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

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).