NIRS Calibration Database on raw intact Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP Uganda

The spectra were collected from 3 intact roots.To scan intact roots, each root was cut cross-sectionally across the mid-section, and immediately scanned with the cut surface facing the lens, producing three spectra per genotype. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked sweetpotato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes.