouth Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate Boiled root Visual observation - Flower limb shape Observe the flower limb shape and rate it Reaction to Sweet potato leaf beetles RnSPLB The reaction of the plant to Sweet potato leaf beetles Reaction to Sweet potato leaf beetles Plant RnRLN 5 pt. scale The response of the plant to salinity Salinity tolerance Reaction to salinity Plant RnSlt Measurement - Flower length Measure flower length and record it Measure the weight of 55 count US no. 1 storage roots and record it Measurement - Weight of 55 count US no. 1 storage roots Plant Heat tolerance The response of the plant (or plant part) to heat RnHeat Reaction to heat Visual estimation - Sepal color Observe the sepal color and rate it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the sucrose content of the raw storage root in dry weight basis and record it RnShd Reaction to shade The response of the plant to shade Shade tolerance Plant RtSzV Storage root The size variability of the storage root Size variability Storage root size variability Reaction to wire worms RnWW Reaction to Wire worms The reaction of the plant to Wire worms Plant RnOB Reaction to Other bacteria Plant The reaction of the plant to Other bacteria Reaction to Other bacteria Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the fructose content of the raw storage root in fresh weight basis and record it RnStN 5 pt. scale RnWB 5 pt. scale Root and foliage Root foliage ratio RtFl Ratio The ratio between root and foliage RtSknColPI 3 pt. scale Counting - Number of commercial storage roots method Count the number of commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh more or equal than 100 g per NET plot 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 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 - Storage root flesh secondary color Observe the secondary color of the storage root flesh and rate it Computation - Survival index method Compute the survival index at harvest per net plot using the formula Measure storage root stalk and rate it Measurement - Storage root stalk length RtsCthi 5 pt. Scale Measure the beta-carotene concentration of the raw storage root in dry weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in dry weight basis Canopy temperature depression method Compute canopy temperature depression using the formula Stomatal conductance Stomatal conductance LfSt Stomatal conductance is the rate of passage of CO2 entering or water vapor exiting through the stomata of a leaf Leaf Measurement - Fresh weight of the storage root Measure the fresh weight of the storage root sample and record it Reaction to Charcoal rot Reaction to Charcoal rot Plant The reaction of the plant to Charcoal rot RnCR The visual aspect of leaves Leaf appearance Appearance BlLfAp Boiled leaf Boiled root Textural attribute which describes amount of water present in the sample mass Boiled root moisture in the mass Moisture in mouth SweetpotatMthMois t/ha Take a small piece of sample, chew slowly and score the presence or absence of bitter taste Bitter taste method Plant The reaction of the plant to Aphids Reaction to Aphids Reaction to Aphids RnAph Textural attribute relating to degree to which a substance can be deformed before it breaks SweetpotatHdMold Boiled root cohesiveness Cohesiveness in the hand Boiled root 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 Frnol 6 pt. scale RtFlsCaDw Calcium concentration in dry weight basis Storage root Storage root calcium concentration in dry weight basis The calcium concentration in dry weight basis of the storage root Compute the storage root dry matter content using the formula Computation - Storage root dry matter content Visual estimation - Storage root secondary shape Observe the secondary shape of the storage root and rate it RtApr Appearance The appearance of the storage root Storage root appearance Storage root Measure the sucrose content of the boiled storage root in fresh weight and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight mm2 Reaction to other nematodes The reaction of the plant to other nematodes RnON Plant Reaction to other nematodes RnLS 5 pt. scale Observe the reaction to Black rot and rate it Visual estimation - Reaction of the plant to Black rot RtShpS 8 pt. scale Open foil, visually assess sweet potato surface the surface and evaluate the fibrous appearance Fibrous appearance method LfApAc 3pt. Scale Compute the number of storage roots per plant planted within net plot using the formula Computation - Number of storage roots per plant planted method Storage root magnesium concentration in fresh weight basis RtFlsMgFw Content of magnesium in fresh weight basis of the storage root Storage root Magnesium concentration in fresh weight basis Plant Pest damage tolerant Pest damage tolerant The pest damage tolerant of the plant PlPdt PtMtSs Storage root Growing season Yield The overall visual assessment of storage root size relative to harvest date and/or total growing season Size The size of the flower Flower Flower size FrSiz FrPtP 9 pt. scale RnRFN Reaction to Reniform nematode Reaction to Reniform nematode The reaction of the plant to Reniform nematode Plant Observe the Soil insect damage and rate it Overall assessment of soil insect damage based on inspection of the harvested roots Visual estimation - Soil insect damage Observe the reaction to Other fungi and rate it Visual estimation - Reaction of the plant to Other fungi Observe the oxidation of the storage root and rate it Visual estimation - Storage root oxidation Storage root glucose content Glucose content RtGlu Storage root Glucose content of the storage root Boiled root Attribute of product to produce low pitched sound during rupturing SweetpotatCrun Crunchness in the mouth Boiled root crunchness Storage root Flesh Color (anthocyanins) Storage root flesh The predominant color of Anthocyanins in the storage root flesh Predominant color RtFlsColP Measure the protein content of the raw storage root in dry weight basis and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Storage root cyanidin concentration in dry weight basis Storage root RtFlsCya The cyanidin content in dry weight basis of the storage root Cyanidin content in dry weight basis Commercial storage root Proportion of commercial storage roots RtCI Proportion The proportion of commercial storage roots after harvest mg/g Mechanical textural attribute related to length of time or number of chews required to masticate a product into a state ready for swallowing Boiled root Rate of breakdown in the mouth Boiled root rate of breakdown SweetpotatMthBreak Estimation - Royal Horticultural Society (RHS) color chart 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 Storage root Phenol content in dry weight basis Storage root phenol concentration in dry weight basis RtFlsPhe The phenol content in dry weight basis of the storage root Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the starch content of the boiled storage root in dry weight and