| CHEMICAL | Reducing Sugars Dry Wgt Basis | Percent reducing sugars measured on a dry weight basis. | 0.08 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Reducing Sugars Dry Wgt Basis | Percent reducing sugars measured on a dry weight basis. | 0.9 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Total Sugars Dry Weight Basis | Percent total sugar measured on a dry weight basis. | 10.8 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Total Sugars Dry Weight Basis | Percent total sugar measured on a dry weight basis. | 4.7 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Reducing Sugar Fresh Wgt Basis | Percent reducing sugars measured on a fresh weight basis. | 0.2 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Reducing Sugar Fresh Wgt Basis | Percent reducing sugars measured on a fresh weight basis. | 0.3 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Total Sugars Fresh Wgt Basis | Percent total sugars measured on a fresh weight basis. | 1.2 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Total Sugars Fresh Wgt Basis | Percent total sugars measured on a fresh weight basis. | 3.7 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Carotene | Milligrams of carotene per 100 grams of fresh tissue. | 0.4 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Amylase Activity | Arbitrary estimate of the level of amylase activity based upon the amount of maltose produced under standard baking conditions. | 3 - Medium (21-35 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. | 27.82 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Starch dry weight basis | Percent starch measured on a dry weight basis. | 62 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Starch dry weight basis | Percent starch measured on a dry weight basis. | 69 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| CHEMICAL | Starch Fresh Weight Basis | Percent starch measured on a fresh weight basis. | 15 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| CHEMICAL | Starch Fresh Weight Basis | Percent starch measured on a fresh weight basis. | 22.9 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | 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. | 0.11 | | 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. | 0.06 | | 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. | 0.63 | | 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. | 0.65 | | 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. | 0.03 | | 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. | 0.06 | | 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. | 0.95 | | 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. | 0.98 | | 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. | 0.22 | | 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. | 0.19 | | 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. | 0.99 | | 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. | 0.96 | | 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. | 26.24 | | 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. | 0.03 | | 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. | 0.54 | | 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. | 0.44 | | 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. | 8.88 | | 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. | 7.94 | | 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. | 1.58 | | 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. | 1.63 | | 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. | 1.64 | | 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. | 1.46 | | 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. | 36.96 | | 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. | 9.85 | | SWEETPOTATO.UGA.1998 | | Not Available |
| GROWTH | Plant Type | Plant type taken at growth stages 5,6. | 9 - EXTREMELY SPREADING | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| INSECT | Sweetpotato Weevil | Resistance to the Sweetpotato Weevil (Cylas formicarius elegantulus). | 3 - (1 = Highly Resistant, 9 = Highly Susceptible) | | SWEETPOTATO.WEEVIL.94.THOMPSON | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Vine Internode Length | Vine internode length taken at growth stage 6 | 3 - SHORT (3-5cm) | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Vine pigmentation | Vine pigmentation taken at growth stages 5-7. | 3 - GREEN | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Lobing | Mature leaf lobing taken at growth stage 7. | 3 - SLIGHT | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Size | Mature leaf size taken at growth stage 7. | 5 - MEDIUM (8-15cm) | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Color | Mature leaf color taken at growth stages 5-7. | 3 - GREEN | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Immature Leaf Color | Immature leaf color taken at growth stages 5-7. | 3 - GREEN | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Abaxial Leaf Vein Color | Abaxial leaf vein color taken at growth stages 5-7. | 4 - BASE OF MAIN RIB PURPLE | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Petiole Length | Petiole length taken at growth stages 6-7. | 3 - SHORT (10-15cm) | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Petiole Pigmentation | Petiole pigmentation taken at growth stages 6-7. | 1 - GREEN | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Skin Color | Storage root skin color taken at growth stage 8. | 2 - CREAM | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Skin Color Intens | Storage root skin color intensity taken at growth stage 8. | 3 - PALE | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Flesh Color | Storage root flesh color taken at growth stages 8-9. | 2 - CREAM | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Root Flesh Color Intensity | Storage root flesh color intensity taken at growth stages 8-9. | 5 - INTERMEDIATE | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Shape Variability | Storage root shape variability taken at growth stages 8,9. | 1 - UNIFORM | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Storage Root Size Variability | Storage root size variability taken at growth stages 8,9. | 1 - UNIFORM | | S9.SWEETPOTATO | PI 508511 01 IV | 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 | Vine Internode Diameter | Vine internode diameter measured in millimeters. | 1 - VERY THIN ( < 4mm) | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Shape | Storage root outline as shown in a longitudinal section. | 8 - LONG-ELLIPTIC | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Storage Root Shape | Storage root outline as shown in a longitudinal section. | 8 - LONG-ELLIPTIC | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Root Cortex Thickness | Storage root cortex thickness measured in millimeters. | 3 - THIN (2mm) | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Anthocyanin Pigment | Distribution of anthocyanin pigmentation in flesh. | 0 - ABSENT | | S9.SWEETPOTATO | PI 508511 01 IV | Not Available |
| MORPHOLOGY | Root Size | Roots sized into weight ranges measured in grams. | 0 - Less than 200 grams | | SWEETPOTATO.UGA.1998 | | Not Available |
| PHYSIOLOGY | Root Respiration Rate | Rate of respiration of three representative roots measured at 13 degrees centigrade in sealed glass jars using gas chromatography. | 47.68 | | SWEETPOTATO.UGA.1998 | | Not Available |
| PHYSIOLOGY | Corrected Respiration Rate | Rate of respiration of roots corrected for temperature and converted to milligrams of carbon dioxide per kilogram of fresh roots per hour. | 89.46 | | SWEETPOTATO.UGA.1998 | | Not Available |
| PHYSIOLOGY | Dry Matter Loss | Rate of dry matter loss as carbon dioxide via respiration calculated from the respiratory rate at 13 degrees centigrade and expressed in grams DM/100 KG FWT of roots/days. | 145.99 | | SWEETPOTATO.UGA.1998 | | Not Available |
| PHYSIOLOGY | Respiration Heat | Heat generated due to product respiration (respiratory or vital heat) calculated from the respiratory rate at 13 degrees centigrade expressed in BTU's/100 KG FWT of roots/day. | 2209.56 | | SWEETPOTATO.UGA.1998 | | Not Available |
| PHYSIOLOGY | Root Weight Loss | Rate of fresh weight loss for the roots expressed as percent per week over the first month of storage. Represents the mean of three roots. | 11.2 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 24 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 34 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 34.37 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Fiber | Milligrams of dry fiber per 100 grams of fresh tissue. | 194 | | SWEETPOTATO.NCSU.89 | PI 508511 01 IV | Not Available |
| QUALITY | Fiber | Milligrams of dry fiber per 100 grams of fresh tissue. | 313 | | SWEETPOTATO.NCSU.90 | PI 508511 01 IV | 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. | 21.53 | | 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. | 47.1 | | 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. | -1.9 | | 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. | 19.4 | | 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). | 62.2 | | 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). | 4.4 | | 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). | 21.55 | | SWEETPOTATO.UGA.1998 | | Not Available |