Very low 1 7 Almost divided Intermediate orange (IO) 2 Extremely sweet 10 Hard 7 CIP BOILGLUCDW BlRtGlu_Ms_g100gDW W. Gruneberg CIP, FAO, IPGRI Z. Huaman RnSlt_Et_1to9 SALINITY BOILSUCFW BlRtSuc_Ms_g100gFW CIP W. Gruneberg RTSKN3 RtSknColS_Et_1to10 Z. Huaman CIP, FAO, IPGRI Cream 1 CIP, FAO, IPGRI RnON_Et_1to9 Z. Huaman NEMATODS Mariam Nakitto CIP-Kampala SweetpotatMold_Meas_0to10 Boiled sweet potato moldability scale 0-10 Intermediate 5 Yencho,C. RtUS1W_Ms_kgplot US1 CIP VnFolYldA_Cp_tha FYTHAAJ Z. Huaman FLEABEETLE CIP, FAO, IPGRI RnFB_Et_1to9 Very High 9 3 Low FrSepNVn_Ct_no SEPVNM CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman Intermediate 5 2 Excellent to good Sweet potato ontology Sweetpotato ontology TWING Z. Huaman PtTwg_Et_0to9 CIP, FAO, IPGRI RtFrm_Et_1to7 RTFORM CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman ZnFW CIP, SASHA RtFlsZn_Ms_NIRS_mg100gFW W. Gruneberg 6 Main rib mostly or totally purple Few fiber 3 1 Outer two shorter 0 Dry 1 White SEPPUB CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman FrSepPub_Et_0to7 BUDS C. Yencho RtAdvB_Et_1to9 NCSU 5 Fair Very thin (<4 mm) 1 Good 3 RnShd_Et_1to9 Z. Huaman CIP, FAO, IPGRI SHADE Intermediate 5 RtNCmp_Cp_rtplant NCRPSP CIP 3 Low Slightly fibrous 3 PROFW T.ZumFelde CIP, SASHA, NCSU RwRtPrt_Ms_%FW RtTWt_Cp_kgplot W. Gruneberg CIP, SASHA TRW CIP NOPS PltPld_Ct_plplot CIP, SASHA VnVg_Et_1to9 CIP CIP, SASHA VV 3 Inferior compared to the local check (red) 7 High STGCOL CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman FrStgCol_Et_1to9 1 Very low 1 White RtAtt_Et_1to9 RTATTACH NCSU C. Yencho Low 3 1 Very low 5 Intermediate CooTime_Ms_min CIP COOKTIME CIP, FAO, IPGRI RnPSR_Et_1to9 Z. Huaman POXROT DMVF W. Gruneberg VnFWt_Et_g CIP, SASHA DMFV SGROOT RtCrk_Et_0to7 CIP, FAO, IPGRI Z. Huaman 1 Very Deep Low 3 Lobed 6 RTSHPU C. Yencho RtShpU_Et_1to9_NCSU NCSU ZnDW W. Gruneberg CIP RtFlsZn_Ms_ICP_mg100gDW BOILMALTFW W. Gruneberg CIP BlRtMal_Ms_g100gFW High 7 Some petioles purple, others green 8 Low 3 5 Intermediate CIP, FAO, IPGRI Z. Huaman PTIOPG FrPtP_Et_1to9 3 Low 3 Low 4 Purple spot in several veins 6 Pink CIP, FAO, IPGRI Z. Huaman VnColS_Et_0to9 VINCO2 6 Blocky (Oblong) High 7 RWBCDW T.ZumFelde RwRtBC_Ms_mg100gDW CIP BOILTOTSUGFW BlRtTSg_Ms_g100gFW T.ZumFelde CIP, FAO, IPGRI White with purple at the base 3 7 High CIP, FAO, IPGRI SCURF Z. Huaman RnScrf_Et_1to9 CTD CTD_cp_? CIP-SSA Breeder 3 Low 1 Yellow-green RnDrt_Et_1to9 CIP, FAO, IPGRI Z. Huaman DROUGHT CIP, SASHA, NCSU SUCFW W. Gruneberg RwRtSuc_Ms_g100gFW 3 Low RTRYIELD NCSU RtYldR_Et_1to9 C. Yencho 2 Green tip CIP RwRtTC_Ms_mg100gDW T.ZumFelde TCDW High 7 BlRtGlu_Ms_g100gFW W. Gruneberg CIP BOILGLUCFW 5 Intermediate C. Yencho RtFlsColC_Et_0to4 RTFLESH1 NCSU RtCYldA_Cp_tha CIP CYTHAAJ Falls apart 0 Red 7 STARFW RwRtSta_Ms_%FW CIP, SASHA, NCSU T.ZumFelde 4 Clear symptoms at 6 to 15% of plants per plot RwRtMal_Ms_g100gFW CIP MALTFW W. Gruneberg CIP, SASHA NRPP CloneSelector2015 RtNumh_Ct_rtplant Mariam Nakitto Boiled sweet potato fibrousness scale 0-10 CIP-Kampala BoiSweetpotatFibr_Meas_0to10 Pale yellow 4 BOILTCFW T.ZumFelde CIP, SASHA BlRtTC_Ms_mg100gFW 0 Extremely soft CIP PltEst_Ct_plplot CIP, SASHA NOPE Breeders MFarASrf CIP MFSrFlACol_obs_1-3 COOSU W. Gruneberg CIP, FAO, IPGRI, SASHA RtFlsSwt_Et_1to9 TASTE High 7 LAI CIP-SSA Breeder LfAInd_Cp CIP MFarPW Breeders MPlPdt_obs_1-3 BioYldD_Cp_kgplot CIP BIOMD NCSU RnPSR_Et_0to5 C. Yencho SSR 9 Very High FLLG FrLg_Ms_cm CIP, FAO, IPGRI Z. Huaman Intermediate 5 10 Very high 7 Fibrous NRPSP CIP RtNump_Ct_rtplant CIP, SASHA NOPR PtRt_Ct_plplot CIP RwRtSta_Et_1to9 CIP, SASHA, NCSU W. Gruneberg STRAW SCOL CIP, FAO, IPGRI Z. Huaman RTSKN1 RtSknColP_Et_1to9_CIP 2 Moderately Susceptible MLfApAc_obs_1-5 CIP Breeders MLTT_appearance 1 Very low Very deep 9 Shallow longitudinal grooves 5 Medium strong vines, medium thick stems, and medium internode distances 4 Highly Resistant 5 Round elliptic 2 Odorless 0 CIP, SASHA TNRPLOT CloneSelector2015 RtNum_Ct_rtplot CIP, FAO, IPGRI Z. Huaman LFMATCO LfCMt_Et_1to9 NCSU AMY C. Yencho RtFlsAmy_Ms_mggDW Intermediate 5 1 Very low 1 Very low CIP CaDW W. Gruneberg RtFlsCa_Ms_NIRS_mg100gDW 5 Brownish orange 6 Medium strong vines, thick stems, and medium internode distances AVAILABLE Yencho,C. PltsAvail_Ct_no 6 Red Z. Huaman APHIDS CIP, FAO, IPGRI RnAph_Et_1to9 High 7 Twining 7 Early 3 VPP VnWh_Cp_kgplant CIP RnOB_Et_1to9 Z. Huaman CIP, FAO, IPGRI BACTERIA VnTipP_Et_0to9 CIP, FAO, IPGRI Z. Huaman VINPUBS High 7 Little starch 3 Clear symptoms for all plants (not fully defoliated) 8 CIP, FAO, IPGRI Z. Huaman RtSDef_Et_1to9 RTSUR RtATRW_Cp_kg CIP, SASHA ATRW CIP Grainy 0 BoiSweetpotatCol-unif_Meas_0to10 Boiled sweet potato surface color uniformity scale 0-10 CIP-Kampala Mariam Nakitto Absent 0 1 Very low CIP, SASHA, NCSU GLUCFW W. Gruneberg RwRtGlu_Ms_g100gFW CIP, SASHA RwRtTC_Ms_mg100gFW T.ZumFelde RWTCFW FrHab_Et_0to7 FLWHAB Z. Huaman CIP, FAO, IPGRI Uniform 3 SPFB RnSPFB_Et_1to9 CIP, FAO, IPGRI Z. Huaman FWILT NCSU RnFR_Et_0to5 C. Yencho 12 Striations (STR) Yencho,C. 90CT Rt90ctW_Ms_kgplot CIP, SASHA RtDWt_Ms_g DMD W. Gruneberg CIP, FAO, IPGRI RTTEXT Z. Huaman RtFlsTxH_Et_1to9 3 Inferior compared to the local check (red) Very sweet 9 5 Moderate BoiSweetpotatPumpk-likeAroma_Meas_0to10 Boiled sweet potato pumpkin-like aroma scale 0-10 Mariam Nakitto CIP-Kampala 8 Linear (broad) BioYldAD_Cp_tha DMBYAJ CIP Intermediate (2-3 mm) 5 Green with purple both ends 4 0 None 5 Orange PtTyp_Et_3to9 CIP, FAO, IPGRI PLANT Z. Huaman C. Yencho RtFlsPeo_Ms_mggDW PEO NCSU CIP, SASHA, NCSU DM W. Gruneberg RtDMC_Cp_pct Cracking (CR) 5 Excellent 1 9 Very Shallow 3 Low Very High 9 RnRLN_Et_1to9 ROOTLN CIP, FAO, IPGRI Z. Huaman None 0 Mostly purple 7 BOILPROFW T.ZumFelde BlRtPrt_Ms_%FW CIP VnTCol_Et_0to3 VNTCOL CIP T. Carey CIP, FAO, IPGRI Z. Huaman LfColI_Et_1to9 LFINMCO 3 Low Very low 1 Absent 0 RnOF_Et_1to9 FUNGI Z. Huaman CIP, FAO, IPGRI CT CIP-SSA Breeder CT_Ms_? Intermediate 5 Purple-red 7 RTSHP1 NCSU RtShpP_Et_1to8 C. Yencho Hard 10 10 Extremely moist Moderately Resistant 3 BlRtFru_Ms_g100gDW BOILFRUCDW W. Gruneberg CIP WILT RnWLT_Et_1to9 Z. Huaman CIP, FAO, IPGRI 0 None 7 Few CIP, FAO, IPGRI Z. Huaman SCAB RnScb_Et_1to9 Boiled sweet potato crunchness 2 pt scale Mariam Nakitto SweetpotatCrun_Meas_2pt CIP-Kampala 9 Very High 9 Very High MLTT_texture CIP MLfTexAc_obs_1-5 Breeders Very starchy 9 Boiled sweet potato mealiness scale 0-10 SweetpotatMeal_Meas_0to10 CIP-Kampala Mariam Nakitto RnHrnw_Et_1to9 CIP, FAO, IPGRI Z. Huaman HORNW W. Gruneberg CIP BlRtSuc_Ms_pct BOILSUCRP RCORTEX RtCThk_Et_1to9 RTCOR Z. Huaman CIP, FAO, IPGRI NCSU C. Yencho RtLtcl_Et_1to9 LENTS 0 Very slow Insect Damage (INS) 8 RtLxP_Et_3to7 CIP, FAO, IPGRI Z. Huaman RTLATX RtTDWt_Cp_kgplot TRWD CIP BoiSweetpotatOdor_Meas_0to10 Boiled sweet potato odor scale 0-10 Mariam Nakitto CIP-Kampala RwRtMal_Ms_g100gDW W. Gruneberg MALTDW CIP Yencho, C. PltEar_Et_1to3 EARLINESS ASP RtFlsAsp_Ms_mggDW C. Yencho NCSU RAWGLUCP RwRtGlu_Ms_pct W. Gruneberg CIP 5 Intermediate 7 Irregular Very low 1 LfStDn_Ct_mm2 Breeder LSD CIP-SSA CIP MFarASrs MSrSkACol_obs_1-3 Breeders 3 Elliptic Very High 9 Low 3 3 Few cracks 0 Absent Z. Huaman CIP, FAO, IPGRI BEETLES RnBTL_Et_1to9 5 Intermediate RwRtPrt_Ms_%DW PRODW CIP, SASHA, NCSU T.ZumFelde Moderately profuse 7 SOFTROT RnSR_Et_1to9 CIP, FAO, IPGRI Z. Huaman CIP DMRY RtDMCY_Cp_tha RAWMALTP RwRtMal_Ms_pct W. Gruneberg CIP Mariam Nakitto CIP-Kampala BoiSweetpotatFlor-likeAroma_Meas_0to10 Boiled sweet potato floral-like aroma scale 0-10 Pentagonal 5 High 7 CIP W. Gruneberg FeDW RtFlsFe_Ms_NIRS_mg100gDW Intermediate 5 Highly variable 0 RnBR_Et_1to9 BLACKROT CIP, FAO, IPGRI Z. Huaman None 0 8 Dark orange Severe damage 9 Uniform 3 T.ZumFelde BOILPRODW CIP BlRtPrt_Ms_%DW T.ZumFelde BOILSTARDW BlRtSta_Ms_%DW CIP 1 Very low CIP, FAO, IPGRI Z. Huaman VnInLg_Ms_cm VNLNLG Deep orange 10 3 Light (few roots affected) CIP, SASHA RtFWt_Ms_g DMF W. Gruneberg Good 7 NCRPP RtNCmh_Cp_rtplant CIP 1 Very low Mostly dark purple 7 Grooves (GR) 7 Elliptic 3 W. Gruneberg CIP MgDW RtFlsMg_Ms_ICP_mg100gDW Blisters (B) 1 T. Carey CIP VNBCOL VnBCol_Et_0to3 3 Low No damage 1 CIP, FAO, IPGRI Z. Huaman RnSTp_Et_1to9 SOILTEMP Intermediate 5 T.ZumFelde BlRtBC_Ms_mg100gFW CIP, SASHA BOILBCFW Slighty exerted 5 CIP, FAO, IPGRI Z. Huaman RnHeat_Et_1to9 HEAT CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RtSzV_Et_3to7 RTSIZV CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RTBCOLD RtBlCu_Et_1to9 5 Moderately sweet LEAFSHAP1 CIP, FAO, IPGRI LfOut_Et_1to7 Z. Huaman Purple both surfaces 9 Red 8 7 High 5 Green with purple veins on upper surface Orange (O) 1 Skinning (SK) 10 RnRFN_Et_1to9 RENIN CIP, FAO, IPGRI Z. Huaman Moderately hard 6 Very moist 1 Thin (1-2 mm) 3 WED1 CIP, FAO, IPGRI CIP WED RnWvl_Et_1to9 Inferior compared to the local check (red) 3 CIP VW CIP, SASHA VnW_Ms_kgplot 1 Very Prominent T.ZumFelde CIP, SASHA, NCSU RwRtSta_Ms_%DW STARDW 1 White Profuse 7 Z. Huaman WIREWORMS CIP, FAO, IPGRI RnWW_Et_1to9 Very High 9 W. Gruneberg TEXTBR COOST CIP, SASHA RtFlsTxG_Et_1to9 High 7 7 High Beige and green 6 CIP-Kampala Boiled sweet potato smoothness scale 0-10 SweetpotatSmoot_Meas_0to10 Mariam Nakitto W. Gruneberg DMDV CIP, SASHA DMVD VnDWt_Ms_g CIP VnDW_Ms_kgplot VWD MILLDAM RtsMillDam_Et_1to9 T. Carey CIP, SASHA RtSpA_Et_1to9,RSPR CIP, FAO, IPGRI Z. Huaman RSPR 5 Moderate RnSPMV_Et_1to9 Z. Huaman CIP, FAO, IPGRI SPMV Medium number of cracks 5 Very dry 9 Yellow 2 9 Severe virus symptoms in all plants per plot (stunted). Very Poor 1 W. Gruneberg CIP MgDW RtFlsMg_Ms_NIRS_mg100gDW 7 Thick (10-12 mm) 1 Dry JUM Yencho,C. RtJumW_Ms_kgplot Deep horizontal constrictions 4 Intermediate 5 RwRtSuc_Ms_g100gDW CIP, SASHA, NCSU SUCDW W. Gruneberg Moist 7 SCLBLT Z. Huaman CIP, FAO, IPGRI RnSBC_Et_1to9 0 Not mealy 6 Oblong 5 Elliptic 0 None 9 Very Smooth 7 High 9 Strongly pigmented with anthocyanins Boiled sweet potato fracturability scale 0-10 SweetpotatFract_Meas_0to10 Mariam Nakitto CIP-Kampala CIP, FAO, IPGRI RtFlsFf_Ms_pct FIBER Z. Huaman 7 Grooves (GR) Cream 1 Other 3 BoiSweetpotatTaste_Meas_0to10 Boiled sweet potato taste scale 0-10 Mariam Nakitto CIP-Kampala FrSdCp_Et_0to7 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR SEDCAP All veins partially purple 7 Extremely mealy 10 Grey 5 BoiSweetpotatOff-odor_Meas_2pt Boiled sweet potato off-odour 2 pt scale Mariam Nakitto CIP-Kampala None 1 7 Poor RtFlsTs_Et_1to9 COOT CIP, SASHA W. Gruneberg 5 Broad ring in flesh Excellent 1 Very hard 8 Very fast 10 DMBY CIP BioYldD_Cp_tha Severe infestation 9 3 Low Very low 1 1 Green 5 Intermediate RnCR_Et_1to9 CIP, FAO, IPGRI Z. Huaman CHARCROT 3 Inferior compared to the local check (red) Low 3 Purple 8 2 Intermediate 1 Round Intermediate 5 RtFlsMg_Ms_ICP_mg100gFW MgFW W. Gruneberg CIP, SASHA 0 Absent RAWFRUCP RwRtFru_Ms_pct W. Gruneberg CIP Boiled sweet potato in mouth fibrousness scale 0-10 Mariam Nakitto CIP-Kampala SweetpotatFibr_Meas_0to10 RnFRR_Et_1to9 Z. Huaman CIP, FAO, IPGRI FUSROOT 7 High RtFlsFe_Ms_NIRS_mg100gFW CIP, SASHA FeFW W. Gruneberg RtDSm_Et_1to9 CIP C. Yencho DISEASE CIP, SASHA W. Gruneberg COOAP RtFlsAp_Et_1to9 Absent 0 Intermediate 5 YPP W. Gruneberg RtYPPh_Cp_kgplant CIP, SASHA 3 Low Intermediate 5 Long (9-12 cm) 7 Excellent 1 NCSU RTDEF C. Yencho RtDef_Et_1to14 Cracking (CR) 5 3 Lobes 3 Green 2 Long (31-40 cm) 7 7 Exerted (longer than longest anther) RTYLDPCT NCSU RtYldChk_Cp_pct C. Yencho Yellow 3 CIP, SASHA ZnFW RtFlsZn_Ms_ICP_mg100gFW W. Gruneberg BAKBCDW T.ZumFelde CIP BkRtBC_Ms_mg100gDW 1 Green 5 Dispersed Very High 9 Very long (>12 cm) 9 5 Obovate 3 Good Intermediate 5 Medium (<50-74%) 5 No damage 1 5 Dark yellow RtCYld_Cp_tha W. Gruneberg CIP, SASHA CYTHA Red 7 Z. Huaman VnInD_Et_1to9 VINDIA CIP, FAO, IPGRI FRAW RwRtFlsFrC_Et_1to9 W. Gruneberg CIP, SASHA 5 Highly susceptible (HS) (>76%) W. Gruneberg CIP BlRtFru_Ms_g100gFW BOILFRUCFW Intermediate 5 RTDEF2 CIP C. Yencho RtDefS_Et_1to18 RTDSEF Absent 0 7 High 1 Very low RnSPWW_Et_1to9 SPWW CIP, FAO, IPGRI Z. Huaman Intermediate 5 2 Unclear symptoms CIP BOILSTARFW BlRtSta_Ms_%FW T.ZumFelde 9 Very large (>25 cm) 6 Fair to poor T.ZumFelde CIP, FAO, IPGRI RwRtTSg_Ms_g100gFW TOTSUGFW MYCOPLASMA CIP, FAO, IPGRI Z. Huaman RnOM_Et_1to9 Deep constrictions and deep grooves 7 RnWR_Et_1to9 WHITERUST Z. Huaman CIP, FAO, IPGRI RnSPLB_Et_1to9 CIP, FAO, IPGRI Z. Huaman SPFB High 7 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman FrSepCol_Et_3to7 SEPCOL 6 Slightly purple VnNCol_Et_0to3 CIP T. Carey VNNCOL CIP NOCR CIP, SASHA RtCmN_Ct_rtplot Boiled sweet potato hardness scale 0-10 Mariam Nakitto CIP-Kampala SweetpotatHard_Meas_0to10 W. Gruneberg FRUCDW RwRtFru_Ms_g100gDW CIP, SASHA, NCSU RtFlsPhe_Ms_mggDW NCSU PHEN C. Yencho 9 Very High 9 Purple both surfaces RS RtSiz_Et_1to9 W. Gruneberg CIP, SASHA 1/3 and < 2/3)]]> 6 7 Poor CIP YPSP RtYPPp_Cp_kgplant CIP-Kampala Mariam Nakitto BoiSweetpotatColor-int_Meas_0to10 Boiled sweet potato color intensity scale 0-10 Very low 1 CIP RYTHAAJ RtYldA_Cp_tha CIP, FAO, IPGRI Z. Huaman SPWF RnSPWF_Et_1to9 