record it Bitterness 2 pt scale HrvInx Plant Harvest index Harvest index Harvest index Storage root peonidin concentration in dry weight basis RtFlsPeo Storage root The peonidin content in dry weight basis of the storage root Peonidin content in dry weight basis PtLvs Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the magnesium concentration in dry weight basis and record it RtBlCd 10 pt. scale RnBRR Reaction to Brown ring rot Reaction to Brown ring rot The reaction of the plant to Brown ring rot Plant Storage root skin intensity of predominant color Storage root skin RtSknColPI Intensity of predominant color The intensity of predominant color of the storage root skin RtFlsColC 9 pt. scale Computation - Average total weight of storage roots method Compute the average total weight of storage roots per net plot using the formula Reaction to Scab RnScb Reaction to Scab Plant The reaction of the plant to Scab RnAph 5 pt. scale 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 RtSprt 9 pt. scale Distinct aroma of flowers associated with poor quality boiled sweetpotato Boiled root BoiSweetpotatFlorAroma Floral-like aroma Boiled root floral-like aroma RnGrbW 5 pt. scale FrSepShp 5 pt. scale Measure the anthocyanin content of the storage root and record it Measurement the anthocyanin content- Near-infrared spectroscopy (NIRS) method 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 Cooked pumpkin-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked pumpkin-like aroma Estimation - Observation of plant vigor method Observe the vigor of the vine and rate it The secondary color of the storage root skin Storage root skin RtSknColS Secondary color Storage root skin secondary skin color Dry weight The total dry weight of the storage roots Storage root RtTDWt Total storage root dry weight Plant PltUni Plant uniformity Uniformity The uniformity of the plant. Estimation of height uniformity of newly emerging vines The pigmentation of the abaxial leaf vein Pigmentation LfAVP Abaxial leaf vein pigmentation Abaxial leaf vein Measure the phenol content of the storage root and record it Measurement the phenol content- Near-infrared spectroscopy (NIRS) method Visual estimation - Reaction of the plant to Sweet potato leaf beetles Observe the reaction to Sweet potato leaf beetles and rate it RnVir 9 pt. scale FrShL 3 pt. scale Observe the reaction to Leaf spot and rate it Visual estimation - Reaction of the plant to Leaf spot BlRtFlsFbC 5 pt. Scale Compute the weight of vines per plant planted within the net plot using the formula Measurement - Weight of vines per plant planted method Computation - Number of storage roots per plot method Compute the number of storage roots per plot in net plot after harvest using the formula RtSSDef Storage root surface secondary defects surface secondary defects Storage root surface secondary defects 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 RtPrtDw Storage root Protein content in dry weight basis of the storage root Storage root protein content in dry weight basis Protein content in dry weight basis Plant RnWR Reaction to Wilt rot Reaction to Wilt rot The reaction of the plant to Wilt rot RtCrk 4 pt. scale minutes Reaction to Grub worm The reaction of the storage root to Grub worm RnGrbW Storage root Reaction to Grubworm Boiled storage root flesh Appearance Boiled storage root appearance RtFlsAp The overall appearance of the boiled storage root flesh The exertion of the stigma FrStgExt Stigma exertion Exertion Stigma PltsAvail Rt55ctW 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 Storage root Weight Weight of 55 count US no. 1 storage roots Plant Reaction to Sting nematode Reaction to Sting nematode RnStN The reaction of the plant to Sting nematode Storage root Storage root total carotenoid concentration in fresh weight basis RtTCFw The total carotenoid concentration in fresh weight basis of the storage root Total carotenoid concentration in fresh weight basis RnDDR 5 pt. scale Sweet potato odor scale 0-10 RnBSRt 5 pt. scale RnAlt 9 pt. scale RtSknColP 9 pt. scale Storage root Storage root beta-carotene concentration in dry weight basis RtBCDw Beta-carotene concentration in dry weight basis The beta-carotene concentration in dry weight basis of the storage root RnLS Reaction to leaf spot Plant Reaction to Leaf spot The reaction of the plant to leaf spot mm Observe the reaction to Charcoal rot and rate it Visual estimation - Reaction of the plant to Charcoal rot RtSknTxt 9 pt. scale The texture of storage root flesh RtFlsTx Storage root flesh Texture Storage root flesh texture Reaction to Bacterial wilt RnBW Plant The reaction of the plant to Bacterial wilt Reaction to Bacterial wilt Measure width size and record it Measurement - Flower width VnDW Vine dry weight Dry weight Vine The dry weight of the vines RnCR 5 pt. scale Fructose content in fresh weight basis of the storage root RtFruFw Storage root Fructose content in fresh weight basis Storage root fructose content in fresh weight basis Visual estimation of the storage root flesh appearance and rate it Estimation - Appearance method TtlVnProd Measure the protein content of the boiled storage root in fresh weight and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Reaction to west indian weevil Reaction to West Indian sweet potato weevil RnWISPW The reaction of the plant to the West Indian sweet potato weevil Plant RtSInsDam 5 pt. scale Cootime The cooking time of storage root Storage root cooking time Cooking time Storage root Visual estimation - Storage root skin intensity of predominant color Observe the predominant color intensity of the storage root and rate it The shape of the flower limb Shape Flower limb Flower limb shape FrShL In mouth fibrousness scale 0-10 Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the glucose content of the raw storage root in fresh weight basis and record it Weight Weight of non-commercial storage roots The weight of the non-commercial storage roots Non-commercial storage root RtNCmW Visual estimation - Storage root skin color method NCSU Observe the predominant color of the storage root skin and rate it Yield The yield of storage roots RtYPP Storage roots yield Storage root The farmer is encouraged to rank the attractiveness of the root flesh color of a variety relative to the root flesh color of their currently preferred variety using the colour cards system Visual estimation farmer preference for the attractiveness of the storage-root flesh color Adhesiveness in the mouth method While you chew observe the extent to which the sample sticks to oral surfaces Visual estimation - Reaction of the plant to Sweet potato moth Observe the reaction to Sweet potato moth and rate it RnWR 5 pt. scale PltEar 3 pt. scale Leaf lobe Number LfLbN Leaf lobe number The number of the leaf lobes 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 VnInLg 5pt. scale Visual estimation - Reaction of the plant to Sweet potato flea beetles Observe the reaction to Sweet potato flea beetles and rate it Observe the