planteome/co_343-yam-traits

Yam trait ontology

co_343-yam-traits's Issues

Create: Yam Starch Breakdown

Submitter

Name	Paterne Agre
Program	IITA Ibadan Nigeria

Creation Request

Trait Name	Yam Starch Breakdown
Definition	The breakdown of yam starch extracted from fresh tubers were determined using a Rapid Visco-Analyser (RVA-TecMaster, Perten Instruments, Australia).
Trait Class	Quality
Measurement Method	A 1.7 g portion of starch was mixed with 25 g of distilled water in the RVA sample can, after correction for the original moisture contents of the starches
Measurement Type	Unit
Measurement Unit	RVT

Create: Mouldability of pounded yam

Submitter

Name	CORNET
Program	Cirad

Creation Request

Trait Name	Mouldability of pounded yam
Definition	Visual estimation of pounded yam mouldability
Trait Class	Quality
Measurement Method	Visual assessment of the ability of boiled yam to form a paste after mechanical pounding (dough or puree appearance).
Measurement Type	Categorical

Categories

ID	Description
0	Mouldable
1	Not mouldable

Create: Texture of the tam tuber boiled

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Texture of the tam tuber boiled
Definition	The texture of the boiled tuber is evaluated by a panel of individuals using (1-3 scale): Texture 1= strong; 2= intermediate; 3= soft
Trait Class	Quality
Measurement Method	visual
Measurement Type	Categorical

Categories

ID	Description
1= strong	1= strong
2= intermediate	2= intermediate
3= soft	3= soft

weight of seed tuber per plot

Submitter

Name	Jerry
Program	NRCRI

Request

Trait Name	weight of seed tuber per plot
Definition	Weight of tubers less than 1 kg
Trait Class	Agronomic
Measurement Method	weighing with the tubers in grammes
Measurement Type	Unit
Measurement Unit	kg

plant diameter

Submitter

Name	ANTHONY
Program	NRCRI

Request

Trait Name	plant diameter
Definition	To find out the girth of the plant
Trait Class	Physiological
Measurement Method	By measurement
Measurement Type	Unit
Measurement Unit	kg

weight tubers per plot

Submitter

Name	ANTHONY
Program	NRCRI

Request

Trait Name	weight tubers per plot
Definition	To find out the total weight of tubers harvested per plot
Trait Class	Agronomic
Measurement Method	weighing of the total tubers using weighing balance
Measurement Type	Unit
Measurement Unit	kg

Create: Yam boiled taste

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Yam boiled taste
Definition	The taste of boiled yam without any additional complementary food is scored using sensory test panelist with a scale of 1-5 where 1= very bitter, 2= Slightly bitter, 3= Neutral, 4= sweet and 5= very sweet
Trait Class	Quality
Measurement Method	Taste assessmet
Measurement Type	Categorical

Categories

ID	Description
1= very bitter	1= very bitter
2= Slightly bitter	2= Slightly bitter
3= Neutral	3= Neutral
4= sweet	4= sweet
5= very sweet	5= very sweet

Create: Mealiness of pounded yam tuber quality

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Mealiness of pounded yam tuber quality
Definition	The Mealiness of the pounded tuber quality is evaluated by a group of an individual using a (1- 3) 1=soggy/seedy, 2= slightly mealy, 3= mealy
Trait Class	Quality
Measurement Method	Visual
Measurement Type	Categorical

Categories

ID	Description
1=soggy/seedy	1=soggy/seedy
2= slightly mealy	2= slightly mealy
3= mealy	3= mealy

Create: Appearance of boiled yam

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Appearance of boiled yam
Definition	The appearance of the boiled yam is evaluated by a group of individuals using a scale of 1 - 5 Where (1-5 scale): 1= Dislike extremely; 2=Dislike; 3=Neither like nor dislike; 4=Like; 5=Like extremely.
Trait Class	Quality
Measurement Method	Visual rating
Measurement Type	Categorical

Categories

ID	Description
1= Dislike extremely	1= Dislike extremely
2=Dislike	2=Dislike
3=Neither like nor dislike	3=Neither like nor dislike
4=Like	4=Like
5=Like extremely	5=Like extremely

