| CHEMICAL | Reducing Sugars Dry Wgt Basis | Percent reducing sugars measured on a dry weight basis. | 1 | | SWEETPOTATO.NCSU.90 | PI 531113 01 IV | Not Available |
| CHEMICAL | Total Sugars Dry Weight Basis | Percent total sugar measured on a dry weight basis. | 8.8 | | SWEETPOTATO.NCSU.90 | PI 531113 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 531113 01 IV | Not Available |
| CHEMICAL | Total Sugars Fresh Wgt Basis | Percent total sugars measured on a fresh weight basis. | 3.1 | | SWEETPOTATO.NCSU.90 | PI 531113 01 IV | Not Available |
| CHEMICAL | Carotene | Milligrams of carotene per 100 grams of fresh tissue. | 0.3 | | SWEETPOTATO.NCSU.90 | PI 531113 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. | 1 - Very low ( <10 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. | 11.55 | | SWEETPOTATO.UGA.1998 | | Not Available |
| CHEMICAL | Starch dry weight basis | Percent starch measured on a dry weight basis. | 71 | | SWEETPOTATO.NCSU.90 | PI 531113 01 IV | Not Available |
| CHEMICAL | Starch Fresh Weight Basis | Percent starch measured on a fresh weight basis. | 24.5 | | SWEETPOTATO.NCSU.90 | PI 531113 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. | 0.08 | | 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. | 0.11 | | 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. | 0.76 | | 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. | 1.14 | | 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 | | 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. | 0.1 | | 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. | 1.34 | | 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. | 1.75 | | 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. | 0.11 | | 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. | 0.13 | | 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. | 0.29 | | 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. | 0.38 | | 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. | 9.45 | | 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. | 0.16 | | 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. | 6.82 | | 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. | 5.04 | | 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. | 2.1 | | 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. | 2.88 | | 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. | 0.54 | | 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. | 0.65 | | 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. | 18.48 | | 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. | 8.19 | | SWEETPOTATO.UGA.1998 | | Not Available |
| GROWTH | Plant Type | Plant type taken at growth stages 5,6. | 5 - SEMI-COMPACT | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Vine Internode Length | Vine internode length taken at growth stage 6 | 1 - VERY SHORT ( < 3cm) | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Vine pigmentation | Vine pigmentation taken at growth stages 5-7. | 3 - GREEN | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Lobing | Mature leaf lobing taken at growth stage 7. | 9 - VERY DEEP | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Size | Mature leaf size taken at growth stage 7. | 3 - SMALL ( < 8cm) | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Mature Leaf Color | Mature leaf color taken at growth stages 5-7. | 3 - GREEN | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Immature Leaf Color | Immature leaf color taken at growth stages 5-7. | 4 - PURPLE-GREEN | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Abaxial Leaf Vein Color | Abaxial leaf vein color taken at growth stages 5-7. | 2 - GREEN | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Petiole Length | Petiole length taken at growth stages 6-7. | 1 - VERY SHORT ( < 10cm) | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Petiole Pigmentation | Petiole pigmentation taken at growth stages 6-7. | 1 - GREEN | | S9.SWEETPOTATO | PI 531113 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 | Vine Internode Diameter | Vine internode diameter measured in millimeters. | 3 - THIN (4-6mm) | | S9.SWEETPOTATO | PI 531113 01 IV | Not Available |
| MORPHOLOGY | Storage Root Shape | Storage root outline as shown in a longitudinal section. | 1 - ROUND | | SWEETPOTATO.UGA.1998 | | 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. | 22.11 | | 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. | 41.48 | | 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. | 67.7 | | 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. | 1024.61 | | 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. | 12.36 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 35 | | SWEETPOTATO.NCSU.90 | PI 531113 01 IV | Not Available |
| QUALITY | Dry Matter | Percent dry matter. | 40.79 | | SWEETPOTATO.UGA.1998 | | Not Available |
| QUALITY | Fiber | Milligrams of dry fiber per 100 grams of fresh tissue. | 284 | | SWEETPOTATO.NCSU.90 | PI 531113 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. | 12.65 | | 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. | 54.3 | | 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. | -0.6 | | 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. | 21.9 | | 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). | 63.77 | | 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). | 4.87 | | 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). | 20.53 | | SWEETPOTATO.UGA.1998 | | Not Available |