reaction to Root lesion nematode and rate it Visual estimation - Reaction of the plant to Root lesion nematode Stomatal density- Counting microscopy method Counting number of stome in the underside (abaxial) and top side (adaxial) of the leaf with a microscopie Visual estimation - Reaction of the plant to West Indian sweet potato weevil Observe the reaction to West Indian sweet potato weevil and rate Dry matter content Storage root Storage root dry matter content The dry matter content of the storage root RtDMC RnSPFB 5 pt. scale Computation of the biomass yield in dry weight basis within net plot using the formula Computation - Biomass yield in dry weight basis method in kg Measure the total beta-carotene concentration of the baked storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in dry weight basis LfOut 7 pt. scale Estimation - Fiber method in boiled storage root Observe and taste the boiled storage root fiber and rate it RtDam 5 pt. scale Visual estimation - Reaction of the plant to Sclerotial blight and circular spot Observe the reaction to Sclerotial blight and circular spot and rate it Evaluation of the number of plants harvested Number of plants harvested Plant harvested PtHrv Number The reaction of the plant to Witches broom Reaction to Witches broom RnWB Plant Reaction to Witches broom Measure the total sugar content of the raw storage root in fresh weight basis and record it Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the raw storage root 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 VnTCol 3 pt. Scale The reaction of the plant to Scurf Plant Reaction to Scurf Reaction to Scurf RnScrf Number of storage roots Number RtNum The number of storage roots Storage root Storage root skin Storage root skin texture The texture of the storage root skin Texture RtSknTxt Vine The predominant color of the vine. The predominant color should be evaluated considering the whole vine from base to tip Vine predominant color Predominant color VnColP 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 Visual estimation - Sepal pubescence Observe the pubescence of the sepal and rate it Measure the magnesium concentration in fresh weight basis and record it Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight RtSPDef 14 pt. scale Visual estimation - Reaction of the plant to Sweet potato wire worms Observe the reaction to Sweet potato wire worms and rate it Observe the Alcidodes sp. damage in the storage root and rate it. Observe the damage caused by Alcidodes sp, it causes crown enlargement/galling or death by girdling Visual estimation - Alcidodes sp. Damage VnColP 8 pt. scale Observe the stigma color and rate it Visual estimation - Stigma color RnSlt 5 pt. scale FrSepCol 7 pt. scale Measurement - Vine internode length method Measure vine internode length and record it Width Flower width The width of the flower FrWd Flower Observe the reaction to Sweet potato vein mottle virus (SPVMV) and rate it Visual estimation - Reaction of the plant to Sweet potato vein mottle virus (SPVMV) RnFR 6 pt. scale Measurement - Weight of total US no. 1 storage roots Measure the weight of US no. 1 storage roots and record it Boiled root pumpkin-like aroma Boiled root Distinct aroma of cooked pumpkin BoiSweetpotatPumpAroma Cooked pumpkin-like aroma Boiled root BoiSweetpotatCarrAroma Cooked carrot-like aroma Boiled root cooked carrot-like aroma Distinct aroma of cooked carrot 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 Reaction to Moth Reaction to Moth Plant RnMth The reaction of the plant to Moth Compute the number of commercial storage roots per plant harvested using the formula Computing - Number of commercial storage roots per plant harvested method Formation Storage root formation The formation of the storage root Storage root RtFrm Visual estimation - abaxial leaf vein pigmentation Observe the pigmentation of the abaxial leaf vein and rate it. Describe the most frequent expression of the distribution of the anthocyanin (purple) pigmentation shown in the veins of the lower surface of leaves RnOF 5 pt. scale RtFlsFf Storage root The fiber content of the raw storage root Fiber content Storage root fiber content Observe the plant production the and rate it. Estimation of intensity of new vine production Visual estimation - Plant production FrSepEql Equality of sepal length The length equality of the sepal Sepal Length equality LfLMS Mature leaf The size of the mature leaf Size Mature leaf size Visual estimation - Reaction to sweet potato weevil Observe the reaction of the storage root to sweet potato weevil and rate it Evaluation of the number of plants established Number of plants established PltEst Number Plants established Measurement - Fresh weight of the vine Measure the fresh weight of vines sample and record it The total number of storage roots RtTN Number Total number of storage roots Storage root Observe the growing season and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Growing season method Counting - Number of plants established method Count the number of plants established per net plot to be determined 3 weeks after planting and record it kg/plot Predominant color RtSknCol Storage root skin predominant color The predominant or the most representative color of the storage root skin observed is recorded Storage root skin The response of the plant (or plant part) to flooding Flooding tolerance Reaction to flooding RnFld Plant Boiled storage root Boiled storage root undesirable color The undesirable color of the boiled storage root RtBlCd Undesirable color Visual estimation - Reaction of the plant to Other mycoplasma Observe the reaction to Other mycoplasma and rate it The reaction of the plant to Bacterial stem and root rot Reaction to Bacterial stem and root rot Reaction to Bacterial stem and root rot RnBSRt Plant Observe the color of the vine tip and rate it Visual estimation - Vine tip color method RtAlcDam 5 pt. scale Visual estimation - Reaction of the plant to shade Observe the reaction to shade and rate it. The reaction is estimated by observing the appearance of plants in response to shade Reaction to Sweet potato vein mottle virus Plant Reaction to Sweet potato vein mottle virus (SPVMV) The reaction of the plant to Sweet potato vein mottle virus (SPVMV) RnSPVMV Storage root amylose concentration in dry weight basis RtFlsAmy Storage root Amylose content in dry weight basis The amylose content in dry weight basis of the storage root Visual estimation - storage root skin secondary color Observe the secondary skin color of the storage root and rate it Reaction to Horn worm RnHrnw Storage root Reaction to Hornworm The reaction of the storage root to Hornworm Computation - Root foliage ratio method Computation of the ratio between root and foliage using the formula Off-odor 2 pt scale Total storage roots yield The yield of the total storage roots RtYld Storage root Yield Storage root Storage root total sugar content in fresh weight basis Total sugar content in fresh weight basis RtTSgFw The total sugar