Dataset for: RTBfoods K.2.38- Spectral database on NIRS on raw fresh sweetpotato for texture & cooking time

Scans were used for calibration development by single root but also averaged by genotype. Spectra databases and lab values are presented in 2 seperated 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. SP root samples havested in 2 locations in Uganda at 11/2019 (61 genotypes)