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