content in fresh weight basis of the storage root Visual estimation - Boiled storage root undesirable color method Observe the boiled storage root undesirable color and rate it 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 Computation - Total storage roots yield method Compute the yield of the total storage roots per net plot using the formula FrSepEql 2 pt. scale Cooked carrot-like aroma scale 0-10 Storage root The total sugar content of the storage root Total sugar content Storage root total sugar content RwRtTSg 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 RnBTL The reaction of the plant to Beetles Reaction to Beetles Plant Reaction to Beetles Visual estimation - Vine base color method Observe the base color of the vine and rate it Moisture release in the hand SweetpotatHdMois Boiled root Textural attribute related to release of moisture from a product when pressure is applied Boiled root moisture release Visual estimation - Reaction of the plant to Sweet potato stem borer Observe the reaction to Sweet potato stem borer and rate it RnWW 5 pt. scale Observe the predominant color of the vine and rate it Visual estimation - Vine predominant color method BoiSweetpotatTastSour Boiled root Basic tastes produced by solutions of dilute aqueous solutions of acid substances including citric acid and tartaric acid Boiled root sourness Sour/Acid taste Visual estimation - leaf lobe type Observe the leaf lobe type and rate it. Described from leaves located in the middle section of the vine Fructose content in dry weight basis of the storage root Fructose content in dry weight basis RtFruDw Storage root fructose content in dry weight basis Storage root Estimation - Texture method Taste the boiled storage root flesh texture and rate it Petiole Petiole length The length of the petiole FrPtL Length PltUni 6 pt. scale Weight Storage root The total weight of the storage roots RtTWt Total storage root weight Computation - Vine dry matter content yield adjusted Compute the vine dry matter content yield adjusted within net plot using the formula Computation of the biomass yield adjusted within net plot using the formula Computation - Biomass yield adjusted method Storage root The total monomeric anthocyanin content in dry weight basis of the storage root RtFlsAntM Total monomeric anthocyanin content in dry weight basis Storage root total monomeric anthocyanin concentration in dry weight basis Visual estimation - Flowering habit Observe the habit of the flower and rate it VnVg Vigor Vine vigor Vine The vigor of the vine Boiled root SweetpotatHard Boiled root hardness in mouth Mechanical textural attribute related to the force necessary to achieve a certain deformation Hardness in mouth Visual estimation - Reaction of the plant to Alternaria spp Observe the reaction to Early Blight: Alternaria spp and rate it Observe the total sugar content of the raw storage root and rate it Visual estimation - Total sugar content Color intensity scale 0-10 plants/plot Counting - Leaf number per plant Count leaf number per plant and record it Plant RnRLN Reaction to Root lesion nematode The reaction of the plant to Root lesion nematode Reaction to Root lesion nematode Attractiveness of the color 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 SrSkACol Storage-root skin 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 Adhesiveness scale 0-10 Estimation - Fiber content Observe the fiber content of storage roots evaluated in percentage fresh weight 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 Storage root 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 Observe the number of lenticels and rate it Visual estimation - Lenticel number Observe the reaction to Bacterial stem and root rot and rate it Visual estimation - Reaction of the plant to Bacterial stem and root rot RnSPSB 5 pt. scale RtSknCol 10 pt. scale Smoothness in the mouth method After chewing feel sample between tongue and palate to assess the amount of particles present in thesample Measure the total monomeric anthocyanin content of the storage root and record it Measurement the total monomeric anthocyanin content- Near-infrared spectroscopy (NIRS) method Storage root Storage root adventitious buds depth The depth of the adventitious buds RtAdvB Adventitious bud depth Reaction to Fusarium root rot Reaction to Fusarium root rot The reaction of the plant to Fusarium root rot Plant RnFRR The reaction of the storage root to soil insects RtSInsDam Damage of soil insect Soil insect damage Storage root Zinc concentration in dry weight basis Storage root zinc concentration in dry weight basis RtFlsZnDw The zinc concentration in dry weight basis of the storage root Storage root LfTsAc 3pt. Scale Visual estimation - Reaction to Fusarium oxysporum Observe the reaction of the storage root to Fusarium oxysporum and rate it. Observe an average or all fibrous roots within a single plant or plot Measurement - Sucrose content of the boiled storage root Compute the sucrose content of the boiled storage root in percentage using the formula Place sample between molars and bite into it to access the amount of force required to bite into it Hardness in mouth method Boiled leaf Leaf flavor BlLfTs The flavor of the leaves Taste RnVir Virus symptoms Plant Symptom Virus The symptoms of the plant to virus The iron concentration in dry weight basis of the storage root Storage root Storage root iron concentration in dry weight basis RtFlsFeDw Iron concentration in dry weight basis Reaction to Sweet potato moth The reaction of the plant to Sweet potato moth RnSPMth Reaction to Sweet potato moth Plant Bitter taste Basic tastes produced by solutions of dilute aqueous solutions of various substances such as quinine and caffeine Boiled root BoiSweetpotatTastBit Boiled root bitterness Plant planted Evaluation of the number of plants planted PltPld Number Number of plants planted Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Measure the calcium concentration in fresh weight basis and record it Visual estimation -Petiole pigmentation Observe the petiole pigmentation and rate it. Distribution of anthocyanin (purple) pigmentation in the petioles of leaves Computation - Foliage yield method Compute the adjusted yield of vines per net plot using the formula Compute the percentage of commercial storage roots per net plot using the formula Computation - Commercial storage roots proportion method Visual estimation - Storage root appearance -method NCSU Observe the appearance of the storage root and rate it An attribute associated with gumminess characterized by powdery mouthfeel SweetpotatHdMeal Mealiness in the hand Boiled root mealiness Boiled root RnOM 5 pt. scale RnOV The reaction of the plant to Other virus Reaction to Other virus Reaction to Other virus Plant Plant Reaction to Sweet potato whitefly The reaction of the plant to Sweet potato whitefly RnSPWF Reaction to Sweet potato whitefly 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 Diameter Vine internode diameter The diameter of the vine