Sweet Potato
Quality trait
Morphological trait
Biotic stress trait
Agronomic trait
RtsCb_Et
COLBR
IdxHrv_Cp_pct
IdxSrv_Cp_pct
SHI
Survival index - Method
Number of plants harvested / number of plants sown
Survival index
RtsDMC_Cp_pct
RtsYld_Cp_tha
RYTHA
FlsMal_Ms_pct
MALT
FlsSuc_Ms_pct
SUCR
FlsGlu_Ms_pct
GLUC
FlsFru_Ms_pct
FRUC
FlsSta_Ms_pct
STAR
FlsTtC_Ms_mg100g
FlsBtC_Ms_mg100g
FlsMgDw_Ms_mg100g
mg/100g
Content of magnesium in dry weight basis - Method
The mineral concentrations (Fe, Zn, Ca, K, Na, Mg and P) are determined by inductively coupled plasma--optical emission spectrophotometry (ICP-OES) using a Radial View.
Magnesium content
Content of magnesium on dry weight basis of the root
FlsCaDw_Ms_mg100g
Content of calcium in dry weight basis - Method
Calcium content
Content of calcium on dry weight basis of the root
FlsZnDw_Ms_mg100g
FlsFeDw_Ms_mg100g
FlsPrt_Ms_pct
PRO, PROTEIN
RtsSpA_Et_1to9
RSPR
RtSprt 9 pt. scale
1= Excellent
4= Good to fair
5= Fair
2= Excellent to good
3= Good
8= Poor to terrible
9= Terrible
6= Fair to poor
7= Poor
Evaluation of roots for sprouting ability
Visual assessment
Sprouting ability
ability to produce new sprout
FlsAp_Et_1to9
COOAP
RtApr 9 pt. scale
1= Very appealing
4= Appealing to somewhat appealing
5= Somewhat appealing
2= Very appealing to appealing
3= Appealing
8= Unappealing to very unappealing
9= Very unappealing
6= Somewhat appealing to unappealing
7= Unappealing
Evaluation of cooked samples for appearance
Appearance of cooked samples visually assessed.
Overall appearance of cooked sample
Appearance of cooked sample
FlsTs_Et_1to9
COOT
RtTst 9 pt. scale
Evaluation of cooked samples for taste
Overall taste of cooked samples assessed by tasting
Overall taste of cooked sample
FlsTx_Et_1to9CG
TEXTBR
FlsTxCG 9 pt. scale
1= very moist
4= Moist to moderately dry
5= Moderately dry
2= Very moist to moist
3= Moist
8= Dry to very dry
9= Very dry
6= Moderately dry to dry
7= Dry
FlsTx_Et_1to9CH
FlsTxCH 5 pt. scale
1 = Dry
7 = Moist
9 = Very moist
3 = Somewhat dry
5 = Intermediate
FlsSw_Et_1to9
TASTE, COOSU
FlsFf_Ms_pct
FIBER
FlsFb_Et_1to9
COOF
RtFbr 9 pt. scale
1= Non-fibrous
4= Slightly to moderately fibrous
5= Moderately fibrous
2= Non-fibrous to slightly fibrous
3= Slightly fibrous
8= Fibrous to very fibrous
9= Very fibrous
6= Moderately fibrous to fibrous
7= Fibrous
Evaluation of cooked samples for fibers
Fibers in cooked storage root samples assessed by inspection and tasting.
Fiber cooked
Fiber content in cooked samples
VinDWt_Ms_g
DMDV
Measurements of dry vine mass
Dry weight of vines
VinFWt_Ms_g
DMFV
Measurements of fresh vine mass
Fresh weight of vines
RtsDWt_Ms_g
DMD
Measurements of dry root mass
Dry weight of storage root samples
Dry weight of storage root
RtsFWt_Ms_g
DMF
Measurements of fresh root mass
Fresh weight of storage root samples (roughly 200g recommended sample size)
Fresh weight of storage root
Fresh weight of storage root samples
RtsCr_Et_0to7
SGROOT
Estimation of craking roots
Visual estimation
RtsTWg_Cp_plot
kg/plot
Estimated weight per plot - Method
Weight of commercial storage roots plus weight of non-commercial storage roots
Total root weight
Total weight of root after harvest
RtsN_Ct_rtplot
TNRPLOT
roots/ plot
Estimated number per plot - Method
Number of commercial plus Number of non-commercial roots
RtsN_Ct_rtplant
TNROOT,NRPP
roots/ plant
Estimated number per plant - Method
Total number of root per plot / Number of plants harvested
VnsWgt_Ms_kgplot
Measurements of vine mass
Measured using scales
Weight of vines
RtsNCW_Ms_kgplot
NCRW
Weight of non-commercial storage roots
Weight of small and large roots (10 > x < 20 cm long)
RtsCWt_Ms_kgplot
CRW
Weight of commercial storage roots
Weight of roots 12-20 cm long and 10 cm in diameter
PltNCR_Ct_plplot
NONC
roots/plot
Number of non-commercial storage roots
Number of small and large roots (10 > x < 20 cm long)
PltCRt_Ct_plplot
NOCR
Number of commercial storage roots
Number of roots that are 12-20 cm long and 10 cm in diameter
PltRts_Ct_plplot
NOPR
plants/plot
Evaluation of plants
Number of plants with storage roots
WvlSm_Et_1to9
WED1, WED
RtsDam_Et_1to9
DAMR
No scale name found
Storage root damage
Overall assessment of damage based on inspection of the harvested roots.