CIP, FAO, IPGRI RTFSH3 RtFlsColSD_Et_1to9 Z. Huaman 5 Purple tip 3 White limb with pale purple ring and purple throat 1 Very low CRW W. Gruneberg CIP, SASHA RtCmW_Ms_kgplot 1/3 and < 2/3)]]> 6 High 7 CIP, FAO, IPGRI FrPtL_Et_1to9 Z. Huaman PETIOL Long elliptic 4 5 Intermediate Intermediate 5 PTHEIGHT CIP T. Carey PtTyp_Ms_cm 1 White BoiSweetpotatSour-tas_Meas_2pt Mariam Nakitto CIP-Kampala Boiled sweet potato sour taste 2 pt scale 9 Very fibrous 1 Very low C. Yencho PtMtSs_Et_0to4 SEASON NCSU CIP, FAO, IPGRI FrSiz_Ms_cm Z. Huaman FLESIZ 7 High RtShpS_Et_1to8 RTSHP2 NCSU C. Yencho W. Gruneberg RtFlsMg_Ms_NIRS_mg100gFW CIP, SASHA MgFW High 7 1 Green 5 Some 2 Equal or nearly equal to the local check (yellow) CIP, SASHA VnFolYld_Cp_tha FYTHA W. Gruneberg 1 White Purple 9 5 Moderate Mostly purple 7 Z. Huaman CIP, FAO, IPGRI RnOV_Et_1to9 VIRUS VnDMCY_Cp_tha CIP DMVY 1 Nearly no vines CIP T.ZumFelde BAKTCDW BkRtTC_Ms_mg100gDW LEFTPP PtLvs_Ct_perplant D. Gemenet CIP BlRtMal_Ms_pct CIP W. Gruneberg BOILMALTP Orange 4 C. Yencho RtSknTxt_Et_1to9 NCSU RTSKNTEX 7 Deep 3 Orange 7 High Skinning (SK) 10 1 Watery Some 5 9 Very High NCSU RtFlsCya_Ms_mggDW C. Yencho CYAN LEAFSPOT Z. Huaman CIP, FAO, IPGRI RnLS_Et_1to9 9 9 Lobes 9 Very High High 7 40CT Yencho,C. Rt40ctW_Ms_kgplot Resistant 4 RtFlsCa_Ms_ICP_mg100gDW CIP W. Gruneberg CaDW 1 No symptoms Brownish orange 5 CIP, FAO, IPGRI RnFR_Et_1to9 FOOTROT Z. Huaman Very High 9 W. Gruneberg CIP, SASHA RYTHA RtYld_Cp_tha 1 Green base LfAVP_Et_1to9 LFVEIN CIP, FAO, IPGRI Z. Huaman 1 Very low RtFlsCa_Ms_ICP_mg100gFW W. Gruneberg CaFW CIP, SASHA 3 Green with purple spots Intermediate 5 1 Very low Lanceolate 6 Very High 9 4 Triangular RF RtApr_Et_1to9_CIP CIP, SASHA W. Gruneberg Mariam Nakitto CIP-Kampala Boiled sweet potato moisture scale 0-10 SweetpotatMois_Meas_0to10 2 Tea Staining (TS) 3 Low 3 Low Very low 1 Very High 9 13 Tails (T) VnWp_Cp_kgplant CIP VPSP MLfTsAc_obs_1-5 CIP Breeders MLTT_taste DMV VnDMC_Cp_pct CIP AS1 CIP, SASHA CIP ALT1 RnAlt_Et_1to9 Highly Susceptible 0 Very low 1 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman SEPSHP FrSepShp_Et_1to9 RTOXID RtOxi_Et_3to7 Z. Huaman CIP, FAO, IPGRI Fair to poor 6 Intermediate 5 CIP CIP, SASHA PtHrv_Ct_plplot NOPH 9 Very High RnWB_Et_1to9 Z. Huaman CIP, FAO, IPGRI BROOM Very High 9 Green 2 1 Very short (<2 cm) Dark purple 9 2 Cream 3 Shallow horizontal constrictions 9 Very moist Early to mid season 3 CIP, FAO, IPGRI Z. Huaman LfLbT_Et_0to9 LEAFSHAP2 Moderate 5 None 9 Yencho, C. PltProd_Et_0to9 PRODUCTION Severe infestation 9 Beige and grey 7 NCSU RtSknCol_Et_1to12_NCSU C. Yencho SKINCOLOR 5 Moderate Intermediate 5 2 Green with purple near stem 7 High Horrible 9 1 Very low Z. Huaman CIP, FAO, IPGRI RnWISPW_Et_1to9 WISPWV 4 Good to fair Z. Huaman CIP, FAO, IPGRI FLOOD RnFld_Et_1to9 CIP D. Gemenet VnNds_Ct_pervine VINTND Greyish-green (due to heavy pubescence) 4 High 7 1 Very low Elliptic 3 High 7 3 Short (10-20 cm) C. Yencho RtApr_Et_1to9_NCSU RTAPPEAR NCSU RKN RnMgIRKN_Et_0to7_CIP CIP MELOI Very High 9 9 Totally or mostly purple 9 Lower surface and veins totally purple Low 3 5 Moderate High 7 BoiSweetpotat-likeAroma_Meas_0to10 Boiled sweet potato sweet potato-like aroma scale 0-10 Mariam Nakitto CIP-Kampala 9 Very High Highly Susceptible 0 5 Highly Resistant MFarYA CIP Breeders MPlYlAb_obs_1-3 5 Intermediate CIP, FAO, IPGRI GRUBW Z. Huaman RnGrbW_Et_1to9 3 Low 3 Low 9 Totally dark purple Low 3 5 Ovoid ALCDAM CIP, SASHA RtAlcDam_Et_1to9 T. Carey Late season 0 Intermediate 5 RnBW_Et_1to9 CIP, FAO, IPGRI Z. Huaman BACWILT High 7 3 Green with purple edge RFR W. Gruneberg CIP, SASHA RtFl_Cp_pct 0 No visible fibres RnBSRt_Et_1to9 Z. Huaman CIP, FAO, IPGRI STEMROT CIP, FAO, IPGRI Z. Huaman RtShp_Et_1to9 RTSHP 8 Poor to terrible 11 Sprouts (SPR) 1 Very low 1 Very low CIP BOILFRUCP W. Gruneberg BlRtFru_Ms_pct RtFlsZn_Ms_NIRS_mg100gDW W. Gruneberg ZnDW CIP Pale orange 6 Early season 4 Green 1 3 Low 1 Very short (<3 cm) T.ZumFelde BlRtTC_Ms_mg100gDW CIP BOILTCDW NCSU C. Yencho RKN RnMgRKN_Et_0to5_NCSU Light Purple 1 3 Low CIP, FAO, IPGRI Z. Huaman INSECTS RnIns_Et_1to9 CIP, FAO, IPGRI Z. Huaman FUSSURF RnFRS_Et_1to9 Covering all flesh 9 TOTSUGDW T.ZumFelde RwRtTSg_Ms_g100gDW CIP, FAO, IPGRI 2 Veins FRnol_Et_1to6 CIP, FAO, IPGRI Z. Huaman FLORCOL 4 Very Dark Orange 3 Low 5 SlightIy variable 2 Purple Slighty hard 5 SlightIy sparce 1 10 Very strong Cream 2 Z. Huaman MOTH RnMth_Et_1to9 CIP, FAO, IPGRI Very High 9 Excellent 9 Acute 1 Very low 1 Clear virus symptoms at all plants per plot (not stunted) 8 Heavy 7 Z. Huaman RnSPVD_Et_1to9 CIP, FAO, IPGRI SPVD 3 Weak to medium strong vines, medium thick stems, and long internode distances 3 Poor Soft 4 0 Sessile or absent 55CT Rt55ctW_Ms_kgplot Yencho,C. White with purple spots throughout 7 Poor 7 Absent 0 High 7 CIP, SASHA BIOM BioYld_Cp_kgplot W. Gruneberg 0 None CIP, FAO, IPGRI, AVRDC, IBPBR STGEXT FrStgExt_Et_1to7 Z. Huaman 1 Very low 9 Purple CIP-Kampala Mariam Nakitto SweetpotatBreak_Meas_0to10 Boiled sweet potato rate of breakdown scale 0-10 7 Lobes 7 8 Poor to terrible Intermediate 5 1 Excellent Moderate Purple 2 Moderately Rough 3 7 Totally pigmented - pale purple 9 Very fibrous Ovoid 5 Lanceolate 9 High 7 CIP, SASHA, NCSU W. Gruneberg RwRtGlu_Ms_g100gDW GLUCDW No Anthocyanins 0 Poor 3 None 0 3 Yellow 1 Very low Low 3 Total (> 90%) 9 Z. Huaman FrSepEql_Et_1to2 CIP, FAO, IPGRI, AVRDC, IBPBR SEPLEQ Dark purple 9 Poor 3 BOILMALTDW CIP W. Gruneberg BlRtMal_Ms_g100gDW 1 Very low Boiled sweet potato caramel-like odor scale 0-10 Mariam Nakitto BoiSweetpotatCar_Meas_0to10 CIP-Kampala Very Light 9 STSPWV RnSSPW_Et_1to9 Z. Huaman CIP, FAO, IPGRI 3 Yellow 3 Low damage Resistant 4 1 Very short (<10 cm) CIP, FAO, IPGRI Z. Huaman FCOL RTFSH1 RtFlsColP_Et_1to9 Good 3 1 Very poor 0 Absent 4 Orange 9 Very High DIAPORTHE CIP, FAO, IPGRI Z. Huaman RnDDR_Et_1to9 0 Not crunchy CIP RAWSUCRP RwRtSuc_Ms_pct W. Gruneberg High 7 3 Sparse RTSKN2 RtSknColPI_Et_1to3 CIP, FAO, IPGRI Z. Huaman Long (10-12 cm) 7 RtCulW_Ms_kgplot Yencho,C. CUL 1 Closed cluster BlRtTSg_Ms_g100gDW CIP, FAO, IPGRI T.ZumFelde BOILTOTSUGDW 3 Deep orange (DO) White limb with purple throat 2 Fair 5 SweetpotatMois_Meas_2pt Mariam Nakitto CIP-Kampala Boiled sweet potato moisture release 2 pt scale CIP, FAO, IPGRI VnFolGRnv_Et_3to9 Z. Huaman GRNDCOVR Very High 9 CIP, SASHA CI RtCI_Cp_pct W. Gruneberg Dry 7 Moldable 10 Purple 9 1 Very low RtTN_Cp_rtplot CIP TNR 9 Excellent Highly Resistant 5 Poor 7 Low damage 3 NCSU C. Yencho RtFlsColA_Et_0to4 RTFLESH2 9 Very High RtDMCYA_Cp_tha DMRYAJ CIP Some sepals green, others purple 6 7 High Strong vines, thick stems, short internode distances, and long vines 8 High 7 3 Slight Very strong 10 4 Good to fair Obovate 5 9 Excellent 7 Caudate Clear virus symptoms at 16 to 33% of plants per plot 5 7 High CIP-Kampala Mariam Nakitto Boiled sweet potato cooked carrot-like aroma scale 0-10 BoiSweetpotatCookCarr-likeAroma_Meas_0to10 Semi-circular 3 1 Very Rough 7 Long oblong SEPAPX FrSepApx_Et_1to7 Z. Huaman CIP, FAO, IPGRI, AVRDC, IBPBR Reniform (kidney-shaped) 2 7 High Green 1 Very long (>40 cm) 9 Low 3 Shallow 7 Green 4 VnDMCYA_Cp_tha CIP DMVYAJ BOILGLUCP BlRtGlu_Ms_pct CIP W. Gruneberg C. Yencho RtLDR_Cp_ratio LDR NCSU 6 Mostly purple Absent 0 0 None 1 Present Fair 5 CIP, FAO, IPGRI Z. Huaman SPSB RnSPSB_Et_1to9 3 Sparse Yencho, C. TtlBedProd_Et_no TOTALPROD TtlVnProd_Et_no RnStN_Et_1to9 Z. Huaman STINGN CIP, FAO, IPGRI Little 3 1 White 5 Medium strong vines, thick stems, and long internode distances 1 White 3 Green with purple near leaf LEAFSHAP3 CIP, FAO, IPGRI Z. Huaman LfLbN_Et_1to9 Fair 5 Highly Variable 0 3 Air Cracking (AC) Very soft 3 Intermediate 5 Horrible 9 7 High No disease 9 Early Season Cracking (ESC) 6 3 Low Very strong vine strength, thick stems, short internode distances, and very long vines 9 RtShpU_Et_3to7_by_Huaman CIP Z. Huaman RTSHPV VINCO1 VnColP_Et_1to9 CIP, FAO, IPGRI Z. Huaman Clear symptoms at 16 to 33% of plants per plot (less than a 1/3) 5 High 7 Dark Orange 3.5 3 Minor 3 Green nodes Good 7 Moderately variable 7 Not at all sweet 1 7 High Oblanceolate 7 No lateral lobes (entire) 0 Purple spot in the base of main rib 3 Green upper, purple lower 8 Z. Huaman CIP, FAO, IPGRI SOILPH RnSph_Et_1to9 3 Poor Very High 9 Low 3 BCFWcc CIP, SASHA RwRtBCcc_Et_mg100gFW BOILSUCDW BlRtSuc_Ms_g100gDW CIP W. Gruneberg 7 Very dispersed Very low 1 3 Deep Elliptic 3 Intermediate 5 Rounded 1 2.5 Yellow with orange Thick (3-4 mm) 7 Non-fibrous 1 3 Dark 8 Purple-red CIP-Kampala Mariam Nakitto BoiSweetpotatPump_Meas_0to10 Boiled sweet potato pumpkin-like odor scale 0-10 0 Absent TOTSUG RwRtTSg_Et_1to9 W. Gruneberg CIP Intermediate 5 1 No fibre CIP, SASHA BCFW RwRtBC_Ms_mg100gFW T.ZumFelde 5 Moderately Smooth LFSIZE LfLMS_Et_3to9 Z. Huaman CIP, FAO, IPGRI 8 Long elliptic CIP RnVir_Et_1to9 CIP, SASHA VIR1 Very High 9 1 Very low 5 Intermediate Tails (T) 13 1 Without starch W. Gruneberg FeFW CIP, SASHA RtFlsFe_Ms_ICP_mg100gFW 3 Obtuse Abundant 7 RtNCmN_Ct_rtplot CIP, SASHA NONC CIP 7 High Low 3 Z. Huaman CIP, FAO, IPGRI RnJBR_Et_1to9 JAVABR 10 Very high T.ZumFelde BlRtBC_Ms_mg100gDW BOILBCDW CIP 3 Clear virus symptoms < 5% of plants per plot 9 Terrible 5 Intermediate (6-8 cm) 9 Totally pigmented - dark purple 7 Smooth 3 Low 0 None Tan 4 7 High (75-90%) 2 Green CIP RtFlsFe_Ms_ICP_mg100gDW W. Gruneberg FeDW LSC CIP-SSA Breeder LfSt_Ms_mmol 3 Chordate (heart-shaped) Purple 10 1 Very low RtKQl_Et_3to7 CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman RTKQL 3 Green with purple edge 7 High 1 Very low BioYld_Cp_tha BYTHA CIP Yellow 1 Tight 3 3 Yellow Semi-elliptic 4 Excellent 1 Dark purple 9 Hastate 5 1 Very low Low 3 9 LT 1 Barely noticeable HI CIP CIP, SASHA HrvInx_Cp_pct Irregular 7 4 Very Dark Purple 10 Very strong 1 Very tight 3 Open cluster 1 Very thin (1 mm) 4 Resistant SlightIy variable 5 0 White 3 Low RtCb_Et_1to3 COLBR R. Kapinga CIP, SASHA CIP RtANCRW_Cp_kg ANCRW CIP, SASHA 4 Green with many purple spots 2 Round elliptic FrShL_Et_3to7 FLLMB Z. Huaman CIP, FAO, IPGRI 9 Very High Z. Huaman CIP, FAO, IPGRI BRROT RnBRR_Et_1to9 Sprouts (SPR) 11 3 Low CIP, SASHA BkRtTC_Ms_mg100gFW BAKTCFW T.ZumFelde 7 High RtFlsCa_Ms_NIRS_mg100gFW W. Gruneberg CIP, SASHA CaFW Low 3 9 Very High Very strong 10 7 High 9 Uniform 9 Very High Intermediate 5 High 7 Main rib partially purple 5 0 White Intermediate 5 2 Triangular 2 Tea Staining (TS) Absent 0 BoiSweetpotatTrans_Meas_2pt Mariam Nakitto CIP-Kampala Boiled sweet potato translucency 2 pt scale W. Gruneberg RtDam_Et_1to9 CIP, SASHA DAMR IxSrv_Cp_pct CIP SHI CIP, SASHA Mariam Nakitto CIP-Kampala SweetpotatAdh_Meas_0to10 Boiled sweet potato adhesiveness scale 0-10 5 Intermediate (7-9 mm) 3 Yellow 1 Very low 1 Susceptible High 7 7 Pink Narrow ring in cortex 1 CIP, FAO, IPGRI VINLG Z. Huaman VnInLg_Et_1to9 9 Very long (>12 cm) 10 Highly fracturable Moderate 5 CIP, SASHA RtNCmW_Ms_kgplot W. Gruneberg NCRW Light 7 Intermediate 5 Other 6 Susceptible 1 3 Low FrStyCol_Et_1to9 STYCOL CIP, FAO, IPGRI, AVRDC, IBPBR Z. Huaman High 7 FRUCFW CIP, SASHA, NCSU W. Gruneberg RwRtFru_Ms_g100gFW Very High 9 3 Inferior compared to the local check (red) 7 High 7 Severe (30?60% roots affected) Round elliptic 2 T.ZumFelde BkRtBC_Ms_mg100gFW BAKBCFW CIP, SASHA Intermediate 5 Moderately Resistant 3 5 Medium COOF W. Gruneberg BlRtFlsFbC_Et_1to9 CIP, SASHA No damage 1 3 Low 1 White Semi-stellate 3 LT 9 Very High 9 Slightly sweet 3 Very High 9 Very High 9 Intermediate 5 1 Present 10 Consistent throughout Yencho, C. PltUni_Et_0to9 UNIFORM Mid 2 In longitudinal sections 7 CIP ACRW CIP, SASHA RtACRW_Cp_kg 3 Low Bumpy (B) 4 2 Excellent to good Beige and purple 8 1 Very low SPVMV CIP, FAO, IPGRI RnSPVMV_Et_1to9 Z. Huaman 2 Equal or nearly equal to the local check (yellow) Extremely fibrous 10 Acuminate 5 2 Moderately Susceptible Linear (narrow) 9 4 Susceptible (S) (26-75%) 3 Sparse 9 Very thick (>12 mm) High 7 3 Clear symptoms at <5% per plot Good 3 5 Intermediate (6-9 cm) 1 Some beige 9 Very hard and non-cooked Intermediate 5 1 Ovate 7 Rounded 3 Erect (<75 cm) 9 Very High 3 Low 1 Crunchy 0 None 1 Green CIP, FAO, IPGRI Z. Huaman FLWD FrWd_Ms_cm High 7 3 Air Cracking (AC) Intermediate 5 0 Non-Twining 1 Very low Very slight (teeth) 1 5 Moderate (10?30% damaged) Low 3 6 Green with multiple stripes Very High 9 RtSInsDam_Et_1to9 INSDAM T. Carey CIP, SASHA Susceptible 1 5 Green with purple veins on upper surface Yellow orange 5 Present 1 Very Poor 1 8 Asymmetric (tight hill) 0 Not sour Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all) 7 Fair 5 1 Very low Broad ring in cortex 2 Inferior compared to the local check (red) 3 Not at all sweet 0 1 Moderately variable 3 Low 10 Very strong Very High 9 7 High CIP, FAO, IPGRI Z. Huaman SPMOTH RnSPMth_Et_1to9 7 Orange Covering most of the flesh 8 Poor 3 Low 3 NCSU RtFlsAnt_Ms_mggDW C. Yencho ANTHO 8 Asymmetric (tight hill) Mariam Nakitto CIP-Kampala BoiSweetpotatBitter-tas_Meas_2pt Boiled sweet potato bitter taste 2 pt scale Resistant (R) (1-10%) 2 7 Good 5 Intermediate Green with purple spots