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