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