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