Create: Mealiness of boiled tuber

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Mealiness of boiled tuber
Definition	The Mealiness of the boiled tuber is evaluated by a group of an individual using a (1 - 3 scale) as 1=soggy, 2= slightly mealy, 3= mealy
Trait Class	Quality
Measurement Method	Visual
Measurement Type	Categorical

Categories

ID	Description
1=soggy	1=soggy
2= slightly mealy	2= slightly mealy
3= mealy	3= mealy

Create: tuber flesh oxidation mesure @ 0, 30, 60, 180 minutes

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	tuber flesh oxidation mesure @ 0 minute
Definition	The tuber flesh oxidation is visually assessed using a scale of 0-3 where 0= no oxidization, 1= slightly oxidizing, and 3= highly oxidizing
Trait Class	Quality
Measurement Method	visual
Measurement Type	Categorical

Categories

ID	Description
0= no oxidization	0= no oxidization
1= slightly oxidizing	1= slightly oxidizing
3= highly oxidizing	3= highly oxidizing

Create: Test during workshop

Submitter

Name	Dominik
Program	CEPLAS

Creation Request

Trait Name	Test during workshop
Proposed Synonyms	Test from previous workshop
Definition	This is a test.
Trait Class	Quality
Measurement Method	Not measured
Measurement Type	Unit
Measurement Unit	test

Create: Peak time

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Peak time
Definition	The value of peak viscosity can explain the water-holding capacity of the starch or mixture
Trait Class	Quality
Measurement Method	Trait mesure in mesure in minute
Measurement Type	Categorical

Categories

ID	Description
Minimum	Data recorded in minute
Maximum	Data recorded in minute

Create: Cohesiveness of pounded yam

Submitter

Name	CORNET
Program	Cirad

Creation Request

Trait Name	Cohesiveness of pounded yam
Definition	Measurement of cohesiveness based on Texture Profile Analysis using double compression test on pounded yam sample.
Trait Class	Quality
Measurement Method	Texture Profile Analysis using double compression test allwo to define cohesiveness as the area underneath the second compression curve divided by the area underneath the first compression curve
Measurement Type	Unit
Measurement Unit	proportion

Create: Area under disease progression curve

Submitter

Name	Alice Olatunji
Program	international institute of tropical agriculture

Creation Request

Trait Name	Area under disease progression curve
Proposed Synonyms	AUDPC_YMV
Definition	Area under disease progression curve for yam mosaic virus
Trait Class	Biotic Stress
Measurement Method	calculated from the virus severity disease score at the various time intervals
Measurement Type	Unit
Measurement Unit

Create: Hardness of pounded yam

Submitter

Name	CORNET
Program	Cirad

Creation Request

Trait Name	Hardness of pounded yam
Definition	Measurement of hardness based on Texture Profile Analysis using double compression test on pounded yam sample.
Trait Class	Quality
Measurement Method	Texture Profile Analysis using double compression test allwo to define hardness as the highest peak force measured during first compression.
Measurement Type	Unit
Measurement Unit	N

test

test new issue

Create: Area under disease progression curve

Submitter

Name	Alice Olatunji
Program	international institute of tropical agriculture

Creation Request

Trait Name	Area under disease progression curve
Proposed Synonyms	AUDPC_YAD
Definition	Area under disease progression curve for yam anthracnose disease
Trait Class	Biotic Stress
Measurement Method	calculated from the yam severity anthracnose disease score at the time intervals
Measurement Type	Unit
Measurement Unit

Create: Aroma of pounded yam tuber

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Aroma of pounded yam tuber
Definition	The Aroma of the pounded tuber quality is evaluated by a group of an individual using a (1- 5) 1= Dislike extremely; 2=Dislike; 3=Neither like nor dislike; 4=Like; 5=Like extremely
Trait Class	Quality
Measurement Method	Visual
Measurement Type	Categorical

Categories

ID	Description
1= Dislike extremely	1= Dislike extremely
2=Dislike	2=Dislike
3=Neither like nor dislike	3=Neither like nor dislike
4=Like	4=Like
5=Like extremely	5=Like extremely

