A) Spike shape B) Stem length C) Smell D) Leaf color
A) Monthong B) Red Prawn C) D24 D) Musang King
A) Density score B) Registered variety number C) Diameter in inches D) Days to maturity
A) Bright orange flesh, pungent aroma B) Pale yellow flesh, mild taste C) Small size, thick husk D) Reddish flesh, bitter taste
A) Orange-red B) White C) Dark green D) Pale yellow
A) Variety B) Husk color C) Maturity D) Growing conditions
A) Solid thud B) High-pitched ringing sound C) No sound at all D) Hollow sound when tapped
A) Africa B) South America C) Southeast Asia D) North America
A) Fur B) Smooth skin C) Spikes D) Scales
A) Rambutan B) Durian C) Mangosteen D) Jackfruit
A) Ripeness B) Variety C) Country of origin D) Age of the tree
A) Weighing the fruit B) Measuring the circumference C) Observing the color of the spikes D) Checking the stem for ease of breakage
A) Gritty B) Fibrous C) Watery D) Creamy
A) Pale white B) Bright red C) Golden yellow D) Light green
A) Taste B) Flesh color C) Root depth D) Aroma
A) Under-ripeness B) Over-ripeness C) Normal ripening D) Damage
A) Origin only B) Weight only C) Variety and quality D) Size only
A) Bittersweet B) Sour C) Mildly sweet D) Very sweet
A) Small spikes B) Long stem C) Green flesh D) Round shape
A) Smelling the stem B) Poking the stem C) Cutting the stem D) Coloring the stem
A) Smelling the bottom of the Durian B) Inhaling too deeply C) Smelling the spikes D) Smelling the stem
A) Musang King B) Monthong C) J-Queen D) D24
A) Drop it from a short height B) Roll it along the floor C) Use a metal hook D) Handle gently
A) To increase fruit size B) To change the taste C) To propagate desired varieties D) To prevent diseases
A) Wash the worms off and eat the durian B) Cook the durian to kill the worms C) Only eat the parts that are not affected. D) Discard the durian
A) Local or village variety B) Exported variety C) Organic variety D) Hybrid variety
A) Wrapped in newspaper B) At room temperature, uncovered C) In an airtight container in the refrigerator D) In the freezer, uncovered
A) Crisp B) Mushy C) Rubbery D) Firm |