SWEETPOTATO

Descriptors
Category: CHEMICAL
  1. Amylase Activity (AMYLASE) Arbitrary estimate of the level of amylase activity based upon the amount of maltose produced under standard baking conditions.
  2. Carotene (CAROTENE) Milligrams of carotene per 100 grams of fresh tissue.
  3. Cirtric Acid Concentration Bak (CITRIC_BAKED) Cirtic acid concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter. 0.00 = not detectable.
  4. Cirtric Acid Concentration Raw (CITRIC_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.
  5. Fructose Concentration Baked (FRUCTOSE_BAKED) Fructose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  6. Fructose Concentration Raw (FRUCTOSE_RAW) Fructose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  7. Galactose Concentration Baked (GALACTOSE_BAKED) Galactose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  8. Galactose Concentration Raw (GALACTOSE_RAW) Galactose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  9. Glucose Concentration Baked (GLUCOSE_BAKED) Glucose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  10. Glucose Concentration Raw (GLUCOSE_RAW) Glucose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  11. Inositol Concentration Baked (INOSITOL_BAKED) Inositol concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  12. Inositol Concentration Raw (INOSITOL_RAW) Inositol concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  13. Malic Acid Concentration Baked (MALIC_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.
  14. Malic Acid Concentration Raw (MALIC_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.
  15. Maltose Concentration Baked (MALTOSE_BAKED) Maltose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  16. Maltose Concentration Raw (MALTOSE_RAW) Maltose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  17. Quinic Acid Concentration Bake (QUINIC_BAKED) Quinic acid concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  18. Quinic Acid Concentration Raw (QUINIC_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.
  19. Reducing Sugars Dry Wgt Basis (REDSUGDWB) Percent reducing sugars measured on a dry weight basis.
  20. Reducing Sugar Fresh Wgt Basis (REDSUGFWB) Percent reducing sugars measured on a fresh weight basis.
  21. Reducing sugars In Baked Roots (REDSUGTOT) Total reducing sugars in baked root flesh represent the composite of fructose, glucose and maltose measured in G/100G dry matter.
  22. Starch dry weight basis (STARCHDWB) Percent starch measured on a dry weight basis.
  23. Starch Fresh Weight Basis (STARCHFWB) Percent starch measured on a fresh weight basis.
  24. Sucrose Concentration Baked (SUCROSE_BAKED) Sucrose concentration in the baked root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  25. Sucrose Concentration Raw (SUCROSE_RAW) Sucrose concentration in the raw root flesh measured by capillary gas chromatography and expressed in G/100G dry matter; 0.00 = not detectable.
  26. Total Hexoses Baked (TOTHEXOSES_BAKED) Total hexoses baked represent the composite of glucose and fructose measured in G/100G dry matter.
  27. Total Hexoses Raw (TOTHEXOSES_RAW) Total hexoses raw represent the composite of glucose and fructose measured in G/100G dry matter.
  28. Total Organic Acids Baked (TOTORGACID_BAKED) Total organic acids baked represent a composite of malic, citric and quinic acids measured in G/100G dry matter.
  29. Total Organic Acids Raw (TOTORGACID_RAW) Total organic acids raw represent a composite of malic, citric and quinic acids measured in G/100G dry matter.
  30. Total Sugars Baked (TOTSUGARS_BAKED) Total sugars baked represent the composite of fructose, galactose, glucose, inositol, sucrose and maltose measured in G/100G dry matter.
  31. Total Sugars Raw (TOTSUGARS_RAW) Total sugars raw represent the composite of fructose, galactose, glucose, inositol, sucrose and maltose measured in G/100G dry matter.
  32. Total Sugars Dry Weight Basis (TOTSUGDWB) Percent total sugar measured on a dry weight basis.
  33. Total Sugars Fresh Wgt Basis (TOTSUGFWB) Percent total sugars measured on a fresh weight basis.
Category: DISEASE
  1. Bacterial Root Rot (BACROOTROT) Resistance to Bacterial Root Rot (Erwinia chrysanthemi Dupes).
  2. Bacterial Stem Rot (BACSTEMROT) Resistance to Bacterial Stem Rot (Erwinia chrysanthemi Dupes).
  3. Fusarium Root Rot (FUSROOTROT) Resistance to Fusarium Root Rot (Fusarium solani (Mart.) Appel & Wr.).
  4. Java Black Rot (JAVAROT) Resistance to Java Black Rot (Diploidia tubericola (Ell. & Ev.) Taub.).
  5. Pox or Soil Rot (SOILROT) Resistance to Pox or Soil Rot (Streptomyces ipomoea (Person & W.J. Martin) Waksm & Henrici).
