| 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. | 23.72 | | 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. | 0.19 | | 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. | 0.28 | | 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. | 2.03 | | 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. | 2.82 | | 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. | 0.06 | | 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. | 0.04 | | 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. | 3.45 | | 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. | 4.76 | | 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. | 0.17 | | 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. | 0.23 | | 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. | 0.47 | | 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. | 0.67 | | 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. | 18.24 | | 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 | | 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. | 0.77 | | 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. | 1.13 | | 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. | 5.48 | | 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. | 10.08 | | 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. | 5.48 | | 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. | 7.58 | | 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. | 1.43 | | 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. | 2.08 | | 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. | 29.43 | | 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. | 17.93 | | SWEETPOTATO.UGA.1998 | | 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. | 5 - Variable | | 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 | Predominant Cooked Root Color | The predominant visual color of cross-sectional samples of the cooked root. In many lines the color is not uniform across the root. The predominant color represents the most widely distributed color. | Y - Yellow | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Secondary Cooked Root Color | The secondary visual color of cross-sectional samples of the cooked root. In many lines the color is not uniform across the root. The secondary color represents the second most distributed color in the cross section. | C - Cream | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Root Color Uniformity | Subjective estimate of the level of color uniformity in cross sectional samples of root flesh in baked samples. | V - Variable | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Root Optical Properties | Optical properties of cross sectional flesh color of cooked root samples. Translucent samples appear water soaked with the light moving into the sample giving a 3 dimensional appearance. Opaque samples display a 2 dimensional appearance. | T - Translucent | | SWEETPOTATO.UGA.1998 | | Not Available |
| MORPHOLOGY | Root Size | Roots sized into weight ranges measured in grams. | 2 - 400-549 grams | | SWEETPOTATO.UGA.1998 | | Not Available |
| NEMATODE | Reniform Nematode Reproduction | Reniform nematode reproduction response rating. | 7 - (1 = IMMUNE, 9 = LETHAL) | | SWEETPOTATO.NEMATODE.95 | | Not Available |
| NEMATODE | Reniform Nematode Root Yield | Reniform nematode root yield ratings. | 6 - SENSITIVE | | SWEETPOTATO.NEMATODE.95 | | 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. | 7.96 | | 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. | 14.93 | | 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. | 24.37 | | 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. | 368.88 | | 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. | 5.87 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 32.66 | | 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. | 17.96 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Root Texture Properties | Textural properties of cooked roots subjectively categorized. | M - Moist | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Visible Root Fibers | Estimate of visible root fibers not dietary fiber. Slight ranking has visible fine hair-like fibers only 1 or 2 mm in length. Extensive ranking has long strands of fiber which would definitely decrease the palatability of the sample. | M - Medium | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Sensory Root Sweetness | Root sweetness determined using sensory analysis by two trained panelists. Sweetness perceived and concentration of sugars does not always coincide since other compounds present in the cooked roots can modulate the perception of sweetness. | 7 - Very sweet | | 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. | 51.1 | | 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. | -2.9 | | 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. | 11 | | 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). | 70.23 | | 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). | 2.5 | | 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). | 19.3 | | SWEETPOTATO.UGA.1998 | | Not Available |