A) Oblate B) Pyriform C) Globose D) Reniform
A) Size B) Shape C) Color D) Smell
A) Green B) Yellow C) Red D) Brown
A) Rough, brownish skin B) Small, white spots C) Smooth, shiny skin D) Patch of red color
A) Green B) Yellow C) Brown D) Red
A) Anjou B) Bosc C) Bartlett D) Comice
A) Gritty B) Crisp C) Firm D) Buttery
A) Seckel B) Bosc C) Anjou D) Bartlett
A) Brown discoloration B) Red coloration on skin C) Soft spot on the fruit D) White speckles on skin
A) Tree Size B) Shape C) Skin Texture D) Flesh Color
A) Fall B) Winter C) Summer D) Spring
A) European Pear B) Hard Pear C) Apple Pear D) Soft Pear
A) Pyriform B) Round C) Bell-shaped D) Oblong
A) Mealy B) Buttery C) Crisp D) Soft
A) Stem Length B) Seed Shape C) Leaf Size D) Skin Thickness
A) Shoulder B) Blossom End C) Body D) Neck
A) Bartlett B) Bosc C) Anjou D) Comice
A) Overripe B) Pest Infestation C) Underripe D) Good Juice Content
A) Small spots on the skin B) Stem attachment point C) Leaf scar D) Blossom end scar
A) Bosc B) Bartlett C) Anjou D) Fuji
A) Observe color change B) Smell the blossom end C) Press gently near the stem D) Shake the pear
A) Pink B) Yellow C) Red D) White to Cream
A) Russet Skin B) Small Size C) Red Color D) Elongated Shape
A) Stone Cells B) High Sugar C) Excess Water D) Too much fiber
A) Size B) Skin Color C) Shape D) Seed color
A) Insect damage B) Sunburn damage C) Bruising D) Fungal infection
A) Comice B) Bosc C) Anjou D) Bartlett
A) Color of the skin B) Presence of lenticels C) Size of the opening D) Freedom from damage
A) Shape B) Color C) Size D) Texture |