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