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