throughout petiole 5 Slightly twining 3 7 Large (16-25 cm) 2 Mid season 9 Terrible Intermediate 5 7 Poor Very strong 10 5 Intermediate 3 Low 3 Low 9 Profuse 3 Slighty green or grey 3 Low Very low 1 High 7 Sweet 7 7 Heavy Intermediate 5 Moderate 5 3 Little 2 Equal or nearly equal to the local check (yellow) 1 Round Equal 2 Other 3 9 Very High Low 3 Intermediate 5 Z. Huaman RTSTALK RtStk_Et_0to9 CIP, FAO, IPGRI, AVRDC, IBPBR RTSTFM Very High 9 5 White with purple at the top BYTHAAJ BioYldA_Cp_tha CIP 6 Ring and other areas in flesh Z. Huaman CIP, FAO, IPGRI RTBCOLU RtBlCd_Et_0to9 7 Fibrous 5 Moderate 3 Inferior compared to the local check (red) Intermediate 5 Very severe (> 60% roots affected) 9 0 None 7 Purple with green near leaf Very twining 9 Very low 1 Sour 1 Intermediate 5 9 Very High Yencho,C. RtCanW_Ms_kgplot CAN 3 Other Z. Huaman CIP, FAO, IPGRI RnSPMMV_Et_1to9 SPMMV No damage 1 attribute 5 Intermediate (21-30 cm) Clear virus symptoms at 6 to 15% of plants per plot 4 Very High 9 Rose 6 5 Moderately twining 9 Very High 14 Veins (VN) 3 Low Green with few purple spots 3 SlightIy variable 3 5 Semi-erect (75-150 cm) Same height as the highest anther 3 5 Intermediate 14 Veins (VN) Spreading (151-250 cm) 7 9 Very High Low damage 3 Low 3 Early Season Cracking (ESC) 6 Bitter 1 9 Very High Short (2-5 cm) 3 High 7 Totally purple 8 1 Scarce Green with purple areas 5 Rt32ctW_Ms_kgplot 32CT Yencho,C. None 0 Heavy 7 Intermediate 5 3 Moderately Resistant Strong vines, thick stems, short internode distances, and medium-long vines 7 9 Very High 5 Intermediate Very low 1 Intermediate 5 1 Very low 0 Absent High 7 Highly resistant (HR) 1 Short (3-5 cm) 3 Purple 5 Moderate 5 3 Intermediate Very High 9 Very High 9 Narrow ring in flesh 4 7 High RtFlsAntM_Ms_mggDW TMA NCSU C. Yencho Absent 0 7 Good Purple base 4 6 Blocky (Oblong) 5 Medium (8-15 cm) No virus symptoms 1 Moderately dry 5 10 Very strong High 7 Absent 0 All veins mostly or totally purple 8 Very High 9 2 Equal or nearly equal to the local check (yellow) 0 Not bitter 8 Purple-red 3 Low (<50%) Moderate 5 9 Very High 3 Low 2 Moderately Susceptible 1 Very low Many cracks 7 3 Low Insect Damage (INS) 8 9 Very thick (>4 mm) 8 Green upper, purple lower 2 Purple Round 1 1 Very low Equal or nearly equal to the local check (yellow) 2 Intermediate 5 7 High LfLCS_Et_0to9 LEAFSHAP4 Z. Huaman CIP, FAO, IPGRI Other 7 4 Pale purple limb with purple throat 7 Oblong 12 Striations (STR) 9 Severe infestation Small (<8 cm) 3 Light Purple 9 Very High 9 Z. Huaman CIP, FAO, IPGRI RtFlsColS_Et_0to9 RTFSH2 2 Purple Late 1 Inserted (shorter than longest anther) 1 5 Pale purple Very low 1 9 Very High 9 Extremely spreading (> 250 cm) Long irregular or curved 9 7 High 6 Slightly purple 5 Moderately fibrous 1 Very low 4 Ovate 2 Green with purple edge acronym 3 Sparse 1 Blisters (B) 9 Very High Very low 1 Intermediate 5 entity Intermediate 5 9 Severe symptoms for all plants per plot (fully defoliated) 1 Very low 1 Very low Much beige 2 High 7 6 Purple nodes 0 Bends 5 Green with many dark purple spots Long elliptic 4 2 Weak vines, thin stems and very long internode distances Moderate fiber 5 9 terrible Starchy 7 5 Moderate starch SlightIy uniform 7 Very smooth 10 Intermediate 5 5 Intermediate Profuse 7 3 Low High 7 1 Mid to late season 3 Thin (4-6 mm) 3 Moderately resistant (MR) (11-25%) 3 Dark cream 5 Lobes 5 1 Toothed Very High 9 3 Dark Purple 8 Other Orange 4 Some what dry 3 6 Deep longitudinal grooves Cream 2 5 Intermediate Very low 1 Moderate 5 5 Intermediate 5 Pink 1 Lobe 1 Low 3 Equal or nearly equal to the local check (yellow) 2 Yellow-green 1 9 Very High 7 Abundant 9 Very High Moderate 5 Bumpy (B) 4 1 Very low 7 Moderately variable Equal or nearly equal to the local check (yellow) 2 Orange with yellow 2.75 7 Clear symptoms for 67?99% of plants per plot (2/3 to almost all) 3 Scattered spots in flesh Cream 2 3 Prominent Unclear virus symptoms 2 1 Very low High 7 7 Good Pink 6 Highly Susceptible 0 Intermediate 5 4 Greyish-green (due to heavy pubescence) 5 SlightIy profuse 3 Low 7 Intermediate orange 1 Pale Extremely soft 2 Very low 1 0 Absent 9 Very High Very low 1 3 Good 1 Alligator-like skin 2 Cream 3 Low Very High 9 Moist 3 Storage root Total storage roots yield Yield RtYld The yield of the total storage roots Boiled root Adhesiveness in the mouth Textural attribute relating force required to remove material that adheres to the mouth or to a substrate SweetpotatMthAdh Boiled root adhessiveness Observe the boiled storage root undesirable color and rate it Visual estimation - Boiled storage root undesirable color method Biomass yield adjusted Biomass BioYldA Yield adjusted The adjusted yield of the biomass Observe the beta-carotene concentration of the raw storage root in fresh weight basis and rate it. Compare the color found and assign an estimate of the value in mg per 100g and record it Estimation - Royal Horticultural Society (RHS) color chart Observe the reaction to Diaporthe dry rot and rate it Visual estimation - Reaction of the plant to Diaporthe dry rot Plants available counting number Plants available for planting measured in number of plants counted PltsAvail Number Plants available Boiled storage root flesh RtFlsSwt Boiled storage root flesh sweetness Sweetness The sweetness of the boiled storage root flesh RnWB 5 pt. scale Vistual estimation - Overall storage root disease symptoms Observe the overall storage root disease symptoms and rate it 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 The iron concentration in dry weight basis of the storage root Storage root iron concentration in dry weight basis Iron concentration in dry weight basis RtFlsFeDw Storage root Observe and taste the starch content of the raw storage root and rate it Visual estimation - Starch content Count the number of leaf lobes and rate it. Described from leaves located in the middle section of the vine Counting - Leaf lobe number RnScrf 5 pt. scale Storage root formation Storage root The formation of the storage root RtFrm Formation Boiled storage root Flesh color Flesh color of boiled storage roots Flesh color of boiled storage roots RtCb Reaction to Pox or soil rot The reaction of the plant to Pox or soil rot RnPSR Plant Reaction to Pox or soil rot FrLg The length of the flower Flower Length Flower length Measure the starch content of the raw storage root in fresh weight basis and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Visual estimation - Reaction to sweet potato weevil Observe the reaction of the storage root to sweet potato weevil and rate it Reaction to Other bacteria Plant RnOB The reaction of the plant to Other bacteria Reaction to Other bacteria 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 RtFlsPeo Peonidin content in dry weight basis Storage root The peonidin content in dry weight basis of the storage root Storage root peonidin concentration in dry weight basis The reaction of the storage root to Root Knot Nematode Meloidogyne incognita Reaction to Root Knot Nematode Meloidogyne incognita Storage root Reaction to Root-knot nematode Meloidogyne incognita RnMgIRKN Storage root fructose content in dry weight basis Fructose content in dry weight basis of the storage root Fructose content in dry weight basis Storage root RtFruDw Flower The color of the flower Color FRnol Flower color Measure the phenol content of the storage root and record it Measurement the phenol content- Near-infrared spectroscopy (NIRS) method Magnesium concentration in dry weight basis Storage root magnesium concentration in dry weight basis RtFlsMgDw Content of magnesium in dry weight basis of the storage root Storage root Observe the storage root formation and rate it Visual estimation - Storage root formation Total storage root weight The total weight of the storage roots Weight RtTWt Storage root RtFlsColP 9 pt. scale Measurement - Fresh weight of the vine Measure the fresh weight of vines sample and record it Visual estimation - Plant production Observe the plant production the and rate it. Estimation of intensity of new vine production Count the plants available and record it Counting - Number of plants available Observe the virus symptoms and rate it Visual estimation - Virus symptoms Computing - Number of commercial storage roots per plant planted method Compute the number of commercial storage roots per plant planted using the formula VnFolGRnv Ground cover The ground cover of the plant Ground cover Plant SweetpotatHdMois Boiled root Moisture release in the hand Boiled root moisture release Textural attribute related to release of moisture from a product when pressure is applied kg/plot Caramel-like odor scale 0-10 Reaction to Bacterial wilt Plant Reaction to Bacterial wilt RnBW The reaction of the plant to Bacterial wilt t/ha Glucose content in fresh weight basis of the storage root RtGluFw Glucose content in fresh weight basis Storage root Storage root glucose content in fresh weight basis RtSknColP 9 pt. scale Boiled root smoothness Geometrical attribute associated with the overall degree of absence of particles within sample SweetpotatMthSmooth Boiled root Smothness in the mouth Storage root Yield Storage roots yield The yield of storage roots RtYPP Plant RnDDR Reaction to Diaporthe dry rot Reaction to Diaporthe dry rot The reaction of the plant to Diaporthe dry rot The depth of the adventitious buds Storage root RtAdvB Adventitious bud depth Storage root adventitious buds depth RtAtt 8 pt. scale Reaction to West Indian sweet potato weevil Reaction to west indian weevil The reaction of the plant to the West Indian sweet potato weevil Plant RnWISPW Observation - Sepal vein number Count the number of sepal veins and record it. Record the most frequent number in ten typical flowers Reaction to Scurf RnScrf The reaction of the plant to Scurf Plant Reaction to Scurf Observe the sepal shape and rate it Visual estimation - Sepal shape Reaction to Root-knot nematode Meloidogyne spp Reaction to Root Knot Nematode Meloidogyne spp The reaction of the storage root to Root Knot Nematode Meloidogyne spp Storage root RnMgRKN Visual estimation - Storage root attachment ability Observe the attachment ability of the storage root and rate it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the sucrose content of the boiled storage root in dry weight and record it Measure the peonidin content of the storage root and record it Measurement the peonidin content- Near-infrared spectroscopy (NIRS) method RnStN 5 pt. scale Vine predominant color Predominant color Vine The predominant color of the vine. The predominant color should be evaluated considering the whole vine from base to tip VnColP RtAlcDam 5 pt. scale The predominant color of the storage root flesh in a longitudinal section of the root Predominant color Storage root flesh RtFlsColP Storage root predominant Flesh color Cooked carrot-like aroma Boiled root BoiSweetpotatCarrAroma Distinct aroma of cooked carrot Boiled root cooked carrot-like aroma Secondary color VnColS Vine Vine secondary color The secondary color of the vine. The secondary color is more easily evaluated using younger vines Measurement - Glucose content of the raw storage root Compute the glucose content of the raw storage root in percentage using the formula The dry weight of the storage root samples Dry weight Storage root Dry weight of the storage root RtDWt Storage root glucose content in dry weight basis Glucose content in dry weight basis Storage root Glucose content in dry weight basis of the storage root RtGluDw The reaction of the plant to Sting nematode Plant Reaction to Sting nematode Reaction to Sting nematode RnStN 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 Vine node Vine node color Color VnNCol The node color of the vine Observe the flower color and rate it Visual estimation - Flower color Estimation - Fiber method in boiled storage root Observe and taste the boiled storage root fiber and rate it The reaction of the plant to Wilt rot Reaction to Wilt rot Reaction to Wilt rot Plant RnWR The reaction of the storage root to Alcidodes sp. Alcidodes sp. damage Storage root Damage of Alcidodes sp. RtAlcDam Reaction to Sweet potato vein mottle virus (SPVMV) Plant Reaction to Sweet potato vein mottle virus RnSPVMV The reaction of the plant to Sweet potato vein mottle virus (SPVMV) Reaction to Aphids The reaction of the plant to Aphids Reaction to Aphids Plant RnAph Visual estimation - Reaction of the plant to Other fungi Observe the reaction to Other fungi and rate it g/100g Protein content in fresh weight basis of the storage root Storage root Protein content in fresh weight basis Storage root protein content in fresh weight basis RtPrtFw Observe the reaction to Sweet potato moth and rate it Visual estimation - Reaction of the plant to Sweet potato moth Measurement the total monomeric anthocyanin content- Near-infrared spectroscopy (NIRS) method Measure the total monomeric anthocyanin content of the storage root and record it The adjusted yield of the total vine or foliage Total foliage yield adjusted