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