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