VnFolYldA Yield adjusted Vine The reaction of the plant to Other virus Plant Reaction to Other virus RnOV Reaction to Other virus HrvInx Harvest index Harvest index Plant Harvest index RtShpU The shape uniformity of the storage root Storage root Storage root shape uniformity Shape uniformity RnBSRt 5 pt. scale Storage root attachment ability The attachment ability of the storage root Storage root Attachment ability RtAtt Fibrousness in the mouth method After chewing feel sample between tongue and palate to assess the amount of string like particles present on sample Reaction to Sweet potato virus disease complex (SPVD complex) Plant The reaction of the plant to Sweet potato virus disease complex (SPVD complex) Reaction to Sweet potato virus disease complex RnSPVD RnSBC 5 pt. scale Stigma Stigma exertion FrStgExt Exertion The exertion of the stigma Plant Reaction to Moth RnMth Reaction to Moth The reaction of the plant to Moth Plant RnJBR Reaction to Java black rot Reaction to Java black rot The reaction of the plant to Java black rot Measure sepal length equality and rate it Measurement - Sepal length equality RtFlsTs Taste Boiled storage root flesh The overall taste of the boiled storage root flesh Boiled storage root flesh taste Visual estimation - Inmature leaf color Observe the immature leaf color and rate it Visual estimation - storage root skin secondary color Observe the secondary skin color of the storage root and rate it 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 Measure the main vine length and record it Measurement - Main vine length method RtUS1W Storage root Weight of total storage roots The weight of total US no. 1 storage roots Weight Storage root RtYldChk The overall computation of relative storage root yield Relative yield Storage root yield relative to check Reaction to Sclerotial blight and circular spot RnSBC Plant The reaction of the plant to Sclerotial blight and circular spot Reaction to Sclerotial blight and circular spot Reaction to Fusarium oxysporum RnFR The reaction of the storage root to Fusarium oxysporum batatas Reaction to Fusarium oxysporum Storage root 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 Fibrous appearence scale 0-10 Distinct aroma of cooked pumpkin Cooked pumpkin-like aroma BoiSweetpotatPumpAroma Boiled root Boiled root pumpkin-like aroma The response of the plant to shade Shade tolerance Plant Reaction to shade RnShd Measure the zinc concentration in dry weight basis and record it with NIRS Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight PtHrv Evaluation of the number of plants harvested Number Number of plants harvested Plant harvested Storage root total carotenoid concentration in fresh weight basis Storage root Total carotenoid concentration in fresh weight basis The total carotenoid concentration in fresh weight basis of the storage root RtTCFw Take a small piece of sample, chew slowly and score the presence or absence of sour taste Sour/Acid taste method Computing - Number of commercial storage roots per plant harvested method Compute the number of commercial storage roots per plant harvested using the formula Evaluation of roots for sprouting ability Overall assessment using a scale of 1 to 9. Compute the weight of vines per plant harvested within net plot using the formula Measurement - Weight of vines per plant harvested method 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 Count the number of plants harvested per net plot and record it Counting - Number of plants harvested method Observe the storage root damage and rate it. Observe storage root defects: prominent, including cracks, veins, constrictions and grooves, or a predominance of pencil roots Visual estimation - Storage root damage Reaction to drought The response of the plant to water restriction RnDrt Plant Drought tolerance 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 Moldability in the hand method Take a sizeable piece of sample and using all fingers attempt to make a ball with the sample Visual estimation - Reaction to Grubworm Observe the reaction of the storage root to Grubworm and rate it 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 RtMalFw cm RtStk 6 pt. scale 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 Observe the reaction to Scurf and rate it Visual estimation - Reaction of the plant to Scurf Glucose content of the storage root RtGlu Glucose content Storage root Storage root glucose content Visual estimation - Storage root size Observe the storage root size and rate it Observe the reaction to Scab and rate it Visual estimation - Reaction of the plant to Scab RwRtSta 5 pt. Scale Count the number of plants planted per net plot and record it Counting - Number of plants planted method Visual estimation - Reaction of the plant to Other bacteria Observe the reaction to Other bacteria and rate it RnFld 5 pt. scale Visual estimation - Storage root appearance -method NCSU Observe the appearance of the storage root and rate it Measure the dry weight of vines sample and record it Measurement - Dry weight of vines Leaflet area index - Computation method Estimated by a Plant Canopy Analyzer calculated as LAI (Leaf area index) 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 Visual estimation - Reaction of the plant to Sweet potato leaf beetles Observe the reaction to Sweet potato leaf beetles and rate it Storage root RtOxi Oxidation The oxidation of the storage root Storage root oxidation FrPtL 5 pt. scale Visual estimation - Storage root adventitious buds depth Observe the depth of the adventitious buds in the storage root and rate it Observe the leaf general outline and rate it. Described from leaves located in the middle section of the vine Visual estimation - Leaf general outline method RnWR 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 Canopy temperature depression method Compute canopy temperature depression using the formula 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 Cooked pumpkin-like aroma scale 0-10 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 Orange color intensity Description of predominant color of sweetpotato and its relative intensity Boiled root color intensity BoiSweetpotatColor-int Boiled root unitless Compute the vine dry matter content using the formula Computation - Vine dry matter content mg/100g Storage root Flesh Color (carotenoids) RtFlsColP Storage root flesh Predominant color The predominant color of Carotenoids in the storage root flesh LfAVP 9 pt. scale Take a small piece of sample, chew slowly and take a whiff to score the intensity of cooked carrot-like aroma Cooked carrot-like aroma method 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 Sepal apex shape Sepal apex FrSepApx Shape The shape of the sepal apex Reaction to flea beetles RnFB Reaction to flea beetles Plant The reaction of the plant to flea beetles FrStgExt 4 pt. scale Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the glucose content of the boiled storage root in dry weight and record it. The beta-carotene concentration in dry weight basis of the storage root Storage root beta-carotene concentration in dry weight basis Beta-carotene concentration in dry weight basis RtBCDw Storage root The yield of the total vine or foliage Yield VnFolYld Vine Total foliage yield Visual estimation - Storage root flesh distribution of secondary color Observe the distribution of secondary color of the storage root flesh and rate it Visual estimation - Storage root primary shape Observe the primary shape of the storage root and rate 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 Observe the reaction to Pox or soil rot and rate it Visual estimation - Reaction of the plant to Pox or soil rot Reaction to heat RnHeat Plant Heat tolerance The response of the plant (or plant part) to heat RtBlCd 10 pt. scale The height of the plant Plant Plant height Ptlng Height The number per vine of the nodes Node VnNds Number per vine Node number per vine 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 Storage root Maltose content of the storage root Storage root maltose content RtMal Maltose content LfLCS 10 pt. scale RnRLN 5 pt. scale RwRtTSg 9pt. Scale RtFlsAp 9 pt. Scale The weight of the vines VnW Vine Weight Vine weight RtCYld Commercial storage root yield Yield Commercial storage root The yield of the commercial storage roots The reaction of the storage root to Millipede RtMillDam Storage root Damage of Millipede Millipede damage Measure storage root cortex thickness and estimated it Estimation - Observation of storage root cortex thickness method Observe the latex production of the storage root and rate it Visual estimation - Storage root latex production. Amount of latex observed after cross sectioning medium-sized storage roots Visual estimation - Reaction of the plant to Black rot Observe the reaction to Black rot and rate it 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 Relative Yield Storage root RtYldR Relative storage root yield The overall visual estimation of storage root yield Compute the yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield method Reaction to Sweet potato wire worms Reaction to Sweet potato wire worms Plant RnSPWW The reaction of the plant to Sweet potato wire worms 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 RnBRR 5 pt. scale Boiled root SweetpotatHdMeal Boiled root mealiness Mealiness in the hand An attribute associated with gumminess characterized by powdery mouthfeel RtsCthi 5 pt. Scale Yield adjusted Commercial storage root yield adjusted Commercial storage root The adjusted yield of the commercial storage roots RtCYldA Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight Measure the total sugar content of the boiled storage root in dry weight basis and record it Number FrSepNVn The number of sepal veins Number of sepal veins Sepal vein PtLvs 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 Color uniformity method Open foil, visually assess sweet potato surface the surface and evaluate its homogeneity Measurement - Dry weight of vines method Measure the dry weight of vines after harvest per net plot in kg and record it 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 Sucrose content in fresh weight basis of the storage root Storage root RtSucFw Sucrose content in fresh weight basis Storage root sucrose content in fresh weight basis Measurement - Sucrose content of the raw storage root Compute the sucrose content of the raw storage root in percentage using the formula Reaction to leaf spot RnLS The reaction of the plant to leaf spot Plant Reaction to Leaf spot The average commercial weight of storage roots Commercial storage root Weight Average commercial storage root weight RtACRW 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) Tuber flavor after cooking - method Panelists taste leaves samples after cooking and rate it Storage root Total storage roots yield adjusted RtYldA Yield adjusted The adjusted yield of the total storage roots Storage root Starch content in raw storage root Starch content RwRtSta Storage root starch content Computation of the biomass yield within net plot using the formula based in tha Computation - Biomass yield method in th Computation - Average non-commercial weight of storage roots method Compute the average non-commercial weight of storage roots per net plot using the formula Observe the reaction to Witches broom and rate it Visual estimation - Reaction of the plant to Witches broom Storage root The total sugar content in fresh weight basis of the storage root Storage root total sugar content in fresh weight basis RtTSgFw Total sugar content in fresh weight basis RtBlCu 9 pt. scale Sprouting ability Sprounting ability Storage root RtSpA Ability to produce new sprout RtSknTxt Storage root skin Storage root skin texture Texture The texture of the storage root skin Fructose content in fresh weight basis Storage root fructose content in fresh weight basis RtFruFw Storage root Fructose content in fresh weight basis of the storage root Rate of breakdown scale 0-10 RnPSR 6 pt. scale Measurement total sugar - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the total sugar content of the boiled storage root in fresh weight basis and record it Visual estimation - Soil insect damage Observe the Soil insect damage and rate it Overall assessment of soil insect damage based on inspection of the harvested roots RnBR Reaction to Black rot Reaction to Black rot The reaction of the plant to Black rot Plant The reaction of the plant to Root lesion nematode Reaction to Root lesion nematode Reaction to Root lesion nematode RnRLN Plant Visual estimation - Storage root size variability Observe the size variability of the storage root and rate it Reaction to high soil temperature High soil temperature RnSTp The response of the plant to high soil temperature Plant SweetpotatFract Boiled root fracturability Mechanical textural attribute related to the force necessary to break product into crumbs or pieces Boiled root Fracturability in the mouth Moisture in mouth Boiled root