internode VnInD Vine internode 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 RtAdvB 5 pt. scale RtDSm 5 pt. scale Off-odor method When you receive the sample, immediately open foil and take a whiff to score the presence or absence of off-odor Visual estimation - Reaction of the plant to Java black rot Observe the reaction to Java black rot and rate it Stigma FrStgCol The color of the stigma Color Stigma color Measurement - Sepal length equality Measure sepal length equality 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 Observe the reaction to Flea beetles and rate it Visual estimation - Reaction of the plant to flea beetles RnFR 5 pt. scale Compute the number of storage roots per net plot and record it Computation - Number of storage roots method PtTwg 5 pt. scale Visual estimation - Reaction of the plant to Wilt rot Observe the reaction to Wilt rot and rate it Observe the reaction to Striped sweet potato weevil and rate it Visual estimation - Reaction of the plant to Striped sweet potato weevil 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 RtLDR Vine weight VnW The weight of the vines Vine Weight 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 Plant The reaction of the plant to Sweet potato virus disease complex (SPVD complex) Reaction to Sweet potato virus disease complex RnSPVD Reaction to Sweet potato virus disease complex (SPVD complex) Boiled root fibrous appearance Geometrical attribute of product associated with presence of long string like particles on the product surface Boiled root BoiSweetpotatFibr Fibrous appearance Earliness Plant The earliness of the plant PltEar Plant earliness Visual estimation Storage Root Defects Type and/or name of secondary visible storage root defect Measure the total beta-carotene concentration of the raw storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Translucency 2 pt scale Measure the total sugar content of the boiled storage root in dry weight basis and record it Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight RnBR 5 pt. scale Observe the texture of the storage root skin and rate it Visual estimation - storage root skin texture Observe the predominant color of the storage root flesh and rate it Visual estimation - Storage root flesh predominant color While you chew, observe the degree of moistness of the sample mass Moisture in mouth method Observe the reaction to Other insects and rate it Visual estimation - Response of the plant to other insects Computation - Storage root dry matter content yield adjusted Compute the storage root dry matter content yield adjusted within net plot using the formula Observe the storage root formation and rate it Visual estimation - Storage root formation Storage root Storage root surface primary defects surface primary defects RtSPDef Storage root surface primary defects Observe the reaction of the storage root to Grubworm and rate it Visual estimation - Reaction to Grubworm The height of the plant Plant Ptlng Plant height Height PtMtSs RnSR Plant Reaction to Soft rot Reaction to Soft rot The reaction of the plant to Soft rot RtShp 9 pt. scale BoiSweetpotatPumpOdor Odor of cooked pumpkin Boiled root pumpkin-like odor Cooked pumpkin-like odor Boiled root Storage root Storage root zinc concentration in fresh weight basis The zinc concentration in fresh weight basis of the storage root Zinc concentration in fresh weight basis RtFlsZnFw Vistual estimation - Overall storage root disease symptoms Observe the overall storage root disease symptoms and rate it Computation - Average non-commercial weight of storage roots method Compute the average non-commercial weight of storage roots per net plot using the formula RtFlsColSD 10 pt. scale Storage root latex production Latex Production The latex production of the storage root Storage root RtLxP Length FrLg The length of the flower Flower length Flower Rt40ctW The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 14.1 - 18 oz. Should take roughly 40 to fill a 40lb box Weight of 40 count US no. 1 storage roots Weight Storage root RnPSR Plant Reaction to Pox or soil rot Reaction to Pox or soil rot The reaction of the plant to Pox or soil rot Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it Measurement - Glucose content of the raw storage root Compute the glucose content of the raw storage root in percentage using the formula Visual estimation - Storage root shape uniformity Observe the shape uniformity of the storage root and rate it Computation of the biomass yield in dry weight basis within net plot using the formula Computation - Biomass yield in dry weight basis method in tha Reaction to Black rot Plant Reaction to Black rot The reaction of the plant to Black rot RnBR Measurement - Fructose content of the boiled storage root Compute the fructose content of the boiled storage root in percentage using the formula RtFlsAp 9 pt. Scale Boiled root caramel-like odor Odor of caramel (molten sugar) Boiled root Caramel-like odor BoiSweetpotatCarOdor Observe the shape of the storage root and rate it Visual estimation - Storage root shape Relative yield Storage root yield relative to check The overall computation of relative storage root yield Storage root RtYldChk Compute the weight of vines per plant harvested within net plot using the formula Measurement - Weight of vines per plant harvested method Leaf Leaf general outline The general outline of the leaf LfOut General outline Moldability scale 0-10 RtCb 3pt scale RtKQl 3 pt. scale Visual estimation - Millipede damage Observe the Millipede damage and rate it Measurement - Maltose content of the boiled storage root Compute the maltose content of the boiled storage root in percentage using the formula Average commercial storage root weight Weight RtACRW The average commercial weight of storage roots Commercial storage root Measure the maltose content of the boiled storage root in fresh weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Sepal Sepal color Color The color of the sepal FrSepCol FrSepNVn RnScb 5 pt. scale Fresh weight VnFWt The fresh weight of the vines samples Fresh weight of vines Vine Boiled root cooked sweet potato-like odor BoiSweetpotatOdor Cooked sweet potato-like odor Boiled root Odor of cooked sweet potato RnMth 5 pt. scale RtYldChk RnSTp 5 pt. scale RnSBC 5 pt. scale Sourness 2 pt scale RnFld 5 pt. scale CTD Canopy temperature depression depresion Deviation of temperature of plant canopies from the ambient temperature Canopy temperature The yield of the total vine or foliage Total foliage yield Vine VnFolYld Yield Total storage root Average total storage root weight Weight The average total weight of storage roots RtATRW Visual estimation - Reaction of the plant to Moth Observe the reaction to Moth and rate it RtFlsColS 10 pt. scale Farmer are encouraged to select the materials and rank the yielding ability of his currently preferred variety using the colour cards system Visual estimation farmer preference for genotype of the yielding ability Visual estimation - Reaction of the plant to Sweet