Create: b

Submitter

Name	Alice Olatunji
Program	international institute of tropical agriculture

Creation Request

Trait Name	b
Proposed Synonyms	b*
Definition	b* is a chromaticity coordinates
Trait Class	Quality
Measurement Method	measured using chromameter machine
Measurement Type	Unit
Measurement Unit

Create: a

Submitter

Name	Alice Olatunji
Program	international institute of tropical agriculture

Creation Request

Trait Name	a
Proposed Synonyms	a*
Definition	a is a chromaticity coordinates
Trait Class	Quality
Measurement Method	measured with chromameter machine
Measurement Type	Unit
Measurement Unit

Yam anthracnose incidence for 2 months to 6 months

Submitter

Name	A. A Adeyemi
Program	Africayam

Request

Trait Name	Yam anthracnose incidence for 2 months to 6 months
Definition	Yam anthracnose incidence for 2 months to 6 months as as we have for virus incidence with the computation details
Trait Class	Physiological
Measurement Method	visual rating
Measurement Type	Categorical

Categories

ID	Description
numeric	numerical values
numeric	numerical values

Create: Aroma of boiled tuber

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Aroma of boiled tuber
Definition	Aroma mesure using the scale of 1-5
Where (1-5 scale): 1= Dislike extremely; 2=Dislike; 3=Neither like nor dislike; 4=Like; 5=Like extremely
Trait Class	Quality
Measurement Method	Visual
Measurement Type	Categorical

Categories

ID	Description
1= Dislike extremely	Dislike extremely
2=Dislike	Dislike
3=Neither like nor dislike	3=Neither like nor dislike
4=Like	4=Like
5=Like extremely	5=Like extremely

Create: Springiness of pounded yam

Submitter

Name	CORNET
Program	Cirad

Creation Request

Trait Name	Springiness of pounded yam
Definition	Measurement of springiness based on Texture Profile Analysis using double compression test on pounded yam sample.
Trait Class	Quality
Measurement Method	Texture Profile Analysis using double compression test allwo to define springiness as the ratio between distances from the onset to peak force of the second to the first compression cycle.
Measurement Type	Unit
Measurement Unit	proportion

Create: Purpelness of the tuber flesh color

Submitter

Name	CORNET
Program	Cirad

Creation Request

Trait Name	Purpelness of the tuber flesh color
Definition	Measurement of the surface purpelness of the yam tuber flesh
Trait Class	Quality
Measurement Method	Tuber flesh purpleness computation from standardized image Lab* values. Compute the index based on the flesh surface color of tuber longitudinal section using image analysis with a color correction based on a custom color chart. Considering a stable light environement (i.e. similar L*), the Hue is used to discriminate purple yam (low value) and white or creamy yam (high value). Hue=atan(b*/a*)
Measurement Type	Unit
Measurement Unit	degrees

Create: Yam tuber boiled colour

Submitter

Name	Paterne AGRE
Program	International Institute of Tropical Agriculture (IITA)

Creation Request

Trait Name	Yam tuber boiled colour
Definition	The colour of the boiled yam is evaluated by a panelist using (1-5 scale): 1= Dislike extremely; 2=Dislike; 3=Neither like nor dislike; 4=Like; 5=Like extremely
Trait Class	Quality
Measurement Method	visual
Measurement Type	Categorical

Categories

ID	Description
1= Dislike extremely	1= Dislike extremely
2=Dislike	2=Dislike
3=Neither like nor dislike	3=Neither like nor dislike
4=Like;	4=Like
5=Like extremely	5=Like extremely

Create: L

Submitter

Name	Alice Olatunji
Program	international institute of tropical agriculture

Creation Request

Trait Name	L
Proposed Synonyms	L*
Definition	L indicates lightness which represents quantitative relationship of colors on three axes
Trait Class	Quality
Measurement Method	colour reading using chromameter machine
Measurement Type	Unit
Measurement Unit

Typo in name: yam average weigth of big size tuber trait (id: CO_343:0000386)

Should be "yam average weight of big size tuber trait"
Needs to be corrected in the method and variable stanzas as well. I fixed it, but cannot push my commit, as the master is locked.