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