potato virus disease complex (SPVD complex) Observe the reaction to Sweet potato virus disease complex (SPVD complex) and rate it SrFlACol 3pt. Scale Number Plants available counting number PltsAvail Plants available for planting measured in number of plants counted Plants available Observe the seed capsule set and rate it Visual estimation - Seed capsule set FrPtL 5 pt. scale Visual estimation farmer preference for the attractiveness of the storage-root skin color Farmer are encouraged to select the materials and rank for the attractiveness of the storage-root skin color of his currently preferred variety using the colour cards system Measure the 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 VnBCol 3 pt. scale Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance RnRFN 5 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 Evaluation of the number of all storage roots that weigh less than 100 g RtNCmN Number Non-commercial storage root Number of non-commercial storage roots Computation - Harvest index evaluation method Compute the total weight of commercial tubers per net plot using the formula Visual estimation - Plant type method Observe the plant type and rate it RnWISPW 5 pt. scale Observe the plant earliness and rate it. Estimation of earliness of new vine production Visual estimation - Plant earliness Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the starch content of the raw storage root in dry weight basis and record it Computation - Relative check of storage root yield method Compute the storage root yield relative to check using the formula RtSzV 3 pt. scale Plant RnDrt Drought tolerance The response of the plant to water restriction Reaction to drought Count the number of plants harvested per net plot and record it Counting - Number of plants harvested method TtlVnProd Plant The total vine production of the plant. Total vine production in estimated number of plants Total vine production Total vine production Storage root oxidation RtOxi The oxidation of the storage root Oxidation Storage root Shape FrSepApx Sepal apex shape Sepal apex The shape of the sepal apex Measurement - Weight of 40 count US no. 1 storage roots Measure the weight of 40 count US no. 1 storage roots and record it Visual estimation farmer preference for genotype tolerant of pest- method Farmer are encouraged to select the materials and rank the ability of a variety to tolerate pests especially weevils relative to the tolerance of pests of his currently preferred variety using the colour cards system 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 Boiled root Translucency BoiSweetpotatTrans Attribute of object that allows light to pass through it but not images to be distinguished Boiled root translucency RnSPVD 5 pt. scale Counting - Number of plants available Count the plants available and record it Dry matter content yield adjusted The dry matter content of the vine yield adjusted Vine dry matter content yield adjusted VnDMCYA Vine The overall assessment of damage to storage roots Storage root Storage root damage RtDam Damage Measure the weight of vines after harvest per net plot in kg and record it Measurement - Weight of vines method RnFB 5 pt. scale Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Measure the zinc concentration in dry weight basis and record it Count the number of sepal veins and record it. Record the most frequent number in ten typical flowers Observation - Sepal vein number The reaction of the plant to Other mycoplasma RnOM Reaction to Other mycoplasma Reaction to Other mycoplasma Plant Computation - Yield of foliage method Compute the yield of vines per net plot using the formula Measurement iron- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the iron concentration in dry weight basis and record it RtLxP 3 pt. scale Visual estimation - Appearance method Panelist observe the visual appearance of boiled leaves and rate it 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 Evaluation of roots for sprouting ability Overall assessment using a scale of 1 to 9. Visual estimation - Storage root flesh color (anthocyanins) Observe the flesh color (anthocyanins) of the storage root and rate it Measurement - Weight of 32 count US no. 1 storage roots Measure the weight of 32 count US no. 1 storage roots and record it Visual estimation - Storage root adventitious buds depth Observe the depth of the adventitious buds in the storage root and rate it Observe the shape of the sepal apex and rate it Visual estimation - Sepal apex shape RnSPMV Plant The reaction of the plant to Sweet potato feathery mottle virus (SPMV) Reaction to Sweet potato feathery mottle virus (SPMV) Reaction to Sweet potato feathery mottle virus Observe the twining and rate it Visual estimation - Twining method Reaction to Streptomyces Soil Rot Reaction to Streptomyces Soil Rot Storage root The reaction of the storage root to streptomyces soil rot RnPSR RtSiz Storage root size Storage root The size of the storage root Size Count the number of leaf lobes and rate it. Described from leaves located in the middle section of the vine Counting - Leaf lobe number 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 RtCanW Weight Weight of canner storage roots Storage root The weight of canner storage roots cm Observe the stigma exertion and rate it. The relative position of the stigma as compared to the highest anther Visual estimation - Stigma exertion 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 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 Attractiveness of the storage-root flesh color SrFlACol Attractiveness of the storage-root flesh color of a variety with respect to their local variety at harvest Storage-root flesh Attractiveness of the color FrStgExt 4 pt. scale Starch content Storage root Storage root starch content Starch content in raw storage root RwRtSta VnTipP 4 pt. scale RtMillDam 5 pt. scale Observe the color of the vine node and rate it Visual estimation - Vine node color method Visual estimation - Reaction of the plant to Diaporthe dry rot Observe the reaction to Diaporthe dry rot and rate it Leaf Defined as total surface area of foliage per unit ground area Leaf area index area index LfAInd Thickness Storage Root Cortex Thickness RtCThk Root cortex Storage root Cortex Thickness SrSkACol 3pt. Scale Translucency method Open foil, visually assess sweet potato surface the surface and evaluate the translucency Measure the weight of commercial storage roots within net plot and record it. Select those that are heavier or equal than 100 g Measurement - Weight of commercial storage root within net plot method Observe the reaction to Sweet potato feathery mottle virus (SPMV) and rate it Visual estimation - Reaction of the plant to Sweet potato feathery mottle virus (SPMV) Leaf number per plant The number per plant of the leafs PtLvs Leaf Number per plant Computation - Average commercial weight of storage roots method Compute the average commercial weight of storage roots per net plot using the formula Open foil, visually