Number of storage root damages
Root with structural damages
RtsFrm_Et_1to9
RtForm 9 pt. scale
Storage root form - Method
Overall assessment of storage root form based on inspection of the harvested roots.
Storage root form
Overall assessment of storage root form
AltSm_Et_1to9
ALT1, AS
VinVg_Et_1to9
VV1
VinVgr 9 pt. scale
1= Nearly no vines
4= Medium strong vines, medium thick stems, and medium internode distances
5= Medium strong vines, thick vines, and long internode distances
2= Weak vines
3= Weak to medium strong vines, medium thick stems, and long internode distances
8= Strong vines, thick stems, short internode distances, and long vines,
9= Very strong vine strength, thick stems, short internode distances, and very long vines
6= Medium strong vines, thick stems, and medium internode distances
7= Strong vines, thick stems, short internode distances, and medium-long vines
Observation of plant vigour
Vine vigor
Vine vigor evaluation
VirSm_Et_1to9
VIR1
PltEst_Ct_plplot
NOPE
Evaluation of plants after emergence
Counting of established plants.
Number of plants established
RtsCth_Et_1to9
RtCth 5 pt. scale
Observation of Storage root cortex thickness
Storage root cortex thickness
Thicknes of the outermost layer of a stem or root in a plant (cortex)
RtsSiz_Et_1to9
RtOxi_Et_3to7
RTOXID
RtsLxP_Et_3to7
RTLATX
RtsSh_Et_1to9
RTSHP
DSecFlsCol_Et_1to9
RTFSH3
SecFlsCol_Et_0to9
RTFSH2
PFlsCol_Et_1to9
RTFSH1, FCOL
ScSknCol_Et_1to10
RTSKN3
IntCol_Et_1to3
RTSKN2
PSknCol_Et_1to9
RTSKN1, SCOL
FlrCol_Et_1to6
FLORCOL
FlrPtL_Et_1to9
PETIOL
FlrPtL 5 pt. Scale
1=Very short (<10 cm)
7=Long (31-40 cm)
9=Very long (>40 cm)
3=Short (10-20 cm)
5=Intermediate (21-30 cm)
Average petiole length, from the base to the insertion with the blade, of at least three leaves in the middle portion of a main vine
Petiole length
Petiole length from the base to the insertion with the blade
FlrPtP_Et_1to9
PTIOPG
LefCIm_Et_1to9
LFINMCO
LefCMt_Et_1to9
LFMATCO
LefAVP_Et_1to9
LFVEIN
LefLMS_Et_3to9
LFSIZE
LefLCS_Et_0to9
LEAFSHAP4
LefLbN_Et_1to9
LEAFSHAP3
LefLbT_Et_0to9
LEAFSHAP2
LefOut_Et_1to7
LEAFSHAP1
VinInD_Et_1to9
VINDIA
VinInD 5 pt. Scale
1= Very thin (<4 mm)
7=Thick (10-12 mm)
9=Very thick (>12 mm)
3= Thin (4-6 mm)
5=Intermediate (7-9 mm)
Average diameter of at least three internodes located in the middle section of the vine
Vine internode diameter
Measurement of the vine internode diameter
VinInLg_Et_1to9
VINLG
VinInLg 5 pt. Scale
1= Very short (<3 cm)
7=Long (10-12 cm)
9 =Very long (>12 cm)
3= Short (3-5 cm)
5=Intermediate (6-9 cm)
Average length of at least three internodes located in the middle section of the vine
Vine internode length
Measurement of the vine internode length
VinTpP_Et_0to9
VINPUBS
SecVinC_Et_0to9
VINCO2
PrdVinC_Et_1to9
VINCO1
PltTwg_Et_0to9
TWING
GroCov_Et_3to9
GRNDCOVR
PltTyp_Et_3to9
PLANT
Measurement of root mass
Evaluation of root number
Storage root dry matter content - Method
Fresh weight / dry weight * 100
Storage root dry matter content
RtSwt 9 pt. scale
1 = Not at all sweet
4= Slightly to moderately sweet
5 = Moderately sweet
2= Non-sweet to slightly sweet
3 = Slightly sweet
8= Sweet to very sweet
9= Very sweet
6= Moderately sweet to sweet
7 = Sweet
Evaluation of cooked samples for sweetness
Storage root sweetness in cooked samples, determined by taste test.
