| CHEMICAL | Amylase Activity | Arbitrary estimate of the level of amylase activity based upon the amount of maltose produced under standard baking conditions. | 2 - Low (11-20 grams maltose/100 grams dry matter) | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Reducing sugars In Baked Roots | Total reducing sugars in baked root flesh represent the composite of fructose, glucose and maltose measured in G/100G dry matter. | 44.01 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Cirtric Acid Concentration Bak | Cirtic acid concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter. 0.00 = not detectable. | 1.06 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Cirtric Acid Concentration Raw | Cirtic acid concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter. 0.00 = not detectable. | 1.36 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Fructose Concentration Baked | Fructose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 19.88 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Fructose Concentration Raw | Fructose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 21.05 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Galactose Concentration Baked | Galactose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.25 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Galactose Concentration Raw | Galactose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.16 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Glucose Concentration Baked | Glucose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 17.3 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Glucose Concentration Raw | Glucose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 17.33 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Inositol Concentration Baked | Inositol concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.44 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Inositol Concentration Raw | Inositol concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.42 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Malic Acid Concentration Baked | Malic acid concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.93 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Malic Acid Concentration Raw | Malic acid concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 1.11 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Maltose Concentration Baked | Maltose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 6.84 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Maltose Concentration Raw | Maltose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.07 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Quinic Acid Concentration Bake | Quinic acid concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.17 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Quinic Acid Concentration Raw | Quinic acid concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 0.16 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Sucrose Concentration Baked | Sucrose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 9.87 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Sucrose Concentration Raw | Sucrose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable. | 6.13 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Hexoses Baked | Total hexoses baked represent the composite of glucose and fructose measured in G/100G dry matter. | 37.17 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Hexoses Raw | Total hexoses raw represent the composite of glucose and fructose measured in G/100G dry matter. | 38.38 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Organic Acids Baked | Total organic acids baked represent a composite of malic, citric and quinic acids measured in G/100G dry matter. | 2.16 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Organic Acids Raw | Total organic acids raw represent a composite of malic, citric and quinic acids measured in G/100G dry matter. | 2.64 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Sugars Baked | Total sugars baked represent the composite of fructose, galactose, glucose, inositol, sucrose and maltose measured in G/100G dry matter. | 54.58 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Total Sugars Raw | Total sugars raw represent the composite of fructose, galactose, glucose, inositol, sucrose and maltose measured in G/100G dry matter. | 45.15 | | SWEETPOTATO.UGA.1998 | | Not Available |
| DISEASE | Fusarium Root Rot | Resistance to Fusarium Root Rot (Fusarium solani (Mart.) Appel & Wr.). | 2 - Resistant (hypersensitive) | | SWEETPOTATO.DISEASE.89.CLARK | | Not Available |
| DISEASE | Pox or Soil Rot | Resistance to Pox or Soil Rot (Streptomyces ipomoea (Person & W.J. Martin) Waksm & Henrici). | 8 - (1 = Immune, 9 = Lethal) | | SWEETPOTATO.DISEASE.89.CLARK | | Not Available |
| DISEASE | Bacterial Stem Rot | Resistance to Bacterial Stem Rot (Erwinia chrysanthemi Dupes). | 4 - (1 = Immune, 9 = Lethal) | | SWEETPOTATO.DISEASE.89.CLARK | | Not Available |
| DISEASE | Bacterial Root Rot | Resistance to Bacterial Root Rot (Erwinia chrysanthemi Dupes). | 4 - (1 = Immune, 9 = Lethal) | | SWEETPOTATO.DISEASE.89.CLARK | | Not Available |
| INSECT | Wireworms | Resistance to wireworms (Conoderus spp.), Diabrotica spp. (D. balteata Leconte, D. undecimpunctate howardi Barber), Systena spp. (S. blanda Melsheimer, S. elongata Fabricius, S. frontalis Fabricius). | 5 - Intermediate to resistant | | SWEETPOTATO.INSECTS.DUKES | PI 634429 01 IV | Not Available |
| INSECT | Sweetpotato Flea Beetle | Resistance to Sweetpotato Flea Beetle (Chaetocnema confinis Lane). | 3 - Resistant | | SWEETPOTATO.INSECTS.DUKES | PI 634429 01 IV | Not Available |
| INSECT | Grubs | Resistance to grubs (Phyllophaga ephilida Say, Plectris aliena Chapin). | 7 - Intermediate | | SWEETPOTATO.INSECTS.DUKES | PI 634429 01 IV | Not Available |
| MORPHOLOGY | Storage Root Shape Variability | Storage root shape variability taken at growth stages 8,9. | 5 - Variable | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Storage Root Size Variability | Storage root size variability taken at growth stages 8,9. | 1 - UNIFORM | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Storage Root Shape | Storage root outline as shown in a longitudinal section. | 2 - ROUND-ELLIPTIC | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Root Size | Roots sized into weight ranges measured in grams. | 5 - 850-999 grams | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 16.22 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Baked Root Sugar Equivalents | General comparison of sweetness in baked root flesh. Sugars converted to their relative sweetness in relation to sucrose, using the equation: sucrose equivalents = 1.2 fructose + 1 sucrose + 0.64 glucose + 0.43 maltose. | 47.73 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Cooked Root Color L | Color (White chromatic reference, L = 92.0) of composite sample of cooked roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference. | 32.5 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Cooked Root Color a | Color (White chromatic reference, a = -1.2) of composite sample of cooked roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference. | 10.8 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Cooked Root Color b | Color (White chromatic reference, b = 1.1) of composite sample of cooked roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference. | 14.7 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Uncooked Root Color L | Color of cross-sectional samples of the uncooked storage roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference (White chromatic reference, L = 92.0). | 37.37 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Uncooked Root Color a | Color of cross-sectional samples of the uncooked storage roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference (White chromatic reference, a = -1.2). | 12.2 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Uncooked Root Color b | Color of cross-sectional samples of the uncooked storage roots measured using a gardener XL-20 tristimulus colorimeter standardized to white chromatic reference (White chromatic reference, b = 1.1). | 14.67 | | SWEETPOTATO.UGA.1998 | | Not Available |