A) Convolvulaceae B) Fabaceae C) Solanaceae D) Brassicaceae
A) False B) Only in some varieties C) True D) Sometimes
A) Flower color B) Vine length C) Leaf shape D) Skin and flesh color
A) White B) Purple C) Orange D) Yellow
A) Orange B) White C) Blue D) Purple
A) Moist B) Syrupy C) Gummy D) Starchy
A) Vine is completely dead B) Flower production stops C) Skins easily scrapes off D) Leaves turn yellow
A) Elongated and tapered B) Square C) Like a golf ball D) Perfectly round
A) Warm and humid B) Cold and wet C) Dry and arid D) Temperate and shady
A) Heal wounds and improve flavor B) Prevent sprouting C) Increase sweetness D) Make them easier to peel
A) Purple skin, white flesh B) Copper skin, orange flesh C) White skin, yellow flesh D) Red skin, purple flesh
A) White B) Brown C) Orange D) Purple
A) Red B) White/Yellowish C) Orange D) Purple
A) Watery B) Dry and fluffy C) Very moist D) Like mashed potatoes
A) Garnet B) Jewel C) Hannah D) Ube
A) Tan B) Orange C) Dark purple D) Reddish-brown
A) Hannah B) Garnet C) Stokes Purple D) Beauregard
A) Hannah B) Japanese C) Garnet D) Ube
A) Depends on the region B) True C) Sometimes D) False
A) Cuttings B) Grafting C) Slips D) Seeds
A) 4.0-5.0 B) 7.0-8.0 C) 5.5-6.5 D) 6.5-7.5
A) Vitamin A B) Vitamin D C) Vitamin B12 D) Vitamin E
A) Warm and humid B) Cold and wet C) Cool and dry D) Freezer
A) Spider mites B) Whiteflies C) Aphids D) Sweet potato weevils
A) Indonesia B) China C) United States D) Nigeria
A) Taproot B) Aerial root C) Fibrous root D) Storage root
A) Shape of potato B) Number of leaves C) Flesh moisture D) Skin texture
A) Stews B) Salads C) Desserts D) Fries
A) Size B) Vitamin Content C) Color D) Storage life |