Sweetness of boiled storage root flesh
Sweetness of boiled root
Storage root sweetness
Evaluation of cooked samples for texture
Storage root texture in cooked samples, determined by taste test.
Texture of boiled storage root flesh
Storage root texture after boiling
RtsCb 3 pt. scale
O = Orange
IO = Intermediate orange
DO = Deep orange
Estimation of color of cooked roots immediately after cooking
Color of boiled roots
Storage root Fibers content evaluated in percentage fresh weight
Fibers in flesh root
Fiber content
Fiber content in fresh samples
Maltose content - Method
Miller, Gail Lorenz (1959)
Maltose content
Maltose content of the root
Sucrose content - Method
Sucrose content
Sucrose content of the root
Glucose content - Method
Glucose content
Glucose content of the root
Fructose content - Method
Fructose content
Fructose content of the root
Storage root starch content - Method
Pharr, D.M. Y Sox, H.N. 198
Storage root starch content
Storage root starch content evaluated in percentage dry weight
Total carotenoids - Method
The total carotenoid content is calculated using the absorbance value measured in a spectrophotometer at 450 nm and the extinction coefficient of b-carotene in petroleum ether .
Total carotenoids
Total carotenoids content of the root
Beta carotene content - Method
For b-carotene analysis, 15 milliliters of the extract are transferred to a tube and dried with nitrogen gas. Immediately before injection, the residue is redissolved in 1 ml of HPLC grade acetone filtered through a 0.22-mm PTFE syringe filter directly into sample vials, and 10 ml is injected into the HPLC. Separation is carried out on a YMC C30 polymeric column (3 mm, 4.6 mm _ 250 mm) using as mobile phase an isocratic elution methanol: methyl-tert-butyl-eter (80:20) with a flow rate set as 0.8 ml/ min.
Beta-carotene content
Beta carotene content of the root
Content of zinc in dry weight basis - Method
Zinc content
Content of zinc on dry weight basis of the root
Content of iron in dry weight basis - Method
The mineral concentrations (Fe, Zn, Ca, K, Na, Mg and P) are determined by inductively coupled plasma-optical emission spectrophotometry (ICP-OES) using a Radial View.
Iron content
Content of iron on dry weight basis of the root
Protein content - Method
Protein content
Protein content of the root
RtsCr 4 pt. scale
0 = Absent
7 = Many cracks
3 = Few cracks
5 = Medium number of cracks
Storage root cracking
VirSym 9 pt. scale
1= No virus symptoms
4= Clear virus symptoms at 6 to 15% of plants per plot
5= Clear virus symptoms at 16 to 33% of plants per plot
2= Unclear virus symptoms
3= Clear virus symptoms < 5% of plants per plot
8= Clear virus symptoms at all plants per plot (not stunted)
9= Severe virus symptoms in all plants per plot (stunted).
6= Clear virus symptoms at 34 to 66% of plants per plot (more than 1/3 less than 2/3)
7= Clear virus symptoms at 67 to 99 % of plants per plot (2/3 to almost all)
Virus symptoms evaluation
Virus symptoms
1 = No symptoms
4 = Clear symptoms at 6 to 15% of plants per plot
5 = Clear symptoms at 16 to 33% of plants per plot (less than 1/3)
2 = Unclear symptoms
3 = Clear symptoms at <5% per plot
8 = Clear symptoms at all plants (not fully defoliated)
9 = Severe symptoms at all plants per plot (fully defoliated)
6 = Clear symptoms at 34 to 66% of plants per plot (more than 1/3
7 = Clear symptoms at 67 to 99 % of plants per plot (2/3 to almost all)
Early Blight Evaluation: (Alternaria)
Reaction to Early Blight: (Alternaria spp)
Alternaria symptoms evaluation
RtDam 9 pt. scale
1= No damage
4= Minor to moderate
5= Moderate
2= Very minor
3= Minor
8= Heavy to severe damage
9= Severe damage
6= Moderate to heavy
7= Heavy
Weevil damage evaluation
Overall assessment of weevil damage based on inspection of the harvested roots.