Textural attribute which describes amount of water present in the sample mass SweetpotatMthMois Boiled root moisture in the mass Type Leaf lobe type Leaf lobe LfLbT The type of the leaf lobe plants/plot Measure the weight of canner storage roots the and record it Measurement - Weight of canner storage roots mg/g 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 Taste the boiled storage root flesh and rate it Estimation - Taste method Visual estimation - Stigma color Observe the stigma color and rate it Visual estimation - storage root skin texture Observe the texture of the storage root skin and rate it Measurement - Cooking time of the storage root method Measure the cooking time of the storage roots in minutes and rate it 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 Number Number of plants planted Evaluation of the number of plants planted PltPld Plant planted Shape The shape of the sepal Sepal Sepal shape FrSepShp The number of the leaf lobes Leaf lobe number LfLbN Leaf lobe Number Observe the reaction to Fusarium root rot and rate it Visual estimation - Reaction of the plant to Fusarium root rot Reaction to Soft rot The reaction of the plant to Soft rot Reaction to Soft rot Plant RnSR Petiole FrPtL Petiole length The length of the petiole Length FrHab 4 pt. scale Measurement Calcium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the calcium concentration in fresh weight basis and record it Plant Survival index SrvInx Survival index The index of survival or establishment of the plant Visual estimation - Total sugar content Observe the total sugar content of the raw storage root and rate it Reaction to Sweet potato stem borer The reaction of the plant to Sweet potato stem borer RnSPSB Reaction to Sweet potato stem borer Plant Leaf texture BlLfTex The texture of the leaf Boiled leaf Texture Taste the boiled storage root flesh sweetness and rate it Estimation - Sweetness method Observe the reaction to Sweet potato whitefly and rate it Visual estimation - Reaction of the plant to Sweet potato whitefly Visual estimation - Seed capsule set Observe the seed capsule set and rate it The dry matter content of the vine yield Vine dry matter content yield Dry matter content yield VnDMCY Vine Count the number of commercial storage roots per net plot and record it. Evaluation of the number of all storage roots that weigh more or equal than 100 g per NET plot Counting - Number of commercial storage roots method RtFlsTs 9 pt. scale Cooked pumpkin-like odor Boiled root Odor of cooked pumpkin BoiSweetpotatPumpOdor Boiled root pumpkin-like odor RnSlt 5 pt. scale Measure the starch content of the raw storage root in dry weight basis and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight RnFR 5 pt. scale 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 Secondary color Storage root skin The secondary color of the storage root skin Storage root skin secondary skin color RtSknColS Observe the style color and rate it Visual estimation - Style color Observe the appearance of the storage root and rate it Visual estimation - Storage root appearance Measure the weight of vines after harvest per net plot in kg and record it Measurement - Weight of vines method 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 g RnSPMMV 5 pt. scale Count the number of plants with storage roots within net plot and record it Counting - Number of plants with storage roots method LfColI 9 pt. scale The predominant color of Anthocyanins in the storage root flesh Storage root flesh Predominant color RtFlsColP Storage root Flesh Color (anthocyanins) RnBW 5 pt. scale Estimation - Texture method Taste the boiled storage root flesh texture and rate it RtShpS Storage root secondary shape The secondary shape of the storage root Secondary shape Storage root VnACol Vine apex color The apex color of the vine Vine tip Color Storage root Storage root total carotenoid concentration in dry weight basis The total carotenoid concentration in dry weight basis of the storage root RtTCDw Total carotenoid concentration in dry weight basis RnMth 5 pt. scale Measurement Glucose- Near-infrared spectroscopy (NIRS) method of the raw storage root in dry weight Measure the glucose content of the raw storage root in dry weight basis and record it The color of the mature leaf Color Mature leaf color Mature leaf LfCMt Translucency method Open foil, visually assess sweet potato surface the surface and evaluate the translucency Style Style color The color of the style Color FrStyCol Observe the plant uniformity and rate it. Estimation of height uniformity of newly emerging vines Visual estimation - Plant uniformity 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 The reaction of the storage root to sweet potato weevil Storage root RnWvl Reaction to Weevil Reaction to sweet potato weevil RtBlCu The consistency of the boiled storage root Consistency Boiled storage root Boiled storage root consistency Visual estimation - Reaction of the plant to Reniform nematode Observe the reaction to Reniform nematode and rate it Uniformity Plant PltUni Plant uniformity The uniformity of the plant. Estimation of height uniformity of newly emerging vines Count node number per vine and record it Counting - Nodes number per vine Visual estimation - Reaction of the plant to high soil temperature Observe the reaction to high soil temperature and rate it. The reaction is estimated by observing the appearance of plants during a hoy season with day temperatures with peaks of more than 40°C Measure the starch content of the boiled storage root in fresh weight and record it Measurement the starch content- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight BoiSweetpotatFlorAroma Boiled root floral-like aroma Floral-like aroma Boiled root Distinct aroma of flowers associated with poor quality boiled sweetpotato Sweet potato odor scale 0-10 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 Reaction to Alternaria spp Reaction to Alternaria Plant The symptoms of the plant to Alternaria RnAlt Mechanical textural attribute related to the force necessary to achieve a certain deformation Boiled root Hardness in mouth Boiled root hardness in mouth SweetpotatHard 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 Weight of cull storage roots Storage root Weight RtKQl 3 pt. scale Translucency BoiSweetpotatTrans Boiled root Attribute of object that allows light to pass through it but not images to be distinguished Boiled root translucency Compute the storage root dry matter content yield adjusted within net plot using the formula Computation - Storage root dry matter content yield adjusted When you receive the sample, immediately open foil and take a whiff to score the presence or absence of off-odor Off-odor method Compute the yield of the total storage roots per net plot using the formula Computation - Total storage roots yield method Measure the weight of US no. 1 storage roots and record it Measurement - Weight of total US no. 1 storage roots Flower width Flower FrWd The width of the flower Width After chewing feel sample between tongue and palate to assess the amount of particles present in thesample Smoothness in the mouth method Boiled storage root The undesirable color of the boiled storage root RtBlCd Boiled storage root undesirable color Undesirable color Distribution of secondary color Storage root flesh Storage root flesh distribution of secondary color The distribution of secondary color of the storage root flesh RtFlsColSD Plant production Production PltProd The production of the plant Plant Measure the maltose content of the boiled storage root in dry weight and record it Measurement maltose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in dry weight RtDam 5 pt. scale % RnWISPW 5 pt. scale VnInLg The length of the vine internode Length Vine internode length Vine internode RnPSR 5 pt. scale RnFR The reaction of the plant to Foot rot Plant Reaction to Foot rot Reaction to Foot rot RnON The reaction of the plant to other nematodes Reaction to other nematodes Plant Reaction to other nematodes Observe the reaction to Foot rot and rate it Visual estimation - Reaction of the plant to Foot rot Damage of soil insect RtSInsDam Storage root Soil insect damage The reaction of the storage root to soil insects Vine Vine dry weight The dry weight of the vines VnDW Dry weight RnBRR The reaction of the plant to Brown ring rot Reaction to Brown ring rot Reaction to Brown ring rot Plant LfLbT 6 pt. scale RtStk The length of the storage root stalk Storage root stalk Length Storage root stalk The overall assessment of damage to storage roots Damage Storage root Storage root damage RtDam Storage root Calcium concentration in dry weight basis RtFlsCaDw Storage root calcium concentration in dry weight basis The calcium concentration in dry weight basis of the storage root Visual estimation - Response of the plant to other insects Observe the reaction to Other insects and rate it Sepal FrSepPub Pubescence The pubescence of the sepal Sepal pubescence Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the raw storage root in dry weight basis Measure the beta-carotene concentration of the raw storage root in dry weight basis and record it RnHrnw 5 pt. scale Color uniformity scale 0-10 Storage root surface primary defects RtSPDef surface primary defects Storage root Storage root surface primary defects Boiled root rate of breakdown Rate of breakdown in the mouth SweetpotatMthBreak Mechanical textural attribute related to length of time or number of chews required to masticate a product into a state ready for swallowing Boiled root RnFR 6 pt. scale Plant RnIns Reaction to Other insects The reaction of the plant to Other insects Reaction to Other insects Shape Leaf central lobe shape Central leaf lobe The shape of the central leaf lobe LfLCS Visual estimation - Reaction of the plant to Other mycoplasma Observe the reaction to Other mycoplasma and rate it Leaf LfAInd Defined as total surface area of foliage per unit ground area Leaf area index area index Observe the reaction of the storage root to Fusarium oxysporum and rate it. Observe an average or all fibrous roots within a single plant or plot Visual estimation - Reaction to Fusarium oxysporum VnColP 8 pt. scale The overall appearance of the boiled storage root flesh RtFlsAp Appearance Boiled storage root appearance Boiled storage root flesh Storage root surface secondary defects RtSSDef surface secondary defects Storage root surface secondary defects Storage root RnON 5 pt. scale Cooked sweet potato-like odor method When you receive the sample, immediately open foil and take a whiff to score the intensity of cooked sweet potato-like odor 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 FrSepShp 5 pt. scale Count leaf number per plant and record it Counting - Leaf number per plant RtShpU 5 pt. scale CT The temperature of the canopy by plot with a thermal image taken for a infrared thermografic camera temperature Canopy temperature Canopy Reaction to Striped sweet potato weevil Reaction to Striped weevil RnSSPW Plant The reaction of the plant to Striped sweet potato weevil Basic tastes produced by solutions of dilute aqueous solutions of acid substances including citric acid and tartaric acid Boiled root BoiSweetpotatTastSour Sour/Acid taste Boiled root sourness RnRFN 5 pt. scale 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 Rt40ctW Storage root The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 14.1 - 18 oz. Should take roughly 40 to fill a 40lb box Weight Weight of 40 count US no. 1 storage roots method_of storage root/plot RtShpP 8 pt. scale FrSiz Size The size of the flower Flower Flower size RtDSm 5 pt. scale The color of the inmature leaf LfColI Immature leaf color Color Immature leaf The calcium concentration in fresh weight basis of the storage root RtFlsCaFw Storage root Storage root calcium concentration in fresh weight basis Calcium concentration in fresh weight basis RtFlsSwt 9 pt. scale Measurement - Vine internode length method Measure vine internode length and record it When you receive the sample, immediately open foil and take a whiff to score the intensity of caramel-like odor Caramel-like odor method RnCR 5 pt. scale Visual estimation - Keeping quality method Observe the keeping quality of stored storage roots and rate it Sweet taste method Take a small piece of sample, chew slowly and take a whiff to score the intensity of sweet taste Moisture in mass scale 0-10 Moisture in mouth method While you chew, observe the degree of moistness of the sample mass Measurement - Maltose content of the boiled storage root Compute the maltose content of the boiled storage root in percentage using the formula Computation - Average commercial weight of storage roots method Compute the average commercial weight of storage roots per net plot using the formula RnFRR 5 pt. scale RtSzV 3 pt. scale Evenness of the distribution of the colour across entire sample surface Boiled root Boiled root surface uniformity of color Color uniformity BoiSweetpotatColUnif