Strips from five sweetpotato (SP) cultivars (cv.) representing two different texture/flavor types were prepared and frozen. They were fried and their flavor and texture evaluated by sensory panels. Selected physical and compositional analyses were performed on raw and fried SP. An untrained preference panel tended to score the flavor of the sweeter types highest and the texture of the firm types higher than sweet types. A trained profile panel identified and scored flavor notes and texture categories. This research indicated that the intensity of the flavor notes sweetness and starch and the intensity of texture notes first-bite moistness and first-bite hardness were highly correlated with some of the compositional parameters. Correlation between compositional parameters and the flavor and texture note intensities listed above could be developed into a system to predict those sensory properties in newly developed selections without having to resort to sensory analyses. Keywords: Texture profile analysis; flavor profile analysis; composition; sugars; alcohol-insoluble solids; fat content

Hydrasperma tenuis ovules containing cellular megagametophytes have been recovered from Upper Devonian (stage) strata near Ballyheigue, County Kerry, Ireland. The megagametophytes are elliptical in transverse section and obovate in longitudinal section. The vegetative cells are organized into three, distinct, concentric zones and exhibit the radial orientation characteristic of centripetal development. Up to three archegonia may be present at the apical end of the megagametophyte. They are elliptic to terete in cross‐section and elliptic in longitudinal section. Archegonia are thought to be sunken with each possessing a canal‐like connection to the surface of the megagametophyte. Archegonial jacket cells surround the egg cavity. A low, broad tent‐pole occurs at the top of the megagametophyte. This report represents the oldest, structurally‐preserved gymnosperm megagametophyte.

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