Reaction to sweet potato weevil
Overall assessment of weevil damage based on inspection of the harvested roots; early.
Harvest index evaluation - Method
100*total root weight/total root weight + foliage weight
Harvest index
t/ha
Estimated yield per hectare - Method
(Weight total of root/ plot size)*10
Yield of total roots
Yield evaluated in the harvest
Total number of root
Total number of root after harvest
RtSize 5 pt. scale
1 = Excellent
7 = Poor
9 = terrible
3 = Good
5 = Fair
Storage root size - Method
Overall assessment of storage root size based on inspection of the harvested roots.
Storage root size
Overall assessment of storage root size based on inspection of the harvested roots
RtOxi 3 pt. Scale
3 = Little
5 = Some
7 = Abundant
Observation of Oxidation in Storage Roots 5-10 seconds after storage roots are cut in cross section.
Oxidation in Storage Roots
Amount of browning due to oxidation
RtLat 3 pt. Scale
Observation of Latex Production in Storage Roots
Latex Production in Storage Roots
Amount of latex observed after cross sectioning medium-sized storage roots
RtShp 9 pt. Scale
1 = Round
4 = Ovate
5 = Obovate
2 = Round elliptic
3 = Elliptic
8 = Long elliptic
9 = Long irregular or curved
6 = Oblong
7 = Long oblong
Observation of Storage Root Shape described from longitudinal sections made about the middle of freshly harvested storage roots
Storage Root Shape
Overall assessment of storage root shape
FlsCSD 10 pt. Scale
3 = Scattered spots in flesh
4 = Narrow ring in flesh
1 = Narrow ring in cortex
2 = Broad ring in cortex
7 = In longitudinal sections
8 = Covering most of the flesh
5 = Broad ring in flesh
6 = Ring and other areas in flesh
9 = Covering all flesh
Observation of Distribution of Secondary Flesh color described from cross and longitudinal sections made about the middle of freshly harvested storage roots
Distribution of Secondary Flesh color
Distribution of Secondary Flesh color of the root
FlsCSc 10 pt. Scale
3 = Yellow
4 = Orange
1 = White
2 = Cream
7 = Purple-red
8 = Purple
5 = Pink
6 = Red
9 = Dark purple
Observation of Secondary Flesh color
Secondary Flesh color
The less representative flesh color of the root
PrdFlshCol 9 pt. scale
4 = Pale yellow
5 = Dark yellow
3 = Dark cream
8 = Dark orange
9 = Strongly pigmented with anthocyanins
6 = Pale orange
7 = Intermediate orange
Observation of predominant Flesh color described from cross and longitudinal sections made about the middle of freshly harvested storage roots
Predominant Flesh color
The most representative flesh color of the root
SknCSc 10 pt. Scale
7 = Red
8 = Purple-red
5 = Brownish orange
6 = Pink
Observation of Secondary Skin color
Secondary Skin color
The less representative skin color of the root
SknCPI 3 pt. Scale
1= Pale
2 = Intermediate
3 = Dark
Observation of Intensity of Predominant Skin color
Intensity of Predominant Skin color
Intensity of Predominant Skin color of the root
PrdSknCol 9 pt. scale
Observation of predominant Skin color, many freshly harvested storage roots should be washed and dried prior to evaluation.
Predominant Skin color
The most representative skin color of the root
FlrCol 6 pt. Scale
1= White
4 = Pale purple limb with purple throat
5 = Purple
2 = White limb with purple throat
3 = White limb with pale purple ring and purple throat
6 = Other
Observation of newly opened flowers
Flower color
The most representative color in the flowers
FlrPtP 9 pt. Scale
1 = Green
4 = Green with purple both ends
5 = Green with purple spots throughout petiole
2 = Green with purple near steam
3 = Green width purple near leaf
8 = Some petioles purple others green
9 = Totally or mostly purple
6 = Green with multiple stripes
7 = Purple with green near leaf
Observation of Petiole Pigmentation
Petiole Pigmentation
Distribution of anthocyanin (purple) pigmentation in the petioles of leaves. Indicate the most predominant color first.
