NIRS Database on raw fresh sweetpotato for texture & cooking time at CIP, Uganda
NIRS spectra were taken of 61 sweetpotatoe genotypes. Three 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 two seperated sheets. Reference analysis was done in Uganda directly after scanning by cutting two 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.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Spectral Data biblioteca |
| Language: | English |
| Published: |
CIRAD Dataverse
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| Subjects: | Agricultural Sciences, sweet potatoes, texture, cooking time, NIRS, infrared spectrophotometry, food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/LNJXDO |
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