  6. SPLCV SUSCEPTIBILITY (SPLCVSUS) Sweetpotato leaf curl virus susceptibility/resistance based on virus titers
  7. SPLCV SENSITIVITY/TOLERANCE (SPLCVTOL) Sweetpotato leaf curl virus sensitivity/tolerance based on yield effects
Category: GROWTH
  1. Plant Type (PLANTTYPE) Plant type taken at growth stages 5,6.
Category: INSECT
  1. Grubs (GRUBS) Resistance to grubs (Phyllophaga ephilida Say, Plectris aliena Chapin).
  2. Sweetpotato Flea Beetle (SPFB) Resistance to Sweetpotato Flea Beetle (Chaetocnema confinis Lane).
  3. Sweetpotato Weevil (WEEVIL) Resistance to the Sweetpotato Weevil (Cylas formicarius elegantulus).
  4. Wireworms (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).
Category: MORPHOLOGY
  1. Anthocyanin Pigment (ANTHOCYAN) Distribution of anthocyanin pigmentation in flesh.
  2. Flower Color (FLOWERCOL) Flower color taken at growth stages 5-7.
  3. Flowering Habit (FLOWERHAB) Flowering habit taken at growth stages 5,6.
  4. Flower Length (FLOWERLEN) Flower length in centimeters, average of ten typical flowers. Taken at growth stages 5-7.
  5. Flower Width (FLOWERWID) Flower width in centimeters, average of ten typical flowers. Taken at growth stages 5-7.
  6. Flower Limb Shape (FLOWLIMSHP) Shape of the flower limb.
  7. Flower Stigma Color (FLOWSTICOL) Color of the flower stigma.
  8. Flower Style Color (FLOWSTYCOL) Color of the flower style.
  9. Immature Leaf Color (IMMLEAFCOL) Immature leaf color taken at growth stages 5-7.
  10. Abaxial Leaf Vein Color (LFVEINCOL) Abaxial leaf vein color taken at growth stages 5-7.
  11. Mature Leaf Color (MATLEAFCOL) Mature leaf color taken at growth stages 5-7.
  12. Mature Leaf Lobing (MATLFLOBE) Mature leaf lobing taken at growth stage 7.
  13. Mature Leaf Size (MATLFSIZE) Mature leaf size taken at growth stage 7.
  14. Petiole Length (PETIOLELEN) Petiole length taken at growth stages 6-7.
  15. Petiole Pigmentation (PETIOLEPIG) Petiole pigmentation taken at growth stages 6-7.
  16. Predominant Cooked Root Color (ROOTCOLOR1) 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.
  17. Secondary Cooked Root Color (ROOTCOLOR2) 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.
  18. Tertiary Cooked Root Color (ROOTCOLOR3) The tertiary visual color of cross-sectional samples of the cooked root. In many lines the color is not uniform across the root. The tertiary color represents the third most distributed color in the cross section.
  19. Root Color Uniformity (ROOTCOLUNI) Subjective estimate of the level of color uniformity in cross sectional samples of root flesh in baked samples.
  20. Root Cortex Thickness (ROOTCORTEX) Storage root cortex thickness measured in millimeters.
  21. Storage Root Flesh Color (ROOTFLCOL) Storage root flesh color taken at growth stages 8-9.
  22. Root Flesh Color Intensity (ROOTFLINT) Storage root flesh color intensity taken at growth stages 8-9.
  23. Root Optical Properties (ROOTOPTPRO) 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.
  24. Storage Root Shape (ROOTSHAPE) Storage root outline as shown in a longitudinal section.
  25. Storage Root Shape Variability (ROOTSHPVAR) Storage root shape variability taken at growth stages 8,9.
  26. Root Size (ROOTSIZE) Roots sized into weight ranges measured in grams.
  27. Storage Root Size Variability (ROOTSIZVAR) Storage root size variability taken at growth stages 8,9.
  28. Storage Root Skin Color (ROOTSKNCOL) Storage root skin color taken at growth stage 8.
  29. Storage Root Skin Color Intens (ROOTSKNINT) Storage root skin color intensity taken at growth stage 8.
  30. Root Surface Constrictions (ROOTSURCON) Storage root surface defects (constrictions).
  31. Root Surface Grooves (ROOTSURGRO) Root surface defects (grooves).
  32. Root Surface Lenticels (ROOTSURLEN) Storage root surface defects (lenticels).
  33. Flower Stigma Exsertion (STIGMAEXS) The relative position of the stigma as compared to the highest anther.
  34. Storage Root Diameter (STOROOTDIA) Average of largest diameter of ten storage roots in centimeters taken at 120 days.
  35. Storage Root Length (STOROOTLEN) Average length of ten storage roots in centimeters taken at 120 days.
  36. Storage Root Weight (STOROOTWGT) Storage root weight in grams, taken at 120 days.
  37. Vine Internode Length (VINEINLEN) Vine internode length taken at growth stage 6
  38. Vine Internode Diameter (VINEINTDIA) Vine internode diameter measured in millimeters.
  39. Vine pigmentation (VINEPIG) Vine pigmentation taken at growth stages 5-7.
Category: NEMATODE
  1. Reniform Nematode Reproduction (RENNEMREP) Reniform nematode reproduction response rating.
  2. Reniform Nematode Root Yield (RENNEMROOT) Reniform nematode root yield ratings.
Category: PHYSIOLOGY
  1. Dry Matter Loss (DRYMATLOSS) 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.
  2. Corrected Respiration Rate (RESPIRATCO) Rate of respiration of roots corrected for temperature and converted to milligrams of carbon dioxide per kilogram of fresh roots per hour.
  3. Root Respiration Rate (RESPIRATE) Rate of respiration of three representative roots measured at 13 degrees centigrade in sealed glass jars using gas chromatography.
  4. Respiration Heat (RESPIRHEAT) 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.
  5. Root Weight Loss (ROOTWTLOSS) 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.
Category: QUALITY
  1. Dry Matter (DRYMATTER) Percent dry matter.
  2. Fiber (FIBER) Milligrams of dry fiber per 100 grams of fresh tissue.
  3. Cooked Root Color a (ROOTCOCOOK_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.
  4. Cooked Root Color b (ROOTCOCOOK_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.
  5. Cooked Root Color L (ROOTCOCOOK_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.
  6. Uncooked Root Color a (ROOTCOUNCO_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).
  7. Uncooked Root Color b (ROOTCOUNCO_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).
  8. Uncooked Root Color L (ROOTCOUNCO_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).
  9. Root Texture Properties (ROOTTEXT) Textural properties of cooked roots subjectively categorized.
  10. Visible Root Fibers (ROOTVISFIB) 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.
  11. Baked Root Sugar Equivalents (SUGAREQUIV) 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. Sensory Root Sweetness (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.
Category: SUBSET
  1. IMAGE (IMAGE) Image present in GRIN database