LefCIm 9 pt. Scale
1 = Yellow-green
4 = Greyish-green (due to heavy pubescent)
5 = Green with purple veins on upper surface
2 = Green
3 = Green with purple edge
8 = Green upper purple lower
9 = Purple both surfaces
6 = Slightly purple
7 = Mostly purple
Observation of Immature Leaf Color
Immature Leaf Color
Describe the overall foliage color considering the color of fully expanded immature leaves of several plants.
LefCMt 9 pt. Scale
Observation of Mature Leaf Color
Mature Leaf Color
Describe the overall foliage color considering the color of fully expanded mature leaves of several plants.
LefAVP 9 pt. Scale
1 = Yellow
4 = Purple spot in several veins
5 = Main rib partially purple
3 = Purple spot in the base of main rib
8 = All veins mostly or totally purple
9 = Lower surface and veins totally purple
6 = Main rib mostly or totally purple
7 = All veins partial purple
Observation of Abaxial Leaf Vein Pigmentation
Abaxial Leaf Vein Pigmentation
Distribution of anthocyanin (purple) pigmentation shown in the veins of the lower surface of a leaf
LefLMS 9 pt. Scale
3 = Small (<8 cm)
9 = Very large (> 25 cm)
5 = Medium (8-15 cm)
7 = Large (16-25 cm)
Observation of Mature Leaf Size
Mature Leaf Size
Length of the leaf defined as the distance between the basal lobes and the tip of the leave.
LefLCS 10 pt. Scale
3 = Semi-circular
4 = Semi-elliptic
1 = Toothed
2 = Triangular
7 = Oblanceolate
8 = Linear (broad)
5 = Elliptic
6 = Lanceolate
9 = Linear (narrow)
Observation of Shape of Central Leaf Lobe
Shape of Central Leaf Lobe
Shape of the central leaf lobe of a leaf located in the middle section of the vine
LefLbN 5 pt. Scale
1= 1 Lobe
7 = 7 Lobe
9 = 9 Lobe
3 = 3 Lobe
5 = 5 Lobe
Observation of Leaf Lobe Number
Leaf Lobe Number
Number of lateral and central leaf lobes of leaves located in the middle section of the vine
LefLbT 6 pt. Scale
0 = No lateral lobes (entire)
5 = Moderate
7 = Deep
1 = Very slight (teeth)
3 = Slight
9= Very deep
Observation of Leaf Lobes Type
Leaf Lobe Type
Type of the lobe of a leaf located in the middle section of the vine
LefOut 7 pt. Scale
1= Rounded
4 = Triangular
5= Hastate
2= Reniform (kidney-shaped)
3 = Chordate (heart-shaped)
6 = Lobed
7 = Almost divided
Observation of General Outline of the Leaf
General Outline of the Leaf
Outline i.e., shape of a leaf located in the middle section of the vine
VinTpP 8 pt. Scale
0= Absent
7 = Heavy
3 = Sparse
Observation of Vine Tips Pubescence
Vine Tips Pubescence
Degree of hairiness of immature leaves recorded at the apex of the vines
VinClS 8 pt. Scale
3 = Green nodes
4 = Purple base
1 = Green base
2 = Green tip
7 = Other
5 = Purple tip
6 = Purple nodes
Observation of Secondary Vine Color
Secondary Vine Color
Anthocyanin (purple) pigmentation present in the secondary vine besides the green color
VinClP 9 pt. Scale
1= Green
5= Green with many dark purple spots
6 = Mostly purple
3= Green with few purple spots
4= Green with many purple spots
9= Totally dark purple
7= Mostly dark purple
8= Totally purple
Observation of Predominant Vine Color
Predominant Vine Color
Anthocyanin (purple) pigmentation present in the predominant vine besides the green color
PltTwg 5 pt. Scale
0= Non-Twining
7= Twining
9 = Very twining
3= Slightly twining
5 = Moderately twining
Observation of Twining
Twining
Ability of vines to climb adjacent stakes placed in those accessions showing twining characteristics
PltCov 4 pt. Scale
9= Total (> 90%)
5= Medium (<50-74%)
Observation of Ground Cover
Ground Cover
Soil area covered by plant canopy
PltTyp 4 pt. Scale
3= Erect (<75 cm)
9= Extremely spreading (> 250 cm)
5= Semi-erect (75-150 cm)
7= Spreading (151-250 cm)
Observation of Plant Type
Plant Type
Length of the main vines
Main vine length