assess sweet potato surface the surface and evaluate its homogeneity Color uniformity method unitless 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 Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the sucrose content of the raw storage root in fresh weight basis and record it Maltose content in dry weight basis of the storage root Maltose content in dry weight basis RtMalDw Storage root Storage root maltose content in dry weight basis Reaction to Java black rot RnJBR Reaction to Java black rot Plant The reaction of the plant to Java black rot method_of Observe the ground cover and rate it. Estimated percentage of ground cover recorded 35-40 days after planting Visual estimation - Ground cover method Visual estimation - Reaction of the plant to Sting nematode Observe the reaction to Sting nematode and rate it RnSPMMV 5 pt. scale Compute the maltose content of the raw storage root in percentage using the formula Measurement - Maltose content of the raw storage root Petiole Petiole pigmentation FrPtP Pigmentation The pigmentation of the petiole Reaction to White rust Reaction to White rust Plant RnWR The reaction of the plant to White rust Moisture release in hand 2 pt scale VnVg 9 pt. scale RtCmW Commercial storage root Weight of commercial storage roots The weight of the commercial storage roots Weight RnSPLB 5 pt. scale mmol Compute the total weight of storage roots per net plot using the formula Computation - Total storage root weight per net plot method RtLtcl 9 pt. scale Measure the weight of jumbo storage roots and record it Measurement - Weight of jumbo storage roots Computation of the biomass yield adjusted in dry weight basis within net plot using the formula Computation - Biomass yield adjusted in dry weight basis method Observe the primary shape of the storage root and rate it Visual estimation - Storage root primary shape RtFlsFf 5 pt. Scale RnSSPW 5 pt. scale SweetpotatMthSmooth Smothness in the mouth Geometrical attribute associated with the overall degree of absence of particles within sample Boiled root smoothness Boiled root Computation - Biomass yield method in th Computation of the biomass yield within net plot using the formula based in tha RtJumW Weight of jumbo storage roots The roots that exceed the diameter, length and weight requirements of US. No 1 and canner storage roots, but are of marketable quality Weight Storage root Visual estimation - Flower color Observe the flower color and rate it Measurement - Dry weight of the storage root Measure the dry weight of the storage root sample and record it Floral-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of flora-like aroma Storage root magnesium concentration in dry weight basis Magnesium concentration in dry weight basis Storage root RtFlsMgDw Content of magnesium in dry weight basis of the storage root Estimation - Observation of storage root cortex thickness method Measure storage root cortex thickness and estimated it 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) Visual estimation - Reaction of the plant to flooding Observe the reaction to flooding and rate it Measure the total beta-carotene concentration of the boiled storage root in dry weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Orange color intensity method Open foil, visually assess sweet potato surface the surface and evaluate the orange color intensity Storage root Storage root shape uniformity Shape uniformity The shape uniformity of the storage root RtShpU Visual estimation - Vine apex pubescence method Observe the pubescence of the vine apex and rate it. Degree of hairiness of immature leaves recorded at the apex of the vines RtFlsColS Storage root flesh The secondary color of the storage root flesh Secondary color Storage root flesh secondary color FrSepPub 4 pt. scale Plant The reaction of the plant to Sweet potato stem borer RnSPSB Reaction to Sweet potato stem borer Reaction to Sweet potato stem borer The dry weight of the vines samples VnDWt Dry weight Vine Dry weight of vines FrStgCol 3 pt. scale RnWvl 5 pt. scale LfCMt 9 pt. scale Observe the reaction to Other nematodes and rate it Visual estimation - Reaction of the plant to other nematodes The reaction of the plant to Striped sweet potato weevil Reaction to Striped sweet potato weevil RnSSPW Reaction to Striped weevil Plant Fibrous appearence scale 0-10 RnJBR 5 pt. scale Fibrousness in the mouth method After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample The reaction of the plant to Sweet potato mild mottle virus (SPMMV) Reaction to Sweet potato mild mottle virus (SPMMV) RnSPMMV Reaction to Sweet potato mild mottle virus Plant RnPSR 6 pt. scale Floral-like aroma scale 0-10 Compute the vine dry matter yield content within net plot using the formula Computation - Vine dry matter content yield Measurement - Flower size Measure flower size and record it Sweet potato-like aroma scale 0-10 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 RnBRR 5 pt. scale Measurement the peonidin content- Near-infrared spectroscopy (NIRS) method Measure the peonidin content of the storage root and record it Visual estimation - Storage root damage Observe the storage root damage and rate it. Observe storage root defects: prominent, including cracks, veins, constrictions and grooves, or a predominance of pencil roots RnFRS 5 pt. scale Color LfColI Immature leaf color Immature leaf The color of the inmature leaf RnHrnw 5 pt. scale Observe the plant uniformity and rate it. Estimation of height uniformity of newly emerging vines Visual estimation - Plant uniformity LfLCS 10 pt. scale Yield adjusted in dry weight basis BioYldAD Biomass The adjusted yield of the biomass in dry weight basis Biomass yield adjusted in dry weight basis 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 LfColI 9 pt. scale Estimated by a Plant Canopy Analyzer calculated as LAI (Leaf area index) Leaflet area index - Computation method RtAtt 8 pt. scale Measure the main vine length and record it Measurement - Main vine length method Observe the keeping quality of stored storage roots and rate it Visual estimation - Keeping quality method RnMgIRKN Storage root Reaction to Root-knot nematode Meloidogyne incognita Reaction to Root Knot Nematode Meloidogyne incognita The reaction of the storage root to Root Knot Nematode Meloidogyne incognita Visual estimation - Sepal shape Observe the sepal shape and rate it Vine tip VnTipP Pubescence The pubescence of the vine apex or tips Vine tips pubescence Visual estimation - Reaction to Root Knot Nematode Meloidogyne spp 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 Measure the total beta-carotene concentration of the raw storage root in fresh weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in fresh weight basis Visual estimation - Reaction of the plant to Wire worms Observe the reaction to Wire worms and rate it RnOV 5 pt. scale Take a sizeable piece of sample and using all fingers attempt to make a ball with the sample Moldability in the hand method Estimation - Boiled