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Dataset for: RTBfoods H.4.15- NIRS Calibration for Texture & Cooking Time on raw fresh sweetpotato

International Potato Center Dataverse OAI Archive

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Title Dataset for: RTBfoods H.4.15- NIRS Calibration for Texture & Cooking Time on raw fresh sweetpotato
 
Identifier https://doi.org/10.21223/7UOJXP
 
Creator Zum Felde, Thomas
Nakitto, Mariam
Banda, Linly
Moyo, Mukani
Serunkuma, Edwin
 
Publisher International Potato Center
 
Description NIRS spectra were taken of 61 SP genotypes. 3 fresh roots per genotype were cut hoizontally and scanned by NIRS XDS in the middle of the root. Scans were used for calibration development by single root but also averaged by genotype. Spectra databases and lab values are presented in 2 separated sheets. Reference analysis was done in Uganda directly after scanning by cutting 2 cubes of each root for cooking time and texture parameters. For texture parameters, the method needed to be changed after sample 17, which means that samples with IDs 02 to 17 were not considered for calibration development. Procedures for sampling and sample preparation & NIRS measurement on raw FRESH & GROUND sweetpotato. SP root samples harvested in 2 locations in Uganda at 11/2019 (61 genotypes). NIR instrument used was Foss XDS, serial number 30101714, and 183 spectra in single roots were taken. In a second approach 3 spectra per genotype were averaged to 61 spectra (1 representing 1 genotype).
 
Subject Agricultural Sciences
no poverty
zero hunger
sweetpotatoes
nir spectroscopy
 
Language English
 
Date 2020-12-20
 
Contributor Hualla, Vilma (International Potato Center - CIP)
Bill & Melinda Gates Foundation - BMGF
Fauvelle, Eglantine (The French Agricultural Research Center for International Development - CIRAD)
Validated by Davrieux, Fabrice (The French Agricultural Research Center for International Development - CIRAD)
Porras, Eduardo; Moyo,Mukani; Nakitto,Mariam; Banda; Linly