DigiEye image reference base on boiled sweetpotato in Uganda

The images were collected from 3 cooked roots. To take the images, 3 raw roots were peeled, washed, cut cross-sectionally across the mid-section and cooked immediately. For each half of the root, 2 images were taken; (i) cross-sectionally and (ii) at the surface, under the peel. 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.