Reaction to Charcoal rot Plant The reaction of the plant to Charcoal rot Reaction to Charcoal rot RnCR Canopy temperature depression Deviation of temperature of plant canopies from the ambient temperature depresion CTD Canopy temperature RnSPMV 5 pt. scale RtYldChk Fiber content Storage root fiber content Storage root RtFlsFf The fiber content of the raw storage root Mature leaf size LfLMS The size of the mature leaf Size Mature leaf 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 Visual estimation - Reaction of the plant to drought Observe the reaction to drought and rate it Floral-like aroma method Take a small piece of sample, chew slowly and take a whiff to score the intensity of flora-like aroma RtSknColS 10 pt. scale RtYldR Measure the total beta-carotene concentration of the boiled storage root in fresh weight basis and record it Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in fresh weight basis Observe the reaction to Beetles or rootworms and rate it Visual estimation - Reaction of the plant to Beetles RtSprt 9 pt. scale RtFlsTxH 5 pt. scale Boiled root fibrousness Boiled root Fibrousness in the mouth SweetpotatMthFibr Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate Storage root size RtSiz Storage root The size of the storage root Size Measurement zinc- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the zinc concentration in fresh weight basis and record it with NIRS The cooking time of storage root Storage root Cooking time Storage root cooking time Cootime LfOut 7 pt. scale Yield Growing season The overall visual assessment of storage root size relative to harvest date and/or total growing season PtMtSs Storage root Observe the Millipede damage and rate it Visual estimation - Millipede damage Ratio Root foliage ratio Root and foliage The ratio between root and foliage RtFl PtMtSs Compute the average total weight of storage roots per net plot using the formula Computation - Average total weight of storage roots method Textural attribute relating to degree to which a substance can be deformed before it breaks Boiled root cohesiveness Boiled root Cohesiveness in the hand SweetpotatHdMold 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 Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it Visual estimation - Storage root skin color method NCSU Observe the predominant color of the storage root skin and rate it Compute the number of storage roots per net plot and record it Computation - Number of storage roots method Measure the beta-carotene concentration of the boiled storage root in dry weight basis and record it Measurement the beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Visual estimation - Reaction of the plant to flea beetles Observe the reaction to Flea beetles and rate it Measure the protein content of the raw storage root in fresh weight basis and record it Measurement protein- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight PltUni 6 pt. scale The reaction of the plant to Sweet potato moth Reaction to Sweet potato moth Plant RnSPMth Reaction to Sweet potato moth Observe the predominant color of the storage root skin and rate it Visual estimation - Storage root skin color Storage root Storage root zinc concentration in dry weight basis Zinc concentration in dry weight basis The zinc concentration in dry weight basis of the storage root RtFlsZnDw Observe the reaction to salinity and rate it. The reaction is estimated by observing the appearance of plants in response to soil with salinity levels of more 8 mm/cm Visual estimation - Reaction of the plant to salinity 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 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 FrPtP 9 pt. scale Weight RtNCmW Non-commercial storage root The weight of the non-commercial storage roots Weight of non-commercial storage roots Observe the base color of the vine and rate it Visual estimation - Vine base color method RnWvl 5 pt. scale Measurement Calcium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the calcium concentration in dry weight basis and record it Leaf General outline Leaf general outline The general outline of the leaf LfOut Visual estimation - Reaction of the plant to Wire worms Observe the reaction to Wire worms and rate it Compute the vine dry matter content yield adjusted within net plot using the formula Computation - Vine dry matter content yield adjusted 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 Visual estimation - storage root flesh color (carotenoids) Observe the flesh color (carotenoids) of the storage root and rate it Visual estimation - Vine tip color method Observe the color of the vine tip and rate it 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 FrShL 3 pt. scale Non-commercial storage root Average non-commercial storage root weight RtANCRW Weight The average non-commercial weight of storage roots Observe the number of lenticels and rate it Visual estimation - Lenticel number 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 Storage root Sucrose content in dry weight basis of the storage root RtSucDw Sucrose content in dry weight basis Storage root sucrose content in dry weight basis Boiled root Sweet taste Basic taste produced by solutions of various substances such as sucrose Boiled root sweetness BoiSweetpotatTastSweet Compute the total weight of storage roots per net plot using the formula Computation - Total storage root weight per net plot method Biomass BioYldD Biomass yield in dry weight basis The yield of the biomass in dry weight basis Yield in dry weight basis Estimation - Relative storage root yield method Observe the relative storage root yield and rate it. Observe an average or all storage roots within a single plant or plot Observe the reaction to Sclerotial blight and circular spot and rate it Visual estimation - Reaction of the plant to Sclerotial blight and circular spot Visual estimation - Reaction of the plant to Sweet potato wire worms Observe the reaction to Sweet potato wire worms and rate it PlYlAb Plant Yielding ability Yielding ability Yielding ability of the plant Smoothness scale 0-10 Storage root The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 18.1 - 22 oz. Should take roughly 32 to fill a 40lb box Rt32ctW Weight of 32 count US no. 1 storage roots Weight RnSPLB 5 pt. scale RnSPLB Reaction to Sweet potato leaf beetles Plant The reaction of the plant to Sweet potato leaf beetles Reaction to Sweet potato leaf beetles Flowering Habit FrHab Flowering habit The habit of the flower 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 RnOF 5 pt. scale Storage root latex production RtLxP Latex Production The latex production of the storage root Storage root 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) Observe the reaction to Sweet potato flea beetles and rate it Visual estimation - Reaction of the plant to Sweet potato flea beetles Storage root appearance The appearance of the storage root Storage root Appearance RtApr Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the boiled storage root in dry weight basis Measure the total beta-carotene concentration of the boiled storage root in dry weight basis and record it 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 RtFlsFeFw Storage root Iron concentration in fresh weight basis Storage root iron concentration in fresh weight basis The iron concentration in fresh weight basis of the storage root Plant RnFld The response of the plant (or plant part) to flooding Reaction to flooding Flooding tolerance Observe the reaction of the storage root to Hornworm and rate it Visual estimation - Reaction to Hornworm VnNds RnSph Plant pH soil tolerance Reaction to acidic pH soil The response of the plant to acidic pH soil Compute the vine dry matter yield content within net plot using the formula Computation - Vine dry matter content yield Sepal FrSepCol Color The color of the sepal Sepal color Measure the fructose content of the raw storage root in fresh weight basis and record it Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight RtFlsColSD 10 pt. scale Observe the reaction to Aphids and rate it Visual estimation - Reaction of the plant to Aphids SrFlACol 3pt. Scale Measurement the magnesium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Measure the magnesium concentration in fresh weight basis and record it LfTsAc 3pt. Scale Compute the fructose content of the boiled storage root in percentage using the formula Measurement - Fructose content of the boiled storage root Measurement the asparagine content- Near-infrared spectroscopy (NIRS) method Measure the asparagine content of the storage root and record it Visual estimation - Total vine production method Observe the total vine production and record it. Total vine production in estimated number of plants Measurement - Sucrose content of the boiled storage root Compute the sucrose content of the boiled storage root in percentage using the formula RtFlsMgFw Storage root Magnesium concentration in fresh weight basis Storage root magnesium concentration in fresh weight basis Content of magnesium in fresh weight basis of the storage root Flower limb Flower limb shape Shape The shape of the flower limb FrShL While you chew observe the extent to which the sample sticks to oral surfaces Adhesiveness in the mouth method RnWR The reaction of the plant to White rust Reaction to White rust Reaction to White rust Plant Observe the reaction to Other virus and rate it Visual estimation - Reaction of the plant to Other virus VnFolGRnv 4pt. scale Visual estimation - Plant type method Observe the plant type and rate it Boiled root Crunchness in the mouth SweetpotatCrun Boiled root crunchness Attribute of product to produce low pitched sound during rupturing Measurement the anthocyanin content- Near-infrared spectroscopy (NIRS) method Measure the anthocyanin content of the storage root and record it RnDrt 5 pt. scale 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 Dry matter content yield Storage root Storage root dry matter content yield The dry matter content of the storage root yield RtDMCY Open foil, visually assess sweet potato surface the surface and evaluate the orange color intensity Orange color intensity method Vine internode diameter VnInD The diameter of the vine internode Vine internode Diameter The dry weight of the vines samples Dry weight VnDWt Vine Dry weight of vines Observe the plant earliness and rate it. Estimation of earliness of new vine production Visual estimation - Plant earliness Boiled root cooked sweet potato-like odor Odor of cooked sweet potato Cooked sweet potato-like odor Boiled root BoiSweetpotatOdor Take a small piece of sample, chew slowly and score the presence or absence of bitter taste Bitter taste method RtSiz 5 pt. scale storage root/plant Visual estimation of the storage root flesh appearance and rate it Estimation - Appearance method Computation - Root foliage ratio method Computation of the ratio between root and foliage using the formula The zinc concentration in fresh weight basis of the storage root Storage root zinc concentration in fresh weight basis RtFlsZnFw Storage root Zinc concentration in fresh weight basis Observe the reaction to Charcoal rot and rate it Visual estimation - Reaction of the plant to Charcoal rot Measure the calcium concentration in fresh weight basis and record it Measurement Calcium- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in fresh weight Observe the reaction to Other nematodes and rate it Visual estimation - Reaction of the plant to other nematodes Storage root Maltose content in dry weight basis Maltose content in dry weight basis of the storage root Storage root maltose content in dry weight basis RtMalDw RtApr 8 pt. scale Bitterness 2 pt scale Number of lenticels RtLtcl The number of the lenticels Number of lenticels Storage root RtFlsPhe The phenol content in dry weight basis of the storage root Phenol content in dry weight basis Storage root Storage root phenol concentration in dry weight basis Observe the reaction to White rust and rate it Visual estimation - Reaction of the plant to White rust 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 RtFrm 4 pt. scale Visual estimation - leaf lobe type Observe the leaf lobe type and rate it. Described from leaves located in the middle section of the vine Observe the predominant color of the storage root flesh and rate it Visual estimation - Storage root flesh predominant color RnGrbW Reaction to Grub worm The reaction of the storage root to Grub worm Reaction to Grubworm Storage root Pigmentation The pigmentation of the abaxial leaf vein Abaxial leaf vein pigmentation Abaxial leaf vein LfAVP Observe the secondary color of the storage root flesh and rate it Visual estimation - Storage root flesh secondary color Compute the fructose content of the raw storage root in percentage using the formula Measurement - Fructose content of the raw storage root Visual estimation - Storage root shape uniformity Observe the shape uniformity of the storage root and rate it RtKQl