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