storage root consistency method Taste boiled storage root consistency and rate it storage root/plot 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 Compute the fructose content of the raw storage root in percentage using the formula Measurement - Fructose content of the raw 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 Visual estimation - Storage root surface defects Observe storage root surface defects and rate it Rate of breakdown scale 0-10 RtBlCu 9 pt. scale Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the zinc concentration in dry weight basis and record it with NIRS A leaf porometer is used to estimate stomatal conductance by simply clipping the sensor head onto a leaf and record stomatal conductance within 30 seconds Stomatal conductance-leaf porometer method Visual estimation - Storage root size Observe the storage root size and rate it RnMgIRKN 5 pt. scale Plant The reaction of the plant to Fusarium surface rot RnFRS Reaction to Fusarium surface rot Reaction to Fusarium surface rot Counting - Number of non-commercial storage roots method Count the number of non-commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh less than 100 g per NET plot 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 RtSiz 5 pt. scale The response of the plant to acidic pH soil RnSph Plant pH soil tolerance Reaction to acidic pH soil The asparagine content in dry weight basis of the storage root Storage root Storage root asparagine concentration in dry weight basis RtFlsAsp Asparagine content in dry weight basis RnMgRKN 6 pt. scale RtFrm 9 pt. scale Measure the weight of 90 count US no. 1 storage roots and record it Measurement - Weight of 90 count US no. 1 storage roots RtFlsTxH 5 pt. scale Observe the relative storage root yield and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Relative storage root yield method Production PltProd The production of the plant Plant production Plant ? Evaluate the number of chews required to masticate a product until you can swallow it Rate of breakdown in the mouth method Observe the cracking of the storage root and rate it. Average cracking shown in ten plants Estimation - Storage root cracking method Pumpkin-like odor scale 0-10 RtFlsSwt 9 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 Observe the attachment ability of the storage root and rate it Visual estimation - Storage root attachment ability RtFlsColA 5 pt. scale RtSuc Storage root sucrose content Sucrose content Sucrose content of the storage root Storage root RtShpP 8 pt. scale RnSPWW 5 pt. scale VnNds Computation - Commercial storage root yield adjusted method Compute the adjusted yield of the commercial storage roots per net plot using the formula RnSPWF 5 pt. scale Boiled root sweet potato-like aroma Sweet potato-like aroma BoiSweetpotatAroma Distinct aroma of cooked sweetpotato Boiled root Measure the dry weight of vines sample and record it Measurement - Dry weight of vines FrSdCp 5 pt. scale LfLbT 6 pt. scale Mealiness scale 0-10 RnOB 5 pt. scale RtStk 6 pt. scale Storage root The dry matter content of the storage root yield Dry matter content yield RtDMCY Storage root dry matter content yield VnColS 8 pt. scale RnSph 5 pt. scale 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 Observe the reaction to Beetles or rootworms and rate it Visual estimation - Reaction of the plant to Beetles RtFlsColP Predominant color The predominant color of the storage root flesh in a longitudinal section of the root Storage root flesh Storage root predominant Flesh color Total sugar content in dry weight basis RtTSgDw Storage root The total sugar content in dry weight basis of the storage root Storage root total sugar content in dry weight basis Visual estimation - Leaf general outline method Observe the leaf general outline and rate it. Described from leaves located in the middle section of the vine Biomass BioYldA The adjusted yield of the biomass Biomass yield adjusted Yield adjusted Take a piece of sample and rub it between the fore finger and thumb and evaluate the ease with which it forms a powder Mealiness in the hand method LfLbN 5 pt. scale LfLMS 4 pt. scale RtApr 8 pt. scale RnWR 5 pt. scale RtShpU 5 pt. scale Observe the reaction to Bacterial wilt and rate it Visual estimation - Reaction of the plant to Bacterial wilt Observe the reaction to Brown ring rot and rate it Visual estimation - Reaction of the plant to Brown ring rot The reaction of the plant to Other fungi Reaction to Other fungi Plant RnOF Reaction to Other fungi The base color of the vine Vine base color Vine base Color VnBCol Measure the dry weight of vines after harvest per net plot in kg and record it Measurement - Dry weight of vines method Weight of cull storage roots Weight RtCulW 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 Storage root RnSPMV 5 pt. scale RtFWt Fresh weight of the storage root Fresh weight The fresh weight of the storage root samples Storage root RnBW 5 pt. scale Storage root starch content in fresh weight basis RtStaFw Storage root Starch content in fresh weight basis Starch content in fresh weight basis of the storage root Observe the style color and rate it Visual estimation - Style color RtSknColS 10 pt. scale Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the fructose content of the boiled storage root in dry weight and record it 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 Color uniformity scale 0-10 Observe the predominant color of the storage root skin and rate it Visual estimation - Storage root skin color RnScrf 5 pt. scale VnDMC Dry matter content Vine Vine dry matter content The dry matter content of the vine RnDrt 5 pt. scale FrHab 4 pt. scale RnShd 5 pt. scale Computation of the biomass yield within net plot using the formula based in kg Computation - Biomass yield method in kg Taste the boiled storage root flesh sweetness and rate it Estimation - Sweetness method RnIns 5 pt. scale RnSR 5 pt. scale RnBTL 5 pt. scale PlPdt 3pt. Scale RtMalFw Maltose content in fresh weight basis of the storage root Maltose content in fresh weight basis Storage root Storage root maltose content in fresh weight basis Measurement - Vine internode diameter Measure vine internode diameter and rate it. Average expression of at least three internodes located in the middle section of the vine Storage root sucrose content in dry weight basis Sucrose content in dry weight basis Sucrose content in dry weight basis of the storage root RtSucDw Storage root Estimation - Taste method Taste the boiled storage root flesh and rate it 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 Crunchness 2 pt scale Cooked pumpkin-like aroma scale 0-10 Visual estimation - Reaction of the plant to White rust Observe the reaction to White rust and rate it RtOxi 3 pt. scale VnFolGRnv 4pt. scale scale_of Visual estimation - Starch content Observe and taste the starch content of the raw storage root and rate it Observe the reaction to drought and rate it Visual estimation - Reaction of the plant to drought RnON 5 pt. scale variable_of