Stored storage root keeping quality The keeping quality of stored storage roots Keeping quality Stored storage root Panelist observe the visual appearance of boiled leaves and rate it Visual estimation - Appearance method Weight of jumbo storage roots Storage root RtJumW The roots that exceed the diameter, length and weight requirements of US. No 1 and canner storage roots, but are of marketable quality Weight RnSPMth 5 pt. scale Overall disease symptoms of the storage root Storage root The overall disease symptoms of the storage root Disease symptoms RtDSm Visual estimation -Petiole pigmentation Observe the petiole pigmentation and rate it. Distribution of anthocyanin (purple) pigmentation in the petioles of leaves 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 PltEar 3 pt. scale RnBTL 5 pt. scale The response of the plant to salinity Reaction to salinity RnSlt Salinity tolerance Plant Boiled storage root fiber content BlRtFlsFbC The fiber content of the boiled storage root Boiled storage root Fiber content TtlVnProd Moldability scale 0-10 Visual estimation - Reaction of the plant to Java black rot Observe the reaction to Java black rot and rate it Measurement - Flower width Measure width size and record it 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 RnShd 5 pt. scale Observe the reaction to Root lesion nematode and rate it Visual estimation - Reaction of the plant to Root lesion nematode Intensity of predominant color The intensity of predominant color of the storage root skin RtSknColPI Storage root skin intensity of predominant color Storage root skin Earliness The earliness of the plant Plant earliness PltEar Plant PtRt Evaluation of the number of plants with storage roots after harvest Number Plant with storage root Number of plants with storage roots Storage-root skin Attractiveness of the storage-root skin color of a variety with respect to their local variety at harvest Attractiveness of the storage-root skin color Attractiveness of the color SrSkACol RtCThk Thickness Storage root Cortex Thickness Root cortex Storage Root Cortex Thickness Plant Reaction to Sweet potato whitefly Reaction to Sweet potato whitefly RnSPWF The reaction of the plant to Sweet potato whitefly FrSdCp 5 pt. scale Storage root skin predominant color The predominant or the most representative color of the storage root skin observed is recorded Storage root skin Predominant color RtSknCol Plant type The growth habit of the plant Plant Type PtTyp Weight Weight of canner storage roots Storage root The weight of canner storage roots RtCanW RtFlsColA 5 pt. scale 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 VnVg 9 pt. scale Type and/or name of secondary visible storage root defect Visual estimation Storage Root Defects Virus symptoms Plant Symptom Virus The symptoms of the plant to virus RnVir Measurement - Weight of jumbo storage roots Measure the weight of jumbo storage roots and record it kg/plant BoiSweetpotatCarOdor Boiled root Odor of caramel (molten sugar) Boiled root caramel-like odor Caramel-like odor Measure the sucrose content of the raw storage root in fresh weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Compute the total weight of commercial tubers per net plot using the formula Computation - Harvest index evaluation method FrStyCol 5 pt. scale PtLvs Leaf Leaf number per plant The number per plant of the leafs Number per plant mm2 Observe the mature leaf color and rate it Visual estimation - Mature leaf color VnInLg 5pt. scale RnVir 9 pt. scale 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 RnFRS 5 pt. scale Computation - Number of storage roots per plot method Compute the number of storage roots per plot in net plot after harvest using the formula Crunchness 2 pt scale Storage root dry matter content Storage root The dry matter content of the storage root Dry matter content RtDMC Measurement - Flower length Measure flower length and record it Compute the number of storage roots per plant planted within net plot using the formula Computation - Number of storage roots per plant planted method Floral-like aroma scale 0-10 RnJBR 5 pt. scale RtCmN Number of commercial storage roots Commercial storage root Evaluation of the number of all storage roots that weigh more or equal than 100 g Number Basic tastes produced by solutions of dilute aqueous solutions of various substances such as quinine and caffeine Bitter taste Boiled root BoiSweetpotatTastBit Boiled root bitterness Visual estimation - Reaction of the plant to soil Observe the reaction to pH soil and rate it. The reaction is estimated by observing the appearance of plants in response to acid and heavy soils with pH below 5.0 The reaction of the storage root to Hornworm Reaction to Hornworm Storage root RnHrnw Reaction to Horn worm Commercial storage root RtCI Proportion Proportion of commercial storage roots The proportion of commercial storage roots after harvest Visual estimation - Flesh color of boiled storage roots method Visual estimation- Observe the flesh color of boiled storage roots of flesh color of cooked roots immediately after cooking PtTyp 4 pt. scale Reaction to Sweet potato mild mottle virus Plant Reaction to Sweet potato mild mottle virus (SPMMV) The reaction of the plant to Sweet potato mild mottle virus (SPMMV) RnSPMMV Storage root Protein content in dry weight basis of the storage root RtPrtDw Protein content in dry weight basis Storage root protein content in dry weight basis VnColS 8 pt. scale ? RtFlsColS 10 pt. scale 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 RnBR 5 pt. scale RtLxP 3 pt. scale Stomatal conductance is the rate of passage of CO2 entering or water vapor exiting through the stomata of a leaf LfSt Leaf Stomatal conductance Stomatal conductance Measurement - Fresh weight of the storage root Measure the fresh weight of the storage root sample and record it RnMgRKN 6 pt. scale RnSR 5 pt. scale PltProd 6 pt. scale RnMgIRKN 5 pt. scale Boiled root Sweet potato-like aroma Distinct aroma of cooked sweetpotato BoiSweetpotatAroma Boiled root sweet potato-like aroma Computation of the biomass yield within net plot using the formula based in kg Computation - Biomass yield method in kg Measurement the magnesium- Near-infrared spectroscopy (NIRS) method in dry weight Measure the magnesium concentration in dry weight basis and record it Measurement sucrose - Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the sucrose content of the boiled storage root in fresh weight and record it Crunchness in the mouth method While you chew the sample observe the sound The fresh weight of the vines samples Vine Fresh weight of vines Fresh weight VnFWt 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 Pigmentation The pigmentation of the petiole Petiole FrPtP Petiole pigmentation 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 Compute the percentage of commercial storage roots per net plot using the formula Computation - Commercial storage roots proportion method Storage root Storage root dry matter content yield adjusted Dry matter content yield adjusted The dry matter content of the storage root yield adjusted RtDMCYA The total number of storage roots Total number of storage roots RtTN Storage root Number Measure the zinc concentration in dry weight basis and record it Measurement zinc- Inductively coupled plasma atomic emission spectroscopy (ICP-OES) method in dry weight Plant RnWW The reaction of the plant to Wire worms Reaction to wire worms Reaction to Wire worms FrSepCol 7 pt. scale Count the number of plants established per net plot to be determined 3 weeks after planting and record it Counting - Number of plants established method FrStgCol 3 pt. scale Measure flower size and record it Measurement - Flower size VnBCol 3 pt. scale 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 Geometrical attribute of product associated with presence of long string like particles on the product surface BoiSweetpotatFibr Fibrous appearance Boiled root Boiled root fibrous appearance Observe the stigma exertion and rate it. The relative position of the stigma as compared to the highest anther Visual estimation - Stigma exertion Compute the total dry weight of storage roots per net plot using the formula Computation - Total storage root dry weight per net plot method 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 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 Measure the weight of 40 count US no. 1 storage roots and record it Measurement - Weight of 40 count US no. 1 storage roots Observe the ground cover and rate it. Estimated percentage of ground cover recorded 35-40 days after planting Visual estimation - Ground cover method Computation - Relative check of storage root yield method Compute the storage root yield relative to check using the formula Visual estimation - Storage Root Defects Observation of an average or all storage roots within a single plant or plot RtFlsAmy Storage root The amylose content in dry weight basis of the storage root Amylose content in dry weight basis Storage root amylose concentration in dry weight basis Observe the reaction to Leaf spot and rate it Visual estimation - Reaction of the plant to Leaf spot Storage root The anthocyanin content in dry weight basis of the storage root Anthocyanin content in dry weight basis Storage root anthocyanin concentration in dry weight basis RtFlsAnt Observe the oxidation of the storage root and rate it Visual estimation - Storage root oxidation VnBCol Vine base color Vine base Color The base color of the vine Computation - Biomass yield adjusted method Computation of the biomass yield adjusted within net plot using the formula Visual estimation - Reaction of the plant to Sweet potato stem borer Observe the reaction to Sweet potato stem borer and rate it RnSPSB 5 pt. scale RtFlsAsp Asparagine content in dry weight basis Storage root The asparagine content in dry weight basis of the storage root Storage root asparagine concentration in dry weight basis RnFRR Reaction to Fusarium root rot Plant Reaction to Fusarium root rot The reaction of the plant to Fusarium root rot Plant Pest damage tolerant Pest damage tolerant The pest damage tolerant of the plant PlPdt Weight of 55 count US no. 1 storage roots The roots 2 to 3 1/2 diameter, length of 3 to 9, must be well shaped and free of defects that weigh between 9.5 - 14 oz. Should take roughly 55 to fill a 40lb box Weight Rt55ctW Storage root Reaction to Witches broom RnWB The reaction of the plant to Witches broom Plant Reaction to Witches broom Measure the weight of 90 count US no. 1 storage roots and record it Measurement - Weight of 90 count US no. 1 storage roots SrSkACol 3pt. Scale Visual estimation - Reaction of the plant to Sweet potato vein mottle virus (SPVMV) Observe the reaction to Sweet potato vein mottle virus (SPVMV) and rate it 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 Measurement - Weight of 32 count US no. 1 storage roots Measure the weight of 32 count US no. 1 storage roots and record it 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 Visual estimation - Reaction of the plant to Bacterial wilt Observe the reaction to Bacterial wilt and rate it RtFlsFf 5 pt. Scale Total sugar content in dry weight basis Storage root total sugar content in dry weight basis Storage root The total sugar content in dry weight basis of the storage root RtTSgDw RnSTp 5 pt. scale Observe the sepal color and rate it Visual estimation - Sepal color FrSepNVn 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) Observe and taste the raw storage root flesh and rate it Estimation - Fiber method in raw storage root PtTwg 5 pt. scale Observe the fiber content of storage roots evaluated in percentage fresh weight Estimation - Fiber content RtOxi 3 pt. scale Compute the storage root dry matter content using the formula Computation - Storage root dry matter content The weight of the commercial storage roots Weight of commercial storage roots Weight RtCmW Commercial storage root Computation - Foliage yield method Compute the adjusted yield of vines per net plot 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 Visual estimation - Reaction of the plant to Fusarium surface rot Observe the reaction to Fusarium surface rot and rate it Reaction to Other mycoplasma RnOM The reaction of the plant to Other mycoplasma Plant Reaction to Other mycoplasma Vine tips pubescence Pubescence The pubescence of the vine apex or tips VnTipP Vine tip RnSph 5 pt. scale Measurement - Maltose content of the raw storage root Compute the maltose content of the raw storage root in percentage using the formula Vine vigor VnVg Vigor The vigor of the vine Vine RnHeat 5 pt. scale Observe the reaction to shade and rate it. The reaction is estimated by observing the appearance of plants in response to shade Visual estimation - Reaction of the plant to shade Attractiveness of the color Attractiveness of the storage-root flesh color Storage-root flesh Attractiveness of the storage-root flesh color of a variety with respect to their local variety at harvest SrFlACol RnAph 5 pt. scale 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 Storage root The shape of the storage root Shape RtShp Storage root primary shape Measurement iron- Near-infrared spectroscopy (NIRS) method of the raw storage root in fresh weight Measure the iron concentration in fresh weight basis and record it RnFRS The reaction of the plant to Fusarium surface rot Reaction to Fusarium surface rot Reaction to Fusarium surface rot Plant Moisture release in hand 2 pt scale FrStgCol Color Stigma color Stigma The color of the stigma A typical odor associated with transformation or deterioration of boiled sweet potato Boiled root off-odor Off-odor BoiSweetpotatOff-odor Boiled root The reaction of the plant to Reniform nematode Reaction to Reniform nematode Reaction to Reniform nematode RnRFN Plant Storage root flesh Storage root flesh texture Texture RtFlsTx The texture of storage root flesh Counting number of stome in the underside (abaxial) and top side (adaxial) of the leaf with a microscopie Stomatal density- Counting microscopy method Evaluation of the number of all storage roots that weigh less than 100 g Non-commercial storage root Number Number of non-commercial storage roots RtNCmN RwRtTSg Storage root total sugar content The total sugar content of the storage root Storage root Total sugar content Visual estimation - Texture method Panelist observe the visual texture of boiled leaves and rate it The number of storage roots Number Storage root Number of storage roots RtNum RtSSDef 14 pt. scale Storage root fructose content Fructose content of the storage root Fructose content RtFru Storage root RtLDR RnGrbW 5 pt. scale Observe the cracking of the storage root and rate it. Average cracking shown in ten plants Estimation - Storage root cracking method Observe the flower limb shape and rate it Visual observation - Flower limb shape RtFlsCya Cyanidin content in dry weight basis The cyanidin content in dry weight basis of the storage root Storage root Storage root cyanidin concentration in dry weight basis PlYlAb 3pt. Scale RtFlsColC 9 pt. scale LfCMt 9 pt. scale VnTipP 4 pt. scale FrSepEql The length equality of the sepal Equality of sepal length Length equality Sepal Total monomeric anthocyanin content in dry weight basis RtFlsAntM The total monomeric anthocyanin content in dry weight basis of the storage root Storage root total monomeric anthocyanin concentration in dry weight basis Storage root Sucrose content of the storage root RtSuc Storage root sucrose content Sucrose content Storage root The secondary color of the storage root flesh Storage root flesh Secondary color Storage root flesh secondary color RtFlsColS PlPdt 3pt. Scale Observe the predominant color intensity of the storage root and rate it Visual estimation - Storage root skin intensity of predominant color The capsule set of the seed Capsule set FrSdCp Seed capsule set Seed Measurement Fructose- Near-infrared spectroscopy (NIRS) method of the boiled storage root in fresh weight Measure the fructose content of the boiled storage root in fresh weight and record it Fibrous appearance method Open foil, visually assess sweet potato surface the surface and evaluate the fibrous appearance Observe storage root surface defects and rate it Visual estimation - Storage root surface defects Reaction to Scab Plant Reaction to Scab The reaction of the plant to Scab RnScb Yield adjusted in dry weight basis The adjusted yield of the biomass in dry weight basis BioYldAD Biomass Biomass yield adjusted in dry weight basis RtShpS 8 pt. scale Observe the color of the vine node and rate it Visual estimation - Vine node color method Measurement - Dry weight of the storage root Measure the dry weight of the storage root sample and record it Visual estimation - Storage root secondary shape Observe the secondary shape of the storage root and rate it Compute the adjusted yield of the commercial storage roots per net plot using the formula Computation - Commercial storage root yield adjusted method Observe the pubescence of the sepal and rate it Visual estimation - Sepal pubescence Computation - Survival index method Compute the survival index at harvest per net plot using the formula 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 Sweetness scale 0-10 Estimation - Observation of plant vigor method Observe the vigor of the vine and rate it RnSPFB Reaction to Sweet potato flea beetles The reaction of the plant to Sweet potato flea beetles Plant Reaction to Sweet potato flea beetles LfLbN 5 pt. scale Total storage root dry weight Dry weight The total dry weight of the storage roots RtTDWt Storage root Leaf appearance The visual aspect of leaves Boiled leaf BlLfAp Appearance Observe the growing season and rate it. Observe an average or all storage roots within a single plant or plot Estimation - Growing season method Twining PtTwg Twining Plant The twining of the plant RnSPFB 5 pt. scale Storage root beta-carotene concentration in fresh weight basis Beta-carotene concentration in fresh weight basis RtBCFw The beta-carotene concentration in fresh weight basis of the storage root Storage root Reaction to Other fungi Reaction to Other fungi Plant RnOF The reaction of the plant to Other fungi Measure the weight of 55 count US no. 1 storage roots and record it Measurement - Weight of 55 count US no. 1 storage roots Biomass BioYld Yield The yield of the biomass Biomass yield Plant RnBSRt Reaction to Bacterial stem and root rot Reaction to Bacterial stem and root rot The reaction of the plant to Bacterial stem and root rot RtSknTxt 9 pt. scale Observe the reaction to Soft rot and rate it Visual estimation - Reaction of the plant to Soft rot Computation - Yield of foliage method Compute the yield of vines per net plot using the formula RtCb 3pt scale Starch content in fresh weight basis of the storage root Storage root Storage root starch content in fresh weight basis Starch content in fresh weight basis RtStaFw Vine dry matter content yield adjusted Dry matter content yield adjusted VnDMCYA The dry matter content of the vine yield adjusted Vine RnSPVD 5 pt. scale Observe the shape of the sepal apex and rate it Visual estimation - Sepal apex shape Visual estimation - Reaction of the plant to Wilt rot Observe the reaction to Wilt rot and rate it RtCrk 4 pt. scale RnOV 5 pt. scale Fracturability scale 0-10 Computation - Biomass yield adjusted in dry weight basis method Computation of the biomass yield adjusted in dry weight basis within net plot using the formula minutes Storage root size variability Size variability Storage root The size variability of the storage root RtSzV Visual estimation - Storage root shape Observe the shape of the storage root and rate it Visual estimation - Reaction of the plant to Alternaria spp Observe the reaction to Early Blight: Alternaria spp and rate it 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 5.0 - 9.4 oz. Should take roughly 90 to fill a 40lb box. Rt90ctW Weight of 90 count US no. 1 storage roots Storage root Off-odor 2 pt scale Measure vine internode diameter and rate it. Average expression of at least three internodes located in the middle section of the vine Measurement - Vine internode diameter Storage root Starch content in dry weight basis Starch content in dry weight basis of the storage root Storage root starch content in dry weight basis RtStaDw RtFlsTxG 9 pt. Scale Visual estimation - Vine secondary color method Observe the secondary color of the vine and rate it Compute the ratio of the length and diameter of the storage roots using the formula Computation - Length to diameter ratio of storage roots method Measurement - Storage root stalk length Measure storage root stalk and rate it RnSSPW 5 pt. scale Observe the reaction to Sting nematode and rate it Visual estimation - Reaction of the plant to Sting nematode Rate of breakdown in the mouth method Evaluate the number of chews required to masticate a product until you can swallow it 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 Average total storage root weight Weight Total storage root RtATRW The average total weight of storage roots Observe the habit of the flower and rate it Visual estimation - Flowering habit Observe the reaction to West Indian sweet potato weevil and rate Visual estimation - Reaction of the plant to West Indian sweet potato weevil Computation - Total storage roots yield adjusted method Compute the adjusted yield of the total storage roots per net plot using the formula RnSPVMV 5 pt. scale The dry matter content of the vine VnDMC Vine Dry matter content Vine dry matter content RnOB 5 pt. scale TtlVnProd Total vine production The total vine production of the plant. Total vine production in estimated number of plants Plant Total vine production RtAdvB 5 pt. scale Measure the cyanidin content of the storage root and record it Measurement the cyanidin content- Near-infrared spectroscopy (NIRS) method RtMillDam 5 pt. scale Visual estimation - Reaction of the plant to flooding Observe the reaction to flooding 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 RnBTL The reaction of the plant to Beetles Plant Reaction to Beetles Reaction to Beetles Sweet potato-like aroma scale 0-10 Pumpkin-like odor scale 0-10 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 FrSepEql 2 pt. scale The length to diameter ratio of the storage root Length to diameter ratio of storage roots Storage root RtLDR Length to diameter ratio Translucency 2 pt scale RtLtcl 9 pt. scale Hardness scale 0-10 Visual estimation - Vine predominant color method Observe the predominant color of the vine and rate it RtSDef 9 pt. scale Observe the flesh color (anthocyanins) of the storage root and rate it Visual estimation - Storage root flesh color (anthocyanins) Measurement - Glucose content of the boiled storage root Compute the glucose content of the boiled storage root in percentage using the formula The fresh weight of the storage root samples Fresh weight of the storage root Fresh weight Storage root RtFWt Measure the weight of cull storage roots and record it Measurement - Weight of cull storage roots VnTCol 3 pt. Scale Compute the number of storage roots per plant harvested within net plot using the formula Computation - Number of storage roots per plant harvested method Visual estimation - Reaction of the plant to Brown ring rot Observe the reaction to Brown ring rot 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 In mouth fibrousness scale 0-10 mmol Reaction to Sweet potato feathery mottle virus RnSPMV Plant The reaction of the plant to Sweet potato feathery mottle virus (SPMV) Reaction to Sweet potato feathery mottle virus (SPMV) BlRtFlsFbC 5 pt. Scale Frnol 6 pt. scale LfStDn Leaf Stomatal density Stomatal density The number of stomata per leaf area. RnSPWF 5 pt. scale Cooked carrot-like aroma scale 0-10 LfTexAc 3pt. Scale Observe the leaf central lobe shape and rate it. Described from leaves located in the middle section of the vine Visual estimation - Leaf central lobe shape VnNCol 3 pt. Scale RtShpU 3 pt. scale RnWW 5 pt. scale RnLS 5 pt. scale RnPSR The reaction of the storage root to streptomyces soil rot Storage root Reaction to Streptomyces Soil Rot Reaction to Streptomyces Soil Rot Estimation - Boiled storage root consistency method Taste boiled storage root consistency and rate it LfLMS 4 pt. scale RnScb 5 pt. scale RtShp 9 pt. scale Measurement total beta-carotene- High-performance liquid chromatography (HPLC) method of the baked storage root in fresh weight basis Measure the total beta-carotene concentration of the baked storage root in fresh weight basis and record it Number of plants established PltEst Number Evaluation of the number of plants established Plants established Visual estimation - Reaction of the plant to Moth Observe the reaction to Moth and rate it Sourness 2 pt scale Compute the storage root dry matter yield content within net plot using the formula Computation - Storage root dry matter content yield Observe the reaction to Bacterial stem and root rot and rate it Visual estimation - Reaction of the plant to Bacterial stem and root rot scale_of Visual estimation - Reaction of the plant to Striped sweet potato weevil Observe the reaction to Striped sweet potato weevil and rate it Observe the twining and rate it Visual estimation - Twining method Measurement the amylose content - Near-infrared spectroscopy (NIRS) method Measure the amylose content of the storage root and record it RnSPWW 5 pt. scale RtSPDef 14 pt. scale FrSepApx 4 pt. scale RtCrk Cracking Storage root Storage root cracking The cracking of the storage root Taste Boiled leaf Leaf flavor BlLfTs The flavor of the leaves mm FrSepPub 4 pt. scale RnIns 5 pt. scale PltsAvail RnAlt 9 pt. scale RtSknCol 10 pt. scale RtSInsDam 5 pt. scale RnDDR 5 pt. scale RnOM 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 RtFrm 9 pt. scale Adhesiveness scale 0-10 Color intensity scale 0-10 Mealiness scale 0-10 RnFB 5 pt. scale RtSknColPI 3 pt. scale LfApAc 3pt. Scale variable_of RnWR 5 pt. scale